This is a healthy breakfast pancake cake casserole. A one pan, no mess, no flipping, quick and healthy baked pancake is a breeze to make.
Pancake Cake | Quick & Healthy Baked Pancake
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins

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
Servings: 2 people
  • 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
  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