It’s here, y’all. IT’S SUMMER. Can’t you just smell the coconut tanning oil and shrimp tacos? We’ve been living in an unprecedented season, but there’s things like juicy watermelon slices and salty baby skin and a grilled filets of freshly caught fish that this virus cannot stop us from enjoying. I don’t know what your summer things are or how they’ll pan out in light of the pandemic, but I’m certain there’s a whole lot of goodness left to tap out. I hope you find yours.
Our home is currently a mix of new and same old. Newly tanned babies wear the same old pjs. That regular snack time is filled with summer fruits and mini harvests from our backyard. Summers can be unbearably hot here in the South, but I never regret the changing of a season- there’s always an abundance of things to look forward to. Peach season is of special interest here in Sweet Home Alabama, because we have some of THE BEST peaches. I get that Georgia has kinda staked their claim on those fuzzy rounds of summer sweetness, but Alabama knows what’s up too. So cue me putting peaches into just about everything, including this skillet fruit pancake.
Let me be clear: this is a choose your own adventure sort of dish. I want you to pick your favorites, whether it be berries or plums or apples or cherries, and make this skillet fruit pancake in a way that makes you happiest. Fresh or frozen, round pan or square, the difference here is of little consequence. Just use the fruits and equipment that is convenient for you and get to enjoying this yummy breakfast treat.
Making the Skillet Pancake
This skillet fruit pancake features bubbly sugared fruit underneath a blanket of fluffy pancake. The whole thing is baked in the oven until the pancake is done and the fruit juices are thickened, and then individual scoops are served with a dollop of cream or a drizzle of pancake syrup (Hint: I always opt for both!) This recipe yields the perfect amount for my family of 5, but if you have hefty eaters feel free to double the recipe and prepare it in a larger skillet or pan. Just be sure to not fill your pan up too much or you may end up with an oven overflow!
Give this skillet fruit pancake a try in the coming months and let me know what you think! Spoiler alert: I think this would qualify as dessert for a bunch of people here, so don’t shove this into a forgotten folder of breakfast recipes. Get to making it! Next week, I’m sharing TWO recipes that will be fun and playful for the coming summer months, so don’t miss out on those. Happy baking to you all and have a terrific week!
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Skillet Fruit Pancake
This skillet fruit pancake features a gooey sugared fruit filling under a fluffy pancake topping! Serve with maple syrup or a dollop of fresh whipped cream!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Breakfast
For the fruit:
6 tablespoons unsalted butter
6 tablespoons brown sugar
1/2 teaspoon cinnamon
Pinch of salt
12 ounces fresh or frozen fruit (peeled peaches, apples, plums, or berries), strained of any juices
For the pancake batter:
- 1 tablespoon unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 1–1/2 tablespoons sugar
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Additional sugar for sprinkling
- Maple Syrup
- Preheat the oven to 350. Prepare the fruit filling by melting the butter and sugar over medium-low heat on the stove. Stir together until the butter has melted. Add the cinnamon, salt, and fruit, tossing to combine. Pour into the deep 8” skillet or baking dish that you plan to bake your pancake in. Note: You’ll need about 1” depth to pour your pancake batter into. If you happen to be working with an extremely shallow skillet, feel free to remove a little bit of the sauce/fruit to make room for the pancake. Otherwise you may have an overflow in the oven.
- To prep the pancake, whisk together the butter, egg, buttermilk, vanilla, and sugar. Add the flour, baking powder, baking soda, and salt and stir just until combined. Some small lumps may remain. Immediately pour and spread on top of the fruit mixture. Sprinkle with the sugar if desired. Place the dish on a sheet pan (if it is close to overflowing) and bake in the preheated oven for about 30 minutes or until the pancake is puffed, golden, and the fruit is bubbling under the pancake. Allow to cool about 10 minutes prior to enjoying with a small drizzle of pancake syrup or fresh whipped cream.
- Baking time will differ depending on your pan. Be sure the fruit is bubbling below the surface before you remove from oven or your fruit filling may be soupy. Also, be sure to not overflow your pan. If your skillet isn’t deep enough, reserve some filling or pancake topping, or at least bake with a rimmed baking sheet beneath it to avoid a mess in the oven.