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Slow-Cooker Pancake Cake

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Slow-Cooker Pancake Cake
  • Prep Time 10 min
  • Total Time 3 hr 10 min
  • Servings 8
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Slow-Cooker Pancake Cake

Want to make pancakes for a crowd? Use the slow cooker to make one giant pancake cake!

Ingredients

4
cups Original Bisquick™ mix
1/4
cup granulated sugar
2
cups milk
2
teaspoons vanilla
4
eggs
1
cup heavy whipping cream
Fresh berries, for topping

Directions

  • 1 Line a 6-quart slow cooker with foil. Spray foil with cooking spray.
  • 2 In a large bowl, whisk Bisquick™, sugar, milk, vanilla and eggs until well blended and smooth. Pour into prepared slow cooker. Cover and cook on high 3 to 4 hours until center of pancake is set.
  • 3 Use foil to carefully lift cake from slow cooker. Place a serving plate, upside-down, on top of cake. Carefully invert cake onto serving plate. Remove foil.
  • 4 In a medium bowl, beat heavy cream with an electric hand mixer until stiff peaks form. Spread evenly over top of cake. Top with fresh berries.
See Step By Step

Step By Step  

Forget flipping pancakes. Make one big one and serve it up cake-style instead!

As prepared by Girl Versus Dough,

Pancakes, easy for a crowd.

Well, I done did it. I finally figured out a way to eat pancakes and cake at the same time. The solution? This easy and delicious Slow Cooker Pancake Cake. I’ve been eating it for breakfast, brunch and dessert and I won’t stop until it’s all gone. I might even share a slice with someone! Okay, maybe half a slice. Maybe just a bite.

When I’m in more of a sharing mood, however, this cake is a great way to make pancakes for a brunch crowd. It’s dense, lightly sweet and flavored just like a pancake, but its cake-like shape gives it the allure of a decadent dessert. You can top it with whipped cream and fresh berries, or a drizzle of warm maple syrup, or whatever you love to top your flapjacks with! Yes, sprinkles are encouraged, too.

To make this magical cake, you’ll need a slow cooker. Line the inside of it with foil so that it comes nearly all the way up the sides, then spray the foil with cooking spray. You want the foil to reach up the sides so you can easily remove the cake once it’s done cooking.

 

Slow Cooker Pancake Cake

In a large bowl, blend Bisquick™ mix, sugar, milk, eggs and vanilla until smooth and nearly no lumps remain.

 

Slow Cooker Pancake Cake

Pour the batter into the prepared slow cooker, cover it and cook on high for about 3 to 4 hours, until the center of the pancake is set.

When the pancake is done cooking, carefully lift it from the slow cooker using the foil as handles. Place a serving platter, upside-down, on top of the cake, and carefully invert it so the cake is on top of the platter, foil-side up. Remove the foil from the cake.

 

Slow Cooker Pancake Cake

If you want to top the cake with this yummy whipped cream and berry situation, let it cool completely. Otherwise, you can dig in straight away! To make the whipped cream, use an electric hand mixer to beat cold heavy cream in a medium bowl until stiff peaks form.

 

Slow Cooker Pancake Cake

Spread the whipped cream over the top of the cake, then garnish with whole fresh berries.

 

Slow Cooker Pancake Cake

NOW DIG IN. In a very proper, brunch-like way, of course. And enjoy every bite of the magic that is a pancake and a cake all in one.

See Recipe
Tips  

Add your favorite pancake mix-ins to the batter, such as chocolate chips, chopped nuts, fresh berries, etc.

Swap fresh berry and whipped cream topping for maple syrup, fruit compote, etc.

Nutrition Information 
No nutrition information available for this recipe
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