Skillet Baked Pancake

Skillet Baked Pancake is the perfect way to make pancakes without standing over a griddle. You just cook it all in one skillet in the oven!

Classic Pancakes are a classic Breakfast Dish that’s always a family favorite. This recipe gives you the same texture and flavor but baked in the oven. Instead of flipping pancakes, you just pour all the batter into one cast-iron skillet to bake and slice it into wedges to eat.

Skillet Baked Pancake in cast iron skillet with fresh berries and maple syrup


This simple variation on pancakes is perfect for the holidays or any morning you want a special breakfast. It’s nice to get the same taste of a regular pancake without having to spend your morning frying them. Instead, just combine the easy ingredients, and pop the oven-safe skillet in the hot oven to do the rest of the work. The recipe instructions are easy to follow and make a pancake breakfast for multiple people all with one cooking time. 

Think of this pancake as a cross between a Dutch Baby and a regular pancake. It’s the same simple ingredients, taste, and texture as a regular pancake, but it’s all baked in a 9-inch skillet like a Dutch Baby.

Once the recipe is done in the oven, just slice it into wedges and serve it with your favorite pancake toppings. For the perfect weekend morning, enjoy deep dish pancake with maple syrup, bacon, eggs, and coffee. 

Skillet Baked Pancake batter in bowl with whisk


There are lots of classic pancake toppings you can pour over these pancakes like maple syrup, blueberry sauce, powdered sugar, or cinnamon sugar. You can also try out dessert toppings like Whipped Cream, Nutella, Chocolate Sauce, or Strawberry Topping. Another great way to enjoy Skillet Pancakes is with fresh fruits like sliced apples, bananas, and mixed berries. 



How do I prep this Skillet Baked Pancake recipe?

To get the recipe started, preheat your oven to 450 degrees, and heat your skillet on the stovetop. Put the 9-inch cast-iron skillet on the stovetop and add butter to the center to melt. Using an already hot skillet will help the batter to cook more quickly and evenly. Brush the melted butter over the base of the skillet until it’s coated. 

What are the wet ingredients for Skillet Baked Pancake?

Whisk the eggs in a medium bowl for 2 minutes until they’re light and frothy. Next, add the milk, granulated sugar, and vanilla. Continue whisking until the ingredients are well blended.

What are the dry ingredients for Skillet Baked Pancake?

Sift the dry ingredients directly into the mixing bowl. Whisk until just combined. It’s normal for there to still be a few lumps throughout the pancake batter. If you mix it until all the lumps are gone, the batter will be overmixed and make dense pancakes. 

How long do I bake this recipe?

Pour the batter into the hot skillet and bake for 15 minutes in the oven. Lower the oven temperature and continue baking for 5 minutes. Take the Skillet Pancake out once it’s baked through to the center with golden brown edges. 

Skillet Baked Pancake slice on plate with fresh berries and maple syrup


  • Blueberry pancake: To make a Skillet Blueberry Pancake add 1 cup fresh blueberries to the batter before baking. You can also use other fresh berries like sliced strawberries, raspberries, or blackberries. 
  • Chocolate chip pancake: Another classic variation on pancakes are chocolate chip pancakes. Mix in 1 cup of semisweet chocolate chips with the batter. You can also try out mini chocolate chips, butterscotch chips, or peanut butter chips for different flavors. 
  • Nuts: For some crunchy additions, try mixing in chopped pecans, almonds, macadamia nuts, or cashews. 
  • Gluten-free pancakes: To make the Skillet Pancake gluten-free all you have to do is replace the all-purpose flour in the flour mixture with a gluten-free substitute. Oat flour, almond flour, or coconut flour would all work nicely. 



  • Serve: Don’t leave your Skillet Baked Pancake at room temperature for more than 2 hours. 
  • Store: Let the leftover pancake cool, then cover it or slice it to store in an airtight container. It will stay good in the fridge for 2-3 days. 
  • Freeze: You can also put the pancake in a freezer bag to store frozen for up to 3 months. Let it thaw in the fridge before reheating the breakfast dish in the microwave or oven. 
Skillet Baked Pancake in cast iron skillet with fresh berries and maple syrup

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Skillet Baked Pancake

Skillet Baked Pancake is the perfect way to make pancakes without standing over a griddle. You just cook it all in one skillet in the oven!
Yield 6 Servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 tablespoons unsalted butter
  • 3 large eggs , room temperature
  • 1/2 cup whole milk
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1/2 teaspoon salt


  • Preheat oven to 450 degrees.
  • Heat a 9 inch cast iron pan on the stovetop and melt butter.
  • Brush butter all over the inside of the skillet.
  • Whisk eggs in a medium bowl until light, a full 2 minutes.
  • Whisk in milk, sugar, and vanilla extract until well blended.
  • Sift flour and salt into the bowl and whisk until just combined.
  • Add pancake batter to the skillet and bake for 15 minutes.
  • Reduce temperature to 350 degrees and bake for 5 minutes.


Calories: 129kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 105mg | Sodium: 239mg | Potassium: 72mg | Fiber: 1g | Sugar: 3g | Vitamin A: 285IU | Calcium: 37mg | Iron: 1mg
Keyword: Skillet Baked Pancake
Skillet Baked Pancake Collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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