Whether you're in need of a birthday cake alternative, wedding cake alternative, or something new for pancake day, this American pancake cake is dressed to impress. Made up of old fashion buttermilk pancakes with a sweetened coconut cream frosting and berries, these pancakes take decadent to a new level! Plus, not only is this pancake cake recipe super simple - but it's also easily customizable!
Begin by sifting all of the dry ingredients into a large bowl and whisking to combine well.
Then, create a well in the center of the flour mixture, add in the wet ingredients; eggs, 1/2 stick (1/4 cup) of melted butter, and the buttermilk and mix until just combined.Be careful not to overmix the pancakes mix, or you won't get beautifully fluffy pancakes. It's okay if there are a few small lumps of flour.
Allow the batter to rest for 15 minutes to allow the gluten to relax. Then heat two tablespoons of butter in a large frying pan.
Once hot, add enough pancake batter to coat the bottom of the pan ( between 1/4-1/2 cup batter usually, depending on the size of your pan) and cook over medium heat until the surface begins to bubble, then flip, and cook for a further 2-3 minutes.
For a two-tier cake, make 5- large pancakes, then reduce the amount of batter to only coat 3/4 the pan ( or use a smaller pan) and make a further six pancakes. For three tiers, aim for 3-4 large, 3-4 medium, and 3-4 small pancakes, then allow to cool completely on a wire rack.
Meanwhile, prepare the coconut cream frosting by whipping the coconut cream with the icing sugar and vanilla until smooth and thick.
Stack the pancakes with an even layer of frosting between each pancake, then decorate with summer berries and edible roses.
How To Store
If you have leftover pancakes/ make the pancakes in advance ( before topping them), then allow them to cool and store in an airtight container in the fridge for 3-5 days or within the freezer for up to 3 months.You may also be able to prepare the batter in advance and keep it covered in the fridge for a couple of days - though I haven't tried this.The assembled pancake cake is best eaten on the same day it's assembled. Keep it in the fridge when possible, to stop the coconut cream softening and making the pancakes' soggy' too soon.
Notes
** The above recipe amounts will make slightly more batter than needed, to allow for a couple of un-usable pancake attempts (because it happens to the best of us!).
The leftover liquid from the coconut milk tin can be saved for smoothies or baked foods.
If you're using canned coconut milk, then I always suggest putting an extra can or two in the fridge as some don't separate or thicken enough.
Feel free to adapt the pancake batter to your liking; add chocolate chips, cinnamon, pumpkin pie mix, cacao powder, freeze-dried berry powder ( for flavor and color), mashed banana, berries, etc. You may need to adapt the amount of liquid added to the batter, depending on what you add.
You could use this banana oat fluffy pancake recipe for a version that is gluten-free, dairy-free, high-protein, and can be adapted to vegan.
Add cacao/ cocoa powder to the coconut cream mixture for a chocolate frosting.