Crispy Fluffy Skillet Pancake (Printable Version)
Light, fluffy pancake with golden crisp edges, baked in a skillet and finished with fresh blueberries.
# Ingredients:
→ Dry Ingredients
01 -
160 grams all-purpose flour
02 -
25 grams granulated sugar
03 -
2 teaspoons baking powder
04 -
0.5 teaspoon baking soda
05 -
0.5 teaspoon kosher salt
→ Wet Ingredients
06 -
4 tablespoons unsalted butter, divided
07 -
310 millilitres buttermilk
08 -
2 large eggs, separated
→ Additions & For Serving
09 -
225 grams blueberries, plus extra for serving
10 -
Maple syrup, for serving
# Steps:
01 -
Arrange an oven rack in the upper third and set oven to 190°C. Place a 25-centimetre cast iron skillet or oven-safe nonstick pan inside to preheat.
02 -
In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly mixed.
03 -
Microwave 2 tablespoons of unsalted butter in a small microwave-safe bowl, heating in 10-second bursts until melted, about 30–40 seconds.
04 -
Add buttermilk to the melted butter. Separate eggs, placing whites in a measuring cup and yolks in the butter mixture. Whisk until well combined.
05 -
Pour the buttermilk mixture into the dry ingredients. Stir gently with a spatula until most flour is moistened. Fold in egg whites just until incorporated; do not overmix.
06 -
Let the batter stand at room temperature for 10 minutes.
07 -
Carefully remove preheated skillet from oven. Add remaining 2 tablespoons butter, cut into 4 pieces, swirling to coat bottom and sides as it melts.
08 -
Transfer batter to skillet and spread into an even layer. Sprinkle blueberries evenly over the top.
09 -
Bake until pancake is puffed and golden brown, 25–30 minutes.
10 -
Slice into wedges and serve warm with maple syrup and additional blueberries if desired.
# Notes:
01 -
For advance preparation, combine dry ingredients up to 3 months ahead and store in an airtight container at room temperature.
02 -
Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 weeks.