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a slice of a cast iron pancake being held up by a spatula
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5 from 3 votes

Mixed Berry Cast Iron Pancake

Breakfast doesn't get any easier if you've got a cast iron pan than this sweet Mixed Berry Cast Iron Pancake. It's a giant pancake with a delicious sweetened cake crumb that is easily sliced and served to feed a crowd. It's an easy recipe that makes a great breakfast or brunch option.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Breakfast
Cuisine: American
Servings: 4

Ingredients

  • 1 cup flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/8 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3/4 cup whole milk, or half & half
  • 1 large egg, room temp
  • 2 tbsp butter, melted
  • 1 tbsp butter
  • 1 cup frozen mixed berries, thawed
  • 1 tsp sugar
  • powdered sugar, for dusting

Instructions

  • Preheat the oven to 375 degrees. Place a 10" cast iron skillet in the oven to heat.
  • In a medium sized mixing bowl, whisk together the flour, 3 tablespoons of sugar, baking powder, salt & cinnamon- until evenly combined.
    1 cup flour, 3 tbsp sugar, 1 1/2 tsp baking powder, 1/4 tsp salt, 1/8 tsp ground cinnamon
  • In a separate mixing bowl, whisk together the milk, egg, melted butter, and vanilla extract- until evenly combined.
    1 tsp vanilla extract, 3/4 cup whole milk, or half & half, 1 large egg, room temp, 2 tbsp butter, melted
  • Combine the wet/dry ingredients, whisking just until combined.
  • Carefully remove the hot skillet. Add the last pat of butter, swirling it around to coat the skillet evenly. Pour/scrape the batter into the pan, smoothing with a spatula.
    1 tbsp butter
  • Spread the fruit evenly out over the top, sprinkling with the remaining sugar. 
    1 cup frozen mixed berries, thawed, 1 tsp sugar
  • Return the skillet to the oven, baking 25 minutes- or until golden brown and a toothpick in the center comes out clean. Remove the cooked pancake from the oven, and let rest for 5 full minutes, to set.
  • Dust the cake with sifted powdered sugar. Slice, and serve with a drizzle of honey or syrup.
    powdered sugar, for dusting

Notes

  • We used frozen, thawed berries here, but you can also use fresh. If using fresh, I'd suggest a bit less since they'll release their juices when cooked and you don't want the batter to get too watery.
  • We opted for a true mixed berry compilation that included blueberries, raspberries, strawberries, blackberries, and even sweet dark cherries. You can stick with our combination, or use any variation of it, including only a single type. Just make sure they're fully thawed and drained before using.
  • Don't want any berries in your pancake? Leave them out completely, bake the batter as instructed, and serve them on top with a dollop of fresh whipped cream. 
  • This skillet breakfast pancake is delicious as is, but it's also really good when served with a drizzle of honey or maple syrup.