This blackberry skillet pancake is the perfect summer breakfast — a cross between a coffee cake and a pancake. It’s ideal for a crowd because you can bake it in a skillet and serve it in slices. Fruity, comforting and delicious. Extra syrup, please!
This is an easy way to make summer mornings feel special. Bright sunlight, the smell of berries and a warm, sliceable breakfast make for a great start to any day.
This skillet pancake bakes up like a breakfast cake — think pancake flavor with a tender, coffee-cake-like crumb. Instead of individual stacks, you slice and serve, topping with maple syrup, whipped cream, or a dusting of powdered sugar. Fresh berries on top add color and extra pop.
It’s perfect for a relaxed weekend brunch with mimosas and crisp bacon, or a long summer morning when you want something comforting but simple. Bake once, slice and serve — no need for individual pancakes on the griddle.
My family loves any berry in pancakes. When berries are in season or we have an abundance, I swap them in freely — blackberries are fantastic here. As they bake they get juicy and burst in the batter, creating little pockets of flavor that make each bite bright and sweet or pleasantly tart depending on the berries you use.
This isn’t a dutch baby — it’s a thicker, more cake-like skillet pancake, heartier with a tender crumb. It tastes unmistakably like pancakes but bakes into a single skillet cake that’s easy to slice and share.
For serving, kids often choose maple syrup. My favorites are a light dusting of powdered sugar and a cloud of softly whipped cream made from heavy cream whipped just until soft peaks form. I usually skip added sugar in the whipped cream so it balances the sweetness of the pancake and adds a luxurious, airy texture.
Depending on the fruit you choose, the finished pancake can be sweet or pleasantly tart. It’s versatile — swap in other fruits, add a pinch of spice, or change toppings to make it your own. A warm skillet of this is especially inviting on summer mornings and will also translate beautifully into a cozy fall version with seasonal adjustments.
Blackberry Skillet Pancake
Blackberry Skillet Pancake
6 to 8
Ingredients
- 2 tablespoons butter
- 2 large eggs, separated
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 1/4 cups buttermilk
- 2 tablespoons melted butter
- 2 teaspoons vanilla extract
- 2 cups blackberries, plus more for serving
- Maple syrup, for serving
- Powdered sugar, for serving
- Whipped cream, for serving
Instructions
- Preheat the oven to 375°F. Add 2 tablespoons of butter to an oven-safe 10-inch cast iron or ovenproof skillet.
- Separate the eggs. Place the whites in a bowl and beat with a hand mixer until soft peaks form. Set aside.
- Place the buttered skillet in the oven to heat while you make the batter.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon. In a separate bowl whisk together the buttermilk, egg yolks, vanilla and melted butter. Add the wet ingredients to the dry and stir just until combined.
- Gently fold the beaten egg whites into the batter until incorporated — fold, don’t stir vigorously. Fold in the blackberries.
- Carefully remove the hot skillet from the oven; the butter should be melted and sizzling. Pour the batter into the skillet and bake for 25 to 30 minutes, or until the top is golden brown and a toothpick comes out clean.
- Allow to cool slightly, then slice and serve with maple syrup, a dusting of powdered sugar and softly whipped cream.
Notes
Slightly adapted from a classic skillet pancake recipe. For best texture, do not overmix the batter and fold in the egg whites gently. Use ripe, firm blackberries to avoid excessive juice during baking.
Whipped cream clouds! Serve warm slices with a dollop of softly whipped cream and extra berries for a summery finish. This skillet pancake is simple to customize — try different berries, a touch of lemon zest for brightness, or a sprinkle of toasted nuts for texture. It’s an easy crowd-pleaser and a cozy, sliceable way to enjoy classic pancake flavor any time you want something a bit more special.