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If you’ve never experienced the joy of a breakfast that feels like a gentle, warm hug, the Stuffed Pancake Skillet Recipe is about to become your new favorite morning ritual. This charming dish layers silky cream cheese or chocolate spread right inside a fluffy, golden pancake cooked in a skillet, resulting in a delightful surprise in every bite. It’s cozy, comforting, and perfect for sharing with family or impressing friends with brunch magic that’s easier than you think.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully chosen to create the perfect balance of fluffy texture, tangy richness, and a touch of sweetness in the Stuffed Pancake Skillet Recipe. Each component plays its part in turning simple pantry staples into a showstopper breakfast dish.
- 1½ cups all-purpose flour: The foundation for tender, fluffy pancakes that hold the filling beautifully.
- 2 tablespoons granulated sugar: Adds a subtle sweetness that accents the filling without overpowering it.
- 1 tablespoon baking powder: Provides lift and lightness to the pancake batter.
- ½ teaspoon baking soda: Works with buttermilk to create a perfect rise and tender crumb.
- ¼ teaspoon salt: Enhances the sweetness and balances the flavors.
- 1¼ cups buttermilk: Brings moisture and a slight tang that brightens the batter.
- 1 large egg: Binds ingredients together and adds richness.
- 2 tablespoons melted butter: Adds depth and a silky mouthfeel to the batter.
- 1 teaspoon vanilla extract: Infuses warm, inviting aroma and flavor.
- ½ cup cream cheese or chocolate spread (for filling): The delicious surprise inside that melts slightly as it bakes.
- 2 tablespoons butter (for the skillet): Ensures the pancake develops a golden crust and prevents sticking.
- Powdered sugar and fresh berries (optional): For a pretty, flavorful finish when serving.
How to Make Stuffed Pancake Skillet Recipe
Step 1: Whisk Dry Ingredients
Start by combining the flour, sugar, baking powder, baking soda, and salt in a large bowl. Mixing these dry ingredients first helps ensure even distribution, which is key to that perfect lift and texture in your skillet pancake.
Step 2: Combine Wet Ingredients
In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth. The buttermilk brings a lovely tang and tenderizes the batter while the butter and vanilla add buttery richness and sweet fragrance.
Step 3: Make the Batter
Pour the wet ingredients into the dry mixture and stir gently until just combined. The batter will be thick and slightly lumpy—resist overmixing to keep your pancake tender and light.
Step 4: Prepare the Skillet
Preheat a medium-sized oven-safe skillet over medium-low heat and melt 1 tablespoon of butter, coating the bottom and sides to create a golden crust and prevent sticking. Using the right heat and butter quantity helps achieve an evenly cooked pancake without burning.
Step 5: Layer the Pancake and Filling
Pour half of the batter into the skillet, spreading it evenly but gently. Then add dollops of your cream cheese or chocolate spread over the surface, spacing them so the filling melts beautifully without spilling over. Top with the remaining batter and smooth it. This layering is what gives the Stuffed Pancake Skillet Recipe its irresistible filled surprise.
Step 6: Cook on the 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. This gentle cooking sets the batter without burning the bottom, giving it time to rise before going into the oven.
Step 7: Bake to Finish
Transfer the skillet to a preheated 375°F (190°C) oven and bake for 10 to 12 minutes, or until the pancake is puffed, golden, and a toothpick inserted near the edge comes out clean. The baking step ensures the inside cooks through while the top browns to perfection.
Step 8: Let It Rest and Serve
Allow the pancake to cool in the skillet for about 5 minutes before slicing. This brief rest lets the filling settle slightly, so each slice holds together beautifully.
How to Serve Stuffed Pancake Skillet Recipe
Garnishes
For a touch of elegance and added flavor, sprinkle powdered sugar over the warm pancake and scatter fresh berries on top. The berries add bursts of sweet-tart freshness, while the powdered sugar makes the dish look like it’s straight from a brunch café.
Side Dishes
This stuffed pancake skillet pairs wonderfully with simple sides like crisp bacon or sausage for savory contrast, or a fresh green salad if you’re leaning toward a light brunch. A glass of your favorite fruit juice or freshly brewed coffee rounds out the meal perfectly.
Creative Ways to Present
Try serving the Stuffed Pancake Skillet Recipe straight from the skillet for a rustic, cozy vibe that invites everyone to dig in. Alternatively, plate individual slices with a drizzle of maple syrup, a dollop of whipped cream, or even a spoonful of fruit compote to jazz it up for special occasions.
Make Ahead and Storage
Storing Leftovers
You can keep any leftovers covered in the refrigerator for up to two days. Wrap the skillet tightly with foil or transfer slices to an airtight container to maintain moisture and flavor. Leftover slices still taste fantastic when reheated gently.
Freezing
The Stuffed Pancake Skillet Recipe freezes well for up to a month. Slice the cooled pancake and lay the pieces flat on a baking sheet to freeze individually before transferring to a freezer bag. This way, you can conveniently reheat single portions without thawing everything.
Reheating
Reheat leftovers in a toaster oven or conventional oven at 325°F (160°C) for about 10 minutes until warmed through. Avoid microwaving for best texture, as the heat can make the pancake soggy and diminish its delightful contrast with the melted filling.
FAQs
Can I use a different filling besides cream cheese or chocolate spread?
Absolutely! The Stuffed Pancake Skillet Recipe is flexible and welcomes fillings like peanut butter, fruit jams, or Nutella. Each option brings its own flavor twist, so feel free to experiment with your favorites.
What size skillet works best for this recipe?
A 10-inch oven-safe skillet or cast iron pan is ideal for cooking this pancake evenly. It provides enough room for the batter to spread and puff without being too thin or too thick.
Is this recipe suitable for vegetarians?
Yes! The recipe uses no meat or animal-derived ingredients beyond egg and dairy, which are vegetarian-friendly. It’s a great option for vegetarians looking for a tasty breakfast treat.
Can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to check the baking powder and other ingredients are gluten-free as well.
How do I know when the stuffed pancake is fully cooked?
Look for a puffed, golden top and use a toothpick inserted at the edge; it should come out clean without wet batter. The pancake will feel set and spring back slightly when pressed gently.
Final Thoughts
The Stuffed Pancake Skillet Recipe is one of those special dishes that feels like a warm hug on a plate—perfectly comforting yet surprisingly simple to make. Whether you’re feeding a crowd or treating yourself to a leisurely weekend breakfast, this recipe delivers deliciousness with every slice. Go ahead, give it a try and watch your breakfast routine turn into something truly memorable.
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Print
Stuffed Pancake Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings
- Category: Breakfast, Brunch
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Stuffed Pancake Skillet recipe delivers a delightful twist on traditional pancakes by layering creamy cream cheese or chocolate spread filling within a thick, fluffy pancake cooked both on the stovetop and in the oven. Perfect for a comforting breakfast or sweet brunch, it combines rich flavors and a tender texture that will impress your family and guests.
Ingredients
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 and Serving:
- 2 tablespoons butter (for the skillet)
- Powdered sugar (optional, for serving)
- Fresh berries (optional, for serving)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until thoroughly combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, large egg, melted butter, and vanilla extract until smooth.
- Combine Batter: Pour the wet ingredients into the bowl with the dry ingredients and stir gently until just combined. The batter will be thick and slightly lumpy; avoid overmixing to keep pancakes tender.
- Preheat Skillet: Place a medium oven-safe skillet (preferably cast iron) over medium-low heat and add 1 tablespoon of butter. Allow it to melt and coat the bottom and sides of the skillet evenly.
- First Layer of Batter: Pour half of the pancake batter into the skillet and spread it evenly to form the base layer.
- Add Filling: Dollop the cream cheese or chocolate spread evenly over the batter, making sure to leave space from the edges to prevent leakage.
- Top Batter Layer: Spoon the remaining batter over the filling and gently smooth it out, covering the filling completely.
- Cook on Stovetop: Cover the skillet with a lid or aluminum foil and cook on the stovetop over medium-low heat for 6 to 8 minutes, allowing the batter to cook through the bottom and sides.
- Bake in Oven: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10 to 12 minutes. The pancake should puff up, develop a golden crust, and pass the toothpick test when inserted near the edge.
- Cool and Serve: Remove from the oven and let it cool for 5 minutes before slicing. Serve warm, optionally dusted with powdered sugar and accompanied by fresh berries for added freshness and sweetness.
Notes
- Try alternative fillings such as peanut butter, fruit jam, or Nutella for different flavors.
- Best served warm to enjoy the creamy filling at its peak.
- This recipe works well in a 10-inch skillet or cast iron pan for even cooking.
- Use an oven-safe skillet to transition easily from stovetop to oven without transferring batter.
- Adjust cooking times slightly depending on your skillet size and oven variations.
