Crispy Fluffy Skillet Pancake

This skillet pancake delivers everything I crave from a pancake but without flipping at the stove. Baked in the oven, it emerges crisp at the edges and pillow-soft inside brimming with juicy blueberries. Whether for a weekend breakfast or when you just want something cozy and impressive with minimal fuss, this recipe delivers every time.

The first time I made this was for a group brunch when I realized I could not keep up with individual pancakes. It was such a hit that my family asks for it every time they visit.

Ingredients

• All-purpose flour: gives the base structure and lightness. Use a fresh unopened bag for the best rise.
• Granulated sugar: a touch of sweetness to balance the tart berries. Opt for organic for softer crystals.
• Baking powder and baking soda: ensure a fluffy lift and tender crumb. Check the expiration for maximum leavening.
• Kosher salt: sharpens the flavor and balances the sweetness. Flaky or fine grain both work.
• Unsalted butter: brings rich flavor and browning. Look for a high-fat European style for best results.
• Buttermilk: adds tang and tenderness. Use real cultured buttermilk not a milk-lemon mix if you can.
• Large eggs: classic pancake binding for fluffiness. Fresh eggs with firm whites whip up best.
• Blueberries: offer fresh bursts of flavor and color. Choose firm plump berries without wrinkles.
• Maple syrup: for serving gives the signature sweet finish. Choose pure maple for clean flavor not pancake syrup.

Step-by-Step Instructions

Preheat Oven and Heat Pan:

Slide a rack into the oven’s upper third and set the oven to 375 F. Place your skillet in to heat alongside and let it get hot while you mix.

Mix the Dry Ingredients:

In a large bowl combine all-purpose flour granulated sugar baking powder baking soda and kosher salt. Mix thoroughly so leavenings are even.

Melt the Butter:

Put two tablespoons butter in a microwave-safe bowl or large measuring cup. Microwave in short bursts watching carefully until melted but not browned.

Combine Wet Ingredients:

To the melted butter add buttermilk. Separate eggs placing whites in the buttermilk measuring cup and yolks with the butter mixture. Whisk until the mixture is even and smooth.

Combine Mixtures:

Pour the buttermilk-egg mixture into the dry ingredients. Stir gently with a spatula just until you see a shaggy dough and most flour is wet. Now gently add the egg whites folding only until no white streaks remain. Lumps are fine and keep things tender.

Rest the Batter:

Let the mixed batter stand for about ten minutes. This allows the flour to absorb moisture and makes a fluffier bake.

Butter the Skillet:

Remove the now-hot skillet from the oven. Cut the remaining two tablespoons butter into small pieces and toss into the pan. Swirl carefully until butter is completely melted and coats all sides.

Add the Batter to the Pan:

Scrape your rested batter evenly into the buttery pan. Use a spatula to nudge it to the edges but avoid compressing it.

Add Blueberries:

Scatter blueberries in an even layer over the batter so every wedge will have some fruit.

Bake the Pancake:

Put the pan back into the oven and bake for 25 to 30 minutes. You want a golden surface and the center should be set and puffy.

Serve:

Once baked slice into generous wedges straight from the pan. Serve with extra blueberries and a generous pour of maple syrup.

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My favorite part of this recipe is the hidden layer of blueberries that turn jammy in the heat. Every time I slice it and see the pools of blue I think of my aunt who would always add extra berries just for me.

Storage Tips

Leftovers keep well refrigerated in a sealed container for up to three days. You can also freeze cut wedges in a single layer then bag them for up to two weeks. To reheat place in a toaster oven or regular oven for five to ten minutes until crisped up. Avoid microwaving to keep the edge crunch.

Ingredient Substitutions

If you do not have buttermilk use one cup milk mixed with one tablespoon white vinegar let sit five minutes. Dairy-free milk with a spoonful of lemon juice works too. Swap out blueberries for sliced strawberries peaches or even chocolate chips for a different vibe. Gluten-free flour blends can be substituted one for one.

Serving Suggestions

For a breakfast crowd dust with powdered sugar and set out bowls of yogurt additional berries and lemon zest. For dessert add a scoop of vanilla ice cream and a drizzle of extra syrup. Leftovers are also delicious for a weekday snack with almond butter.

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Cultural Context

Large oven pancakes are known as Dutch babies or German pancakes in some cultures. Traditionally baked in cast iron the result is a dramatic puffy pancake that settles as it cools. This version keeps it simpler and more rustic but draws from those comforting breakfast roots. Whole family gatherings and weekend celebrations are always a bit brighter with one at the center of the table.

Recipe FAQs

→ How do I achieve a crispy edge on my skillet pancake?

Preheating the skillet and using melted butter ensures the edges turn beautifully crisp and golden in the oven.

→ Why separate the eggs when making this pancake?

Separating the eggs and folding in the beaten whites gives the pancake extra lift and an airy, fluffy texture.

→ Can I substitute another fruit for blueberries?

Absolutely! Try raspberries, sliced strawberries, or even peaches for a different burst of flavor.

→ What type of skillet works best?

A 10-inch cast iron skillet creates crisp edges, but a heavy oven-safe nonstick pan can also be used successfully.

→ How should leftover pancake be stored?

Cool completely, then refrigerate in an airtight container for up to 3 days, or freeze for up to 2 weeks.