With the easiest shortcut method, the fluffiest texture, and yummiest result, this Pancake Cake is one of the best ways to make pancakes for kids. It’s a giant pancake we all get to share!
I love the ease of my Pancake Muffins and Apple Sheet Pan Pancakes, and this Pancake Cake has the same easy method and is so fun!
Quick Look: Pancake Cake
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 15 minutes
- Servings: 6-8
- Flavor Profile: Vanilla pancake flavor with bright berries throughout
- Difficulty: Easy, perfect for everyday breakfasts
- Why to Make: It’s a quick way to make pancakes for the whole family
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Table of Contents
I love to make this as a toddler breakfast, to share with friends for brunch, or even on a holiday. It’s even a great option for breakfast meal prep since it stores well and reheats beautifully.
Why this Recipe Works
Using pancake mix to shortcut the ingredient list makes this giant pancake fast to make and fun to serve. It has classic pancake flavor in the shape of a cake!
You can serve it plain, or pair with eggs, sausage, Vanilla Yogurt, Lemon Yogurt, or a Peach Smoothie.
(You may also like my Blueberry Yogurt Cake, Berry Breakfast Cake, and Snack Cake.)
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Pancake Cake so you know what to pick up from the store or have ready.
- Buttermilk pancake mix: You can really use any pancake mix of your choosing here. I tend to use buttermilk.
- Milk: I keep whole dairy milk in my kitchen, so that’s what I use here, though any type of milk (including nondairy) will work.
- Egg: One egg helps the texture of the pancake cake be fluffy and tender. If your family cannot do eggs, see the Notes at the end of the recipe.
- Butter: A little melted butter adds richness to the cake.
- Vanilla extract: I like to boost the vanilla flavor by adding vanilla extract to the batter. You can use pure or artificial as they both work similarly.
- Berries: Top the cake with sliced fresh or frozen berries to add natural sweetness and bright color.
How to Make Pancake Cake
Here’s a preview of how to make this Pancake Cake so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. In a medium bowl, whisk together all of the ingredients except the berries.
Step 2. Fold in the berries. Add the batter to the prepared pan, spreading smoothly.
Step 3. Bake until a cake tester inserted into the center comes out clean.
Step 4. Let cool, then slice and serve with whipped cream and/or maple syrup as desired.
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Pancake Cake FAQs
You can stir sprinkles into the batter for a version of my Funfetti Cake and top with Cream Cheese Frosting or Yogurt Frosting if you’d like.
Sure, feel free to add 1 teaspoon.
I find it easier to bake it in the oven, but if you’d rather do it in a skillet, make sure the pan is well coated with butter and cook the pancake over medium-low heat. I would also cover the pan to help the pancake cook through in the middle as there will be a lot of batter that needs to cook.
How to Store
Let the Pancake Cake cool and store in an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or, store in the freezer in a freezer bag with as much air removed as possible for up to 3 months.
Best Tips for Success
- Warm in 15-second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut or seed butter, yogurt, or any other preferred dip.
- Use chocolate chips instead of the berries if desired.
- Serve with my Blueberry Sauce, Strawberry Sauce, Peanut Butter Yogurt, Cheesecake Dip, fresh fruit, or whipped cream.
More Easy Pancakes
Breakfast
Apple Sheet Pan Pancakes
Breakfast
Mini Pancakes (with Fruit)
Muffins
Fluffy Pancake Muffins
Breakfast
Favorite Silver Dollar Pancakes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Pancake Cake
Ingredients
- 1¼ cup buttermilk pancake mix
- ¾ cup milk
- 1 egg (lightly beaten)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
- 1 cup sliced berries
Instructions
- Preheat the oven to 375 degrees F and grease a 9-inch cake pan with nonstick spray.
- In a medium bowl, whisk together all of the ingredients except the berries.
- Fold in the berries.
- Add the batter to the prepared pan, spreading smoothly.
- Bake for 18-22 minutes or until a cake tester inserted into the center comes out clean.
- Let cool, then slice and serve with whipped cream and/or maple syrup as desired.
Equipment
Notes
- To store, let cool and then place into an airtight container in the fridge for up to 5 days for an easy grab-and-go breakfast idea to have on hand. Or, store in the freezer in a freezer bag with as much air removed as possible for up to 3 months.
- Warm in 15-second increments in the microwave until just warm and serve with maple syrup, fruit puree, nut butter, yogurt, or any other preferred dip.
- Use chocolate chips instead of the berries if desired.
- Dairy-free: Use nondairy milk and oil in place of the butter.
- Egg-free: Use your favorite egg replacer in place of the egg.
Can I use Kodiak pancake mix?
Sure! (If the batter is super thick, add an extra splash of milk!)
What is buttermilk pancake mix?
If you go to the store in the aisle where they sell pancake mix, there will be an option that’s buttermilk pancake mix. I start with pancake mix here since it makes the whole thing easier!
Loooooove