Do I have to use a cast-iron skillet?

Nope! Cast iron’s ideal, but any oven-safe pan will work. Just butter it well so it doesn’t stick!

Can I make this dairy-free?

Totally. Use non-dairy milk with a splash of vinegar and go for oil or vegan butter instead of regular butter.

Room temp for a day is fine (just wrap it up), or in the fridge for three days. It freezes, too! Reheat in a low oven or microwave.

Yup. Mix the dry and wet ingredients separately, combine right before baking, or bake the whole thing and warm it later.

It probably baked a bit too long or had too much flour. Next time, watch it close and scoop out your flour rather than packing it in!

Scale

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Preheat your oven to 425°F. Place your skillet in the oven to get hot.
In a bowl, mix together all the dry ingredients.
In another bowl, beat the eggs and mix in the buttermilk and melted butter (or oil).
Pour the wet ingredients into the dry ingredients, mixing gently.
Carefully remove the skillet from the oven, add a little oil to coat the bottom, and quickly pour in the batter.
Bake for 20-25 minutes until golden on top and a toothpick comes out clean.
Let cool for a couple of minutes before slicing.

For variations, consider adding crumbled bacon, sweet corn, jalapeños, or dairy-free cheese. Serve warm with salted butter or honey for extra flavor.