Shrove Tuesday
An extra post for you this week, because I simply couldn’t leave you without a new recipe for Pancake Day! which falls on Tuesday 4th March in 2025. If you’ve been following me for a while, you’ll know that pancakes have been a staple in my kitchen. I used to make them almost daily for myself and my son! Over time, my preferences have evolved, from thin, crispy crêpes to the thicker, American-style pancakes. This new recipe is a perfect blend of the two!
The Trick to the Perfect Pancake Stack
Now, I have to admit this recipe was a challenge, but only because I usually make and eat my pancakes immediately! This time, you’ll need a little willpower to cook them and stack them up before diving in. But don’t worry, I have a clever hack (or two!) to make it easier.
If you’re the only one enjoying this pancake cake – whether you live alone, nobody else shares your love for pancakes (how?!), or you simply want to try multiple variations, here’s what to do:
- Make smaller pancakes, about the size of a regular mug base.
- Cook fewer pancakes, then cut them into halves, quarters, or even sixths.
This way, you’ll have a perfectly portioned slice of pancake cake, totally manageable for one! Hooray!
The Pancake Cake Recipe
I have created a new pancake batter which is perfect for making this pancake cake .You can of course use any pancake recipe you have, but this one has been created especially for this.
A cake made of pancakes with fillings inbetween each layer.
- 100 ml milk (I used unsweetened oat)
- 100 g plain yogurt (I used thick unsweetened coconut)
- 100 g plain flour
- pinch of salt
- 1 teaspoon baking powder
- *fillings of choice (chocolate spread, biscoff, nut butter, coulis etc)
- *toppings of choice (nuts, fruit, chocolate, biscuits, sauce)
Mix the milk and yogurt together in a jug. Add the flour, salt and baking powder and mix well. Set aside to thicken slightly.
Heat a non stick frying pan (you can add a drizzle of oil if you want to). Spoon in some batter and gently tilt the pan to spread the batter to the desired size. Wait until the surface is covered in bubbles. Flip over and cook for half the time it took to cook the first side. Remove and taste test. Is the texture good and the thickness? Add a bit more flour or milk if needed. Cook your pancakes one at a time, checking the pan stays on a medium heat (otherwise you will get lots of smoke). Only flip the pancake when the surface is covered in bubbles.
- For a Whole Stack:
Make your pancakes: You can make your pancakes any size you prefer. Larger pancakes will give you a bigger overall cake, while smaller ones will create a more manageable sized cake.
Get everything ready: Have your fillings and toppings prepared in advance for easier assembly. Also, make sure you have a palette knife or butter knife ready for smooth spreading.
- Layer and stack: Begin stacking your pancakes, spreading your chosen fillings between each layer. If the stack gets too tall, you can use a skewer or bamboo rod in the centre to keep everything secure and upright.
- Top it off: Once your stack is complete, add your toppings for a beautiful finishing touch!
- For an Individual Serving:
Make 2-3 smaller pancakes: Keep the pancakes a bit bigger than the size of a regular mug base.
- Cut into pieces: After cooking, cut the pancakes into halves or quarters.
- Spread and stack: Spread your filling between each piece, then stack them up to create your individual pancake cake slice!
Enjoy!
Fillings for your Pancake Cake
As we’re building a stacked pancake cake, the fillings need to be thin and spreadable to keep the layers balanced and easy to slice. Think of smooth, flavourful layers that complement the pancakes without making them collapse. Here are some perfect options:
- Chocolate or Biscoff spread – Rich, indulgent, and easy to spread while the pancakes are still warm. Try melting them slightly for an extra smooth finish.
- Fruit coulis – A homemade berry compote or store-bought fruit coulis adds a fresh, tangy contrast.
- Yogurt – Layering with a thick, creamy yogurt creates a light and slightly tangy balance. Add a drizzle of maple syrup for extra sweetness.
- Nut butters – Smooth almond, peanut, or cashew butter adds richness and a boost of protein. Mix with a little milk for easier spreading.
- Jam or chia seed jam – A fruity, naturally sweet layer that pairs beautifully with yogurt or nut butter.
You can mix and match fillings to create different flavour combinations in each layer: maybe a chocolate and raspberry coulis duo or a Biscoff and yogurt swirl. However you stack it, your pancake cake will be individual to your needs and tastes.
Toppings for Your Pancake Cake
Once your pancake cake is assembled, it’s time to make it look as good as it tastes. The toppings should enhance the flavours and add a little extra flair. Here are some ideas:
- Chocolate or Biscoff spread – Spread a thin layer over the top of the stacked pancakes. For added texture, sprinkle over some fresh raspberries or grate some pieces of chocolate over. If you’re using Biscoff, you could top it with crushed (or whole) Biscoff biscuits for a crunchy texture.
- Fruit coulis – Add some fresh berries on top, or a dusting of icing sugar.
- Yogurt – Top with a generous dollop of thick yogurt, then sprinkle with a few toasted nuts or seeds for crunch. A drizzle of maple syrup could add an extra touch of sweetness.
- Nut butters – Drizzle with your chosen nut butter, then scatter some chopped nuts or cacao nibs for texture and extra richness.
- Jam or chia seed jam – Spread a thin layer over the top and decorate with slices of fresh fruit, like strawberries or bananas, for a fresh contrast.
Feel free to get creative with toppings – a little decoration goes a long way, and these extra touches will make your pancake cake truly special! Here are a few more ideas to inspire your creation: top your pancake cake with toasted nuts, mini marshmallows, coconut flakes, sliced banana, fresh berries, or mini cookies for added texture and flavour. Mix and match these toppings to create a visually stunning and delicious finish to your pancake stack!
Sharing
Let me know if you’re making pancakes and what you’re putting on them? Have you ever made a pancake cake? Are you making a whole cake or a slice of cake? Sharing? Not sharing? Are you a lemon and sugar fan – that still works as a cake! Chocolate and nuts? Biscoff? Or are you a savoury fan? This recipe can also be used for those vegetable or cheese pancakes as there’s no sugar in the recipe! Maybe Cheese and mushroom pancake cake to start, followed by a chocolate and pistachio pancake cake for dessert with a mini biscoff pancake cake stack on the side? Go on… you know you want to try!
Come and chat with me in the comments!
Speak soon
Happy pancake-caking!
Laurena x
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