Cast Iron Buttermilk Pancakes

No buttermilk? You can substitute 1⅓ cups yogurt + ⅔ cup milk or 1 cup sour cream + 1 cup milk for the 2 cups of buttermilk.

Thickness is everything when it comes to perfect pancake batter. You want it to be slightly lumpy (not overmixed), and just thin enough to pour, but not runny. And for some mystical reason, the exact same batter recipe will vary slightly in texture from batch to batch, so you might need to add a touch more buttermilk to thin it to the right consistency. When the batter hits the hot skillet, it should spread out a little bit, then hold its shape.

Resting the batter is also very important; it gives the dry ingredients a moment to soak up the wet, which smooths out most lumps and results in fluffier pancakes.

Dialing in the heat of your skillet might take a test pancake or two. You want them to cook quickly enough that the bottom side is golden brown by the time you begin to see bubbles forming and popping on the surface. After you flip the pancakes, the second side should take a bit less time to cook.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs until foamy, then slowly whisk in the butter. Add the buttermilk and whisk to combine.

Pour the wet ingredients over the dry, whisk until just combined (the batter will be somewhat lumpy, which is just fine); don’t overmix or the pancakes will be flat and tough. If the batter seems too thick (it should be just thin enough to pour, rather than plop, from a ladle), thin it out with some buttermilk.

Let the batter rest while you preheat a cast iron skillet over medium-low heat for about 5 minutes. Lightly oil the skillet, either by adding a small drizzle and spreading it with a paper towel or brushing it with a pastry brush.

Use a ladle or measuring cup to add ¼ cupfuls of batter to the skillet, making sure to leave space between the pancakes. Cook the pancakes until bubbles start to form and break on the surface, about 2 minutes. Using your thinnest spatula, flip the pancakes over and continue cooking until golden brown on the bottom, about 2 minutes. Repeat with the remaining batter, lightly greasing the skillet between batches, and adjusting the heat up or down as needed.

Serve the pancakes and your favorite toppings right away, or keep warm in a 200°F oven until ready to serve.