Baked Skillet Pancake With Cara Cara Oranges and Cardamom Whipped Cream

slice of skillet pancake topped with cara cara oranges and whipped cream on a white plate with a gold fork.

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!


  • 3/4 cup flour (I used white whole wheat)
  • 2 tbsp brown sugar
  • 1 tsp baking powder
  • 1/2 tsp ground cardamom
  • 1/4 tsp fine sea salt
  • 3/4 cup buttermilk
  • 1/4 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
  • 1/4 tsp ground cardamom
  • 2 tbsp brown sugar
  • Pinch fine sea salt


  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.


  • 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