Description
This Pancake Cake is a delicious stack of soft, fluffy pancakes layered with whipped cream, fruit, and syrup. Perfect for breakfast, brunch, or a fun dessert, this cake is a showstopper that’s easy to make and customize! 🥞
Ingredients
Scale
For the Pancakes:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 1 ½ cups buttermilk (or whole milk with 1 tbsp lemon juice)
- ¼ cup melted butter
- 1 tsp vanilla extract
For the Filling & Toppings:
- 1 ½ cups whipped cream or cream cheese frosting
- 1 cup fresh fruit (strawberries, blueberries, or bananas)
- ½ cup maple syrup or chocolate sauce
- ¼ cup chopped nuts (optional)
- Powdered sugar for dusting
Instructions
-
Make the Pancake Batter:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, buttermilk, melted butter, and vanilla extract.
- Pour wet ingredients into the dry ingredients and stir until just combined (a few lumps are okay).
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Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter per pancake and cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes.
- Repeat until you have 6-8 large pancakes.
-
Assemble the Pancake Cake:
- Place one pancake on a serving plate and spread a layer of whipped cream or frosting.
- Add a layer of sliced fruit, then stack another pancake on top.
- Repeat until all pancakes are stacked, finishing with whipped cream and fruit.
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Garnish & Serve:
- Drizzle with maple syrup or chocolate sauce.
- Sprinkle with chopped nuts and dust with powdered sugar for extra flair.
Notes
- For a chocolate version, add ¼ cup cocoa powder to the pancake batter.
- For a Nutella filling, spread Nutella between the pancake layers.
- For extra fluffiness, let the batter rest for 10 minutes before cooking.