Cast Iron Buttermilk Pancakes
A stack of fluffy, golden buttermilk pancakes with crisp edges courtesy of a trusty cast iron skillet.
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.
- Thin with extra milk if too thick.
- For berries or chips, sprinkle onto batter after pouring.