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.
Wow! These look amazing! How would I be able to veganize these? For the egg I know I can substitute it for chia seeds or banana. But what about the Greek yogurt?
I haven’t tried so not sure what you’d what to do exactly…they do make vegan yogurt though!
Beautiful, can’t wait to make it!
Hi, Averie! This pancake looks amazing – not only easy to make, but a visual feast for the eyes! Pinning…
Looks good Averie! I recently got a carton of that cashew milk for my morning oatmeal. It’s tasty!
Oh, my goodness…I hate standing there flipping pancakes!!! A pancake skillet sounds so perfect and easy!!! I definitely have to try this!!!
And it’s the perfect recipe for you because it makes a lot and all your kids could go hog wild on it, and you would hardly have to lift a finger because it’s SO EASY!
Yes. Just yes. I hate standing over the stove while everyone else gets to eat nice, hot pancakes; then when I finally get to sit at the table, everyone has disappeared — leaving me to eat alone AND do the dishes. No fun! And the fact that this has lots of fruit too? Count me in!
Wow, that looks fantastic. And just the ticket for me. I accidentally I knocked my electric griddle off the counter and broke it earlier this week and I’ve been craving pancakes!
Didn’t even make it to the weekend. It’s DELICIOUS. :-) Thanks for another great recipe!
Thanks for trying the recipe and love that it didn’t even make it to the weekend :)
I really need to get my hands on a stove-to-oven skillet. I always feel like I’m missing out on great recipes – like this one! – because I don’t have one. This looks absolutely mouthwatering, Averie!
Love this deep dish pancake!! Perfect for a weekend brunch! Pinned!
Thanks for pinning!
Hi Averie. Your blog is one of the best for me !!!. Amazing recipes, photos…beautiful. Martina from Slovakia.
Yes ma’am! I would rather be relaxing than babysitting pancakes any day! I think it’s about time I try these on for a change. Looks so delicious!
Anddddddd I know what we’re having this weekend. I knew there was a reason I picked up frozen blueberries. :-)
Silk makes cashew milk??!! You just changed my life a little bit :)
Yes they do and you’re gonna love it! In Hillcrest, Albertson’s (not Ralph’s) has it!
is it correct that the sugar should go in with the dry ingredients (flour, baking powder)? isn’t it technically a wet ingredient, or does it not matter that much? Fantastic looking recipe, gorgeous pictures, easy to follow, definitely making this when I get back home.
The recipe is correct as written. Sugar can go either wet or dry, depending on the recipe. In cakes and muffins and such, it’s not uncommon for it to go with the dry ingredients.
That looks fantastic! And I love the idea of not flipping pancakes for half an hour before lunch, drinking coffee is much better! I will definitely be trying this soon!