My Favorite Pancake Cake – A Kid-Approved Birthday Treat!
If you’ve never made a pancake cake before… ohhh you’re in for such a treat. This has been my go-to for kid birthdays, and honestly? Adults love it just as much. It’s light, sweet, creamy, and looks super cute stacked up like a whimsical dessert tower.
It’s basically layers of thin pancakes, whipped cream, and jam—topped with fresh berries and a dusting of powdered sugar. Super simple. Zero fuss. Totally delicious.
Picture this:
A tall, wobbly tower of pancakes layered with silky whipped cream and bursts of berry jam. The kids’ eyes go wide every time I bring this out. You don’t even need candles—this cake is the star of the table!
What You’ll Need:
For the pancakes:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 2 cups milk
- 2 eggs
- 1–2 tbsp butter (for frying)
For the filling:
- 2 cups heavy whipping cream
- 2 tbsp granulated sugar
- 1 1/4 cups jam (I love strawberry or raspberry, but you do you)
For the topping:
- 2 cups fresh berries (like strawberries, blueberries, or raspberries)
- Powdered sugar (for dusting)
- A few fresh mint or lemon balm leaves (optional but cute)
How to Make It
Start with the pancakes.
In a large bowl, whisk together the flour and salt. Gradually add the milk while whisking to avoid lumps. Crack in the eggs one at a time and whisk until smooth and thin. It should be more runny than American pancake batter.
Heat a non-stick skillet over medium heat with a little butter. Pour in a small amount of batter—enough to cover the base in a thin layer. Cook until the surface sets, then flip and cook for another minute. You’ll want about 10–12 pancakes.
Tip: Let the pancakes cool before assembling the cake! Otherwise the cream melts and things get messy fast.
Now for the filling.
Whip the cream with the sugar until fluffy. Not stiff like frosting, just pillowy soft.
Then the fun part—assembly!
Place one pancake on your serving plate. Spread a layer of whipped cream, then a spoonful of jam. Repeat until you run out of pancakes. Finish with a layer of cream on top.
Pile on your fresh berries, sprinkle with powdered sugar, and if you’re feeling fancy, add a few mint leaves for that extra wow factor.
Tips:
- Make ahead: You can cook the pancakes the night before and refrigerate them. Just stack with parchment in between so they don’t stick.
- Jam ideas: Strawberry, raspberry, blueberry, or even a combo of two. I once did blueberry-lavender and it was chef’s kiss.
- Want it sweeter? Add a drizzle of honey or chocolate syrup on top before serving!
Handy Stuff I Use (Amazon Affiliate Ideas):
- Non-stick pancake pan – makes flipping super easy
- Offset spatula – perfect for spreading whipped cream
- Piping bags – if you want to get a little fancy with the topping
- Cake stand – because presentation matters!
- Cute birthday candles – because you know the kids will ask
This one’s a forever favorite in our house, and I hope it becomes one in yours too. Try it out and let me know how it goes!
Some of my favorite jams for pancakes:
- Bonne Maman products are exported to over 100 countries and are top rated in taste tests.
- Bonne Maman is the number one selling line of specialty preserves providing the “Gold Standard” against which all other …
- Bonne Maman preserves and jellies are made with no colorings, artificial preservatives, pulps, purees, juices or concent…
- Easy to spread, enjoy this preserve on toast, biscuits, muffins, cheese, pastries or even as a cake filling. Pair well w…
- Ingredients: Sugar, Strawberries, Gelling Agent: Citrus Pectin; Acidity Regulatory: Citric Acid. Gluten free, made in a …
- 12 ounce jar.
Happy pancake-caking 🎂
