Cast-Iron Sourdough Pancakes

Recipe Adapted from Jean Adamson and Angela Johnson Sherry (Vinegar Hill House, Brooklyn) by Tejal Rao

Recipe Overview

Total Time: 30 minutes (active preparation) + overnight fermentation

Rating: 4/5 (based on 1,940 reviews)

Comments: 239 user reviews available

Origin & Concept

This signature recipe originates from Vinegar Hill House in Brooklyn, where Angela Johnson Sherry shared her family’s generations-old sourdough pancake technique nearly a decade ago. The restaurant elevates the dish by layering seasonal fruit (e.g., berries, sliced stone fruit) at the base of a preheated cast-iron pan, then pouring airy, fermented batter to create thick, golden-brown pancakes with a crispy exterior and tender, layered interior—resembling stacked cake slices.

Ingredients

Adjust measurements based on pan size (4-inch for individual, 8-inch for shared portions):

• Sourdough Starter: 200g (1 cup, active and bubbly; 100% hydration)

• Flour Blend: 150g (1 cup) all-purpose flour, 15g (2 tbsp) whole wheat flour (optional, for depth)

• Leavening: 15g (1 tbsp) baking powder, 5g (1 tsp) fine sea salt

• Wet Ingredients: 150ml (⅔ cup) buttermilk (or milk + 1 tsp lemon juice, rested 10 minutes), 1 large egg (room temperature), 30g (2 tbsp) melted unsalted butter

• Seasonal Fruit Garnish: 1–2 tbsp fresh berries, sliced apple, or pear (for layering; optional)

Equipment

• Cast-iron skillet (4–8 inches diameter; preheat thoroughly)

• Oven-safe heat-resistant gloves

• Mixing bowl, whisk, spatula, measuring cups/spoons

Step-by-Step Preparation

1. Prepare Fermented Sourdough Batter (Overnight Fermentation)

Start 1 day in advance:

• In a large bowl, combine sourdough starter, all-purpose flour, whole wheat flour (if using), baking powder, and salt. Stir until fully incorporated (lumps are acceptable).

• Add buttermilk and egg, whisking gently until smooth (avoid overmixing to retain air bubbles).

• Fold in melted butter, then cover the bowl loosely with a clean cloth or plastic wrap.

• Let ferment at room temperature (20–24°C/68–75°F) overnight (12–14 hours). The batter will thicken slightly and develop small bubbles, ensuring airy texture.

2. Preheat Oven & Cast-Iron Pan

Morning of serving:

• Preheat oven to 220°C (425°F). Place the cast-iron skillet inside and let it preheat alongside the oven (30 minutes total; this ensures even heat distribution).

3. Layer Fruit & Pour Batter

• Remove the hot skillet from the oven (use heat-resistant gloves). Spread 1–2 tbsp seasonal fruit evenly across the bottom of the pan.

• Gently pour the fermented batter over the fruit, filling the pan generously (batter should mound slightly; aim for 1.5–2 inches thickness).

4. Bake to Crispy Perfection

• Return the skillet to the oven and bake for 15–20 minutes. The oven’s heat crisps the edges while the cast-iron retains heat to ensure even cooking.

• Check doneness: The top should spring back when lightly pressed, and edges will turn golden-brown.

5. Serve & Enjoy

• Slide the pancake onto a plate (use a spatula to avoid breaking). For 8-inch pans, split the pancake at the table for sharing.

• Pair with maple syrup, honey, or additional seasonal fruit for garnish.

Pro Tip: For 4-inch individual pancakes, reduce baking time to 10–12 minutes at 200°C (400°F) to prevent over-browning.

Note: Allergen-friendly substitutions: Replace buttermilk with lactose-free milk + lemon juice; swap eggs with 1 tbsp ground flaxseed + 3 tbsp water (vegan option).