Whether you know a certain Tuesday as Mardi Gras Day, Fat Tuesday, or Shrove Tuesday, there’s another name for it, too: National Pancake Day. In New Orleans, you’ll probably find us eating king cake or Popeye’s (or both) on Mardi Gras, but many people use the day to honor that humble, fluffy breakfast-time favorite.
Pancakes are an easy and affordable way to feed a crowd, and they’re also useful as a make-ahead breakfast — seal them in individual plastic baggies for a quick, grab ‘n’ go breakfast that heats up in the microwave in seconds.
If you’re looking for a delicious pancake recipe, take a look at one of our all-time favorites courtesy of Bon Appetit. It’s just as simple as using a boxed mix, but so much tastier! Craving something else to eat? Check out our other cooking tips on the blog.
Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk the eggs, buttermilk, and melted in a separate, medium-size bowl. Stir the wet ingredients into the dry ingredients until just combined. Do not over-mix! It’s OK for the mixture to have some lumps.
Next, heat up a griddle or large skillet using medium heat. Brush with oil or add a pat of butter to coat the surface. Cook the pancakes in batches by scooping small cupfuls (about 1/3 cup should do) into the skillet. Cook them until bubbles form on top — usually just about 3 minutes. Flip, and cook the other side until golden brown, which usually takes another 2 minutes.
Serve with syrup of your choice!
No buttermilk? No problem! Common buttermilk substitutes include watered-down plain yogurt or watered-down sour cream, but you can also make your own buttermilk using this easy recipe: