why make this recipe
Chaos Cake Pancake Stack is a fun and delicious way to start your day. It combines the fluffy goodness of pancakes with the delightful toppings of a cake. This recipe is great for birthdays, special occasions, or just when you want to treat yourself. The colorful sprinkles and tasty toppings make it a visual and flavorful treat that both kids and adults will love. Plus, it’s easy to whip up in no time!
how to make Chaos Cake Pancake Stack
Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup mini chocolate chips
- 1/2 cup whipped cream
- 1/2 cup cream cheese frosting
- 1/4 cup strawberry jam
- 1/4 cup chopped nuts (optional)
- 1/4 cup maraschino cherries, drained
- 1/4 cup mini marshmallows
- 2 tablespoons powdered sugar, for dusting
Directions:
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well blended.
- In a separate bowl, whisk the eggs, buttermilk, melted unsalted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently using a spatula until just combined. Do not overmix; a few lumps are fine.
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or nonstick spray.
- Pour 1/3 cup batter per pancake onto the preheated surface. Sprinkle some rainbow sprinkles and mini chocolate chips over each pancake before flipping.
- Cook each pancake for 2–3 minutes per side, or until golden and cooked through. Repeat with remaining batter.
- Stack pancakes on a serving plate, spreading a thin layer of cream cheese frosting or whipped cream between each layer.
- Drizzle strawberry jam over the stack, scatter with mini marshmallows, chopped nuts if desired, and extra sprinkles as you build up.
- Finish with a generous layer of whipped cream, maraschino cherries, more sprinkles, and a light dusting of powdered sugar.
- Serve immediately for best texture and presentation.
how to serve Chaos Cake Pancake Stack
Serve the Chaos Cake Pancake Stack warm. You can cut it like a cake and share with friends or family. It pairs well with a glass of milk or your favorite coffee. Don’t forget to take pictures, as it looks amazing on the plate!
how to store Chaos Cake Pancake Stack
If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days. To reheat, warm the pancakes in a microwave or in a skillet over low heat until heated through. You can also keep the toppings separately and add them just before serving.
tips to make Chaos Cake Pancake Stack
- Don’t overmix the batter to keep the pancakes fluffy.
- Make sure your pan is the right temperature before cooking. Too hot can burn the pancakes; too cold can make them soggy.
- Feel free to customize your toppings! Use your favorite fruits or chocolate instead of the suggested ingredients.
variation
You can switch up the flavors by adding different extracts, like almond or lemon. You can also use whole wheat flour for a healthier version or substitute the buttermilk with your choice of milk.
FAQs
Can I make this recipe gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour.
What can I use instead of buttermilk?
You can make a quick substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for about 5 minutes.
Can I freeze the pancakes?
Yes! You can freeze the pancakes in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 2 months. Just reheat in the toaster or microwave when ready to eat.
Chaos Cake Pancake Stack
- Total Time: 30
- Yield: 4 servings
- Diet: Vegetarian
Description
A fun and delicious way to start your day, combining fluffy pancakes with delightful cake toppings, perfect for special occasions.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/2 cups buttermilk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup rainbow sprinkles
- 1/2 cup mini chocolate chips
- 1/2 cup whipped cream
- 1/2 cup cream cheese frosting
- 1/4 cup strawberry jam
- 1/4 cup chopped nuts (optional)
- 1/4 cup maraschino cherries, drained
- 1/4 cup mini marshmallows
- 2 tablespoons powdered sugar, for dusting
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended.
- In a separate bowl, whisk the eggs, buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine.
- Heat a nonstick skillet over medium heat and lightly grease it with butter or nonstick spray.
- Pour 1/3 cup batter per pancake onto the skillet, sprinkling rainbow sprinkles and mini chocolate chips on each pancake before flipping.
- Cook pancakes for 2–3 minutes per side, until golden and cooked through. Repeat with remaining batter.
- Stack pancakes on a plate, spreading cream cheese frosting or whipped cream between each layer.
- Drizzle strawberry jam over the stack, add mini marshmallows, nuts if desired, and extra sprinkles.
- Top with whipped cream, maraschino cherries, more sprinkles, and a dusting of powdered sugar.
- Serve immediately for best texture and presentation.
Notes
Don’t overmix the batter and ensure the pan is at the right temperature to avoid burning or sogginess.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast
- Method: Griddle Cooking
- Cuisine: American