Cast Iron Sourdough Pancakes
These cast iron sourdough pancakes are fluffy with a slight crunch on the outside from the cast iron skillet. Cast iron skillets give pancakes the best light and fluffy texture. This is a base recipe and can be spiced up any way you like (flavor ideas below).
Related: How to Season and Cook with Cast Iron skillets
Related: Sourdough Donuts Fried in Cast Iron
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
If you’re looking for the perfect cast iron sourdough pancake recipe to use as the base for all flavors of pancakes, you’re in the right place. These fluffy pancakes have the perfect texture and taste delicious as is or with any combination of flavors.
how to make cast iron sourdough pancakes
Ingredients
3/4 cup 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)
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.
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.
Storing cast iron sourdough pancakes
You can refrigerate, or freeze these cast iron sourdough pancakes. Here are the storage and reheating instructions.
pancake Refrigerator storage
Place pancakes in an airtight container and set them in the refrigerator for up to 5 days.
Or, place the batter in the fridge for up to 3 days and cook later.
Reheating from refrigerator
To reheat your cooked pancakes from the refrigerator you can place them in a cast-iron skillet over low heat until heated through, or nuke in the microwave for about 30 seconds.
pancake Freezer storage
Place pancakes in an airtight container separating each with a piece of parchment paper and set them in the freezer for up to 3 months.
Reheating from frozen
To reheat your pancakes from frozen you can place them in a cast-iron skillet over low heat until heated through, or nuke in the microwave for about 45 seconds.
serving cast iron sourdough pancakes
Cast iron sourdough pancakes are delicious and filling all on their own, but it’s nice to have a little companion for your ‘cakes too! Here are some ideas for you.
- Eggs and bacon (the obvious choice).
- Sausage patties or links
- Hashbrowns
- Yogurt
- Bowl of fruit
- A beverage (coffee, oragnce juice, etc.)
- Fried chicken
- Smoked salmon
Topping options for sourdough pancakes
Here are some sweet and savory sourdough pancake topping ideas which you can choose from. Feel free to combine topping ideas too!
Sweet Sourdough Pancake Toppings
Syrup
Peanut butter
Berries
Whipped cream
Honey
Bananas
Pears
Chocolate chips
Cinnamon
Pumpkin spice
Savory Sourdough Pancake Toppings
Scrambled eggs
Over easy or sunny side up eggs
Bacon
Ham
Cheese (any variety)
Caramelized onions
Goat cheese
Fresh herbs
Cream cheese
Sourdough pancake flavor options
Spice up this base recipe with one or more of the below batter options! Give your cast iron sourdough pancakes either a sweet or savory vibe with both options below.
Sweet Sourdough Pancake Flavors
Chocolate pancakes with cocoa powder
Protein pancakes using protein powder
Collagen pancakes using collagen powder
Banana pancakes with mashed up bananas in the batter
Pumpkin spice pancakes adding pumpkin puree and pumpkin spice seasoning to the sourdough batter
Lemon ricotta pancakes
Berry sourdough pancakes (using mixed berries, blueberries, raspberries, or any berry you like)
Nuts (walnuts or pecans are perfect)
Chocolate chips
Savory Sourdough Pancake Flavors
Cheddar cheese and chive sourdough pancakes
Bell pepper and onion
Bacon and cheese sourdough pancakes
Ham and cheese
Fresh or dried herbs
shop this post
(These affiliate links help to support this blog at no extra cost to you. Your support means the world to me!)
- Berkey water filter (we use the Royal because we drink an insane amount of water!)
- Thrive Market – 25% off & free gift! (where I get a ton of my ingredients)
- Azure Standard: $25 off your order. Code kyrieluke1
- Stand mixer
- Boos Block Butcher Block
- 12 inch Cast Iron Skillet
more quick sourdough recipes
Sourdough Starter from Scratch
Cast iron sourdough pancakes faq
You can make pancakes easily on a cast-iron skillet. Just make sure the skillet is well-seasoned and preheat it prior to making your pancakes.
Pancakes become gooey when the batter was overmixed, or when they’re cooked on high heat and don’t have time to cook completely on the inside before browning on the outside.
Yes, cast iron is a great tool to cook pancakes. The cast iron will heat the pancakes evenly while creating a nice crust on the outside and keeping the inside fluffy.
Pancakes may stick to your cast iron skillet for 3 reasons:
1. Your skillet isn’t seasoned well.
2. You didn’t preheat your skillet or the oil prior to pouring your batter.
3. You aren’t using enough oil.
Cast iron skillets are the best way to cook fluffy pancakes with a nice crust on the outside.
A high smoke point oil is better to cook pancakes than butter since the better may smoke during the cooking process.
Your first pancake will always come out bad if you haven’t properly seasoned the pan with fat and heat. To avoid a bad first pancake, preheat your skillet for 1-2 minutes, then add your oil, then preheat your oil for 1-2 minutes.
Pin it – Cast iron sourdough pancakes
Related: same day sourdough pizza crust recipe
Related: Sourdough Babka with Chocolate Filling
Cast Iron Sourdough Pancakes
Ingredients
Equipment
Method
- 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.
Storing cast iron sourdough pancakes
You can refrigerate, or freeze these cast iron sourdough pancakes. Here are the storage and reheating instructions.Refrigerator storage
Place pancakes in an airtight container and set them in the refrigerator for up to 5 days. Or, place the batter in the fridge for up to 3 days and cook later.Reheating from refrigerator
To reheat your cooked pancakes from the refrigerator you can place them in a cast-iron skillet over low heat until heated through, or nuke in the microwave for about 30 seconds.Freezer storage
Place pancakes in an airtight container separating each with a piece of parchment paper and set them in the freezer for up to 3 months.Reheating from frozen
To reheat your pancakes from frozen you can place them in a cast-iron skillet over low heat until heated through, or nuke in the microwave for about 45 seconds.about me
