Cast Iron Buttermilk Pancakes

There’s a reason Saturday mornings always smelled like warm butter and sizzling batter in my Granny Mae’s kitchen. Her trusty cast iron skillet never left the stovetop, and every weekend it turned out stacks of pancakes so tender you could fold them like a love letter. When that deep‑black pan met a ladleful of buttermilk batter, magic happened: crisp, lace‑edged circles with fluffy centers that soaked up maple syrup like little sponges of joy. If you’ve ever wondered how to capture that old‑fashioned flavor at home, grab your skillet and pull up a chair—I’m spilling every last secret.

In this post we’ll dive into why cast iron is the unsung hero of pancake perfection, the simple pantry staples you already have on hand, and the tiny tricks (looking at you, resting time) that make the difference between flat flapjacks and cloud‑like cakes. I’ll also share a few fun twists—think cinnamon‑chip batter and apple butter toppings—plus the hack my grandfather swore by to keep that first “tester pancake” from sticking.

Ingredients You’ll Need

(Makes about 12 pancakes, serves 4–6)

• 2 cups all‑purpose flour
• ¼ teaspoon baking soda
• 4 teaspoons baking powder
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon freshly grated nutmeg
• ¼ cup sugar (I love raw sugar for a hint of molasses)
• 1 cup cold buttermilk
• ¾ cup whole milk
• 1 tablespoon buttermilk or whole milk (for thinning as needed)
• ¼ cup melted unsalted butter (plus more for greasing)
• 2–3 teaspoons pure vanilla extract
• 1 large egg

Pantry Swaps & Add‑Ins

• No buttermilk? Stir 1 tablespoon white vinegar into 1 cup whole milk and let sit 5 minutes.
• Gluten‑free: Substitute a 1:1 GF baking blend.
• Sweet tooth twist: Fold in ½ cup chocolate chips or blueberries after mixing.

Step‑by‑Step Instructions

1. Preheat & Grease the Skillet – Place a well‑seasoned cast iron skillet on medium‑low heat for 5 minutes. Lightly coat with butter or neutral oil.
2. Whisk Dry Ingredients – In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar until evenly combined.
3. Combine Wet Ingredients – In a separate bowl or large measuring cup, whisk the egg until frothy. Add buttermilk, whole milk, melted butter, vanilla, and whisk until smooth.
4. Marry Wet & Dry – Pour wet mixture into dry. Gently stir just until flour streaks disappear; a few lumps are your friends! Over‑mixing = chewy pancakes.
5. Rest the Batter – Let the bowl sit 5 minutes. This hydrates the flour and activates the leaveners for extra rise.
6. Test & Adjust – If batter feels too thick, add that extra tablespoon of milk. It should ribbon slowly off the spoon, not plop.
7. Cook – Use a ¼‑cup scoop to pour batter onto the hot skillet. Cook 2–3 minutes until bubbles form and edges look set, then flip. Cook 1–2 minutes more until golden. Adjust heat if pancakes brown too fast.
8. Keep Warm – Transfer pancakes to a 200 °F oven while you finish the batch.

Pro Tips, Troubleshooting & Timing

Variations & Serving Ideas

• Mountain Berry Bliss: Scatter fresh blueberries over batter immediately after pouring.
• Autumn Spice: Add ¼ teaspoon ground cloves and swap raw sugar for brown sugar.
• Savory Brunch: Omit sugar and cinnamon; top cooked pancakes with fried chicken tenders and hot honey.
• Finish your stack with whipped butter, warm maple syrup, or a dollop of homemade apple butter.

Fun Kitchen Debate

Question: Do you drizzle maple syrup straight on the skillet for caramelized edges—or keep it traditional and pour at the table?
Chime in down in the comments! 🙌

Craving More Breakfast Comfort?

Warm up your morning with my and pair today’s pancakes with a side of Cheesy Breakfast Crescent Roll Delight for the ultimate country‑style brunch spread.

FAQ (Schema‑Ready)

Q1. What makes pancakes extra fluffy in a cast iron skillet?
A well‑heated skillet and letting the batter rest for 5 minutes allow leaveners to activate, creating bigger air bubbles.

Q2. Can I substitute regular milk for buttermilk?
Yes—add 1 tablespoon vinegar or lemon juice to each cup of milk, wait 5 minutes, and you’re good to go.

Q3. How do I know when to flip?
When bubbles appear across the surface and the edges look slightly dry, slide a spatula under the pancake; if it lifts easily and the underside is golden, flip.

Join the Conversation

Did these pancakes transport you back to Grandma’s kitchen? Share your favorite toppings, tweak you tried, or that syrup‑in‑the‑skillet verdict below. Don’t forget to save this recipe on Pinterest and tag #FobdelRecipes on Facebook—we love seeing your creations!


Cast Iron Buttermilk Pancakes

A stack of fluffy, golden buttermilk pancakes with crisp edges courtesy of a trusty cast iron skillet.

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Ingredients

  

• - 2 cups all-purpose flour
• - ¼ tsp baking soda
• - 4 tsp baking powder
• - 1 tsp kosher salt
• - ½ tsp cinnamon
• - ¼ tsp nutmeg
• - ¼ cup raw sugar
• - 1 cup buttermilk
• - ¾ cup whole milk
• - 1 tbsp additional milk as needed
• - ¼ cup melted unsalted butter
• - 2–3 tsp vanilla extract
• - 1 large egg
• - Butter or oil for greasing

Instructions

 

• Preheat cast iron skillet over medium‑low heat; grease lightly.
• Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, sugar.
• In separate bowl, whisk egg; add buttermilk, milk, butter, vanilla.
• Combine wet into dry; stir until just combined. Let rest 5 minutes.
• Scoop ¼ cup batter onto skillet; cook 2‑3 min until bubbles form; flip.
• Cook 1‑2 min until golden. Repeat, adding fat between batches.
• Keep pancakes warm in 200 °F oven until ready to serve.

Notes

- Batter should be lumpy; over‑mixing deflates pancakes.
- Thin with extra milk if too thick.
- For berries or chips, sprinkle onto batter after pouring.