Pancake Cake

Pancake Cake

Bloggers Adam and Joanne Gallagher from Inspired Taste make a nine-layer cake out of pancakes! Learn to make this recipe with our how-to article.

Prep Time

30

Minutes

Total Time

40

Minutes

Makes

6

servings

Pancakes
3
cups Original Bisquick® mix
1 1/2
cups milk
3
eggs
Whipped Cream Frosting
1
cup whipping cream
1
tablespoon sugar
1/2
teaspoon vanilla
1
bottle (18.5 oz) chocolate-flavor syrup
Betty Crocker® Decorating Decors multicolored candy sprinkles
  1. In medium bowl, stir together Bisquick mix, milk and eggs with whisk just until blended.
  2. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour slightly less than 1/2 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. Place pancakes on cookie sheet to cool.
  3. Meanwhile, pour cream into medium bowl; add sugar and vanilla. Refrigerate 10 minutes. Beat cream mixture with electric mixer on high speed until stiff peaks form.
  4. Spoon dollop of frosting in center of serving plate; top with 1 pancake. Spread 1 to 2 tablespoons frosting on pancake; drizzle with chocolate syrup. Repeat layers with remaining pancakes. Spread remaining frosting on top pancake. Decorate with sprinkles.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make silver dollar-size pancakes for individual pancake cakes.
To test the griddle, sprinkle with a few drops of water. If the bubbles jump around, the heat is just right to start cooking the pancakes.
Instead of candy sprinkles, top the cake with fresh berries.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.