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
Scale
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.
