Cast Iron Pancake Recipe

Brown the butter

In a small to medium saucepan over medium heat, melt 6 tablespoons unsalted butter. Swirl the pan frequently; after foaming subsides, watch for milk solids to turn golden-brown and smell nutty (about 4–6 minutes). Remove from heat immediately and transfer to a heatproof bowl to stop cooking.

While butter is still warm, stir in 1/2 cup pure maple syrup and 1 tablespoon light brown sugar. Return to very low heat if necessary just to dissolve sugar and warm the mixture (do not boil). Stir in 1/2 teaspoon vanilla extract and a pinch of sea salt. Keep warm on very low heat or set aside; it will thicken slightly as it cools.

Warm the cast iron skillet and prep: place a 10–12 inch cast iron skillet in the oven and preheat to 400°F (205°C) for 10 minutes, or heat it on medium for several minutes on the stovetop until evenly hot. Remove from heat. Add 1 tablespoon softened butter to the skillet and rub to coat the bottom and about 1/2 inch up the sides; return skillet to low heat on the stovetop if cooking immediately.

Mix dry ingredients: In a medium bowl whisk together 1.5 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon fine sea salt until evenly combined.

Combine wet ingredients: In a separate bowl whisk 1.25 cups whole milk, 1 large egg, 1 teaspoon vanilla extract and 3 tablespoons melted unsalted butter (cooled slightly). Whisk until smooth and slightly frothy.

Combine batter: Pour wet into dry and fold gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Fold in pecans: Stir in 3/4 cup roughly chopped pecans, reserving about 2 tablespoons for finishing. If batter is very thick, add up to 1–2 tablespoons milk to reach a thick but pourable consistency.

Heat skillet and test: Place the butter-coated skillet over medium-low heat. Pour a small tablespoon of batter to test; it should sizzle gently and set at the edges within 30–45 seconds. Adjust heat to maintain a low steady sizzle (avoid burning).

Cook pancakes: For skillet-style (large pancake) pour entire batter into the center of the skillet and spread slightly with a spatula to an even thickness. Alternatively, for individual pancakes, use 1/3 cup batter per pancake. Scatter the reserved chopped pecans evenly on top immediately.

Cover and cook: Cover the skillet with a lid or tented foil for 2–4 minutes for a large pancake (or 1.5–2 minutes for individual pancakes) until bubbles form at the surface and edges are set. Uncover and flip carefully (use two spatulas for a large pancake) and cook the other side until golden brown, about 1–2 minutes more. Internal doneness should be a springy center and an internal temperature near 190°F (88°C) for a large pancake.

Finish with brown butter maple: Transfer cooked pancake(s) to a serving plate. Spoon the warm brown butter maple sauce generously over the top so it pools around the edges. If sauce has thickened too much, warm briefly before spooning.

Serve: Dust with 1 tablespoon powdered sugar if using and serve immediately with extra maple sauce on the side.