Fluffy Oven-Baked Pancake

Say goodbye to flipping and hello to ease with this fluffy oven skillet-baked pancake, a golden, fluffy twist on a breakfast classic. Baked in one pan and served straight from the oven, it’s perfect for slow mornings, weekend brunch, or feeding a crowd without the stovetop fuss. Top it with fresh fruit, syrup, or a

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One-Pan Pancake Bake

Quick Fluffy Oven-Baked Pancake

Simple Skillet Pancake

This skillet-baked pancake is golden, fluffy, and made in one pan, perfect for an easy, no-flip breakfast or brunch.

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Yields: people

Ingredients

Skillet Pancake

2 cups Pancake Mix
1 cup cold water
2 tbsp butter unsalted

Vanilla Bean Whipped Cream

1 cup whipping cream
3 tbsp vanilla bean paste

Toppings

Maple Syrup
Powdered Sugar
Fresh Berries

Instructions

Preheat your oven to 350°F.
In a large mixing bowl, combine all skillet pancake ingredients and mix until just combined.
Avoid overmixing, then let the batter rest for 2 minutes to ensure a light, fluffy texture.
Heat a medium-sized oven-safe skillet over medium heat and melt the butter.
Once melted, pour in the Krusteaz Sweet Cream pancake batter, spreading it evenly in the pan.
Transfer the skillet to the oven and bake for 10–12 minutes, or until the pancake is cooked through.
To check for doneness, insert a toothpick into the center—if it comes out clean, it’s ready.
While the pancake bakes, add all vanilla bean whipped cream ingredients to a mixing bowl.
Using a handheld mixer, whisk on high speed until stiff peaks form, about 4–5 minutes.
Remove the skillet pancake from the oven and let it cool for 5 minutes.
Dust with powdered sugar, add fresh berries, and drizzle with maple syrup.
Finish with a generous dollop of the vanilla bean whipped cream.
Serve warm and enjoy.