Back home in Memphis, breakfast was always the calm before the smoke. While the pits were warming up and the hickory was just starting to catch, my granddaddy would be in the kitchen with his favorite #10 cast iron skillet. He called these his “Blue-Ribbon” stacks, and let me tell you, they’ve won more hearts than any trophy I’ve ever brought home from a BBQ circuit.

Most folks think of pancakes as a simple Tuesday morning meal, but to a pitmaster, these Blue-Ribbon Buttermilk Pancakes are an exercise in fire management. You’ve got to treat your stovetop burner just like a BBQ firebox. It’s all about maintaining that “sweet spot” where the heat is consistent enough to create a beautiful “bark” (that golden-brown crust) without burning the heart of the pancake.

The Engine: Why a Cast Iron Pancake Recipe Matters for Southern Buttermilk Pancakes

In the world of BBQ, we talk a lot about thermal mass. A heavy offset smoker holds heat better than a thin metal box, and the same logic applies to your breakfast, especially when making a Classic Cast-Iron Dutch Baby. A heavy cast iron skillet is the engine that drives this recipe. Once that iron gets hot, it stays hot.

When you pour cold batter onto a thin non-stick pan, the temperature drops instantly. But a seasoned cast iron skillet? It laughs at that cold batter. It maintains its energy, searing the bottom of the pancake immediately to create those signature crispy edge pancakes I call the Lace Edge. That’s that buttery perimeter that snaps when you bite into it, providing the perfect contrast to the pillowy center.

Mastering “The Heat Glide” and Griddle Temperature Control

One of the biggest mistakes I see—whether it’s with a $50 brisket or a 50-cent pancake—is rushing the process. You can’t force great BBQ, and you can’t force a perfect pancake.

I use a technique I call The Heat Glide for superior griddle temperature control. You start your skillet on medium to get that initial sear. But as you continue to cook batch after batch, that cast iron is going to keep soaking up heat. You’ve got to be proactive. After the second or third flip, I usually taper my burner down just a hair. You’re looking for that steady, blue-flame consistency. If your butter starts smoking or turning black, you’ve lost the glide. Pull the pan off the heat for a minute, let it settle down, and then get back to work. Trust the process; your patience will be rewarded.

The Pitmaster’s Secrets to Fluffy Southern Pancakes

If you want competition-worthy height, you’ve got to respect the chemistry. While these are traditional stacks, if you ever want to see height taken to the extreme, look into Fluffy Japanese Soufflé Pancakes. Here’s a few pieces of family wisdom I’ve picked up over the years for perfect fluffy Southern pancakes:

• Don’t Overwork the Batter: My granddaddy always said, “If you stir it ‘til it’s smooth, you’ve stirred it ‘til it’s tough.” You want lumps. Those little pockets of flour are what keep the pancake airy. Think of it like mixing a dry rub—you want everything incorporated, but you don’t need it pulverized.
• The 10-Minute Rest: Just like you’ve got to let a Smoked Brisket rest to let the juices settle, you’ve got to let this batter rest. It gives the leavening agents a chance to “bloom” and the flour a chance to hydrate.
• The Water Dance: Don’t guess if your pan is hot. Flick a few drops of water onto the surface. If they sit there and sizzle, it’s too cold. If they instantly vanish, it’s too hot. You want them to bead up and “dance” across the surface like they’re on a hot tin roof.

Now, if you really want to do it Memphis style, try what we call the “Memphis Special.” Top these beauties with a little fried peanut butter and some caramelized bananas. It’s a meal fit for a King, and it’ll keep you fueled up through a 12-hour smoke.

Low and slow, or hot and fast on the griddle—just remember to cook with love and a little bit of patience. You’ll smell when they’re ready! If you’re looking to master the basics first, start with our guide to the Best Pancakes.