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Blackberry Skillet Pancake Recipe

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4.1 from 11 reviews

A fluffy and fruit-studded Blackberry Skillet Pancake baked to golden perfection in a cast iron skillet, served warm with maple syrup, whipped cream, and powdered sugar. This hearty breakfast treat combines the richness of buttermilk and vanilla with the natural sweetness of fresh blackberries for an indulgent yet easy-to-make morning delight.

Ingredients

Butter

  • 2 tablespoons butter
  • 2 tablespoons butter, melted

Eggs

  • 2 large eggs, separated

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ½ teaspoon cinnamon

Wet Ingredients

  • 1 ¼ cups buttermilk
  • 2 teaspoons vanilla bean paste

Fruit and Toppings

  • 2 cups blackberries, plus extra for serving
  • Maple syrup, for serving
  • Powdered sugar, for serving
  • Whipped cream, for serving

Instructions

  1. Preheat and Prepare Skillet: Preheat your oven to 375°F. Add 2 tablespoons of butter to a 10-inch oven-safe or cast iron skillet to begin melting.
  2. Beat Egg Whites: Separate the eggs, placing the whites in a clean bowl. Beat the egg whites using a hand mixer until soft peaks form. Set aside carefully without overmixing.
  3. Heat the Skillet: Place the skillet with butter in the oven to heat until the butter is fully melted and the skillet is hot, ensuring a crispy and golden crust for the pancake.
  4. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, kosher salt, and cinnamon until evenly combined.
  5. Combine Wet Ingredients: In a separate smaller bowl, whisk together the buttermilk, egg yolks, vanilla bean paste, and melted butter until smooth.
  6. Combine Batter: Pour the wet ingredients into the dry ingredients and stir lightly until just combined to avoid overmixing. Gently fold in the beaten egg whites until fully incorporated, preserving the light texture. Fold in the blackberries carefully.
  7. Bake the Pancake: Carefully remove the hot skillet from the oven. Pour the batter into the melted butter. Return the skillet to the oven and bake for 25 to 30 minutes, or until the pancake is puffed and golden brown on top.
  8. Serve: Let the pancake cool slightly before slicing. Serve warm topped with extra blackberries, a drizzle of maple syrup, a dusting of powdered sugar, and a dollop of whipped cream.

Notes

  • Use a cast iron skillet for best heat retention and a crispy edge.
  • Be gentle when folding in egg whites to maintain airiness for a fluffy texture.
  • Buttermilk can be substituted with a milk and lemon juice mixture if unavailable.
  • For extra flavor, add a splash of lemon zest to the batter.
  • The pancake can be served as a dessert or a decadent brunch option.
  • Ensure the skillet is hot before adding the batter to achieve a nice crust.

Find it online: https://yumntasty.com/blackberry-skillet-pancake-recipe/