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
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
- 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.
