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Cast Iron Skillet Buttermilk Pancakes

I can never go back to ordinary pancakes after having these. This is what pancakes should taste like. The buttermilk adds a rich, tangy flavor and the cast iron gives the edges a crispness that you just can't get in a regular skillet. Try it! I promise you'll love it!
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Breakfast
Cuisine American
Servings 16 large 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.
Keyword buttermilk, cast iron skillet, pancakes