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Churro Pancake Cake

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Churro Pancake Cake
  • Prep 10 min
  • Total 35 min
  • Servings 4
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All the cinnamony deliciousness of a Spanish churro in a tower of pancakes made with Bisquick™ and layered with whipped cream filling. Recipe by Corey Valley.
Apr 26, 2018

Ingredients

  • 2 cups Original Bisquick™ mix
  • 1 cup milk
  • 1 egg
  • 1 teaspoon ground cinnamon

  • 1/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 1 cup whipped cream

Steps

  • 1
    In medium bowl, beat Pancake ingredients with whisk until well blended.
  • 2
    Heat griddle or skillet over medium-high heat (375°F). Grease with butter if necessary (or spray with cooking spray before heating). For each pancake, pour about 1/3 cup batter onto hot griddle. Cook about 3 minutes or until edges are dry and bubbles form on top. Turn; cook other side until golden brown. This should make about 5 medium-size pancakes.
  • 3
    In small bowl, mix sugar and 1 teaspoon cinnamon.
  • 4
    To assemble, place 1 pancake on cake stand or plate. Brush pancake with butter, and sprinkle with about 2 teaspoons of the cinnamon sugar. Place 1/4 cup whipped cream on pancake. Repeat layers with remaining pancakes. Top with remaining butter and cinnamon sugar.

Expert Tips

  • Tip 1
    For added flavour and crunch, try topping with some chopped up churros!
  • Tip 2
    If you are going to serve this to a large birthday party group, simply double the recipe, and make larger pancakes.

Nutrition Information

196.1 Calories, 12.3g Total Fat, 4.1g Protein, 18.4g Total Carbs, 16.8g Sugars

Nutrition Facts

Serving Size: 4 to 6 servings
Calories
196.1
Total Fat
12.3g
Saturated Fat
7.3g
Cholesterol
79.3g
Sodium
46mg
Total Carbs
18.4g
Dietary Fiber
0.7g
Sugars
16.8g
Protein
4.1g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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