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Golden pancake sizzling in cast iron skillet – cast iron buttermilk pancakes

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.