There’s something undeniably special about traditions, especially those tied to food. In our home, Shrove Tuesday always meant one thing—pancakes for supper. But not just any pancakes—buttermilk pancakes. My three daughters, when they were little girls, loved this evening. It wasn’t just about the pancakes; it was about the ritual, the anticipation, and the joy of flipping those golden, lacy-edged beauties straight from the pan onto their plates.
Why Buttermilk Pancakes Were the Ultimate Treat
I’ve made every kind of pancake over the years, but nothing compares to the ones made with buttermilk. The girls knew the difference, too. The moment they saw me take that carton of buttermilk from the fridge, their excitement would bubble over. They’d pull the stools up to the counter, eager to help stir the batter, their little hands dusted with flour.
Buttermilk pancakes have a texture and flavor that regular milk can’t achieve. They’re light yet substantial, with the perfect balance of fluffiness and tenderness. And then there’s that unmistakable tang—that little extra something that makes them so much more than just pancakes.
Buttermilk: The Game Changer
If you’ve ever wondered what makes buttermilk pancakes so special, let me tell you—it’s all in the chemistry. Buttermilk is acidic, which means it works its magic on the baking soda, creating those tiny bubbles that make pancakes irresistibly light and airy. It also breaks down the gluten in the flour, giving the pancakes a softer texture that melts in your mouth.
And the flavor? Buttermilk adds a subtle tang that balances the richness of butter and maple syrup, making each bite just right—not too sweet, not too heavy, but perfectly indulgent.
Memories of Buttermilk Pancakes and Sticky Fingers
On those Shrove Tuesday evenings, my kitchen was a happy, sticky mess—plates piled high with steaming pancakes, maple syrup drizzled (and sometimes poured) with reckless abandon, and three little girls giggling between bites. There were always second helpings, sometimes even thirds, because on this one night, it was perfectly acceptable to have nothing but pancakes for dinner.
Even now, with my daughters grown, I can still picture their faces—flushed from the warmth of the kitchen, eyes wide with delight as they took that first bite of a fresh, hot pancake. And every year, when I make my buttermilk pancakes, I’m right back in those moments, reliving the laughter and love that came with them.
Thanks for reading.
Ingredients
- 3 cups all-purpose flour
- 2 ½ tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 2 egg,
- ¼ cup sunflower oil
- 3 ½ cup buttermilk
Instructions
- Mix flour, baking powder, salt and sugar together in a medium size bowl.
- In a separate bowl whisk together eggs, oil and buttermilk.
- Add the buttermilk mixture to the dry ingredients. Stir until just combined. Resist over-mixing.
- Let stand on the counter for 10 minutes.
- Place a heavy bottomed skillet over medium heat. I use a well seasoned cast iron skillet.
- When the skillet is hot, pour 1 teaspoon of sunflower oil into the pan smearing it all over with a piece of paper towel.
- Pour 1/3 cup of pancake batter onto the hot skillet making sure to leave enough room for the pancake to spread out. You want the pancake to fry gently. If the batter is browning quickly, reduce the heat.
- When you see little bubbles forming on the top surface of the pancake turn it over and finish cooking the other side.
- Serve immediately with your favourite syrup.
Notes
THE LOVE: The biggest mistake made with pancakes is cooking them too fast. You end up with over browned pancakes that might be a little raw on the inside. Fry gently and watch the magic happen!
