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Berry Pancake Cake (1)

Berry Pancake Cake

A visually stunning and delicious pancake cake layered with creamy filling and fresh berries. Perfect for brunch or dessert!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Brunch, Dessert
Cuisine American
Servings 6 slices
Calories 350 kcal

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

Best served immediately for the freshest texture and flavor. Store in the fridge for up to 24 hours if making ahead.
Keyword Berry Cake, Pancakes