Baked Skillet Pancake With Cara Cara Oranges and Cardamom Whipped Cream

Get a sunny start to your day with this easy, healthy baked skillet pancake with Cara Cara oranges and cardamom whipped cream! It's a delicious weekend breakfast and perfect to serve to your family or friends for brunch!

This post is sponsored by Sunkist. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

Who doesn't love a weekend pancake brunch? Do you know what's even better than babysitting and flipping a bunch of little pancakes? Making one big skillet pancake in the oven! No flipping, no babysitting, and you can serve the whole family in 30 minutes or less.

I took a fluffy, golden buttermilk skillet pancake and gave it an upgrade with Sunkist Cara Cara oranges and a hint of cardamom, and topped it all with a special (but so easy) brown sugar cardamom whipped cream and chopped pistachios. It's a brunch dream come true, and it's so doable for everyday weekend mornings.

Why Cara Cara Oranges?

I absolutely love Cara Cara oranges. They're naturally a little sweeter and less acidic than regular navel oranges, with a pretty pink color. But they're also super nutritious. Just one Cara Cara orange contains an entire day's worth of vitamin C (which helps support your immune system), as well as fiber, folate, and the antioxidant lycopene. It is no wonder Sunkist calls this The Power Orange! I also love that citrus fruits last a long time in the refrigerator (up to 4 weeks!).  Cara Cara oranges make the perfect topper for a giant, fluffy, orange and cardamom-scented buttermilk pancake.

How To Make A Skillet Pancake With Cara Cara Oranges

First, make the pancake.

1. Heat the oven to 400°F with a 10-inch skillet in it. This will help the bottom of the pancake form a golden, buttery crust.
2. Mix the pancake batter. First whisk together the dry ingredients in a large bowl. Then mix the wet ingredients together and pour them into the dry. Mix the batter until it's just combined.
3. Once the oven is hot, remove the skillet and melt a pat of butter in it. Carefully swirl the melted butter around to coat the skillet.
4. Pour the batter into the skillet and bake for 10 minutes, or until the top is golden.

While the pancake bakes, make the cardamom whipped cream.

1. Chill a large bowl (I use my stand mixer, so I chill the stand mixer bowl).
2. Pour the whipping cream into the chilled bowl and beat just until soft peaks form.
3. Add the brown sugar, cardamom and salt, and continue beating until combined and you have soft peaks.

Segment the oranges.

1. Cut the top and bottom off of the oranges. Set the orange on one of the flat ends.
2. Use a sharp, thin knife to cut the peel off from top to bottom all the way around the orange.
3. Then, use your knife to remove each segment from the white sections.

Serve!

Once the pancake is cooked, remove it from the oven and slice. Serve each slice with cardamom whipped cream, Cara Cara orange segments, and chopped pistachios. You can serve it with maple syrup, too, if you'd like!

Tips For Making The BEST Buttermilk Skillet Pancakes

• Use real buttermilk. I know there are hacks out there for DIY buttermilk, and you can use them if you MUST, but real buttermilk really does make a difference in lift and taste.
• Don't skip the whipped cream. It. Is. SO. Good. If you don't have whipping cream, try stirring the brown sugar and cardamom into plain Greek yogurt for a high protein, quick-fix substitute.
• Don't over-stir the batter once you add the wet ingredients. Over-stirring will give you a tough, flatter pancake. Mix the wet ingredients in until just combined.
• This recipe can easily be made gluten-free by swapping the flour for your favorite all-purpose gluten-free flour.
• If you have leftovers, store each element in separate airtight containers in the refrigerator up to 3 days. They make great make-ahead breakfasts for the week!

More Citrus Recipes You'll Love

• Citrus Beet Salad
• Pecan Crusted Goat Cheese Citrus Salad
• Shrimp, Orange and Avocado Quinoa Salad
• Shaved Asparagus Salad with Oranges and Goat Cheese
• Blood Orange Margaritas

Did you make this recipe? Please leave a star rating in the comments!

Baked Skillet Pancake With Cara Cara Oranges and Cardamom Whipped Cream

Print Recipe

★★★★★

5 from 1 reviews

Get a sunny start to your day with this easy, healthy baked skillet pancake with Cara Cara oranges and cardamom whipped cream! It's a delicious weekend breakfast and perfect to serve to your family or friends for brunch!

• Author: Kaleigh
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Category: breakfast
• Method: baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• ¾ cup flour (I used white whole wheat)
• 2 tbsp brown sugar
• 1 tsp baking powder
• ½ tsp ground cardamom
• ¼ tsp fine sea salt
• ¾ cup buttermilk
• ¼ cup milk of choice
• 2 large eggs, beaten
• 1 tsp Sunkist Cara Cara orange zest
• 1 tsp vanilla extract
• 1 tbsp butter
• 2 Sunkist Cara Cara oranges, sliced
• 2 tbsp chopped pistachios

For the Cardamom Whipped Cream

• 1 cup heavy whipping cream
• ¼ tsp ground cardamom
• 2 tbsp brown sugar
• Pinch fine sea salt

Instructions

1. Heat oven to 425°F. Place a 10-inch cast iron skillet in the oven to preheat.
2. In a large bowl, whisk flour, brown sugar, baking powder, cardamom and salt.
3. In another bowl, beat eggs well. Add buttermilk, milk, orange zest and vanilla. Pour into dry ingredients and mix until just combined.
4. Remove the skillet from the oven and add the butter, letting it melt completely. Carefully swirl the skillet to coat it. Pour the batter into the skillet.
5. Bake 10 minutes or until the top is lightly golden.
6. While pancake is baking, peel oranges and cut into segments by sliding a thin, sharp knife between the white of each segment. Chop the pistachios, and make the cardamom whipped cream.
7. To make the whipped cream, pour heavy cream into a large bowl that has been chilled. Beat on high speed until soft peaks start to form, about 3 minutes. Add brown sugar, cardamom, and salt. Continue to beat until just mixed in.
8. Top the pancake with oranges, pistachios and whipped cream.

Notes

• This recipe can easily be made gluten-free by swapping the flour for your favorite all-purpose gluten-free flour.
• Use real buttermilk for the pancake, not a substitute. It makes a big difference in lift and taste.
• If you don't have whipping cream, try stirring the brown sugar and cardamom into plain Greek yogurt for a high protein, quick-fix substitute.
• Don't over-stir the batter once you add the wet ingredients. Over-stirring will give you a tough, flatter pancake. Mix the wet ingredients in until just combined.
• If you have leftovers, store each element in separate airtight containers in the refrigerator up to 3 days. They make great make-ahead breakfasts for the week!

Keywords: baked skillet pancake, skillet pancake with Cara Cara oranges, skillet buttermilk pancake