Churro Pancake Cake

All the cinnamony deliciousness of a Spanish churro in a tower of pancakes made with Bisquick and layered with whipped cream filling.

  • Prep Time 10 min
  • Total Time 35 min
  • Servings 4

Pancakes

2
cups Original Bisquick™ mix
1
cup milk
1
egg
1
teaspoon ground cinnamon

Pancake Cake Filling

1/4
cup sugar
1
teaspoon ground cinnamon
2
tablespoons butter, melted
1
cup whipped cream

  • 1 In medium bowl, beat Pancake ingredients with whisk until well blended.
  • 2 Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • 3 In small bowl, mix sugar and 1 teaspoon cinnamon.
  • 4 To assemble, place 1 pancake on cake stand or plate. Brush pancake with butter, and sprinkle with about 2 teaspoons of the cinnamon sugar. Place 1/4 cup whipped cream on pancake. Repeat layers with remaining pancakes. Top with remaining butter and cinnamon sugar.

Expert Tips

For added flavor and crunch, try topping with some chopped up churros!

If you are going to serve this to a large birthday party group, simply double the recipe, and make larger pancakes.