Deep Dish Mixed Berry Skillet Pancake
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
1 10-inch pancakes, serves 6 to 10
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Calories
351 kcal
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Course
Breakfast
Deep Dish Mixed Berry Skillet Pancake
I’d much rather bake my pancakes than flip them. If you love thick stacks of pancakes, you’re going to love this deep-dish skillet pancake. It’s soft, fluffy, and light, with the texture of pancakes, and it’s packed with berries. It’s a perfect brunch recipe because it feeds a crowd and you can pop it into the oven about 45 minutes before you’re ready to serve it.I used frozen fruit because it’s cheaper and I always have it, but use fresh if preferred. Most any heavy-bottomed, oven-safe skillet will be fine but make sure it’s a solid 10-inches to prevent overflow. Extras can be wrapped individually for quick, easy, grab-and-go weekday breakfasts.
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt or to taste
- 2 large eggs
- 1 ¼ cups milk
- ¼ cup Sour Cream or Greek yogurt lite is okay
- ¼ cup canola or vegetable oil
- 2 cups mixed berries if using frozen, add frozen and don’t thaw
- Confectioners’ sugar for dusting optional
- maple syrup for serving
Instructions
- Preheat oven to 375F and spray a large 10-1/4 inch cast iron skillet or oven-safe skillet with cooking spray if skillet isn’t well-seasoned. Make sure skillet is at least 10-1/4 inches; 12-inch skillet is okay noting pancake will be thinner and baking time will be reduced; set aside.
- To a large bowl, add the flour, granulated sugar, baking powder, salt, and whisk to combine; set aside.
- To a medium bowl, add the eggs, milk, sour cream, oil, and whisk to combine.
- Pour wet ingredients over dry, stirring until just combined; don’t overmix. Some lumps may be present and this is okay; don’t try to stir them smooth.
- Gently stir in the fruit.
- Turn batter out into prepared skillet, smoothing the top lightly with a spatual if needed. Tip – add a few extra berries to the top for visual appeal.
- Bake for about 45 minutes, or until pancake is cooked through in the center. Baking times could range dramatically based on type of skillet used and if fresh or frozen berries were used. Bake until your pancake is done given your variables and watch your pancake, not the clock, when evaluating doneness.
- Optionally dust with confectioners’ sugar, slice, and serve with maple syrup. Pancake is best fresh but extra can be wrapped individually in plasticwrap and will keep airtight in the fridge for up to 5 days; reheat gently in the micro before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 110-inch pancakes, serves 6 to 10
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 351kcal | 18% |
| Carbohydrates | 63g | 21% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 193mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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