If you’re craving a breakfast that feels like a warm hug on a plate, this Stuffed Pancake Skillet Recipe is going to become your new favorite. Imagine fluffy, golden pancakes baked right in a skillet, with a luscious, gooey filling hidden inside every bite. It hits all the right notes between sweet and comforting, and the best part is how effortlessly impressive it looks on the table. Whether you’re cooking for a cozy weekend brunch or surprising loved ones with something special, this recipe brings that homemade charm with a little extra wow factor.
Ingredients You’ll Need
The magic of this Stuffed Pancake Skillet Recipe comes down to simple, wholesome ingredients that each play a vital role in texture, flavor, and that irresistible golden color. Nothing complicated—just pantry staples and a couple of rich add-ins for that luxurious filling.
- 1½ cups all-purpose flour: The base that gives the pancakes their structure and fluffiness.
- 2 tablespoons granulated sugar: Just enough sweetness to brighten the batter without overpowering.
- 1 tablespoon baking powder: The secret to that perfect rise and fluffy texture.
- ½ teaspoon baking soda: Works with the buttermilk to add extra lift and tender crumb.
- ¼ teaspoon salt: Balances out the sweetness and enhances all the flavors.
- 1¼ cups buttermilk: Adds tanginess and moisture, helping the pancakes stay tender.
- 1 large egg: Binds the batter and adds richness.
- 2 tablespoons melted butter: Introduces a lovely depth of flavor and velvety texture.
- 1 teaspoon vanilla extract: Gives the batter that warm, comforting aroma.
- ½ cup cream cheese or chocolate spread (for filling): Melts into a luscious filling that makes every bite special.
- 2 tablespoons butter (for the skillet): Creates a golden crust and prevents sticking.
- Powdered sugar and fresh berries (optional): Adds a pretty, fresh finish that’s irresistible at the table.
How to Make Stuffed Pancake Skillet Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This ensures your leavening agents are evenly distributed so your pancake will rise beautifully and have that perfect fluffy texture.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth. The buttermilk’s tang balances the sweetness and works with the baking soda to create a tender crumb, while the vanilla adds an inviting scent that will fill your kitchen.
Step 3: Bring the Batter Together
Pour the wet ingredients into the dry mixture and gently stir until just combined. You’ll want to be careful not to overmix—the batter will remain slightly thick, which is exactly what creates that tender, cake-like softness.
Step 4: Prepare the Skillet
Preheat a medium oven-safe skillet over medium-low heat, then melt 1 tablespoon of butter to evenly coat the bottom and sides. This layer of fat will help the pancake develop a gorgeous golden crust and keep it from sticking.
Step 5: Layer the Batter and Filling
Pour half of the pancake batter into the skillet, spreading it evenly to cover the bottom. Then dollop the cream cheese or chocolate spread over the surface, making sure to avoid getting too close to the edges. This filling is what makes this Stuffed Pancake Skillet Recipe so special—oozing richness hidden in the middle! Smooth the remaining batter gently on top to cover the filling without disturbing it.
Step 6: Cook and Bake to Perfection
Cover the skillet with a lid or foil and let it cook on the stovetop for 6 to 8 minutes. This gentle heat starts setting the batter underneath and around the filling. Then transfer the skillet to a preheated oven at 375°F (190°C) and bake for another 10 to 12 minutes until the pancake is puffed, golden, and a toothpick inserted near the edge comes out clean. Let it cool for 5 minutes before slicing.
How to Serve Stuffed Pancake Skillet Recipe
Garnishes
A light dusting of powdered sugar atop the skillet beautifies the dish and adds just a touch of sweetness. Fresh berries like blueberries, raspberries, or sliced strawberries bring a burst of color and refreshing contrast that cuts through the richness of the filling perfectly.
Side Dishes
This recipe stands beautifully on its own, but pairing it with crispy bacon or sausage can add a salty savory note that balances the meal. A dollop of Greek yogurt or whipped cream works wonders too, layering in creaminess and texture variety.
Creative Ways to Present
If you want to wow guests, serve the skillet right at the table, letting everyone slice their own portion. You can also turn this into mini versions by preparing the batter in small oven-safe ramekins for personal servings, making it perfect for brunch parties or kids.
Make Ahead and Storage
Storing Leftovers
Keep any leftover stuffed pancake covered with plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. This keeps it moist and flavorful, making it easy to enjoy again without losing any of its appeal.
Freezing
To freeze, slice the pancake into portions once cooled, wrap each piece tightly in plastic wrap and foil, then place them in a freezer bag. They will keep well for up to 2 months. This is an excellent way to have ready-made breakfasts or snacks on hand.
Reheating
Reheat slices in a toaster oven or conventional oven set to 350°F (175°C) for about 10 minutes, which helps maintain its fluffy texture and warms the filling beautifully. Microwaving works too but might make the pancake a bit softer on the outside.
FAQs
Can I use a different filling than cream cheese or chocolate spread?
Absolutely! This Stuffed Pancake Skillet Recipe is versatile. You can try peanut butter, fruit jam, Nutella, or even fresh fruit preserves to suit your taste. Just choose something that will melt or soften as it cooks for the best effect.
What size skillet works best for this recipe?
A 10-inch oven-safe or cast iron skillet works perfectly to cook this recipe evenly and achieve that lovely crust. Using a skillet too large or too small will affect cooking times and the pancake’s thickness.
Can I make this recipe dairy-free?
Yes, substitute buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar, and choose a dairy-free butter and cream cheese alternative. Keep in mind that the texture may vary slightly but will still be delicious.
Should the skillet be covered while cooking on the stovetop?
Covering the skillet helps create gentle steam inside, which cooks the pancakes through without burning the bottom, and also helps the filling warm up and melt perfectly before baking.
Is it necessary to bake the pancake after cooking it on the stovetop?
The stovetop cooking sets the bottom and edges, but baking finishes the cooking process, giving the pancake a light, fluffy interior and a golden crust that’s hard to beat. Skipping the oven step might lead to undercooked batter in the center.
Final Thoughts
This Stuffed Pancake Skillet Recipe is not just a breakfast; it’s a celebration of flavors, textures, and the joy of sharing food with loved ones. With its irresistible filling and comforting warmth, it’s bound to become a dish you return to again and again. So grab your skillet, gather these simple ingredients, and treat yourself to a breakfast experience that’s as delightful as it is delicious. You’ll be so glad you did!
Print
Stuffed Pancake Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop and Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Stuffed Pancake Skillet recipe combines fluffy pancakes with a creamy filling, perfect for a cozy breakfast or brunch. Made in a skillet with a rich cream cheese or chocolate spread center, it’s baked to golden perfection and served warm with powdered sugar and fresh berries.
Ingredients
Pancake Batter
- 1½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
Filling
- ½ cup cream cheese or chocolate spread
For Cooking
- 2 tablespoons butter (for the skillet)
For Serving (optional)
- Powdered sugar
- Fresh berries
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure they are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until fully blended.
- Combine Batters: Pour the wet ingredients into the dry ingredients and stir gently until just combined; the batter will be thick and slightly lumpy.
- Prepare Skillet: Preheat a medium oven-safe skillet over medium-low heat; melt 1 tablespoon butter to coat the bottom and sides of the skillet evenly to prevent sticking.
- First Layer of Batter: Pour half of the pancake batter into the skillet and spread it evenly to create a uniform base layer.
- Add Filling: Place dollops of cream cheese or chocolate spread over the batter, making sure to avoid spreading too close to the edges to prevent spilling.
- Top Layer of Batter: Gently pour the remaining batter over the filling and smooth the surface to cover the filling completely.
- Cook on Stovetop: Cover the skillet with a lid or foil and let it cook on the stovetop over medium-low heat for 6 to 8 minutes to start the cooking process without burning the bottom.
- Bake in Oven: Transfer the covered skillet to a preheated 375°F (190°C) oven and bake for 10 to 12 minutes until the pancake is puffed, golden, and a toothpick inserted near the edge comes out clean.
- Cool and Serve: Remove from the oven and let it cool for 5 minutes. Slice into portions and serve warm, optionally dusted with powdered sugar and garnished with fresh berries.
Notes
- For alternative fillings, try peanut butter, fruit jam, or Nutella for different flavor variations.
- This recipe is best served warm for optimal taste and texture.
- Use a 10-inch skillet or cast iron pan to ensure even cooking and easy handling.
