If you’re unsure How to Make Pancakes on a Cast Iron Skillet, you’ve come to the right place! Made with pantry staples like butter, sugar, and eggs, this breakfast dish is easy to make and easy on the wallet. This recipe also includes tips and tricks for avoiding the dreaded pancake-stuck-on-skillet situation.
This yummy buttermilk pancake recipe helps you conquer the cast iron pan. I used simple flavors in this breakfast dish, making it easy to adjust to your taste preferences. Since the flavors are easy to adjust in these delicious pancakes, this recipe works great for picky eaters!
Just getting started in the kitchen? Here are a few more how-to’s to help you enhance your cooking skills: How to Bake Butternut Squash in the Oven, How to Make Homemade Strawberry Preserves, and How to Cook Turkey Bacon in the Oven.
Table of Contents
Why You’ll Love This Recipe
- Easy – Minimal ingredients and steps make this a beginner-friendly recipe.
- Quick – Once you whip the batter up and heat the cast iron skillet, you’re ready to whip up some fluffy pancakes!
- Pantry Staples – I love recipes like these cast iron skillet pancakes because they use primarily pantry staples for ingredients, so you don’t need to buy many groceries (if any) from the store.
- Buttermilk – These pancakes get their restaurant-quality flavor from the inclusion of buttermilk.
- Rich – Using buttermilk, butter, and eggs helps keep these pancakes feeling decadent, especially if you top them with maple syrup and whipped cream!
- Versatile – The best part about learning how to make pancakes on a cast iron skillet is finding your favorite inclusions, like chocolate chips or fresh fruit!
- Great for family breakfasts/brunch – It’s easy to double or triple this recipe to create a yummy family meal.
Ingredients & Substitutions
- Milk: When creating this recipe for how to make pancakes on a cast iron skillet, buttermilk is my first choice for pancakes because of the flavor and fat content. You can use any dairy milk you have on hand, but 2% or whole milk is ideal because of the fat content. You can also use half and half for more decadent pancakes.
- Flour: If you prefer, you can substitute all-purpose flour for whole wheat flour. Or, make the batter with a combination of both flour options.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Buttermilk Pancakes on a Cast Iron Skillet
Quick Overview
- Mix pancake ingredients.
- Heat skillet.
- Cook.
Step by Step Instructions
Do not overmix the pancake batter; it should be just combined.
Step 1: In a bowl, whisk together the buttermilk, butter, sugar, egg, and vanilla until well combined.
Step 2: In a separate larger bowl, whisk together the flour, baking powder, salt, and cinnamon.
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Fold gently until just combined. There should be lumps of flour, but no streaks. Let the batter rest for 15 minutes.
Allow the griddle/cast iron skillet to heat properly before you cook pancakes.
Step 5: Heat a griddle or cast iron skillet over medium low to medium heat. Grease generously by gliding a stick of butter all over the surface.
Step 6: Pour about ¼ cup of batter onto the skillet. Repeat until the griddle is full. I usually only cook 2-3 pancakes at a time.
Step 7: Cook the pancakes until bubbles form, and the tops begin to solidify. The bottom should be golden brown.
Step 8: Flip each pancake and cook for another minute. Repeat with the remaining batter, greasing the skillet between each batch.
Recipe Serving Suggestions
When creating this recipe for how to make pancakes on a cast iron skillet, garnish them with a pat of butter, maple syrup, and an extra sprinkle of cinnamon.
I love serving these buttermilk pancakes with other tasty breakfast foods for a more filling meal. Here are some ideas:
- Brown Butter Chocolate Chip Banana Bread
- Blueberry Lemon Poppyseed Muffins
- Egg & Sausage Casserole
- Over Hard Eggs
Here are some additional pancake toppings to try:
- Fruit jams
- Chopped nuts (like pecans or walnuts)
- Peanut butter (or other nut butter)
- Nutella
- Whipped cream
- Fruit syrups (like blueberry syrup)
- Caramel sauce
- Powdered sugar
Expert Tips
- Grease the cast iron. One of the best ways to prevent pancakes from sticking to the cast iron/griddle is properly greasing it up. Do not use melted butter. Instead, use a butter stick to spread an even layer of grease on the cast iron/griddle before pouring on the batter and cooking pancakes.
- Wait for bubbles until you flip. When learning how to make pancakes on a cast iron skillet, it’s important to know when the first side is cooked through before flipping. Bubbles form on the uncooked side when it’s ready to flip. These bubbles tell you the underside is cooked and the pancake is beginning to firm up.
Additions & Variations
- Add Chocolate Chips: Add 1/2 cup or so of chocolate chips to the batter for a more decadent buttermilk pancakes cast iron skillet recipe. Then, cook as per the instructions above.
- Try Berries: Boost the fiber and flavor of this recipe by adding chopped berries (or banana slices) to the batter before cooking.
- Use Warming Spices: Adding other warming spices like ginger and cardamom can also create more flavor in each bite. Or sprinkle in a pre-made spice mix like pumpkin pie spice.
Recipe FAQs
The key to learning how to make pancakes on a cast iron skillet (without them sticking) is ensuring you have the skillet at the right temperature. If it’s too hot, the pancakes will stick. Additionally, the skillet needs to be generously greased to prevent sticking.
If you plan to make pancakes on the griddle, it should be at about 375F, aka medium heat. Avoid a too-hot or not hot enough pan for the best results.
Yes, you can make pancakes in a skillet! You should be able to make 2-3 pancakes in a 12-inch skillet at a time (depending on the size of your pours).
I recommend using a stick of butter to grease a skillet before making pancakes. This method will add a delicious flavor to the pancakes and create an even layer of grease for cooking.
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Cast Iron Skillet Pancakes
Ingredients
- 1 cup buttermilk or regular milk*
- 2 Tablespoons melted unsalted butter, cooled slightly, plus more for greasing
- 2 Tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour*
- 2 teaspoons baking powder
- 1/2 teaspoon Morton kosher salt*
- 1/4 – 1/2 teaspoon cinnamon, optional
Instructions
- In a bowl, whisk together the buttermilk, butter, sugar, egg, and vanilla until well combined.1 cup buttermilk or regular milk*, 2 Tablespoons melted unsalted butter, cooled slightly, plus more for greasing, 2 Tablespoons granulated sugar, 1 large egg, 1 teaspoon vanilla
- In a separate larger bowl, whisk together the flour, baking powder, salt, and cinnamon.1 cup all-purpose flour*, 2 teaspoons baking powder, 1/2 teaspoon Morton kosher salt*, 1/4 – 1/2 teaspoon cinnamon, optional
- Pour the wet ingredients into the dry ingredients.
- Fold gently until just combined. There should be lumps of flour, but no streaks. Let the batter rest for 15 minutes.
- Heat a griddle or cast iron skillet over medium low to medium heat. Grease generously by gliding a stick of butter all over the surface.
- Pour about ¼ cup of batter onto the skillet. Repeat until the griddle is full. I usually only cook 2-3 pancakes at a time.
- Cook the pancakes until bubbles form, and the tops begin to solidify. The bottom should be golden brown.
- Flip each pancake and cook for another minute. Repeat with the remaining batter, greasing the skillet between each batch.
Notes
- Milk: When creating this recipe for how to make pancakes on a cast iron skillet, buttermilk is my first choice for pancakes because of the flavor and fat content. You can use any dairy milk you have on hand, but 2% or whole milk is ideal because of the fat content. You can also use half and half for more decadent pancakes.
- Flour: If you prefer, you can substitute all-purpose flour for whole wheat flour. Or, make the batter with a combination of both flour options.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Grease the cast iron. One of the best ways to prevent pancakes from sticking to the cast iron/griddle is properly greasing it up. Do not use melted butter. Instead, use a butter stick to spread an even layer of grease on the cast iron/griddle before pouring on the batter and cooking pancakes.
- Wait for bubbles until you flip. When learning how to make pancakes on a cast iron skillet, it’s important to know when the first side is cooked through before flipping. Bubbles form on the uncooked side when it’s ready to flip. These bubbles tell you the underside is cooked and the pancake is beginning to firm up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These pancakes where simply divine! Perfect weekend breakfast for the whole family!
I love cooking with cast iron. These pancakes cook up beautifully and taste amazing.
Amazing. These were so buttery and fluffy. Thank you for the great tips.
Absolutely fluffy and delicious! I never knew cooking pancakes in a cast iron skillet could yield such perfect pancakes!
Off late cast iron pan has become my favourite tool in the kitchen. Thank you for your instructions- they are so helpful!
Really fluffy pancakes.