Pancake Cake

  • Prep 30 min
  • Total 40 min
  • Servings 6



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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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