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Baked pancake recipe in cast iron – This baked pancake recipe is a unique and delicious twist on traditional pancakes. Made in a cast-iron skillet, this pancake is wonderfully crusty, and puffy, and served straight out of the oven. With simple ingredients and easy instructions, this baked pancake recipe is perfect for a weekend breakfast or brunch with family and friends. Topped with powdered sugar and your choice of toppings such as fruit, syrup, or ice cream, this baked pancake is sure to become a favorite – Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the baked pancake recipe
- 2 cups (290g) all-purpose flour
- 1 tablespoon corn flour
- 1/4 cup (60g) granulated brown sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups(440ml) milk
- 1/4 cup (60g) butter, melted + 1/2 tablespoon for the skillet
- 2 teaspoons pure vanilla extract
- 1 large egg
Photo credit: © Eatwell101.com
Baked pancake recipe
You’ll love the golden and spongy look of this baked pancake! Breaking its golden crust with a fork is so satisfying and the fluffy texture lends beautifully to soaking maple syrup or jam. You can use multiple cast iron skillets to bake more pancakes at the same time!
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. To make the baked pancake: Combine the flour, corn flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
2. In another bowl, combine the milk, slightly cooled melted butter, vanilla, and egg.
3. Pour the wet mixture into the well formed with the dry mixture. Use a wire whisk to mix the wet ingredients before slowly folding them into the dry ingredients. Mix until smooth (a few lumps are ok). The pancake batter will be thick and creamy in consistency. If you find the batter is too thick, add a few tablespoons of milk into the batter at a time and mix until you reach the desired consistency.
4. Set the batter aside and allow to rest. In the meantime, preheat your oven to 425°F (210°C) and place a small cast iron skillet on the middle rack to warm along with the oven.
5. When ready to make the pancake, remove the skillet from the oven (use oven mitts) and place it on your stovetop. Add 1/2 tablespoon butter to the skillet and give a good swirl to melt the butter and coat the bottom and sides.
6. Once the bottom of the skillet is covered in butter, sprinkle a teaspoon of granulated sugar to coat the bottom, then pour the batter into the skillet. Tilt the pan if needed so the batter runs evenly to all sides. Transfer the cast iron skillet to the oven.
7. Bake until the pancake is puffed on top; count approx. 9 minutes – depending on your oven. Remove the skillet from the oven, flip the pancake to the other side, then put it back in the oven for 9 minutes more – until the pancake is cooked through and golden brown.
8. Serve the baked pancake directly from the skillet or on a serving platter. Sprinkle with powdered sugar, garnish with berries, and a good drizzle of jam, honey or maple syrup – a scoop of vanilla ice cream works great too! Enjoy! ❤️
Photo credit: © Eatwell101.com
Tips for the baked pancake recipe
- Use a small cast iron skillet, not more than 6 inches, so the pancake stays thick and fluffy.
- Try the recipe using browned butter or ghee, this gives a nice nutty flavor to the baked pancake.
- If you have a hard time flipping the pancake and it breaks apart, try baking it a little longer on the first side before delicately flipping it using a plate.
How to keep the baked pancake leftovers
If you have any baked pancake leftovers (which we seriously doubt!), keep them on a shallow plate covered with parchment paper on your kitchen counter for 1 day. After that, the crumb of the pancake with become stale and dry.
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Photo credit: © Eatwell101.com
