Pancake Cake

pancake cake Breakfast
Pancake Cake
  • Prep 30 min
  • Total 40 min
  • Servings 6

Boasting nine delectable layers of pancakes, whipped cream frosting and chocolate syrup, this nine-layer pancake cake is bound to wow. MORE+ LESS-

Inspired Taste
Updated April 3, 2012
Make with



cups Original Bisquick™ mix
1 1/2
cups milk

Whipped Cream Frosting

cup whipping cream
tablespoon sugar
teaspoon vanilla
bottle (18.5 oz) chocolate-flavor syrup
Betty Crocker™ Decorating Decors multicolored candy sprinkles


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  • 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.

Expert Tips

  • 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

No nutrition information available for this recipe

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