Strawberry Lemon Pancake Cake

A pancake breakfast to impress! Thin strawberry pancakes with a hint of lemon and a filled with whipped cream and strawberry jam. Perfect for all those special occasions, either for a luxurious breakfast or dessert.

My son always asks for a pancake cake for his birthday, every single year. It’s that good and also fun for him to help make.

Ingredients:

• All-purpose flour
• Baking powder optional, makes the pancakes fluffier
• Salt
• Vanilla extract
• Milk
• Eggs
• Butter
• Strawberry puree
• Lemon
• Pink pitaya powder or pink food color (optional)
• For the filling, strawberry chia jam and and heavy wipping cream
• For the topping, whipped cream, fresh strawberries and lemon zest

See recipe card for quantities.

Instructions to make Strawberry lemon pancakes:

1. Mix flour, baking powder, vanilla and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, strawberry puree, eggs and melted butter. If you have time allow the batter to rest and swell for about 20 minutes.
2. Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down with a spatula before it sets.
3. Cook until golden browned on bottom and the top looks dry. Use a thin spatula to gently flip the pancake, cook the other side until golden brown.
4. Stir the batter often to prevent the flour from sinking to the bottom. 

To assemble:

1. Let the pancakes cool. Use my recipe for Strawberry Chia Jam or strawberry jam of your choice. It is important that all the ingredients are cold or the cream will melt. Whip the cold cream and add powdered sugar and lemon zest if desired.Layer one pankeke on a platter and top with a think layer of jam and them the cream. Repeat until all the pancakes are stacked. Garnish with cream, fresh strawberries and a little lemon zest. Keep cold until serving. Enjoy!

More great pancake recipes to try: 

I WOULD LOVE TO HEAR FROM YOU! 

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Strawberry Lemon Pancake Cake

Ingredients

• 1 cup (250 ml) all-purpose flour
• 2 teaspoon baking powder optional, makes the pancakes fluffier
• ¼ teaspoon salt
• 1 teaspoon vanilla sugar vanilla extract
• 2 cup (500ml) milk
• 3 eggs
• 2 tablespoon melted butter and extra for frying
• ½ cup (130 ml) strawberry puree
• 1 zest of lemon
• 1 teaspoon pink pitaya powder (optional)
• For the filling, strawberry chia jam and 1 cup heavy wipping cream
• For the topping, whipped cream, fresh strawberries and lemon zest

Instructions

1. Mix flour, baking powder, vanilla and salt in a bowl. Stir in half the milk and whisk until the batter is smooth. Stir in the rest of the milk, strawberry puree, eggs and melted butter. If you have time allow the batter to rest and swell for about 20 minutes.

2. Heat a nonstick pan over medium hight heat. Melt a little butter and pour the batter in a thin layer. You want just enough to cover the bottom of the pan. Swirl the pan around to make sure everything is filled in. If you get batter on the side of the pan, gently push it down with a spatula before it sets.

3. Cook until golden browned on bottom and the top looks dry. Use a thin spatula to gently flip the pancake, cook the other side until golden brown.

4. Stir the batter often to prevent the flour from sinking to the bottom.

To assemble

1. Let the pancakes cool. Use my recipe for Strawberry Chia Jam or strawberry jam of your choice. It is important that all the ingredients are cold or the cream will melt.

   Whip the cold cream and add powdered sugar and lemon zest if desired.

   Layer one pankeke on a platter and top with a think layer of jam and them the cream. Repeat until all the pancakes are stacked. Garnish with cream, fresh strawberries and a little lemon zest. Keep cold until serving.

2. Enjoy!