Churro Pancake Cake

Churro Pancake Cake
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  • Prep

    10

    min

  • Total

    35

    min

  • Servings

    4

All the cinnamony deliciousness of a Spanish churro in a tower of pancakes made with Bisquick and layered with whipped cream filling.

Ingredients

Pancakes

  • 2

    cups Original Bisquick™ mix

  • 1

    cup milk

  • 1

    egg

  • 1

    teaspoon ground cinnamon

Pancake Cake Filling

  • 1/4

    cup sugar

  • 1

    teaspoon ground cinnamon

  • 2

    tablespoons butter, melted

  • 1

    cup whipped cream

Steps

  • 1
    In medium bowl, beat Pancake ingredients with whisk until well blended.
  • 2
    Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • 3
    In small bowl, mix sugar and 1 teaspoon cinnamon.
  • 4
    To assemble, place 1 pancake on cake stand or plate. Brush pancake with butter, and sprinkle with about 2 teaspoons of the cinnamon sugar. Place 1/4 cup whipped cream on pancake. Repeat layers with remaining pancakes. Top with remaining butter and cinnamon sugar.

Recipe Tips

  • tip 1

    For added flavor and crunch, try topping with some chopped up churros!

  • tip 2

    If you are going to serve this to a large birthday party group, simply double the recipe, and make larger pancakes.

Nutrition

Nutrition Facts are not available for this recipe
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