Berry Pancake Cake: A Stunning Brunch Showstopper
There’s something magical about pancakes stacked high, layered with creamy filling, and bursting with fresh berries. This Berry Pancake Cake is a delightful twist on the classic breakfast favorite, turning it into a visually stunning and irresistibly delicious dessert (or brunch centerpiece!).
Whether you’re hosting a cozy weekend brunch, celebrating a special occasion, or simply craving something indulgent, this pancake cake will impress. Plus, it’s super fun to make think of it as a fusion of pancakes and layer cake!
Why You’ll Love This Berry Pancake Cake
✔️ Easy to make _ No need for an oven! Just stack, layer, and enjoy.
✔️ Customizable _ Swap out berries for seasonal fruit or adjust the filling to your liking.
✔️ Perfect for brunch or dessert _ A great alternative to traditional pancakes.
✔️ Visually stunning _ Your guests will love the elegant layers!
Ingredients Berry Pancake Cake
For the Pancakes:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ¾ cups buttermilk
- ¼ cup melted butter (plus extra for cooking)
- 1 teaspoon vanilla extract
For the Creamy Filling:
- 1 ½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mascarpone or cream cheese (for extra richness)
For the Berry Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- 2 tablespoons honey or maple syrup (for drizzling)
- Powdered sugar (for dusting, optional)
Step-by-Step Instructions: Berry Pancake Cake
1. Prepare the Pancakes
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined (don’t overmix_lumps are okay!).
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour about ⅓ cup of batter per pancake and cook until bubbles form on the surface (about 2 minutes). Flip and cook for another minute until golden brown.
- Repeat with the remaining batter, stacking the pancakes on a plate as you go. Let them cool slightly.
2. Make the Creamy Filling
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the mascarpone or cream cheese for a rich, velvety texture.
3. Assemble the Pancake Cake
- Place one pancake on a serving plate and spread a layer of the creamy filling on top.
- Add a handful of mixed berries over the cream.
- Repeat the process, stacking pancakes, cream, and berries until all pancakes are used.
- Finish with a generous topping of berries, a drizzle of honey or maple syrup, and a light dusting of powdered sugar for an elegant touch.
Serving & Storage Tips
✨ Best served immediately for the freshest texture and flavor.
✨ If making ahead, store in the fridge for up to 24 hours and dust with powdered sugar just before serving.
✨ For extra indulgence, serve with a side of warm maple syrup or a scoop of vanilla ice cream!
Variations & Customizations
🔹 Gluten-Free Version – Use a gluten-free all-purpose flour blend.
🔹 Dairy-Free Alternative – Substitute buttermilk with almond milk + 1 teaspoon vinegar, and use coconut cream instead of heavy cream.
🔹 Chocolate Lover’s Twist – Add chocolate chips to the pancake batter or drizzle melted chocolate between layers.
🔹 Nutty Crunch – Sprinkle toasted almonds or crushed pistachios on top for added texture.
Frequently Asked Questions (FAQs) : Berry Pancake Cake
Q: Can I make the pancakes ahead of time? A: Absolutely! You can prepare the pancakes a day in advance. Store them in an airtight container in the refrigerator, and when ready to assemble, gently warm them to room temperature for the best texture.
Q: What if I don’t have mascarpone cheese for the filling? A: No worries! Cream cheese is an excellent substitute for mascarpone. It offers a similar creamy texture and rich flavor that complements the berries beautifully.
Q: Can I use frozen berries instead of fresh ones? A: Yes, you can use frozen berries. However, ensure they are thoroughly thawed and drained to prevent excess moisture from affecting the cake’s consistency.
Q: How do I make this recipe gluten-free? A: To adapt this recipe for a gluten-free diet, substitute the all-purpose flour with a high-quality gluten-free flour blend. Also, ensure that all other ingredients used are certified gluten-free.
Q: Is there a dairy-free alternative for the creamy filling? A: Certainly! For a dairy-free version, use coconut cream in place of heavy whipping cream and a dairy-free cream cheese alternative. This will maintain the creamy consistency while accommodating dairy sensitivities.
Berry Pancake Cake
Equipment
- Non-stick Skillet
- Mixing Bowls
- Whisk
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 3/4 cups buttermilk
- 1/4 cup melted butter plus extra for cooking
- 1 tsp vanilla extract
Creamy Filling
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup mascarpone or cream cheese for extra richness
Berry Topping
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 2 tbsp honey or maple syrup for drizzling
- powdered sugar for dusting, optional
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the eggs, then add the buttermilk, melted butter, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour about ⅓ cup of batter per pancake and cook until bubbles form on the surface (about 2 minutes). Flip and cook for another minute until golden brown.
- Repeat with the remaining batter and stack the pancakes on a plate. Let them cool slightly.
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Gently fold in the mascarpone or cream cheese until fully combined.
- To assemble, place one pancake on a serving plate and spread a layer of the creamy filling on top.
- Add a handful of mixed berries over the cream.
- Repeat the process, stacking pancakes, cream, and berries until all pancakes are used.
- Finish with a generous topping of berries, a drizzle of honey or maple syrup, and a dusting of powdered sugar.
Notes
Final Thoughts
This Berry Pancake Cake is a guaranteed crowd-pleaser, combining the comfort of pancakes with the elegance of a layer cake. It’s a fantastic addition to brunch tables, birthday celebrations, or even a sweet treat just because!
Try it out and let me know how you customize yours. Share your creations in the comments below!