Cast Iron Pancakes 3 Ways

Cast iron pancakes have a crispy exterior while retaining their fluffy texture. We’ll explain how that works and give you some tasty recipe inspiration.

Cast iron has a fantastic ability to retain its heat and provide an even cooking temperature across the whole pan, which enables food to get a nice crispy crust. That isn’t the only benefit of a cast iron skillet, but it certainly is one of the best. Another advantage is that once you’ve invested in a piece of cast iron cookware, you can own it for life if you maintain it properly — they’re that durable. 

When cooking cast iron pancakes, preheat your skillet before adding the batter. If your pan is well seasoned, the process of preheating should ensure it is non-stick. If you notice batter sticking, add some additional fat like butter or coconut oil to help get a crispy exterior. 

Just a quick note on the cast iron pancake recipes below: some include ingredients like milk, eggs and butter. Be sure to source local and organic products to avoid supporting problematic factory farming practices. 

No-Flip Cast Iron Pancakes

For those without the patience to wait for individual pancakes to cook, you can make one large pancake in your skillet instead. Feel free to use your favorite in-season fruit for this recipe instead of blueberries. 

Ingredients: 

• 2 cups all-purpose flour 
• 2 tbsp. baking powder 
• 2 tbsp. sugar 
• 1 tsp. salt 
• 1½ cups homemade oat milk 
• 2 tbsp. homemade apple cider vinegar 
• 3 tsp. vanilla extract 
• ¼ cup vegan butter, melted
• 1 cup fresh or frozen organic blueberries 

Instructions:

1. Whisk flour, baking powder, sugar, and salt together in a large mixing bowl. 
2. In a smaller bowl, whisk the oat milk, apple cider vinegar, vanilla extract, and melted vegan butter until well combined. 
3. Fold the wet ingredients into the dry ingredients until just combined. 
4. Add the blueberries to the mix and gently fold them into the batter. 
5. Preheat the oven to 375°F and get your cast iron skillet preheating on the stovetop. 
6. Once the skillet is preheated, pour the pancake batter in and press down with a spatula to flatten out the batter. Cook for 5 minutes to allow the batter to get crispy on the bottom. 
7. Remove from the stove, place the pan onto the oven, and cook for 10-12 minutes or until an inserted toothpick comes out clean. 
8. Remove from the oven and turn out onto a plate. Slice the cast iron pancake into desired slice sizes and serve with your choice of toppings. 

Cinnamon Twist Pancakes

If you like cinnamon rolls, you’ll love these cinnamon twist cast iron pancakes. You can drizzle them with maple syrup or make a vegan cream cheese frosting to go on top. 

Pancake Ingredients:

• ¾ cup milk
• 1 large egg
• 2 tsp. organic vegetable oil
• 1 cup flour
• 2 tbsp. sugar
• 4 tsp. baking powder
• ¼ tsp. salt
• 1 tsp. cinnamon

Cinnamon Filling Ingredients:

• 4 tbsp. unsalted butter or margarine, melted
• ½ cup brown sugar
• ½ tbsp. cinnamon

Instructions:

1. Combine the milk, egg and vegetable oil in a small bowl and whisk to combine. 
2. Add flour, sugar, baking powder, salt and cinnamon to a large bowl and stir to combine. 
3. Slowly fold the wet ingredients into the dry until just combined. Be careful not to overmix. 
4. Allow the mixture to sit for approximately 5 minutes while you make the cinnamon filling and preheat the cast iron skillet. 
5. In a small bowl, stir the melted butter, brown sugar, and cinnamon. Add to a piping bag and set aside. 
6. In ¼ cup portions, add the batter to the preheated cast iron pan, and cook until bubbles appear on the surface. 
7. Using your piping bag, add a swirl of cinnamon filling to the pancakes before flipping them over to continue cooking for 3-4 minutes. 

Vegan Pumpkin Spice Pancakes

Learn how to cook pumpkin so you can make your own pumpkin purée. You can use it in this delicious autumn cast iron pancake recipe!

Ingredients: 

• ⅓ cup pumpkin purée 
• 1 cup homemade almond milk 
• 1 tbsp. vanilla extract 
• 1 cup chickpea flour 
• 1 tsp. pumpkin spice 
• ½ tsp. cinnamon 
• ½ tsp. baking powder 
• pinch of salt 

Instructions:

1. In a large bowl, mix pumpkin puree, almond milk, and vanilla extract. 
2. In a smaller bowl, mix the remaining ingredients. 
3. Fold the dry ingredients and mix into the larger bowl until well combined. 
4. In ¼ cup portions, add the batter to a hot cast iron skillet and cook until bubbles start to form. 
5. Flip and cook for another 2-3 minutes, or until your cast iron pancakes have a nice golden color.

Read more:

• Dandelion Honey From Flowers: an Easy Recipe
• Apple Frying Pan Cake Recipe: How to Make Cake in a Skillet
• 15 Easy Vegetarian Camping Meals

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Tags: Breakfast Food Guide Recipes Vegan