We are big pancake-lovers in my home — mostly because I can’t get enough of their fluffy texture, and because my kids love to use them as a vessel for maple syrup. This skillet pancake has quickly become an everyday favorite. It’s pure breakfast comfort, and it’s made even better by the use of tangy buttermilk, which keeps the pancake extra tender. Delightfully buttery and studded with juicy blueberries, it bakes up golden-brown with crispy edges that are simply irresistible.
The prep time is as quick as making a pot of coffee. Best of all, baking it in a cast iron skillet means it stays warm long after coming out of the oven. At home we love to serve it with a side of blueberries and a generous drizzle of maple syrup, but honestly it’s just as good on its own. It’s the easiest hands-off breakfast that will spruce up just about any morning.
What makes the oven-baked skillet pancake so amazing
There are so many things I love about this recipe. It’s become both a weekday favorite and a last-minute brunch addition. Baking the pancake in a hot skillet isn’t just a game-changer — it also creates perfectly crispy edges while keeping the inside light and fluffy. The crispy edges alone are enough to keep me and my kids coming back for more.
And I can’t forget about the blueberries. They truly deserve their own spotlight. They bake right into the batter, and they turn jammy and sweet with every bite. It all comes together in one pan, which means less cleanup and more time to actually enjoy breakfast — that’s priceless when mornings with two kids already feel like a sprint.
A helpful tip
To ensure a fluffy pancake, don’t skip the 10-minute rest time. While it can seem unnecessary, this short rest period gives the baking powder and baking soda time to activate, which results in a pancake that will rise beautifully.
Oven-Baked Skillet Pancake
Serves 4 to 6
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 more for serving
Maple syrup, for serving
1. Heat skillet in oven. 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 the dry ingredients. Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a large bowl.
3. Melt the butter. Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.
4. Mix wet ingredients. Add 1 1/4 cups buttermilk to the melted butter. Then separate 2 eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.
5. Combine the wet and dry ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
6. Rest the batter. Set the batter aside for 10 minutes.
7. Melt the butter in the skillet. Cut the remaining 2 tablespoons unsalted butter into 4 pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
8. Add the batter to the pan. Transfer the pancake batter to the pan and spread into an even layer.
9. Top with blueberries. Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.
10. Bake the pancake. Bake the pancake until puffed and golden brown, 25 to 30 minutes.
11. Serve the pancake. Cut into wedges and serve with maple syrup and more berries.
Recipe notes
- Combine the dry ingredients in an airtight container and store at room temperature for up to three months.
- Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to two weeks.
(Janette Zepeda is a culinary producer and Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)
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