Description
This Crispy Fluffy Oven-Baked Skillet Pancake is a delightful twist on traditional pancakes, baked to perfection in a cast-iron skillet. It features a golden, crispy edge with a soft and airy center, making it an ideal brunch centerpiece. The recipe combines the richness of buttermilk and vanilla with a subtle sweetness, creating a delicious and visually impressive breakfast dish that’s easy to prepare and perfect for serving with syrup, fresh fruit, or powdered sugar.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup buttermilk
- 1/4 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
For Cooking
- 1 tablespoon butter (for greasing skillet)
Instructions
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet, preferably cast iron, inside the oven to heat up while it preheats. This ensures that the skillet is piping hot for a crispy base.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Ensure these ingredients are well combined for even leavening and flavor distribution.
- Prepare Wet Ingredients: In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract until fully blended. This mixture adds moisture, richness, and flavor to the batter.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently just until combined. Avoid overmixing to keep the pancake light and fluffy.
- Prepare the Hot Skillet: Carefully remove the heated skillet from the oven using oven mitts. Add 1 tablespoon of butter to the skillet, swirling it around to coat the bottom and sides evenly. The sizzling butter creates the crispy edges.
- Pour Batter and Bake: Pour the batter into the hot, buttered skillet, spreading it out evenly with a spatula. Return the skillet to the oven and bake for 13 to 16 minutes, or until the pancake is puffed up, golden brown on top, and the edges are crispy.
- Cool and Serve: Remove the skillet from the oven and allow the pancake to cool for a minute or two. Slice into wedges, then serve warm with your choice of syrup, fresh fruit, or a dusting of powdered sugar for an irresistible breakfast treat.
Notes
- For a sweeter twist, fold fresh berries or chocolate chips into the batter before baking.
- To make a savory version, omit the sugar and add cheese or your favorite herbs.
- This recipe works best with a cast-iron skillet for optimal heat retention and crispiness.
- Leftovers can be reheated in a hot skillet or oven to restore crispiness.
