I’d much rather bake my pancakes than flip them.
Wouldn’t we all rather be sitting on the couch drinking coffee than babysitting pancakes on the stove.
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 an absolutely 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.
The easy, stir-together recipe comes together in minutes with ingredients you likely have on hand. A bowl of bowl of dry ingredients, a bowl of wet ingredients, with (frozen) mixed berries.
I used frozen fruit because it’s cheaper and I always have it on hand, but use fresh if preferred. Baking time will be reduced with fresh, but I can’t say by how much.
I used Silk Unsweetened Cashewmilk and it’s so irresistibly creamy but with fewer calories than skim milk. Silk Cashewmilk or Silk Almond Milk are my milks of choice for baking and smoothies because they’re so low in calories and fat, they’re vegan and dairy-free, and I always get impressive-tasting results. It’s the perfect match between tasty and guilt-free.
I used my Le Creuset Enameled Cast-Iron 10-1/4-Inch Skillet but most any heavy-bottomed, oven-safe skillet will be fine.
Make sure it’s a solid 10-inches because when the pancake rose in the oven, it used up every inch of my skillet and you don’t want an overflow.
I made this for my family and we had plenty left over.
I wrapped individually-portioned wedges in plasticwrap for quick, easy, grab-and-go weekday breakfasts for my daughter.
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Deep Dish Mixed Berry Skillet Pancake
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Silk. The recipe, images, text, and opinions are my own.
This conversation is sponsored by Silk. The opinions and text are all mine.
A baked pancake! I have never had one before and I don’t understand why. Better late than never, I suppose!
I can eat pancakes every day :)
This makes pancakes for a crowd so much easier! After all, who likes to stand in front of the stove forever first thing in the morning?
Flipping pancakes is soooo last year. This recipe looks awesome!
I have never had a deep dish pancake before, but it sounds like a beautiful and delicious thing :)
Wouldn’t we all rather be sitting on the couch drinking coffee than babysitting pancakes on the stove. <– YES. I'd rather be on the couch with coffee than pretty much anything though.
Have you ever made a Dutch Baby? This reminds me of that kind of thing….I think it is like an eggier version of a pancake. It gets all puffy and then deflates so the edges are crispy and delicious.
Nice cast iron. ;)
Oh! I found this cashew milk and I've already gone through 2 half gallons in the last couple weeks. Super creamy! I like the So Delicious one also, but this is creamier. Better in coffee, too. (Which is all I really use it for.)
Yes I have made a Dutch Baby and linked it in the Related Recipes. That is more almost like a crepe and as you said, an eggier version of a pancake, yes. It eats more crepe-like than pancake-like to me. This was all pancake! Just a thick, deep dish one!
And yes the Cashewmilk is so creamy and I can see it being better in coffee than Almond Milk. Glad you found it!!
Could you use white whole wheat flour? How would the dynamics change for the other ingredients? I’m guessing a little more liquid?
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Oh my yes. Who wants to flip pancakes??? I’m all for baking them. This is gorgeous! Pinned, of course!
Thanks for pinning and flipping is not my idea of a fun morning. Everyone else gets to chill while mom stands there flipping pancakes and getting grease splatters and then when it’s all over, we do the dishes, too. No…I’ll bake it when possible :)
I totally agree Averie! Much rather make a Dutch baby than slave over a stack of pancakes. Look so fabulous. Berries do that to everything!
Hope you had a great weekend!
I don’t think I’ve ever made a skillet pancake. You’ve inspired me to give it a go! I love the presentation and the berries are making me crave spring. I really need it to be spring already!
I am totally craving spring and in San Diego, it’s pretty darn spring like many days, and I was feeling pretty spring-ey the day I made this :)
I think that every year on my birthday, I ask for pancakes as my breakfast of choice. This skillet pancake looks like a winner. I love that you use frozen berries and lighter options. :D
frozen berries and lighter options. <--- save money, save calories. Done :)
Love that this is a giant pancake. My kiddos would love this too Averie!! Pinned.
THIS is the recipe for you! I was actually thinking about you when I was making this like omg I need a huge family and hungry teenage boys to take this off my hands….I wish you were my neighbor!!!! This was the breakfast recipe that kept on giving and going and going! :)
It’s not even an exaggeration when I say that pancakes run through my veins. They are seriously my life…So a DEEP DISH pancake? HOW HAVE I NEVER THOUGHT OF THAT? Life compl-EAT. Pinned!
Thanks for pinning and I love this: ‘ pancakes run through my veins’ !
Lighter than a quick bread, easier than pancakes and healthful with yogurt and fruit. These berry recipes are really giving me spring fever!
Lighter than a quick bread, easier than pancakes and healthful with yogurt and fruit <--- you summed it up right there! I am totally craving spring and in San Diego, it’s pretty darn spring-like many days lately, and I was feeling pretty spring-ey the day I made this :)
Yep, standing over the stove is the worst. This is a much better way to go!
And I love how if I wanted to, you know, throw some chocolate chips in there, that would be okay too, right? Totally healthy with all that protein from the yogurt.
It’s also gorgeous, by the way!
Chocolate chips for sure!! :)
And flipping is not my idea of a fun morning. Everyone else gets to chill while mom stands there flipping pancakes and then when it’s all over, we do the dishes, too. No…I’ll bake it when possible :)
Pancakes always sound good, especially with berries! And I love that this has a little bit of sugar but a ton of berries.