Pancake Cake

Our recipe for Pancake Cake is a fun and easy way to serve pancakes for a crowd. It's perfect for Mother's Day or any brunch occasion. We use a thinner batter so pancakes aren't too thick, then we layer the pancakes with a delicious maple icing. End result - a pancake cake that looks as good as it tastes.

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Prep time20 min
Cooking time20 min
Portions6
DifficultyEasy

Ingredients

Pancakes

1 2/3 cups all-purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsweetened plant milk
2 eggs, lightly beaten
3 tablespoons Country Crock® Plant Butter Sticks with Avocado Oil, melted plus additional for cooking
1 teaspoon vanilla

Icing

1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
2 cups confectioners' sugar
5 to 6 tablespoons maple syrup
1/4 teaspoon ground cinnamon

Assembly

assorted fresh berries, for serving

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Pancakes

Combine flour, sugar, baking powder and salt in medium bowl. Whisk in milk, eggs, melted Plant Butter and vanilla. Batter will be thin.
Heat 10-inch nonstick skillet over medium heat until a water droplets sizzle when dropped on the surface. Add about a teaspoon Plant Butter and melt. Pour scant ½ cup batter into skillet. Batter should spread to about a 6 to 7-inch circle. Cook pancake until bubbles form on top and edges look dry. Flip and cook 1 minute. Remove pancake and repeat with remaining batter to make 7 pancakes. Let pancakes cool before assembly.

Icing

Beat Plant Butter and confectioners’ sugar in medium bowl with electric mixer on medium speed. Add 5 tablespoons maple syrup and cinnamon and beat until fluffy. If icing is too thick, add up to 1 additional tablespoon syrup.

Assembly

Place one pancake on serving dish and top with about 2 tablespoons icing. Spread icing almost to edge of pancake. Top with another pancake and repeat with remaining pancakes and icing. Top with fresh berries, if desired.

*Batter should be thin enough so the pancake spreads to about a 6 to 7 inch circle. If your batter is too thick, add a little more plant milk to reach desired consistency. **Be sure the pancakes are cooL before assembling. If too warm, the icing will melt making it still delicious, but difficult to assemble. If you prefer to have a warm cake, use a long skewer and skewer the pancakes through the middle. Then cut the skewer to fit the cake. This will keep the pancakes from sliding. Just remember to remove the skewer before serving.

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Pancake Cake