Skillet Fruit Pancake

Skillet Fruit Pancake by Wood and Spoon. Similar to a breakfast cobbler, this morning treat features baked sugared fruit underneath a golden fluffy pancake. The dish serves a few and is best topped with whipped cream or a dusting of powdered sugar. Substitute in your favorite seasonal fresh or frozen fruit to enjoy! Find out more about the recipe on

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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!



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. 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.
  2. 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.