Easy Pancake Cake
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!
Servings: 8
Calories: 101kcal
Equipment
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.
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.
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 42mg | Sodium: 122mg | Potassium: 75mg | Fiber: 1g | Sugar: 4g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 1mg