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
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 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.
