Description

This Crispy, Fluffy Oven-Baked Skillet Pancake recipe delivers a perfect combination of a golden, crispy edge with a light, fluffy interior. Baked directly in a hot cast-iron skillet, it’s a simple yet impressive breakfast or brunch dish, easily customizable with sweet or savory toppings. The use of buttermilk and a hot skillet ensures maximum rise and a delightful texture in every bite.

Ingredients

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Main Ingredients

1 cup all-purpose flour
2 tablespoons granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
2 large eggs
2 tablespoons melted unsalted butter (plus more for the skillet)
1 teaspoon vanilla extract

Optional Toppings

Fresh berries
Powdered sugar
Maple syrup
Whipped cream
Pat of butter

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Instructions

Preheat the skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet inside the oven to heat up while you prepare the pancake batter. This step is crucial to achieve a crispy bottom crust.
Prepare dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until combined evenly.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted unsalted butter, and vanilla extract until the mixture is smooth and uniform.
Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently mix with a whisk or spatula just until combined; avoid overmixing to keep the pancake light and fluffy.
Butter the hot skillet: Carefully remove the heated skillet from the oven using oven mitts. Add a small pat of butter to the skillet and swirl it around to coat the bottom and sides generously.
Add batter and bake: Immediately pour the pancake batter into the hot, buttered skillet, spreading gently to distribute evenly. Return the skillet to the oven and bake for 15–18 minutes or until the pancake is puffed, golden brown around the edges, and cooked through the center.
Serve: Remove the skillet pancake from the oven, slice into wedges, and serve immediately topped with fresh berries, powdered sugar, maple syrup, whipped cream, or additional butter as desired.

Notes

Heating the skillet before pouring batter is key to achieving crispy edges and a perfectly cooked bottom.
For a savory twist, omit sugar and vanilla from the batter and add herbs, shredded cheese, or cooked bacon to the mixture.
Do not overmix the batter to avoid dense pancakes; a few lumps are fine.
Serve immediately for best texture as the pancake tends to deflate as it cools.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American