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Giant skillet pancake with fresh berries, powdered sugar, and three forks.

Best-Ever Cast Iron Skillet Pancake (Baked in Oven)

Inspired by the famous Amangiri skillet pancake, this version is crisp on the outside, fluffy on the inside, with a subtle caramel flavour thanks to Mexican Coke. Easy to make in mini skillets or one big pan to share, for the most amazing brunch ever!
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings: 3 personal-size pancakes
Course: Breakfast, Brunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

Macerated Berries
  • 3 cups fresh berries
  • zest & juice of 1 lemon, lime, or small orange
  • 1 tablespoon granulated sugar
Pancakes
  • 135 g all-purpose flour
  • 40 g granulated sugar
  • ½ teaspoon fine sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 large egg at room temperature
  • 110 g buttermilk at room temperature
  • 65 g Mexican cola at room temperature, but not flat
  • 40 g unsalted butter melted and cooled
  • ¼ cup ghee or clarified butter or another neutral-flavoured oil with a high smoke point.
  • maple syrup for serving
  • powdered sugar for serving

Method
 

Macerated Berries
  1. Place 3 cups fresh berries in a bowl. Slice any larger berries (like strawberries) into about half-inch pieces or slices. Toss with zest & juice of 1 lemon, lime, or small orange and zest & juice of 1 lemon, lime, or small orange and leave at room temperature while you make the pancakes. The berries will release their juices, making a delicious sauce with the citrus zest and juice.
Pancakes
  1. In a small mixing bowl, whisk together 135 g all-purpose flour, 40 g granulated sugar, ½ teaspoon fine sea salt, ½ teaspoon baking soda, and ½ teaspoon baking powder until combined.
  2. In a medium mixing bowl, whisk together 1 large egg, 110 g buttermilk, 65 g Mexican cola, and 40 g unsalted butter (melted and cooled) until completely smooth. Add the dry ingredients and whisk to combine. Let the batter rest covered at room temperature for 15-30 minutes while you preheat the oven and skillet.
  3. Preheat the oven to 450˚F (230˚C). Place an empty skillet or two in the oven to heat up. Use a 5-6" skillet (12.5-15.25 cm) for mini personal-size pancakes, or an 8-10" (20.3-25.5 cm) skillet for a large pancake.
  4. Add about 1 tablespoon of ghee or clarified butter to the hot skillet. Pour in enough batter to come up about ⅓ to ½ of the way up the side of the pan. Bake for 4-5 minutes for a mini pancake, or 6-7 minutes for a large pancake (or until the top looks set and no longer shiny).
  5. Carefully flip the pancake onto a plate, and slide it back into the skillet so the other side can get brown and crispy. Cover with a couple layers of aluminum foil so the pancake can cook through without the top burning. Return to the oven for another 4-5 minutes or until cooked through.
  6. If making mini pancakes, flip onto a plate and return the skillet to the oven to get hot again. You can serve a large pancake directly in the skillet. Top with a drizzle of maple syrup, pile on some macerated berries, and dust on some powdered sugar. Serve immediately.

Notes

These pancakes are best enjoyed right out of the oven (maybe let them cool for a couple minutes before digging in, but don't wait too long!). For that reason I wrote this to make a small batch, you don't want leftovers. This will serve about 3 people with mini pancakes, or 3-4 people sharing one large skillet. Scale the recipe up as needed!