Description
A delicious stuffed pancake skillet recipe that combines fluffy pancakes with a creamy or chocolatey filling, cooked perfectly on the stovetop and finished in the oven. This sweet brunch treat is easy to prepare, ideal for breakfast or brunch, and can be customized with your favorite fillings like cream cheese, chocolate spread, peanut butter, or jam.
Ingredients
Scale
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
- 2 tablespoons butter (for the skillet)
For Serving (Optional)
- Powdered sugar
- Fresh berries
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to create the dry mix.
- Mix Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until well combined.
- Combine Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick, so avoid overmixing to keep pancakes tender.
- Heat Skillet and Add Butter: Preheat a medium-sized oven-safe skillet over medium-low heat. Melt 1 tablespoon of butter, coating the bottom and sides of the skillet evenly to prevent sticking.
- Pour First Layer: Pour half of the pancake batter into the skillet and spread it evenly to form a base layer.
- Add Filling: Dollop cream cheese or chocolate spread evenly over the batter, avoiding the edges to prevent spilling when cooking.
- Top with Remaining Batter: Gently pour the remaining pancake batter over the filling and smooth the surface carefully to cover the filling completely.
- Stovetop Cooking: Cover the skillet with a lid or foil and cook on the stovetop over medium-low heat for 6–8 minutes to allow the batter to set.
- Oven Baking: Transfer the skillet to a preheated oven at 375°F (190°C) and bake for an additional 10–12 minutes until the pancake is puffed, golden, and a toothpick inserted near the edges comes out clean.
- Cool and Serve: Remove from oven and let the stuffed pancake cool for 5 minutes. Slice to serve and optionally garnish with a dusting of powdered sugar and fresh berries for a delightful finish.
Notes
- Try different fillings such as peanut butter, fruit jam, or Nutella to customize the flavor.
- Best served warm for optimal texture and taste.
- This recipe works well in a 10-inch skillet or cast iron pan for even cooking.
