Stacks & Stacks O' Blueberry Pancakes Cake

Who says you can’t have cake for breakfast? You don’t have to choose when you make this delicious Stack of Blueberry Pancakes Cake using the Easy Layers! Cake Pan Set and this scrumptious recipe. Learn how to make these fluffy layers popping with yummy blueberry flavor. This quick and easy pancake recipe makes an impressive breakfast or brunch surprise for Mother’s Day or any day!
Makes: About 8 servings
Skill Level: None

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Step 1

Preheat oven to 450°F.

Prepare Easy Layers Round Pans with vegetable pan spray.

Step 2

In large bowl, combine pancake and baking mix, sugar and cinnamon. In separate bowl, whisk together milk, oil and eggs. Add to pancake mixture; stir just until dry ingredients are moistened. Gently fold in berries. Divide evenly among prepared pans.

Step 3

Bake 9-11 minutes or until edges are golden brown and center springs bake to the touch. Cool 10 minutes in pan on rack. Remove from pans; set aside.

Step 4

For maple butter, beat butter, maple syrup, confectioners’ sugar, and cinnamon with electric mixer until smooth.

Step 5

To assemble, place 1 pancake on serving plate, spread with about 1 1/2 tablespoons maple butter. Top with another pancake, and repeat process until all pancakes are used, ending with a pancake on top. Top with whipped topping, maple syrup and blueberries, if desired. Serve warm.

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2 cups Pancakes (pancake and baking mix)


2 tablespoons sugar


cinnamon (1 teaspoon for cake, 1/2 teaspoon for Maple Butter)


1 cup milk

vegetable oil

2 tablespoons vegetable oil


2 eggs

fresh blueberries

1 cup fresh blueberries (plus additional for garnish)


1/2 cup butter (1 stick)

maple syrup

3 tablespoons maple syrup (plus additional for garnish)

confectioners' sugar

2 tablespoons confectioners' sugar

whipped topping

whipped topping (optional)




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