Deep Dish Buttermilk Pancake

5 from 4 votes

Why flip a hundred pancakes when you could make one giant one?? You are going to love this Deep Dish Buttermilk Pancake! All the things you love about pancakes, way less effort. The perfect breakfast for a crowd!

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Servings: Servings

Calories: 231kcal

Author: The Food Charlatan

Ingredients

1 & 1/2 cups all-purpose flour spooned and leveled
3 & 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 & 1/4 cups buttermilk
1 egg
4 tablespoons butter melted
1 recipe Fresh Strawberry Topping
butter, syrup, whipped cream to garnish

Instructions

Preheat the oven to 350 F.
In a large bowl, whisk together the flour, baking powder, salt and sugar. In a separate bowl beat the buttermilk and the eggs until smooth. Make a well in the center and pour in the milk mixture and melted butter; mix until combined.
Grease a 10 or 11 inch cast iron skillet. Pour the batter into the skillet.
Spoon 1 cup of the strawberry topping evenly over the batter, than swirl it together with the spoon.
Bake in the preheated oven 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Serve hot with the remaining Strawberry Topping, butter, syrup, and whipped cream, if you want.

Notes

If you don't have a cast iron skillet you can do this in a 9 inch round cake pan or a 9 inch square pan. You will have to bake it a little longer, just do a toothpick test to see when it's done.

*You can use any compote you like. Pie filling works too. Stir in 1 cup and use the rest for topping.

You can also use any pancake recipe you want. The boxed mixes work fine. This recipe makes about 3 cups of batter; if you use more or less, adjust the baking time.

Source: inspired by Oh Bite It

Nutrition

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