Wilton Stacks & Stacks O’Blueberry Pancakes Cake

April 13, 2018

Wilton Stacks & Stacks O’Blueberry Pancakes Cake


You can just tell your mom you love her. Or you can tell it to her with a pancake cake. Yep, cake for breakfast is a thing today.


Overview

  • Prep Time: 10 minutes
  • Cook Time: 15 hours
  • Yield: Makes 8 servings

Ingredients

Pancake Cake:

  • 2 cups pancake and baking mix
  • 2 Tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 cup milk
  • 2 Tablespoons vegetable oil
  • 2 eggs
  • 1 cup fresh blueberries, plus additional for garnish

Maple Butter:

  • 1/2 cup (1 stick) butter
  • 3 Tablespoons maple syrup, plus additional for garnish
  • 2 Tablespoons confectioners’ sugar
  • 1/2 teaspoon cinnamon
  • Whipped topping, optional

Instructions

  1. Preheat oven to 450°F. Prepare Easy Layers Round Pans with vegetable pan spray.
  2. In large bowl, combine pancake and baking mix, sugar and cinnamon. In separate bowl, whisk together milk, oil and eggs. Add to pancake mixture; stir just until dry ingredients are moistened. Gently fold in berries. Divide evenly among prepared pans.
  3. Bake 9-11 minutes or until edges are golden brown and center springs bake to the touch. Cool 10 minutes in pan on rack. Remove from pans; set aside.
  4. For maple butter, beat butter, maple syrup, confectioners’ sugar, and cinnamon with electric mixer until smooth.
  5. To assemble, place 1 pancake on serving plate, spread with about 1 1/2 tablespoons maple butter. Top with another pancake, and repeat process until all pancakes are used, ending with a pancake on top. Top with whipped topping, maple syrup and blueberries, if desired. Serve warm.

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