A pancake cake is exactly what it sounds like: a tall stack of fresh pancakes, layered with cream and fruit, then cut into wedges like a birthday cake. It looks far more impressive than it is. There is no oven, no frosting to fuss over, and no cake pan to line. If you can make pancakes, you can make this.
The version below uses fluffy buttermilk-style pancakes, lightly sweetened whipped cream, and fresh strawberries. The recipe comes first, because that is what most people want. The sections after it cover other ways to build the cake, what to put between the layers, and the mistakes that make a stack slide apart.
Pancake Cake Recipe
Prep time: 15 minutes. Cook time: 25 minutes. Chill time: 20 to 30 minutes. Makes: 1 cake, about 8 slices.
Ingredients
For the pancakes
- 2 cups (250 g) all-purpose flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ¾ teaspoon salt
- 1¾ cups (420 ml) milk
- 2 large eggs
- 4 tablespoons (57 g) unsalted butter, melted and slightly cooled, plus more for the pan
- 1 teaspoon vanilla extract
For the layers
- 1½ cups (360 ml) cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pound (450 g) fresh strawberries, hulled and sliced
- Honey or maple syrup, for drizzling (optional)
Instructions
- Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Add the wet ingredients. In a second bowl, whisk the milk, eggs, melted butter, and vanilla. Pour it over the dry mixture and stir just until combined. A few small lumps are fine. Let the batter rest for 5 to 10 minutes.
- Cook the pancakes. Heat a nonstick skillet or griddle over medium heat and brush it lightly with butter. Pour about ⅓ cup of batter per pancake. Cook until bubbles form and the edges look set, about 2 to 3 minutes, then flip and cook 1 to 2 minutes more. Repeat to make 8 pancakes of about the same size, buttering the pan as needed.
- Cool them completely. Spread the pancakes on a wire rack in a single layer. Warm pancakes melt the cream, so wait until they feel cool to the touch.
- Whip the cream. Beat the cold cream, powdered sugar, and vanilla until medium peaks form. Pat the sliced strawberries dry with a paper towel.
- Build the stack. Place one pancake on a serving plate. Spread with about ⅓ cup of cream and scatter some strawberries on top. Repeat with the remaining pancakes. Finish with cream and a generous layer of berries.
- Chill and slice. Refrigerate the cake for 20 to 30 minutes so the layers settle, then cut into wedges with a sharp knife, wiping the blade between cuts.
Why the Pancakes Need to Be Cooked a Little Differently
Regular breakfast pancakes can be any size and a bit puffy, because you eat them straight off the griddle. For a cake, you want pancakes that are even, flat on top, and sturdy enough to carry cream. That changes a few habits.
First, keep the heat at medium rather than medium-high. Pancakes that brown too fast end up with dark, uneven tops that do not stack neatly. Second, measure the batter with the same scoop every time so each layer is the same diameter. Third, stir the batter as little as you can. The King Arthur Baking blog explains that overmixing knocks out air and gives you flatter, chewier pancakes. For a cake that should hold its structure without turning rubbery, a gentle hand matters.
If you would rather skip measuring dry ingredients, our pancake mix recipe works as a shortcut batter. Cook the pancakes the same way and cool them before layering.
Three Ways to Build a Pancake Cake
The stacked version above is the most common, but it is not the only option. Which one suits you depends on how many people you are feeding and how neat you want the slices.
The classic stack. Eight regular pancakes with filling in between, as in the recipe. It gives you tall, fluffy layers and a soft bite. Slices can lean a little, so a short chill helps.
The thin-layer stack. Thin the batter with an extra splash or two of milk and cook larger, flatter pancakes. You will end up with more layers, and the slices look neater, closer to a crêpe cake. The texture is more delicate and less cakey.
The sheet pan version. Pour batter into a lined rimmed baking sheet and bake until set (many sheet pan pancake recipes bake around 425°F, so start checking at 12 minutes). Cut out rounds with a cutter and stack them. This is helpful when you need several identical layers at once and do not want to stand at the stove.
What to Put Between the Layers
Whipped cream is the easy default, but the filling changes how the cake behaves. Here is a quick comparison.
| Filling | Texture | Best for |
|---|---|---|
| Sweetened whipped cream | Light and airy | Serving the same day |
| Mascarpone whipped cream | Thicker, holds its shape | Cakes made a few hours ahead |
| Honey whipped cream | Soft, gently sweet | A less sugary stack |
| Strawberry pie filling | Jammy, thick | A bolder fruit layer, used sparingly |
If you plan to assemble the cake early, mascarpone cream is the safer choice, since it stays firmer than plain whipped cream. For the fruit layer, our strawberry pie filling can be spooned between a few of the layers for a jammy swirl, although fresh sliced berries on top still look best.
For a higher-protein stack, you can cook the layers from cottage cheese pancakes instead. They are softer and need gentler handling when you build the cake.
Six Mistakes That Make a Pancake Cake Fall Apart
- Layering warm pancakes. Heat melts whipped cream into a puddle. Cool them fully.
- Using wet fruit. Strawberries release juice, which soaks into the pancakes and makes the stack slippery. Pat the slices dry.
- Overfilling each layer. A thin, even coat of cream is enough. Too much squeezes out the sides when you slice.
- Uneven pancakes. Different sizes make a leaning tower. Use a measuring scoop, and trim any outliers with a round cutter if you want a tidy edge.
- Skipping the chill. Even 20 minutes in the refrigerator makes slicing much cleaner.
- Assembling too far ahead. The longer it sits, the softer the layers get. Build it within a few hours of serving when you can.
Ways to Serve It
For a birthday breakfast, stick candles into the top layer of berries and carry the whole stack to the table. It is a good alternative when a regular cake feels like too much for a morning celebration.
For a weekend brunch, set out small bowls of extras: honey, maple syrup, chopped nuts, or a pat of honey butter for people who like their pancakes warm and buttery. Drizzle honey over the top just before serving so it does not run down the sides early.
For a weekday treat, make a short stack of four pancakes with a smaller amount of cream and fruit. You can cook the pancakes the night before and assemble in the morning.
For a flavor change, try sliced bananas with a light dusting of cinnamon, blueberries, or a thin layer of chocolate hazelnut spread alongside the cream.
Storing, Freezing, and Reheating
The assembled cake tastes best the day it is made. Cover it loosely and keep it in the refrigerator, and plan to finish it within a day. The cream and fruit make it a perishable dessert, so do not leave it on the table for more than two hours. The USDA recommends refrigerating perishable leftovers within that window.
If you want to prepare ahead, keep the parts separate. Cooked, cooled pancakes can be stored in an airtight container in the refrigerator for a few days, or frozen with a piece of parchment between each one for up to 2 months. Reheat them briefly in a toaster or a warm skillet, let them cool again, and then build the cake. The USDA advises reheating cooked leftovers to 165°F, so bring pancakes up to that temperature if you are warming them from the refrigerator or freezer, and cool them again before layering. Do not freeze the finished cake, since the cream and berries do not thaw well.
Pancake Cake Questions
Is a pancake cake the same as cake made from pancake mix?
No. A pancake cake is a stack of cooked pancakes layered like a cake. If you are looking for a baked cake that starts from boxed pancake mix, see our cake from pancake mix recipe instead.
How many pancakes do I need?
Eight pancakes of about 6 inches each make a generous cake for 8 slices. For a smaller cake, use four to five pancakes and halve the filling.
Can I make it ahead?
You can cook the pancakes a day or two in advance and keep them chilled. Whip the cream and assemble within a few hours of serving for the best texture.
Why is my stack sliding?
Usually the pancakes were still warm, the cream was too soft, or the layers were not the same size. Cool the pancakes completely, whip the cream to medium peaks, and chill the finished cake before slicing.
Can I use something other than strawberries?
Yes. Blueberries, raspberries, sliced peaches, or bananas all work. Pat juicy fruit dry before adding it so the layers stay firm.
Pancake Cake with Strawberries and Cream
Ingredients
Equipment
Method
- Whisk the flour, sugar, baking powder, and salt in a large bowl.
- Whisk the milk, eggs, melted butter, and vanilla in a second bowl. Pour over the dry mixture and stir just until combined. Rest the batter 5 to 10 minutes.
- Heat a nonstick skillet over medium heat and brush with butter. Pour about ⅓ cup batter per pancake. Cook 2 to 3 minutes until bubbles form and edges set, flip, and cook 1 to 2 minutes more. Make 8 pancakes of similar size.
- Cool the pancakes completely on a wire rack.
- Beat the cold cream, powdered sugar, and vanilla to medium peaks. Pat the sliced strawberries dry.
- Stack one pancake on a plate, spread with about ⅓ cup cream, and add strawberries. Repeat with the remaining pancakes, finishing with cream and berries.
- Refrigerate 20 to 30 minutes, then slice with a sharp knife, wiping the blade between cuts.
Notes
- Cool pancakes fully before layering, or the cream will melt.
- Best the day it is made. Refrigerate and finish within a day.
- Cooked pancakes can be frozen for up to 2 months with parchment between them.
