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5 from 46 votes

Cast Iron Skillet Pancakes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Diet: Low Salt, Vegetarian
Servings: 8 pancakes
Calories: 123kcal
Author: Brianna May


  • 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
  • ½ teaspoon Morton kosher salt*
  • ¼ - ½ teaspoon cinnamon, optional


  • 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, ½ teaspoon Morton kosher salt*, ¼ - ½ 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.


  • 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.


Calories: 123kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 292mg | Fiber: 0.5g | Sugar: 5g