Pancake Cake

Pancake Cake
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  • Prep



  • Total



  • Servings


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



  • 3

    cups Original Bisquick™ mix

  • 1 1/2

    cups milk

  • 3


Whipped Cream Frosting

  • 1

    cup whipping cream

  • 1

    tablespoon sugar

  • 1/2

    teaspoon vanilla

  • 1

    bottle (18.5 oz) chocolate-flavor syrup

  • Betty Crocker™ Decorating Decors multicolored candy sprinkles


  • 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.

Recipe Tips

  • tip 1

    Make silver dollar-size pancakes for individual pancake cakes.

  • tip 2

    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.

  • tip 3

    Instead of candy sprinkles, top the cake with fresh berries.


Nutrition Facts are not available for this recipe
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