Stacked Pancake Cake – a delicious recipe with buttermilk, water, whipping cream, icing sugar, vanilla, fresh raspberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Stir together pancake mix and water until combined but still slightly lumpy. Line baking sheet with parchment paper. Set both aside.
2
2. Preheat 10 inch (25 cm) nonstick frying pan over medium heat. Spray with cooking spray. Pour 1/2 cup (125 mL) batter into pan; quickly spread into 7 to 71/2 inch (18 to 19 cm) pancake. Cook for 2 to 3 minutes or until bubbles appear on top and bottom is golden. Turn only once and continue cooking until second side is done. Transfer to prepared baking sheet. Repeat with remaining batter to make total of 7 pancakes. Let cool, about 15 minutes.
3
3. Whip cream in chilled bowl with icing sugar and vanilla.
4
4. Place one pancake on serving platter; spread with 1/4 cup (50 mL) of the skyr. Repeat layers until all pancakes and skyr are used. Spoon whipped cream on top; spread, leaving 1 inch (2.5 cm) border bare. Top with berries. If desired, garnish with mint. Cut into 8 slices; serve drizzled with maple syrup.
1422
kcal
Calories
149
g
Fat
28
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups buttermilk Extra-Fluffy Pancake and Waffle Mix, 2 cups water, 1/2 cup whipping cream, 2 teaspoons icing sugar, and more.
Yes, Stacked Pancake Cake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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