Pancake Cake | Quick & Healthy Baked Pancake

Perfect way to start mornings is to start with a Pancake Cake. Easy, Healthy, Baked Pancake Cake is ready in minutes without any Flipping!

These pancakes will change the way you have been flipping them all this while! 5 minute prep and you get pancakes on your plate 10 minutes later! Throw every pancake recipe you have ever tried! Isn’t it PAN-CASS-TIC??

I have two Pancake lovers in my family and we have to make pancakes for breakfast at least twice a weak. My sweet family wants everyone on the table for breakfast, which basically means “No Flipping” for me. I had to look up for an alternative and I am so glad I found one in this healthy breakfast pancake cake casserole. A one pan, no mess, no flipping, quick and healthy baked pancake is a breeze to make! And mind you they taste just like pancakes and even better. Try the recipe today. I have shown a version with egg but check out the recipe notes to make it egg-less.

Have you ever wondered, Is pancake a cake?
My quest for knowledge pushed me to do a lot of reading about the history of Pancake and the various types of Pancakes which the World is making every single day! We, in India make a wide variety of pancakes which differ from region to region but almost all the pancakes are flat cakes without any raising agents.

Coming back to the question, Is Pancake a Cake? Answer to this is most definitely “Yes”. It’s a Flat Cake made on a hot griddle, with or without a raising agent.

How to make a Perfect Pancake?
For me, a Perfect Pancake is warm, fluffy, soft, drizzled with syrup and a topping of cream and fresh fruits is a bonus. This Baked Pancake Cake recipe is just that and even better!

You can serve this with a savory breakfast item like poha, look at preparing “Poha 4 Ways” or a “Sooji Halwa Bowl” which is equally good.

Print

Pancake Cake | Quick & Healthy Baked Pancake

Perfect way to start mornings is to start with a Pancake Cake. Easy, Healthy, Baked Pancake Cake is ready in minutes without any Flipping!

Course Breakfast

Cuisine American

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 people

Ingredients

• 1 cup Whole wheat flour
• 1/2 tsp Salt
• 2 tbsp Sugar (I used palm jaggery)
• 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 Egg For Eggless, check notes
• 3/4 cup Butter Milk
• 1/2 cup Milk
• 3 tbsp Oil
• 1 tsp Vanilla essence
• 2 tbsp Cranberry (or any other dried fruit) (optional)
• 2 tbsp Choco chips

Instructions

1. Mix the wet ingredients (egg, buttermilk, milk, oil and vanilla essence together). Whisk the mixture well. See notes for Eggless alternatives.
2. Mix the dry ingredients (whole wheat flour, salt, sugar, baking powder, baking soda) with wet ingredients.
3. If the batter is too dry, use little milk to bring it to right consistency.
4. Pour in a greased cake tin or casserole dish.
5. Sprinkle choco chips and cranberries (if using). You can use sliced almonds, walnuts, hemp seeds, etc. as toppings.
6. Bake in a pre-heated oven for 10-12 minutes at 180 degree C. Time may increase if you double/triple the recipe.
7. Serve hot with honey/maple syrup

Recipe Notes

• For making an eggless recipe, replace 1 egg with:
  • 1/4 cup milk and 1/2 tsp baking powder
  • 1 tbsp flax seed powder soaked in 3 tbsp water

• These can even be baked in a pressure cooker just like a cake.
• 1 cup Buttermilk can be made from 1 tsp lemon added to 1 cup Milk. Let the mixture stand for 10 minutes.