Heat grill to 425° F. Place 12” cast iron pan on one side of grill. Close lid.
Prepare batter by whisking eggs in medium bowl.
Whisk in buttermilk. Set aside.
Mix dry ingredients in large bowl.
Pour egg mixture into dry ingredients and stir until just moist. Mixture will not be thick but will have a few small lumps. Do not overmix.
Fold in preferred add-ins.
At this point, the grill should have reached temperature. Work quickly to add butter to pan to melt.
Then, as soon as it is melted, pour batter in pan, scraping sides of bowl. Turn off heat from the side with pan, leaving heat on from opposite side. It bakes on indirect heat. Close lid.
Bake about 18 minutes but depending on your grill, it can be shorter or longer. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, about 15 to 20 minutes. If toothpick is wet, let bake a few more minutes. Remove from grill when done.
To serve, brush a little butter on surface. Drizzle a little honey.
Serve warm or at room temperature to accompany grilled meat or chicken.