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Sick and tired of boring old pancakes? This easy upgrade changes how you brunch


This deceptively simple recipe starts with boxed pancake mix and there is no flipping required!

Published August 20, 2022 4: 30PM (EDT)

Pancakes In Plate(Getty Images/Akira Watanabe/EyeEm)

I don’t mind most kitchen tasks, even those that folks have a tendency to find at the very least just a little onerouslikebreading cutlets, peeling boiled eggs, cleaning leeksor chopping onions. They are all fine by me. Instead, I dread flipping pancakes, that is objectively more innocuous.

If I’m being honest, while I awaken most weekends craving pancakes, I rarely feel just like standing by the stove with a spatula before I’ve had a sit down elsewhere. It isn’t schlepping out the ingredients as well as mixing the batter. It is the flipping.

That is why skillet pancakes are my go-to weekend breakfast of preference nowadays. Because the name suggests, a skillet pancake is really a large pancake made, well, in a skillet. (I favor cast iron, but anything oven-safe can do the secret.)

If you may use homemade batter, I have a tendency to just doctor up the boxed stuffwith good, seasonal ingredients as regarding this skillet pancake with vanilla-infused blackberry sauce. It is a deceptively simple meal that still feels really decadent because of the inclusion of real buttermilk, just a little cornmeal (which adds a toothsome nuttiness to the batter),ripe blackberries and aromatic vanilla extract.

Skillet Pancake with Vanilla-Infused Blackberry Sauce


  • 2 cups pancake mix
  • 1 1/4 cup buttermilk
  • 2 eggs
  • 4 tablespoons cornmeal
  • 4 tablespoons sugar, divided
  • 2 tablespoons butter
  • 1 pint blackberries
  • 1/2 tablespoon orange zest
  • 2 teaspoons vanilla extract
  • 1 cinnamon stick (optional)


  1. In a large mixing bowl, combine the pancake mix, buttermilk, eggs, cornmeal and 3 tablespoons of sugar.

  2. Place a big cast iron skillet over medium heat and add the butter to it. After the butter is melted, make certain the complete skillet is greased, then take it off from heat and add the batter. Ensure the batter is smooth and level.

  3. Place the skillet in a 350-degree oven for 25 minutes, or until a toothpick inserted happens clean.

  4. Meanwhile, let’s make the blackberry sauce. In a small saucepan, combine the blackberries, orange zest, vanilla extract and cinnamon stick (if desired). Cover the mixture with water and bring to a boil, then reduce to a simmer. Permit the mixture to keep simmering as the pancake is baking, stirring occasionally. The liquid will certainly reduce by half during this time period and become just a little syrupy.

  5. When ready, take away the blackberry sauce from heat. In the event that you added the cinnamon stick, discard it.

  6. Take away the pancake from the oven and invite it to cool just slightly. Slice into individual pieces and cover with the blackberry sauce.

Cook’s Notes

Uncertain of what pancake mix to seize? I grab Bisquick.

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