Fluffy & Golden: The Ultimate Baked Skillet Pancake Recipe

Forget standing over a hot griddle flipping pancakes! This baked skillet pancake recipe is a game-changer. It’s incredibly easy, yields a perfectly golden-brown and fluffy pancake, and is perfect for feeding a crowd (or just indulging yourself!). This recipe takes the classic pancake to a whole new level of deliciousness, utilizing the magic of your oven and the rustic charm of a cast-iron skillet (though other oven-safe skillets work too!). Get ready for a breakfast (or brunch… or even dessert!) experience you won’t soon forget.

## Why Bake a Pancake in a Skillet?

You might be wondering, “Why bother baking a pancake?” Here’s why this method is superior:

* **Ease and Convenience:** No more flipping! Simply pour the batter into the skillet and let the oven do its thing. This frees you up to prepare other breakfast items or just relax.
* **Even Cooking:** The oven ensures even heat distribution, resulting in a pancake that’s perfectly cooked throughout, with a beautiful golden-brown top.
* **Fluffy Texture:** Baking allows the pancake to rise beautifully, creating a light and airy texture that’s simply divine.
* **Impressive Presentation:** A skillet pancake makes a stunning centerpiece for your breakfast table. It’s visually appealing and sure to impress your guests.
* **Scalability:** Easily adjust the recipe to feed a larger crowd. Simply use a larger skillet and increase the ingredient quantities accordingly.
* **Less Mess:** Compared to traditional pan-frying, baking a pancake in a skillet is significantly less messy. No more splatters and greasy stovetops!

## The Ultimate Baked Skillet Pancake Recipe

This recipe is designed to be simple yet menghasilkan a truly exceptional pancake. We’ll cover everything from ingredients to detailed instructions, including tips and variations.

**Yields:** 6-8 servings
**Prep time:** 10 minutes
**Cook time:** 20-25 minutes

### Ingredients:

* 1 ½ cups all-purpose flour
* 3 tablespoons granulated sugar
* 2 teaspoons baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 ½ cups milk (any kind works! Whole milk will result in a richer flavor)
* 2 large eggs
* 4 tablespoons unsalted butter, melted (plus extra for greasing the skillet)
* 1 teaspoon vanilla extract

**Optional Toppings:**

* Fresh fruit (berries, bananas, peaches, etc.)
* Maple syrup
* Powdered sugar
* Whipped cream
* Chocolate chips
* Nuts (chopped pecans, walnuts, etc.)
* Jam or preserves
* Lemon zest

### Equipment:

* 9-10 inch oven-safe skillet (cast iron is ideal)
* Large mixing bowl
* Whisk
* Measuring cups and spoons
* Oven mitts

### Step-by-Step Instructions:

**1. Prepare the Skillet and Oven:**

* Preheat your oven to 425°F (220°C). This high temperature is crucial for achieving that perfect golden-brown crust and fluffy interior.
* While the oven is preheating, place your skillet inside. This preheating step is key! It ensures the pancake cooks evenly from the bottom up, preventing a soggy bottom. The hot skillet creates a beautiful crust as soon as the batter hits it.
* Once the oven is preheated (and the skillet is hot!), carefully remove the skillet using oven mitts. Be extremely cautious, as the skillet will be very hot!
* Add about 1 tablespoon of butter to the hot skillet and swirl it around to coat the bottom and sides completely. You want a generous coating of butter to prevent sticking and to contribute to the delicious flavor. You can also use cooking spray, but butter adds a richness that’s hard to beat.

**2. Whisk the Dry Ingredients:**

* In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure to whisk thoroughly to eliminate any lumps of baking powder or baking soda, which could result in uneven rising.

**3. Combine the Wet Ingredients:**

* In a separate bowl or measuring cup, whisk together the milk, eggs, melted butter, and vanilla extract. Ensure the butter is cooled slightly before adding it to the eggs to prevent them from cooking.

**4. Combine Wet and Dry Ingredients:**

* Pour the wet ingredients into the dry ingredients. Using a whisk, gently combine the ingredients until just combined. Be careful not to overmix! Overmixing will develop the gluten in the flour, resulting in a tough pancake. A few lumps are perfectly fine. The goal is to have a batter that is mostly smooth but not completely homogenous.

**5. Pour Batter into the Hot Skillet:**

* Carefully pour the pancake batter into the hot, buttered skillet. Try to distribute the batter evenly. If you want to add toppings like blueberries or chocolate chips, now is the time to sprinkle them over the batter.

**6. Bake the Pancake:**

* Place the skillet in the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up, golden brown, and a toothpick inserted into the center comes out clean. The exact baking time will depend on your oven and the size of your skillet, so keep a close eye on it.

**7. Cool Slightly and Serve:**

* Remove the skillet from the oven and let the pancake cool for a few minutes before slicing and serving. This allows the pancake to set slightly, making it easier to cut and serve.
* Slice the pancake into wedges and serve immediately with your favorite toppings. Maple syrup, fresh fruit, whipped cream, and powdered sugar are all excellent choices.

## Tips for the Perfect Baked Skillet Pancake

* **Preheat the Skillet:** This is the most important tip! A hot skillet is essential for achieving a golden-brown crust and preventing a soggy pancake.
* **Don’t Overmix the Batter:** Overmixing develops the gluten in the flour, resulting in a tough pancake. Mix just until the ingredients are combined, and don’t worry about a few lumps.
* **Use Room Temperature Ingredients:** Room temperature milk and eggs will help the batter come together more easily and result in a lighter, fluffier pancake.
* **Adjust Baking Time:** The baking time may vary depending on your oven and the size of your skillet. Keep a close eye on the pancake and adjust the baking time as needed.
* **Use a Cast Iron Skillet:** While other oven-safe skillets will work, a cast iron skillet is ideal for baking pancakes. Cast iron heats evenly and retains heat well, resulting in a perfectly cooked pancake with a beautiful golden-brown crust.
* **Be Careful with the Hot Skillet:** Remember that the skillet will be extremely hot after being in the oven. Use oven mitts and be cautious when handling it.
* **Experiment with Toppings:** The possibilities are endless when it comes to toppings! Get creative and try different combinations to find your favorites.

## Variations and Additions

This recipe is a great base for experimentation. Here are a few ideas to get you started:

* **Dutch Baby Pancake:** For a taller, more dramatic pancake, use a higher ratio of eggs to flour and milk. This will create a pancake that puffs up significantly in the oven.
* **Chocolate Chip Pancake:** Add ½ cup of chocolate chips to the batter before baking. You can use milk chocolate, dark chocolate, or even white chocolate chips.
* **Blueberry Pancake:** Add 1 cup of fresh or frozen blueberries to the batter before baking. Gently fold them in so they don’t break and bleed into the batter.
* **Apple Cinnamon Pancake:** Add 1 cup of diced apples and 1 teaspoon of ground cinnamon to the batter before baking. You can also drizzle a cinnamon glaze over the finished pancake.
* **Lemon Ricotta Pancake:** Add ½ cup of ricotta cheese and the zest of 1 lemon to the batter before baking. This will create a light and tangy pancake.
* **Nutella Swirl Pancake:** Dollop spoonfuls of Nutella over the batter before baking, then swirl it in with a knife or toothpick. This will create a beautiful and delicious Nutella swirl effect.
* **Savory Skillet Pancake:** Omit the sugar from the recipe and add savory ingredients like cooked bacon, shredded cheese, and chopped chives. This makes a great alternative to traditional breakfast fare.
* **Vegan Skillet Pancake:** Substitute the milk with a plant-based milk alternative like almond milk or soy milk. Use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs. Use vegan butter or oil to grease the skillet.
* **Gluten-Free Skillet Pancake:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or guar gum to help bind the ingredients together.

## Serving Suggestions

This baked skillet pancake is delicious on its own, but it’s even better with a variety of toppings. Here are a few serving suggestions:

* **Classic:** Serve with maple syrup, butter, and fresh berries.
* **Decadent:** Serve with whipped cream, chocolate sauce, and chopped nuts.
* **Tropical:** Serve with sliced bananas, shredded coconut, and a drizzle of honey.
* **Citrusy:** Serve with lemon curd, whipped cream, and a sprinkle of lemon zest.
* **Fall-Inspired:** Serve with apple compote, cinnamon sugar, and a dollop of Greek yogurt.
* **Savory:** Serve with a fried egg, crispy bacon, and a sprinkle of chives.

## Storage and Reheating

* **Storage:** Leftover baked skillet pancake can be stored in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** To reheat, simply warm the pancake in the microwave or oven until heated through. You can also toast individual slices in a toaster or toaster oven.

## Conclusion

This baked skillet pancake recipe is a simple yet impressive way to enjoy a classic breakfast treat. With its ease of preparation, fluffy texture, and customizable toppings, it’s sure to become a family favorite. So, preheat your oven, grab your skillet, and get ready to bake the ultimate pancake! Enjoy!

## FAQs

**Q: Can I use a different type of skillet?**
A: While a cast iron skillet is ideal, you can use any oven-safe skillet. Just make sure it’s well-seasoned or greased to prevent sticking.

**Q: Can I make this recipe ahead of time?**
A: While the pancake is best served fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just whisk it gently before pouring it into the skillet.

**Q: Can I freeze the baked skillet pancake?**
A: Yes, you can freeze the baked skillet pancake. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

**Q: My pancake is browning too quickly. What should I do?**
A: If your pancake is browning too quickly, you can tent it with aluminum foil to prevent it from burning. You can also lower the oven temperature slightly.

**Q: My pancake is not cooking through in the middle. What should I do?**
A: If your pancake is not cooking through in the middle, you can lower the oven temperature and bake it for a longer period of time. You can also cover the skillet with aluminum foil to help trap the heat.

**Q: Can I use a different type of milk?**
A: Yes, you can use any type of milk you prefer, including whole milk, skim milk, almond milk, soy milk, or oat milk. Whole milk will result in a richer flavor, while skim milk will result in a lighter pancake.

**Q: Can I use a different type of oil or butter?**
A: Yes, you can use any type of oil or butter you prefer, including coconut oil, vegetable oil, or olive oil. Butter will add a richer flavor, while oil will result in a slightly lighter pancake.

**Q: Can I add other spices to the batter?**
A: Yes, you can add other spices to the batter, such as cinnamon, nutmeg, or cardamom. Start with a small amount (about 1/4 teaspoon) and adjust to taste.

**Q: What is the best way to grease the skillet?**
A: The best way to grease the skillet is to use melted butter or cooking spray. Make sure to coat the bottom and sides of the skillet completely.

**Q: Can I add fruit to the batter before baking?**
A: Yes, you can add fruit to the batter before baking, such as blueberries, raspberries, or strawberries. Gently fold the fruit into the batter before pouring it into the skillet.

Now go forth and create your own skillet pancake masterpiece!