Cast Iron Skillet Buttermilk Pancakes
Cast Iron Skillet Buttermilk Pancakes
This may not be normal, but I never really loved pancakes growing up. I remember going to pancake breakfasts at local churches or city centers and they were BIG events. My memory of them is always feeling slightly nauseated because of the smell of sugar hanging in the air so early in the morning. Even when we made pancakes at home, I always preferred mine with a light dusting of powdered sugar or plain butter- rather than dripping with artificial syrup.
But at some point in my from-scratch food journey, I started making pancakes from actual flour instead of a boxed mix. Then I found that buttermilk basically makes everything better, including pancakes. My pancakes then leveled up again when I realized you could cook them in a cast iron. The cast iron completely changes the texture into something chewy and crispy and delicious!
I can still eat these delicious pancakes plain with nothing but butter. Still, a couple years ago I tasted real maple syrup for the first time and woah! Surely this was what a pancake was always meant to be.
I will never eat another soggy, flavorless, overly sweet pancake again. No more early-morning sugar nausea. And since I pretty much keep all these ingredients on hand, all the time, I’m pretty much always able to whip these up for a cheap, quick, delicious breakfast.
Cast Iron Skillet Buttermilk Pancakes
Equipment
- 1 cast iron skillet
Ingredients
- 4 cups unbleached all purpose flour
- 4 tsp baking soda
- 4 tsp baking powder
- 1 tsp salt
- 4 tbsp table sugar
- 4 cups full fat buttermilk
- 4 large eggs
- 1/2 cup butter, melted
Warm Maple Butter Sauce
- 1 cup pure maple syrup
- 1 stick salted butter
- 1/4 tsp vanilla
Instructions
- In a large mixing bowl, mix together flour, soda, baking powder, salt, and sugar.
- Create a small hole in the center of the flour mixture and add the egg, buttermilk, and melted butter. Begin whisking the eggs and wet ingredients, slowly incorporating the flour mixture. Mix until well blended and there are no lumps.
- Add a small amount of butter to your cast iron and turn to medium heat. Once the butter is hot and melted, add 1/4 cup of pancake batter into your cast iron and bake until bubbles appear. Flip, and bake another 3-4 minutes, or until golden brown and cooked through.
Warm maple Butter Sauce
- For the sauce, add the stick of butter to a small saucepan and turn on low until the whole stick has melted. Then, add the cup of pure maple to the butter and whisk together to combine. Let it come to a gentle simmer and then remove from heat. Add 1/4 tsp of vanilla.
- Pour generously over pancakes and enjoy.
Find other delicious breakfast recipes
- Homemade Brioche Donuts
- Easy Make Ahead Breakfast Bake
- Easy Baked Oatmeal for a Crowd
*This post may contain affiliate links. That means that if you make a purchase after clicking on a link I may earn a small commission at no extra cost to you. For more information, click here.
