Pancakes are a traditional favorite. For good reason! They’re fluffy and tasty, and the perfect breakfast for Sunday mornings. Cooking pancakes in a cast iron skillet (or cast iron griddle) is the best way to make delicious pancakes. While you can make regular pancakes on nonstick pans, nothing compares to the flavor, texture, and crispy edges you get from cast iron pancakes.

With even heat distribution, a little patience, and some simple ingredients, you can make the best pancakes your family has ever tasted. Try this easy and quick sourdough discard pancake recipe!

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Why Choose a Cast Iron Skillet?

A well-seasoned cast-iron skillet or cast iron griddle is the heart of cooking pancakes with crispy edges. They taste old-fashioned and homemade! The more you cook on your cast iron skillet, the more it becomes a non-stick surface.

Unlike other pans, cast iron holds heat for a long time, giving your pancakes that coveted golden brown color and ensuring the sides of the pancake are tender with slightly crisp edges. This even heat distribution is key to the best results. There’s no more worrying about uneven cooking , hot spots, or soggy pancakes.

Cast iron pans can take a little longer in the preheating process, but once warmed, they provide a flat surface that gives every pancake consistency. A quick trick is the drops of water test. Sprinkle a few drops onto the pan. If they dance across the skillet, it’s ready for batter.

Ingredients for Perfect Pancakes

You don’t need anything fancy to make pancakes. Simple ingredients you probably already have make pancakes very easy to make.

In a large mixing bowl, combine your dry ingredients: all purpose flour, sugar, a teaspoon of baking soda, and a pinch of salt. This flour mixture creates the base for light, fluffy pancakes.

In another large bowl, whisk together your wet ingredients: whole milk, sourdough discard (a great way to use up extra starter!), eggs, a tablespoon of butter ( melted butter, a drizzle of olive oil or vegetable oil will work too), and splash of vanilla extract. For the fluffiest results, make sure everything is at room temperature.

If you want fluffy buttermilk pancakes, swap the milk for a buttermilk mixture. This creates extra air pockets in the batter, making a tender pancake, with each bite lighter.

Optional add-ins include chocolate chips, blueberries for a classic blueberry pancake, or a sprinkle of cinnamon. Don’t forget toppings like maple syrup, whipped cream, or your favorite fruit.

Full Sourdough Discard Pancake Recipe

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Mixing Pancake Batter the Right Way

Pour the liquid ingredients into the flour mixture and stir gently with a wooden spoon. The key to perfect pancakes is not overmixing. You want to stir pancake batter, but overmixing can break down the gluten, resulting in tough pancakes instead of tender pancakes.

After mixing, let the batter rest for 5 minutes. This step goes a long way toward fluffier results. Resting allows the flour to hydrate and the air bubbles to form, leading to those tall, fluffier pancakes.

If you’re cooking for a crowd, make a double batch. With 5 kids, I always make a double batch. When you have a lot of pancakes waiting, they disappear quickly with hungry kids around!

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How to Cook Pancakes in Cast Iron Skillet

When it comes to cooking pancakes, temperature and preheating your skillet are everything. Heat your skillet to medium heat. Add a little butter, but not too much or it will burn.

Using a measuring cup, pour batter onto the skillet. A test pancake is always smart because it lets you adjust your heat before you commit to the next batch of pancakes.

1. For the first side of the pancake, cook until bubbles form and the sides of the pancake look set and the batter isn’t liquid anymore. The bottom side should have a rich golden brown color.
2. Flip carefully and cook the second side for a bit less time than the first.
3. If making a larger pancake or working with thicker batters, give it extra minutes on the first pancake to ensure the center cooks through. You can lift a side to peak at the color of the pancake.

Keep the remaining batter warm by transferring cooked pancakes to the 200 degree f oven. This helps when making a lot of pancakes or a double batch without drying them out.

Tips for Best Results in Cast Iron

• Don’t skip the preheating process. Starting with a cold skillet can create uneven cooking.
• A test pancake saves your stack from disaster. Adjust heat if needed before moving on.
• Rotate the skillet if you notice hot spots happening. This will ensure each pancake cooks evenly.
• Lightly grease before each pancake. Too much butter can smoke and affect flavor.
• If you love experimenting, try a dutch baby pancake or French toast in your skillet for a next level breakfast twist.

Toppings & Serving Suggestions

The best part of making pancakes is dressing them up.

• Classic maple syrup
• Chocolate chips
• Top with fresh fruit
• Add blueberries for blueberry pancake 

Storing and Reheating Leftover Pancakes

If you have leftovers or are double batch cooking for the freezer, store your iron skillet pancakes in an airtight container or in freezer ziplock bags. To reheat, skip the microwave, thaw completely, and use a skillet or toaster oven. This brings back the crispy edges while keeping the center soft. You can always have family favorites ready super easy.

The Best Pancakes in Cast Iron Skillet + Recipe Card

Cooking pancakes in a cast iron skillet is more than just a technique. It’s about traditional cooking that tastes delicious. With the right ingredient amounts, careful mixing of dry ingredients and wet ingredients, and attention to cooking times, you’ll master the art of iron skillet pancakes easily.

So the next time you’re craving pancakes, grab your skillet and get ready to make fluffy pancakes that rival the best diner stacks.

Here’s to perfect pancakes, cooked the old-fashioned way, right in your own kitchen.

I hope this resource blesses you and your family this year!

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