Layered Pancake Cake
This pancake cake is the ultimate fusion of breakfast and dessert ; fluffy layers, creamy filling, and fresh toppings make it a show-stopper for brunch or birthdays.
Print Pin Servings: 8 servings
Calories: 420kcal
Cost: $12
Equipment
- 1 Whisk
- 1 Electric mixer
- 1 Griddle or skillet
- 1 Spatula
- 1 Wire rack
- Measuring cups and spoons
- Mixing bowls
Ingredients
Pancake Base
- 2 cups all-purpose flour
- 2 tablespoon granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1.75 cups whole milk
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Filling
- 2 cups heavy cream
- 3 tablespoon powdered sugar
- 1 cup mascarpone cheese Optional
- 0.5 cup Nutella or jam Optional, choose one
Toppings
- Fresh berries Your choice
- Maple syrup For drizzling
- Powdered sugar For dusting
- Chocolate chips Optional
Instructions
- Mix dry and wet ingredients, then rest the batter.
- Cook uniform pancakes until golden on a griddle or skillet.
- Whip cream with sugar to stiff peaks.
- Stack pancakes with filling and toppings to assemble the cake.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 160g | Calories: 420kcal | Carbohydrates: 48g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 380mg | Potassium: 180mg | Fiber: 1g | Sugar: 14g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1.5mg