Skillet Strawberry Pancake Recipe -
Skillet Strawberry Pancake Recipe
  • READY IN 30 mins

Skillet Strawberry Pancake

Recipe by  

"For people like me, who can't make good pancakes, this recipe is perfect. Everything is cooked in the oven in one single skillet, giving the plus of easy clean up. Serve with maple syrup."

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Ingredients Edit and Save

Original recipe makes 1 8-inch pancake Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. Place the eggs, milk, vanilla extract, sugar, salt, and flour into a blender. Pulse until no dry lumps remain in the batter. Melt the butter in an 8-inch, cast iron skillet over medium-high heat. Pour in the batter, and drop in the strawberries.
  3. Place the skillet into the oven, and bake until puffed and golden, 20 to 25 minutes. Remove from the oven and serve immediately.
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  • Variations
  • Cinnamon: add 1/2 teaspoon of cinnamon to the batter. Skip strawberries.
  • Apple: slice 1/2 an apple and cook it on the melted butter until lightly golden. You may add a pinch of cinnamon to it. Skip strawberries.
  • Blueberry: use 1/2 cup of blueberries instead of strawberries.
  • Banana: add 1 sliced banana to the melted butter and cook it until golden, but still firm. You may add a pinch of cinnamon to it. Skip strawberries.
  • Chocolate chip: add 1/2 cup of your favorite chocolate chip to the batter in the skillet. Skip strawberries.
  • Chocolate: add 1 tablespoon of cocoa to the batter.
  • Plain: skip strawberries and top baked pancake with a squeeze of lemon juice and powdered sugar.

Reviews More Reviews

Most Helpful Positive Review
Jan 24, 2011

Awesome recipe! I have made many of the variations and they have turned out great too. I will say that I like this recipe best with just two eggs. Thanks for sharing!

Most Helpful Critical Review
Feb 16, 2011

I followed this to a "T" but once it was cooked it was as heavy a a brick. Too many eggs.

Dec 07, 2010

I used a mixture of strawberries and raspberries because I only had about a half cup of each. I used whole wheat white flour and buttermilk instead of whole milk. I used a round cake pan instead of a skillet because I don't have a cast iron skillet. This was really easy to make with my oldest son and when it was done, I let it cool for a couple minutes, then flipped it out and cut it into pieces with a pizza cutter. My kids had this with a little butter and homemade freezer jam. Huge hit!

Feb 24, 2011

I love the banana version of this. My husband likes the apple version. I have not tried the other versions yet. Deffinately a keeper!

Mar 24, 2011

Simple recipe to follow, although I made a few tweaks. Instead of 1/4 c sugar, I used 2 TBSP agave syrup, which made this sweet enough. I used a gluten-free baking mix instead of flour. I also added (surprise) a few mint leaves to the blender, my new fave flavor combo of strawberry/mint. I didn't have whole milk, so I used 1/2 c strawberry honey yogurt and 1/4 c 2% milk. The consistency is similar to a ricotta cheesecake, so I may try making it with ricotta instead of yogurt next time, and increase the sweetness. Overall, I thought it was simple and yummy.

May 13, 2010

i love strawberries and this looks good!!!!!

May 11, 2013

LOVE this recipe. I followed the recipe to a T the first time and give it 5 stars. I have since modified it using coconut oil instead of butter since we don't do much dairy, and I also throw in blueberries in addition to strawberries. I like it with the 3 eggs as it seems almost custardy. I double the recipe and bake it in a 9x13 pan. Any leftovers can be eaten cold straight from the fridge, almost like a dessert. Can't wait to try a savory version as others have suggested (no sugar and cheese added). Very versatile recipe.

Jul 31, 2011

Really tasty. I blended up the strawberries with maple syrup to make a dipping sauce instead of slicing and baking them with the pancake. Kids loved it!


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  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 159 mg
  • 53%
  • Fat
  • 11.3 g
  • 17%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 218 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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