Cooking Pancakes on a Cast Iron Griddle on Pancake Day: The Ultimate UK Guide

Pancake Day — or Shrove Tuesday, as it is formally known — is one of the most beloved food occasions in the British calendar. Whether you are a seasoned cast iron cook or someone who has just purchased their first Lodge skillet or inherited a well-used Le Creuset from a grandparent, this guide will walk you through everything you need to know about making perfect pancakes on a cast iron griddle. We cover the history, the equipment, the seasoning, the batter, and the technique, with proper UK-specific advice throughout.

What Is Pancake Day and Why Does It Matter in the UK?

Shrove Tuesday falls 47 days before Easter Sunday, which means the date shifts each year. In 2025, it falls on 4th March. The tradition of making pancakes on this day dates back to medieval England, when households used up their stores of eggs, milk, and fat before the fasting period of Lent began. The word “shrove” comes from the old English verb “to shrive,” meaning to confess sins and receive absolution.

In the UK, Pancake Day is celebrated with pancake races across the country — the most famous being the one held in Olney, Buckinghamshire, which has been running since 1445. Competitors run through the town holding a frying pan and tossing a pancake as they go. Westminster also holds an annual pancake race between Members of Parliament and journalists. These events underscore just how deeply embedded pancakes are in British cultural identity.

British pancakes are not the thick, fluffy American-style variety. They are thin, wide, and slightly lacy around the edges — closer to a French crêpe than a diner flapjack. They are traditionally served with lemon juice and caster sugar, though toppings such as golden syrup, jam, or fresh fruit are equally popular.

Why Use a Cast Iron Griddle for Pancakes?

You could use a non-stick pan, and plenty of people do. But once you have made pancakes on a properly seasoned cast iron griddle, it is very difficult to go back. Here is why cast iron is genuinely superior for this particular task.

Even Heat Distribution

Cast iron is exceptional at retaining and distributing heat evenly across its surface. This matters enormously when making pancakes because hotspots in a thin pan cause uneven cooking — one side of the pancake cooks faster than the other, resulting in patches that are overdone while the rest is still pale and slightly raw. A cast iron griddle, once brought up to the right temperature, holds a consistent heat across its entire surface.

Natural Non-Stick Surface

A well-seasoned cast iron pan is naturally non-stick. The polymerised layers of oil that build up over time create a slick, low-friction surface that allows pancakes to slide freely. Unlike chemical non-stick coatings, which can degrade over time and have raised health concerns in relation to PFAS compounds (flagged by the UK Health Security Agency in guidance updated in recent years), cast iron seasoning is entirely food-safe and actually improves with every use.

Durability and Longevity

A quality cast iron pan — whether a Lodge Logic griddle bought from a UK retailer such as Lakeland or a vintage piece sourced from a British car boot sale — will outlast any non-stick pan several times over. Many British families still cook with cast iron pieces that are 50 to 100 years old. That is an investment in both cooking performance and sustainability.

Versatility Across Heat Sources

Cast iron works on every heat source available in UK kitchens: gas hobs, electric ceramic hobs, induction hobs, Aga ranges, Rayburn cookers, and open fires. If you have an Aga — particularly popular in rural England, Wales, and Scotland — a cast iron griddle plate is your best friend for pancake making.

Choosing the Right Cast Iron Equipment for Pancakes

Not all cast iron pieces are equally suited to pancake making. Here is a breakdown of what to look for.

The Flat Griddle Plate

A flat, rimless or low-rimmed griddle plate is ideal. The low sides make it much easier to slide a spatula under the pancake and to flip it confidently. Lodge produces a reversible cast iron griddle (the Lodge Pro-Grid) that is sold widely in the UK through Amazon UK, Lakeland, and John Lewis. One side is flat and smooth for pancakes; the other has raised ridges for grilling meat. At roughly £35 to £50 depending on the retailer, it is an excellent investment.

The Cast Iron Skillet

If you do not own a griddle plate, a standard cast iron skillet works perfectly well. A 25cm or 28cm skillet gives you enough surface area for a proper British-sized pancake. Le Creuset’s cast iron skillets are a popular choice in the UK, available from their own stores, John Lewis, and Selfridges. They come pre-enamelled on the outside and with a matte black interior that seasons naturally with use. Lodge skillets are an equally capable and more affordable option.

Vintage British Cast Iron

The UK has a rich tradition of cast iron manufacturing. Brands such as Aga, Falkirk, and various now-defunct foundries produced excellent cast iron cookware throughout the 19th and 20th centuries. If you find a piece at a charity shop, antique market, or on eBay UK, it is almost certainly worth restoring. British-made cast iron from that era tends to be extremely smooth on the cooking surface — often smoother than modern Lodge pieces, which have a slightly pebbly texture.

Le Creuset vs Lodge: Which Is Better for Pancakes?

This question comes up frequently in UK cast iron communities, including the active Cast Iron Cooking UK group on Facebook. The honest answer is that both work extremely well, but they have different strengths.

Le Creuset cast iron is heavier and slightly better at holding heat once it gets up to temperature. The enamel exterior on their enamelled pieces means you do not need to season the outside, and the interior gradually develops a natural patina. Their skillets are beautiful pieces of kitchen equipment, and the quality control is excellent. However, you pay a premium — a Le Creuset 26cm skillet retails for around £130 to £180 in the UK.

Lodge cast iron is the go-to for those who want excellent performance at a more accessible price point. A Lodge 25cm skillet costs around £25 to £35 in the UK. The cooking performance is comparable to Le Creuset for everyday tasks like pancake making. The slightly rougher texture of the cooking surface means it benefits from a few additional rounds of seasoning before it becomes truly non-stick.

How to Season Your Cast Iron Before Pancake Day

Seasoning is the process of baking thin layers of oil onto the surface of your cast iron to create a hard, polymerised coating. This is the foundation of cast iron cookware’s non-stick properties and its resistance to rust. Here is how to do it properly.

What You Will Need

• Your cast iron pan (cleaned and completely dry)
• A neutral, high smoke-point oil — flaxseed oil, grapeseed oil, or refined coconut oil are all popular choices in the UK. Crisco-style vegetable shortening is less commonly available here, but a similar solid vegetable fat will work.
• Clean cloths or lint-free kitchen paper
• An oven that reaches at least 230°C (fan 210°C)

The Seasoning Process Step by Step

1. Preheat your oven to 230°C (fan 210°C, gas mark 8).
2. Wash the pan thoroughly with warm soapy water. If it is a new pan, this removes the manufacturer’s protective coating. If it is vintage, wash off any old residue. Dry it completely, either with a cloth or by placing it in the warm oven for five minutes.
3. Apply a very thin layer of your chosen oil all over the pan — inside and out, including the handle and underside. Wipe it back with a clean cloth until the pan looks almost dry. You want a thinner layer than you think is necessary. Too thick a layer will result in a sticky, uneven surface.
4. Place the pan upside down in the preheated oven on the middle rack, with a baking tray or sheet of foil on the rack below to catch any drips.
5. Bake for one hour, then turn off the oven and allow the pan to cool completely inside the oven before removing it.
6. Repeat this process three to five times before using the pan for pancakes. Each layer adds to the non-stick surface and deepens the colour of the pan from grey-silver to a rich, dark brown-black.

Maintaining the Seasoning After Pancake Day

After use, rinse the pan with hot water and a soft brush or sponge. Avoid prolonged soaking. Dry it thoroughly on the hob over a low heat, then rub in a very light coating of oil while it is still warm. Store it in a dry place. If you cook fatty foods such as bacon or sausages in it regularly, the seasoning will continue to improve without any effort on your part.

The Classic British Pancake Batter Recipe for Cast Iron

This is a traditional British pancake batter — thin, light, and slightly eggy, designed to produce wide, golden pancakes with lacy edges. This recipe makes approximately 10 to 12 pancakes.

Moving Forward

Once you have the fundamentals in place, the possibilities open up considerably. The UK offers fantastic opportunities for anyone interested in this hobby, and with the right foundation you will be well placed to make the most of them.