Name: Giant Skillet Pancake
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup buttermilk; 1/4 cup milk; 1 large egg; 2 tablespoons melted butter (plus extra for greasing); 1 teaspoon vanilla extract

This giant skillet pancake delivers the comforting flavors of traditional pancakes with half the effort. Crispy on the outside and fluffy on the inside, this oven-baked breakfast option creates a delightful golden dome that’s perfect for slicing and sharing.

Why You’ll Love This Recipe

No need to flip individual pancakes—everything bakes in one pan
Creates an impressive presentation with minimal effort
Delivers a unique texture: crispy edges with a tender, fluffy center
Versatile enough for both casual family breakfasts and special brunches
Can be customized with different toppings and mix-ins
Easier to serve to a group—everyone gets to eat at the same time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of our skillet pancake, providing structure and that classic pancake texture. Its protein content creates just the right amount of gluten for a tender but sturdy result.

Granulated sugar adds a touch of sweetness that enhances the other flavors without making the pancake overly sweet. It also contributes to the beautiful golden browning on the outside.

Baking powder and baking soda work together as leavening agents to create that perfect rise. The baking soda reacts with the acidic buttermilk for extra lift, while the baking powder ensures consistent bubbling throughout the batter.

Salt balances the sweetness and enhances all the other flavors. Even though it’s a small amount, it’s crucial for a well-rounded taste.

Buttermilk brings tanginess and helps create a tender crumb. The acidity works with the baking soda to help the pancake rise and contributes to that distinctive flavor we all love.

Milk adds additional moisture and helps thin the batter to the right consistency. The combination of buttermilk and regular milk creates the perfect texture.

Egg provides structure, richness, and helps bind everything together. It contributes to the pancake’s fluffy texture and golden color.

Melted butter enriches the batter with flavor and contributes to those crispy, golden edges. It also helps keep the pancake moist and tender inside.

Vanilla extract adds a warm, aromatic sweetness that elevates the pancake from basic to special. It harmonizes with the maple syrup or fruit toppings you might add later.

Directions

Preheat Oven:
Preheat the oven to 400°F (200°C). Place a 10-inch ovenproof skillet (cast iron works best) inside the oven while it preheats.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Mix the Wet Ingredients:
In a separate bowl, whisk together the buttermilk, milk, egg, melted butter, and vanilla extract.
Combine:
Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be a little lumpy — don’t overmix!
Prepare the Skillet:
Carefully remove the hot skillet from the oven. Grease it generously with butter.
Bake the Pancake:
Pour the batter into the hot skillet, smoothing the top. Bake for 15–18 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean.
Serve:
Slice into wedges and serve warm with butter, maple syrup, or your favorite toppings.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings (one 10-inch pancake)
Calories: 260 kcal per serving

This giant skillet pancake serves 4 people comfortably. For heartier appetites, consider it a recipe for 2-3 people or supplement with side dishes like fresh fruit or breakfast sausage.

Giant Skillet Pancake

Variations

Blueberry Skillet Pancake: Gently fold 1 cup of fresh or frozen blueberries into the batter before baking. If using frozen, don’t thaw them first to prevent color bleeding.

Apple Cinnamon: Add 1 teaspoon of cinnamon to the dry ingredients and fold in 1 cup of diced apples tossed with a bit of cinnamon sugar.

Chocolate Chip: Sprinkle 1/2 cup of chocolate chips over the batter right after pouring it into the skillet.

Banana Pancake: Place thin slices of banana on top of the batter before baking, or mash a ripe banana and mix it into the wet ingredients.

Savory Version: Reduce sugar to 1 teaspoon and add herbs, cheese or sausage for a breakfast-for-dinner option.

Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor.

Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Storage/Reheating

Refrigeration: Store leftover skillet pancake in an airtight container in the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezing: This pancake freezes beautifully! Once completely cooled, wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months.

Reheating in Microwave: For the quickest option, microwave refrigerated slices for 20-30 seconds or frozen slices for 45-60 seconds until heated through.

Reheating in Oven: For the best texture, wrap slices in foil and warm in a 325°F oven for about 10 minutes (or 15 minutes if frozen).

Reheating in Toaster: For smaller pieces, you can pop them into the toaster for a crispy exterior.

Make Ahead: The dry ingredients can be mixed and stored in advance. The wet ingredients (except the egg) can be combined and refrigerated overnight. Add the egg and complete the recipe in the morning.

FAQs

Can I make this pancake without buttermilk?

Yes! Make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to 3/4 cup regular milk. Let it sit for 5-10 minutes until slightly thickened. Alternatively, thin some plain yogurt with milk to achieve a buttermilk consistency.

Why do I need to preheat the skillet?

Starting with a hot skillet is crucial for developing that beautiful crispy exterior. The batter begins cooking immediately upon contact with the hot surface, creating a contrast between the crispy outside and fluffy inside.

Can I use a different size skillet?

Yes, but you’ll need to adjust baking time accordingly. A smaller skillet (8-inch) will create a thicker pancake requiring a few extra minutes of baking. A larger skillet (12-inch) will produce a thinner pancake that cooks faster.

My pancake didn’t rise as much as expected. What went wrong?

Several factors could affect the rise: expired leavening agents, overmixing the batter, or not having the oven properly preheated. Make sure your baking powder and soda are fresh and that you mix the batter only until just combined.

Is it normal for the pancake to deflate a bit after removing it from the oven?

Yes, this is completely normal. Like a soufflé, the pancake will puff up dramatically in the oven and settle slightly as it cools. This doesn’t affect the taste or texture.

Can I make the batter ahead of time?

It’s best to bake the batter immediately after mixing. The leavening agents activate when wet and dry ingredients combine, and their effectiveness diminishes over time. If needed, you can mix dry ingredients and wet ingredients separately, then combine them just before baking.

What’s the best type of skillet to use?

Cast iron is ideal because it retains heat well and creates the crispiest edges. However, any oven-safe skillet with a metal handle will work. If using a skillet with a plastic handle, wrap the handle tightly in several layers of foil to protect it.

How do I know when the pancake is done?

The pancake should be golden brown on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs. The edges will be set and slightly pulling away from the sides of the skillet.

Can I add fruit to the batter?

Absolutely! Berries, diced apples, or sliced bananas work wonderfully. For heavy fruits, consider sprinkling them on top of the batter after pouring it into the skillet to prevent them from sinking to the bottom.

What if I don’t have an oven-safe skillet?

You can mix the batter as directed, then transfer it to a well-greased 9-inch cake pan or pie dish for baking. You won’t get quite the same crispy edge as with a preheated skillet, but it will still be delicious.

Conclusion

This skillet pancake brings together all the comforting flavors of traditional pancakes in a format that’s both convenient and impressive. Whether you’re serving a lazy weekend breakfast, hosting a brunch gathering, or looking for an easy breakfast-for-dinner option, this recipe delivers beautifully every time.

The contrast between the crispy golden exterior and the tender, fluffy interior creates a pancake experience that’s familiar yet unique. Plus, with everyone eating at the same time instead of waiting for batches of individual pancakes, you’ll spend more time enjoying the meal and less time standing over the stove.

Customize this versatile base recipe with your favorite mix-ins and toppings to make it your own. From seasonal fruits to chocolate chips, or even going the savory route, this skillet pancake adapts to whatever flavors you’re craving. Give it a try—it might just become your new weekend tradition!