Cast iron vs. other cooking materials
When the mood to whip up a batch of pancakes strikes, you have a few pan materials to choose from. Each has its own benefits. Below, we’ve outlined the three most common choices and the differences between them.
Regardless of which option you choose, the best way to ensure your pancakes cook evenly (and don’t burn) is to preheat your pan properly and sacrifice a little batter for a test pancake to make sure the heat is just right.
Nonstick pans
A quality nonstick pan can help make pancakes super easy, giving you the peace of mind that when it comes time to flip them, your pancakes will release with ease. Most nonstick pans need very little fat for easy cooking, which means you might be able to skip oil or butter when frying your pancakes.
However, you may find yourself constantly adjusting the temperature as thinner nonstick pans release heat very quickly. Chemical-based nonstick coating is also fragile, and deteriorates over time.
Electric griddle
Easy to use and clean, an electric griddle with a nonstick surface will typically give you more even heat than a stovetop pan does. And if you’re cooking for a big family or group, choosing an electric griddle with a large cooking surface is a huge help allowing you to make more pancakes at the same time.
Cast Iron
Well-seasoned cast iron also provides a naturally nonstick surface with the added benefit that you don’t need to worry about harmful chemicals. Unlike other nonstick pans, the nonstick surface of a cast iron skillet is the result of the natural coating created when fats and oils are heated to the point that they reorganize and bond to the surface of the metal.
Recipe: Easy Cast Iron Pancakes
Yield: 4 to 6 servings
Print RecipeIngredients
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
2 tablespoons sugar
2 large eggs
1½ cups milk, plus more as needed
1 teaspoon vanilla extract
2 tablespoons melted butter, cooled
Vegetable or coconut oil, for cooking
Tools
Resources
The Field Method for Cast Iron Care
Instructions
1.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar.
2.
In another mixing bowl, beat the eggs, then whisk in the milk and vanilla extract. Stir in the melted butter.
3.
Pour the liquid ingredients into the flour mixture and stir with a rubber spatula until combined (don’t overmix or the pancakes will be tough; a few lumps are fine). If the batter seems too thick, thin it out with a little more milk. Let the batter rest for 10 to 15 minutes (this allows the liquid to hydrate the flour, resulting in a fluffier pancake). At this point, the batter can also be refrigerated for up to 2 days.
4.
Preheat a cast iron skillet over medium heat for about 5 minutes (we recommend a No.10 or No.12 Field Skillet, as the larger cooking surface allows for more pancakes to be made at once). Add a teaspoon or so of oil to your skillet (this helps get the pancakes a little crispy). Use a measuring cup or ladle to add ⅓ cupfuls of the batter to the skillet, spacing the pancakes out enough so they won’t touch as they cook.
5.
Lower the heat to medium low and cook the pancakes until bubbles rise to the surface and the bottoms are golden brown, about 2 to 3 minutes. Flip and cook the other side, for 2 to 3 minutes longer. Lower the heat if the pancakes are browning too quickly.
6.
Repeat with the remaining batter, adding a teaspoon of cooking oil with each batch of batter, and adjusting the heat as needed. Cooked pancakes can be kept warm on an oven-safe dish in a 200°F oven until ready to serve.
7.
Serve warm with the toppings of your choice; we love these with sliced bananas and maple syrup.
Note: This batter can be made ahead and refrigerated for up to 2 days.
