Description

This Crispy, Fluffy Oven-Baked Skillet Pancake is a delightful breakfast treat featuring a golden, puffed pancake made effortlessly in a hot cast iron skillet. The batter, blended smoothly with eggs, milk, and vanilla, is baked to perfection in the oven, resulting in a crisp exterior and a light, airy interior. Serve warm with your favorite toppings such as powdered sugar, fresh berries, maple syrup, or whipped cream for a satisfying start to your day.

Ingredients

Scale

For the Pancake Batter

3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

For Cooking

2 tablespoons unsalted butter

Optional Toppings

Powdered sugar
Fresh berries
Maple syrup
Whipped cream

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Instructions

Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet inside the oven to heat up while you prepare the batter. This ensures the skillet is very hot, which helps create the crispy edges.
Prepare the Batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, vanilla extract, and salt. Blend until the mixture is completely smooth, about 20 to 30 seconds, to create a light batter.
Add Butter to the Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add the unsalted butter to the skillet, swirling it around to coat the bottom and sides evenly as it melts.
Pour Batter and Bake: Pour the prepared batter into the hot, butter-coated skillet immediately to catch the sizzle. Return the skillet to the oven and bake for 18 to 22 minutes until the pancake puffs up, the edges turn golden brown, and the center is set.
Rest and Serve: Remove the skillet from the oven and allow the pancake to rest for 1 to 2 minutes. Slice into wedges and serve warm with your favorite toppings such as powdered sugar, fresh berries, maple syrup, or whipped cream.

Notes

For a dairy-free version, substitute whole milk with plant-based milk (such as almond or oat milk) and use vegan butter instead of unsalted butter.
This pancake is best enjoyed fresh from the oven for optimal crispiness and fluffiness.
Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven to maintain texture.