If you’re still making pancakes for your family like a short-order cook, I’ve got just the thing to make your morning routine a whole lot easier: a skillet pancake. Just pour the batter into a hot skillet, bake for about half an hour, then sit down to breakfast together. There’s simply no better way to do it!

The batter for this pancake takes inspiration from one of my favorite pancake recipes: Kitchn’s Lofty Pancakes. It starts like most pancake recipes, by mixing the flour, sugar, and leaveners in one bowl. But things go a little differently with the wet ingredients.

Instead of adding whole eggs, you add just the yolks to the buttermilk mixture. Many pancake recipes that call for separating eggs have you whip the whites and then fold the fluffy mixture into the batter. This recipe is even easier — you simply fold the unbeaten egg whites into the batter, which gives the pancake a lofty texture with way less work.

To get the buttery, browned edges, I borrowed a technique from cast iron cornbread: preheating the skillet. Before you add the batter, swirl a knob of butter around the bottom and edges of the pan, which will keep the pancake from sticking and give you those toasty edges. Then pour in the batter and sprinkle the blueberries (or raspberries, or banana slices, or chocolate chips) on top. The juicy fruit will settle into the pancake as it rises in the oven.

Bake until the pancake puffs and the top is golden (it’s OK if it cracks slightly — those crispy crevices are great spots for the syrup to sneak in). Serve the pancake straight from the pan, slicing it into wedges and topping with butter, syrup, and more blueberries.

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Skillet Pancake

INGREDIENTS

1 1/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

4 tablespoons unsalted butter, divided

1 1/4 cups buttermilk

2 large eggs, separated

1 1/2 cups blueberries, plus more for serving

Maple syrup, for serving

DIRECTIONS

Arrange a rack in the upper third of the oven and heat the oven to 375°F. Place a 10-inch cast iron skillet or oven-safe nonstick pan in the oven while it heats.

Whisk 1 1/4 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt together in a large bowl.

Microwave 2 tablespoons unsalted butter in a separate smaller microwave-safe bowl or large measuring cup in 10-second bursts until melted, 30 to 40 seconds.

Add 1 1/4 cups buttermilk to the melted butter. Then separate two eggs, collecting the egg whites in the measuring cup used for the buttermilk. Add the egg yolks to the melted butter and whisk to combine.

Pour the buttermilk mixture into the flour mixture and stir with a spatula until most of the flour is moistened. Add the egg whites and fold in just until incorporated, but do not overmix.

Set the batter aside for 10 minutes.

Cut the remaining 2 tablespoons unsalted butter into four pieces. Take the preheated skillet out of the oven and add the butter. Swirl the pan until the butter melts and coats the bottom and sides.

Transfer the pancake batter to the pan and spread into an even layer.

Sprinkle 1 1/2 cups blueberries evenly over the pancake batter.

Bake the pancake until puffed and golden brown, 25 to 30 minutes.

Cut into wedges and serve with maple syrup and more berries. Serves 4 to 6

Patty Catalano is a food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com./Tribune News Service