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Churro Pancake Cake

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Corey Valley
Updated Sep 15, 2013
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All the cinnamony deliciousness of a Spanish churro in a tower of pancakes made with Bisquick and layered with whipped cream filling.

Churro Pancake Cake

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 8
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Ingredients

Pancakes

Pancake Cake Filling

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

Instructions

  • Step 
    1
    In medium bowl, beat Pancake ingredients with whisk until well blended.
  • Step 
    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.
  • Step 
    3
    In small bowl, mix sugar and 1 teaspoon cinnamon.
  • Step 
    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.

Nutrition

Nutrition Facts are not available for this recipe

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