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pancake cake recipe
Mary Johnson

Pancake Cake with Strawberries and Cream

A stack of eight fluffy pancakes layered with lightly sweetened whipped cream and fresh strawberries, chilled and sliced like a cake.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups 250 g all-purpose flour
  • 2 tbsp sugar
  • 4 tsp baking powder
  • ¾ tsp salt
  • 1¾ cups 420 ml milk
  • 2 large eggs
  • 4 tbsp 57 g unsalted butter،
  • 1 tsp vanilla extract

Equipment

  • Large mixing bowl
  • Whisk
  • Nonstick skillet or griddle
  • ⅓ cup measuring scoop
  • Wire cooling rack
  • Electric hand mixer or stand mixer
  • Serving plate
  • Sharp knife

Method
 

  1. Whisk the flour, sugar, baking powder, and salt in a large bowl.
  2. 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.
  3. 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.
  4. Cool the pancakes completely on a wire rack.
  5. Beat the cold cream, powdered sugar, and vanilla to medium peaks. Pat the sliced strawberries dry.
  6. 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.
  7. 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.