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This Pancake Cake is such a great breakfast recipe that is way easier than flipping pancakes. Mix in some bananas and chocolate chips and you got yourself the perfect breakfast!
Easy Pancakes: Pancake CAKE!
Even though these pancakes are made with homemade pancake mix, they are still so easy because there is no flipping involved! It is baked in a 9×13 pan to accomplish that pancake taste without the work. On top of that, these pancakes have bananas in them, which creates the perfect amount of sweetness!
This was always my favorite thing to give my daughter when she was in school: Since they are easy to make I can do it the night before or morning of! If you have kids this is the best school morning recipe!
Why you’ll love this recipe
- Only takes one bowl to mix all the ingredients together, so dishes are limited and this recipe will not make your kitchen really messy!
- Chocolate and Banana is one of the best combos and you can’t beat it in a pancake cake!
- Takes 30 minutes to make – no flipping required!
Ingredients in Banana Chocolate Chip Pancake Cake
- Flour: can use all purpose flour or a combination of whole wheat flour and all-purpose
- Cinnamon: I love adding cinnamon to pancakes but you can omit
- Bananas: to add some natural sweetness and flavor to the pancakes – they also keep the batter moist.
- Milk: any kind – you can use nondairy milk or cows milk.
- Chocolate Chips: can’t have a chocolate chip pancake without chocolate chips!
How to make a pancake cake
- Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
- Mash the bananas with a fork. Add mashed banana to almond milk, egg, oil, and vanilla extract in a large measuring cup or small bowl. Whisk to combine, then whisk the wet ingredients into the dry ingredients, stirring just until moistened. Stir in chocolate chips.
- Pour pancake batter into a 9×13-inch pan that’s been lined with foil and sprayed with nonstick cooking spray. Bake for 18-22 minutes in an oven preheated to 350°F (or until a toothpick comes out of the center with just a few crumbs stuck to it and the edges are golden brown).
- Serve warm with syrup or pack squares in lunch boxes for an easy breakfast or snack.
Expert Tips
- To know if the recipe is done, use this toothpick trick: Stick a toothpick in the center of the pancake cake and it should come out a few crumbs stuck to it
- Mash bananas with a fork to get the best texture.
FAQs
What is the difference between a pancake and a pancake cake?
The pancake is the same thing as a pancake, but baked in a pan and served square!
Can you freeze pancake cake?
Yes you can! It is best to separate the pancake cake slices by paper or foil and then seal them properly in a container or zipped bag.
Banana Chocolate Chip Pancake Cake
Banana Chocolate Chip Pancake Cake – bake your pancakes in a cake pan so you don’t have to flip them! These banana pancakes are a family favorite.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 1 ½ cups (186g) all-purpose flour (see note)
- 2 tablespoons (25g) packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ teaspoon cinnamon
- 2 medium overripe bananas
- 1 cup (237ml) milk (see note)
- 1 large egg
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13” pan with foil and spray with nonstick cooking spray.
- Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
- Mash the bananas with a fork. Add mashed banana to almond milk, egg, oil, and vanilla extract in a large measuring cup or small bowl. Whisk to combine, then whisk the wet ingredients into the dry ingredients, stirring just until moistened. Stir in chocolate chips.
- Pour pancake batter into prepared pan. Bake for 18-22 minutes or until a toothpick comes out of the center with just a few crumbs stuck to it and the edges are golden brown.
- Serve warm with syrup or pack squares in lunch boxes for an easy breakfast or snack.
Recipe Video
Recipe Notes
- You can use an equal amount of white whole wheat flour or use half and half all-purpose with tradtitional whole wheat flour.
- Any kind of milk (cow’s milk, any fat content or nondairy) will work.
- Swap the mini chocolate chips for nuts or fruit or sprinkles, or add both.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. For freezing, slice pancake and layer between paper towels in a freezer bag for easy grab and go breakfasts.
Recipe Nutrition
Serving: 1serving | Calories: 159kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 214mg | Potassium: 227mg | Fiber: 1g | Sugar: 10g | Vitamin A: 82IU | Vitamin C: 2mg | Calcium: 85mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Looooove pancake cakes!! mmm I want some right now. I think it’s HILARIOUS that Jordan didn’t text you at all. ha! Are you letting her keep it from now on?
Cake for breakfast? Count me in!
What a great idea! I’m the worst at flipping pancakes, but I think I could manage a pancake cake! 🙂
I am fully supportive of any meal where cake is a perfectly acceptable breakfast! Keep us posted on the phone and whether it was a good investment. I’m afraid my 6-year old is going to want one sooner rather than later. 🙂
I admire your dedication to a healthy breakfast and lunch. I mean try too. But breakfasts/lunches usually revolve around what I just made for my blog 🙂 Healthy or not. Thankfully my kid is the LEAST picky eater on the planet and will eat whatever I have around. But this cake looks like a total winner!
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