Crispy, Fluffy Oven-Baked Skillet Pancake

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Introduction:

This Crispy, Fluffy Oven-Baked Skillet Pancake is a delicious and easy breakfast or brunch option. With a golden, crispy edge and a light, fluffy center, it’s perfect for serving a crowd. Topped with fresh blueberries and served with maple syrup, it’s a family favorite that requires minimal effort.

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 4 tablespoons unsalted butter, divided
  • 1 1/4 cups buttermilk
  • 2 large eggs, separated
  • 1 1/2 cups blueberries, plus extra for serving
  • Maple syrup, for serving

Directions

  1. Preheat Oven and Skillet:
    • Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven while it heats.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. Melt Butter:
    • Microwave 2 tablespoons of butter in a small microwave-safe bowl or large measuring cup in 10-second bursts until melted, about 30 to 40 seconds.
  4. Combine Wet Ingredients:
    • Add buttermilk to the melted butter. Separate the eggs, adding the yolks to the melted butter mixture. Whisk to combine. Place the egg whites in the measuring cup used for the buttermilk.
  5. Mix Wet and Dry Ingredients:
    • Pour the buttermilk mixture into the flour mixture. Stir with a spatula until most of the flour is moistened. Fold in the egg whites just until incorporated; avoid overmixing.
  6. Rest the Batter:
    • Let the batter sit for 10 minutes.
  7. Prepare the Skillet:
    • Cut the remaining 2 tablespoons of butter into 4 pieces. Carefully remove the preheated skillet from the oven, add the butter, and swirl the pan until the butter melts and coats the bottom and sides.
  8. Add Batter:
    • Transfer the pancake batter to the skillet and spread it into an even layer.
  9. Top with Blueberries:
    • Sprinkle blueberries evenly over the batter.
  10. Bake the Pancake:
    • Bake until the pancake is puffed and golden brown, about 25 to 30 minutes.
  11. Serve:
    • Cut into wedges and serve with maple syrup and additional blueberries.

Servings and Timing

  • Servings: 4 to 6
  • Prep Time: 10 minutes
  • Cook Time: 25 to 30 minutes
  • Total Time: 35 to 40 minutes

Variations

  • Fruit: Swap blueberries for raspberries, strawberries, or a mix of your favorite berries.
  • Add-ins: Include chocolate chips, nuts, or a sprinkle of cinnamon in the batter for extra flavor.
  • Savory Option: Omit the sugar and blueberries, and add cooked bacon, cheese, or herbs for a savory twist.

Storage/Reheating

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 2 weeks.
  • Reheating: Reheat individual portions in a toaster oven or regular oven at 350°F until warmed through. For frozen pancakes, reheat from frozen in the oven at 350°F for about 10 minutes.

10 FAQs

  1. Can I use a different type of pan?
    • Yes, you can

use any oven-safe skillet or even a baking dish. Just be sure to adjust the baking time if the pan size or material is different.

  1. What if I don’t have buttermilk?
    • You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using.
  2. Can I use a different type of flour?
    • All-purpose flour works best, but you can use whole wheat flour or a gluten-free blend if needed. Adjust the texture accordingly.
  3. Is it necessary to rest the batter?
    • Resting the batter helps to create a fluffier pancake by allowing the baking powder and baking soda to activate.
  4. Can I make the batter ahead of time?
    • It’s best to prepare the batter just before baking for the best texture. However, you can mix the dry ingredients ahead of time and combine with wet ingredients right before baking.
  5. How can I tell when the pancake is done?
    • The pancake is done when it is puffed up and golden brown. A toothpick inserted into the center should come out clean or with a few moist crumbs.
  6. Can I add other mix-ins to the pancake?
    • Yes, you can add chocolate chips, nuts, or spices like cinnamon to the batter. Just fold them in gently to avoid overmixing.
  7. What should I do if my pancake is burning on the edges?
    • If the pancake is browning too quickly, reduce the oven temperature to 350°F and continue baking.
  8. How do I freeze leftovers?
    • Allow the pancake to cool completely, then cut into wedges and wrap each piece in plastic wrap. Place them in a freezer-safe bag or container.
  9. Can I use a different sweetener?
    • Yes, you can substitute granulated sugar with coconut sugar or a sugar substitute of your choice. Adjust the quantity based on sweetness preference.

Conclusion

This Crispy, Fluffy Oven-Baked Skillet Pancake is an easy and delicious way to enjoy a classic breakfast with minimal effort. With its light, fluffy center and crispy edges, it’s perfect for feeding a crowd. Customize it with your favorite fruits or add-ins, and enjoy it warm from the oven with a drizzle of maple syrup. Whether you’re serving it for brunch or a special breakfast, it’s sure to be a hit with everyone at the table.

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