If you love breakfast with a twist, this Stuffed Pancake Skillet Recipe is going to become your new kitchen obsession. Imagine a golden, fluffy pancake hiding a luscious cream cheese or chocolate filling, all baked to perfection in a skillet that gives it a beautiful crust and a cozy, warm center. This recipe brings together classic pancake flavors with a surprise inside that feels just a little decadent yet wonderfully comforting. Whether you’re serving it up for a weekend brunch or a special breakfast treat, it’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat.
Ingredients You’ll Need
These ingredients are surprisingly simple but each plays a crucial role in making your Stuffed Pancake Skillet Recipe shine. From the fluffy texture brought by the baking powder to the rich tang of buttermilk, these staples create a perfect foundation. The filling adds that wow factor, while the butter in the pan guarantees golden edges that are hard to resist.
- 1½ cups all-purpose flour: The base of your batter, providing structure and tenderness.
- 2 tablespoons granulated sugar: Adds just enough sweetness to balance the flavors.
- 1 tablespoon baking powder: Gives the batter its fluff and lift.
- ½ teaspoon baking soda: Reacts with buttermilk for extra fluffiness.
- ¼ teaspoon salt: Enhances all the sweet and savory notes.
- 1¼ cups buttermilk: Brings a tangy richness and tender crumb.
- 1 large egg: Binds ingredients and adds moisture.
- 2 tablespoons melted butter: Boosts flavor and helps the batter come together smoothly.
- 1 teaspoon vanilla extract: Infuses warm, sweet aroma and taste.
- ½ cup cream cheese or chocolate spread: The secret filling that makes this dish irresistibly special.
- 2 tablespoons butter (for the skillet): For that perfect golden-brown crust on the edges.
- Powdered sugar and fresh berries (optional): For a pretty and delicious finishing touch.
How to Make Stuffed Pancake Skillet Recipe
Step 1: Mix Dry Ingredients
Start by whisking together the flour, sugar, baking powder, baking soda, and salt in a large bowl. This step ensures that all your leavening agents are evenly distributed, so your pancake rises beautifully and tastes balanced.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract. The buttermilk adds tang and tenderness while the melted butter brings richness and helps create a tender crumb.
Step 3: Make the Batter
Pour the wet ingredients into the dry and stir gently until just combined. Don’t overmix here—the batter should be thick and slightly lumpy. This is what keeps your pancake fluffy and soft, ready for the stuff inside.
Step 4: Prepare the Skillet
Heat a medium oven-safe skillet over medium-low heat and melt 1 tablespoon of butter, coating the bottom and sides. This layer of butter prevents sticking and sets the stage for that gorgeous golden crust your taste buds await.
Step 5: Build Your Skillet Pancake
Pour half of the batter into the skillet and spread it evenly to cover the surface. Then, dot dollops of cream cheese or chocolate spread all over the batter, being careful not to get too close to the edges. Top gently with the remaining batter, smoothing it out to seal your surprise inside.
Step 6: Cook on Stove and Bake
Cover the skillet with a lid or foil and cook on the stovetop for 6 to 8 minutes over low heat, letting the pancake set gently. Then slide the skillet into a preheated oven at 375°F (190°C) and bake for about 10 to 12 minutes. When it puffed up, is golden brown, and a toothpick inserted near the edge comes out clean, your pancake is ready!
Step 7: Cool and Serve
Let your stuffed pancake rest for about 5 minutes to settle before slicing. This short cool-down helps the filling firm up just enough to take perfect slices without losing any of the scrumptious gooeyness inside.
How to Serve Stuffed Pancake Skillet Recipe
Garnishes
Enhance your skillet pancake by dusting it with powdered sugar for a delicate sweetness. Fresh berries such as strawberries, blueberries, or raspberries are excellent for a pop of color and a fresh, tangy contrast to the creamy filling. For an extra flair, a drizzle of maple syrup or a sprinkle of chopped nuts adds both flavor and texture.
Side Dishes
Pair this Stuffed Pancake Skillet Recipe with crispy bacon or sausage if you like a savory breakfast balance. A fresh green salad or lightly dressed arugula on the side can bring in a refreshing bite for those who want a lighter contrast. And of course, a cup of freshly brewed coffee or hot tea is the perfect partner for this cozy dish.
Creative Ways to Present
Serve your pancake slices family-style right from the skillet for a rustic, inviting look. For a more elegant brunch, plate individual wedges with a sprinkle of edible flowers or fresh mint leaves. Another idea is to create mini skillet pancakes using a cast-iron set for personal servings, turning the dish into an interactive and charming brunch centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Stuffed Pancake Skillet Recipe, store them in an airtight container in the refrigerator for up to two days. This keeps the pancake moist and preserves the creamy filling without drying out.
Freezing
You can freeze leftover slices by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag for up to one month. To enjoy later, just thaw in the fridge overnight and reheat gently.
Reheating
Rewarm your stuffed pancakes on a low heat skillet or in the oven at 350°F (175°C) until hot throughout. Avoid microwaving if you want to keep the edges crisp and the filling smoothly melty rather than rubbery.
FAQs
Can I use other fillings besides cream cheese or chocolate spread?
Absolutely! Peanut butter, fruit jams, or even Nutella work beautifully as fillings for this skillet pancake. Feel free to experiment to match your taste and pantry.
What size skillet should I use for this recipe?
A 10-inch oven-safe skillet or cast iron pan is ideal. It gives enough room for the pancake to cook evenly and creates a lovely crust on the edges.
Is it possible to make this recipe gluten-free?
Yes, swapping the all-purpose flour with a gluten-free flour blend can work well. Just make sure the baking powder you use is gluten-free too.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the buttermilk with plant-based milk mixed with a teaspoon of lemon juice, use dairy-free cream cheese or spread, and replace butter with a dairy-free alternative.
How do I know when the pancake is fully cooked?
Look for a puffed and golden appearance. A toothpick inserted into the edge should come out clean with no wet batter sticking to it, confirming the pancake is cooked through.
Final Thoughts
This Stuffed Pancake Skillet Recipe is such a delightful way to turn a simple breakfast into a show-stopping treat. It’s surprisingly easy, incredibly comforting, and perfect for those moments when you want a little extra magic on your plate. I really hope you give this recipe a try—it’s perfect for sharing with family, friends, or just enjoying a lazy morning all to yourself.
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 offers a delightful twist on traditional pancakes by layering a creamy filling inside a fluffy, golden pancake cooked in a skillet and finished in the oven. Perfect for a cozy breakfast or brunch, it combines simple ingredients like buttermilk, vanilla, and your choice of cream cheese or chocolate spread filling, creating a rich, sweet treat that’s easy to prepare and sure to impress.
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 & Serving
- 2 tablespoons butter (for the skillet)
- Powdered sugar (optional, for serving)
- Fresh berries (optional, for serving)
Instructions
- Prepare the dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In another bowl, whisk the buttermilk, egg, melted butter, and vanilla extract thoroughly until smooth.
- Combine batter: Pour the wet mixture into the dry ingredients and stir gently until just combined; the batter will be thick and slightly lumpy, so avoid overmixing.
- Preheat skillet and melt butter: Place a medium oven-safe skillet (such as cast iron) over medium-low heat and melt 1 tablespoon of butter, ensuring to coat the bottom and sides to prevent sticking.
- Pour first layer of batter: Pour half of the pancake batter into the skillet, spreading it evenly to form a uniform layer.
- Add filling: Spoon dollops of cream cheese or chocolate spread evenly over the batter, staying clear of the edges to prevent spillover.
- Top with remaining batter: Gently pour the remaining batter over the filling and smooth the surface carefully to cover the filling layer completely.
- Cook on stovetop: Cover the skillet with a lid or foil and cook on the stovetop over medium-low heat for 6 to 8 minutes, allowing the bottom to set without burning.
- Bake in oven: Transfer the skillet to a preheated oven at 375°F (190°C) 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 the skillet from the oven, let the pancake cool for 5 minutes, then slice into portions and serve warm. Optionally dust with powdered sugar and garnish with fresh berries for extra flavor and presentation.
Notes
- Try alternative fillings like peanut butter, fruit jam, or Nutella for different flavor variations.
- This recipe works best in a 10-inch skillet or cast iron pan that is oven-safe.
- Serve the pancake warm to enjoy the creamy filling at its best texture.
