Description
A deliciously fluffy and fruity blackberry skillet pancake baked to golden perfection in a cast iron skillet. This recipe combines the rich flavors of buttermilk and vanilla with fresh blackberries for a comforting breakfast or brunch dish, perfectly served with maple syrup, whipped cream, and a dusting of powdered sugar.
Ingredients
Skillet Pancake
- 2 tablespoons butter
- 2 large eggs, separated
- 1 ¼ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ teaspoon cinnamon
- 1 ¼ cups buttermilk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla bean paste
- 2 cups blackberries, plus more for serving
For Serving
- Maple syrup
- Powdered sugar
- Whipped cream
Instructions
- Preheat and prepare skillet: Preheat your oven to 375°F (190°C). Place 2 tablespoons of butter in a 10-inch oven-safe or cast iron skillet, then put the skillet in the oven to melt and heat the butter as the oven warms up.
- Beat egg whites: Separate the eggs. Place the egg whites in a clean bowl and beat them with a hand mixer until soft peaks form. Set aside carefully.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, kosher salt, and cinnamon until well combined.
- Mix wet ingredients: In a smaller bowl, whisk together the buttermilk, egg yolks, vanilla bean paste, and melted butter until smooth and combined.
- Combine batter: Pour the wet ingredients into the dry ingredients and mix gently until just combined; do not overmix to keep the pancake light. Carefully fold in the beaten egg whites until fully incorporated, then gently stir in the 2 cups of blackberries.
- Bake the pancake: Remove the hot skillet from the oven once the butter is melted and sizzling. Pour the batter into the skillet and spread evenly. Bake in the oven for 25 to 30 minutes, or until the pancake is golden brown and set in the center.
- Serve: Allow the skillet pancake to cool slightly. Serve warm topped with fresh blackberries, a drizzle of maple syrup, whipped cream, and a sprinkle of powdered sugar for a perfect breakfast or brunch treat.
Notes
- Use an oven-safe skillet such as cast iron to bake the pancake directly in the pan used for melting butter.
- Be careful not to overmix the batter once wet and dry ingredients are combined to avoid tough pancakes.
- Folding the egg whites in gently helps achieve a light and fluffy texture.
- Fresh blackberries can be substituted or complemented with other berries like blueberries or raspberries.
- Serve immediately for best texture and flavor; leftovers can be reheated gently.
