Cast Iron Sourdough Pancakes
Fluffy sourdough pancakes with a nice crust on the outside from the cast iron skillet make this the perfect pancake recipe.
Equipment
- Cast iron skillet
- large glass bowl
- whisk
- Large spatula
- Baking sheet (optional)
- Parchment paper (optional)
Ingredients
- 3/4 cups all-purpose flour einkorn flour is great in this recipe. Use 1 1/4 cups if using einkorn flour.
- 2 cup sourdough starter bubbly
- 3/4 cup buttermilk milk, or milk alternative
- 3 tbs coconut oil plus more for the cast iron skillets
- 2 tbs honey
- 2 eggs
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
Instructions
- Preheat your oven to about 200 degrees F. Prepare a parchment-lined baking sheet and set aside.
- In a large glass bowl whisk all the ingredients (unless you're making this batter ahead - then omit the baking soda and baking powder until you're ready to cook).
- Let your batter rest for about 5-10 minutes prior to preparing you cast iron skillet (optional, but you'll get fluffier pancakes for it).
- Preheat a cast iron skillet over medium heat for about 1-2 minutes.
- Add 2 hefty tbs coconut oil to your cast iron. Trust me.
- Let the oil preheat for about 1 minute.
- Pour your pancake batter into the cast iron (amount depends on preference).
- Let the pancake batter brown on the bottom before flipping. You'll know it's ready to flip when there are many bubbles on the entire surface of the pancakes.
- Take your spatula and slightly lift one corder of the pancake to see if it has browned, if so, scoop the entire pancake under the spatula and flip.
- Let the pancake brown on this side as well. You may need to turn the heat down slightly at this point.
- You might notice that your cast iron has become dry at this point, if so, add more oil or butter. Keep the cast iron well-oiled and your sourdough pancakes wont stick.
- Take the finished batch of pancakes and place on a parchment-lined baking sheet and place in your preheated oven to keep that bath warm.
- Repeat steps with a new batch. Don't forget to add more coconut oil.
Notes
cast iron sourdough pancake tips
Make ahead pancake batter
- This pancake batter can be made ahead and fermented overnight.
- To do this, just mix up the batter as above, except omit the baking soda and baking powder.
- Then place the bowl in the fridge.
- To make the pancakes the next day, just add the baking soda and powder to the batter and cook as directed.
Cast iron pancake tips
- Start with a well-seasoned cast iron skillet. Read this post to learn how to season a cast iron.
- Preheat your cast iron skillet (before putting your oil on it) on medium to medium high. Use a handle grip like this one to protect your hand from getting burnt by the hot handle.
- You'll need at least a couple tablespoons of oil on your cast iron skillet.
- Preheat your oil before putting your pancake batter on the cast iron.
- Let the sourdough pancake batter develop a nice crust prior to flipping. For example, a pancake should only be flipped once – wait until it’s brown before flipping.
- Adjust the heat as necessary so they skillet doesn't cook the pancakes too fast.
- Add more oil as needed. Sometimes the pancakes will soak up more oil than expected and you need to add more throughout.
- Make sure your heating element covers the entire bottom of the pan otherwise batter will stick to the edges that aren’t getting heated up.
fluffy Sourdough pancake tips
- Don't overmix your sourodugh pancake batter or they might become gooey instead of fluffy.
- Use quality flour, even fresh-milled, to get the most fluffy pancakes!
- Let the pancake batter rest for about 10 minutes so you get a better rise out of them.
- Use both baking soda and baking powder to make the pancakes extra fluffy.
- Start with a bubbly sourdough starter to get a better rise out of the pancakes.
- Using buttermilk will make the sourdough pancakes fluffier and tastier.
- The extra egg adds to the fluffiness of the sourdough pancakes.
- Don't cook the pancakes higher than medium heat and be sure to adjust the heat as necessary as the pancakes cook. You want them to brown, but not too fast before they can fully cook on the inside.
