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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!
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!
A Pancake Cake like this easy sheet cake is the perfect 30 minute breakfast. It’s just like making pancakes but it’s done in half the time. Slices freeze great too!
Essential Pancake Cake Ingredients
- Use all purpose flour or a combination of whole wheat flour and all-purpose.
- I love adding cinnamon to pancakes but you can omit.
- Bananas add some natural sweetness and flavor to the pancakes so we can use less sugar. Plus they keep the cake moist and allow us to use less oil or butter.
- Any kind of milk can be used; you can use nondairy milk or cows milk.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Dorothy’s Expert Pancake Cake Tips
- To know if the recipe is done, use the 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 but leave a few banana pieces for pops of flavor during eating.
- Do not overmix – overmixing the batter will make the pancake dry and rubbery. As soon as all the flour is moistened, it’s done mixing.
Banana Chocolate Chip Pancake Cake
Recipe Video
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 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
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.
FAQs
The pancake is the same thing as a pancake, but baked in a pan and served square!
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.
I love this recipe. Made it for my monthly book club meeting and was a huge hit. This was so easy to whip up and delicious. Thank you for sharing!!!!
The only difference I made was using regular whole wheat flour. I thought it might have been too much baking powder. 1 table spoon seemed like alot for this size receipe.
This pancacke cake sounded so good. Was very disappointed in the taste. It has a metal taste to it. Couldn’t eat it.
That’s so strange? Did you use a metal pan? Did you make any substitutions? Do you normally use white whole wheat or is this your first time? (It does change flavor a little bit.)
I love baking my pancakes. It saves me from the inevitable food tantrums that come when my pancakes fall apart when flipped! I love to make them in muffin tins. This looks so delicious!
I am not a morning person, so I don’t like making pancakes then either. You can make regular pancakes any time of day and put them in the fridge and warm them in the microwave in the mornings before school. I do this all the time. I make a big bunch on Sunday nights and my family has them for breakfast the rest of the week. I often put 2 or 3 pancakes and a couple of pieces of bacon or sausage in a container with a lid, and my hubby grabs one and takes it to work to warm up and eat breakfast at his desk. It works out perfectly! I would serve this yummy pancake cake for dessert after dinner, lol!
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