I Make Pancakes Every Week for My Family — This Way Easier Recipe Changed Our Mornings Forever

We are big pancake-lovers in my home — mostly because I can’t get enough of their fluffy texture, and because my kids love to use them as a vessel for maple syrup. This skillet pancake has quickly become an everyday favorite. It’s pure breakfast comfort, and it’s made even better by the use of tangy buttermilk, which keeps the pancake extra tender. Delightfully buttery and studded with juicy blueberries, it bakes up golden-brown with crispy edges that are simply irresistible. 

The prep time is as quick as making a pot of coffee. Best of all, baking it in a cast iron skillet means it stays warm long after coming out of the oven. At home we love to serve it with a side of blueberries and a generous drizzle of maple syrup, but honestly it’s just as good on its own. It’s the easiest hands-off breakfast that will spruce up just about any morning. 

Get the recipe: Oven Baked Skillet Pancake 

There are so many things I love about this recipe. It’s become both a weekday favorite and a last-minute brunch addition. Baking the pancake in a hot skillet isn’t just a game-changer — it also creates perfectly crispy edges while keeping the inside light and fluffy. The crispy edges alone are enough to keep me and my kids coming back for more. 

And I can’t forget about the blueberries. They truly deserve their own spotlight. They bake right into the batter, and they turn jammy and sweet with every bite. It all comes together in one pan, which means less cleanup and more time to actually enjoy breakfast — that’s priceless when mornings with two kids already feel like a sprint.

1. Combine dry and wet ingredients separately. ​​Whisk all-purpose flour, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Combine buttermilk with melted butter and egg yolks in a separate bowl. Make sure to save those egg whites!
2. Mix ingredients. Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.
3. Rest the batter and prepare the skillet. Set the batter aside for 10 minutes. Cube the remaining unsalted butter, take the preheated skillet out of the oven, and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.
4. Pour batter into the skillet and sprinkle blueberries. Transfer the pancake batter to the pan, and spread into an even layer. Sprinkle blueberries evenly over the pancake batter.
5. Bake and serve. Bake the pancake until puffed and golden-brown. Cut into wedges and serve with maple syrup and more berries.

To ensure a fluffy pancake, don’t skip the 10-minute rest time. While it can seem unnecessary, this short rest period gives the baking powder and baking soda time to activate, which results in a pancake that will rise beautifully.

Get the recipe: Oven Baked Skillet Pancake

This article originally published on The Kitchn. See it there: I Make Pancakes Every Week for My Family — This Way Easier Recipe Changed Our Mornings Forever