If you’re looking to spruce up your breakfast game, this Baked Cinnamon Pancake Cake is sure to do the trick! I must be honest; this recipe came about when I had a houseful of guests for the weekend and four kids that were clamoring for pancakes. If you are looking for simple pancakes,try my homemade, from scratch basic pancake recipe.
Don’t get me wrong, my kids are completely capable of making pancakes on their own, but I really wanted to keep my kitchen intact and the kids happily playing with their cousins.I also didn’t feel like flipping pancakes, I wanted to sit and visit with the adults instead of standing at the stove. So, I took my favourite pancake recipe from my Grandma, whipped it up and poured it into a greased 9×13 pan. I swirled cinnamon into the top of the batter and popped it into the oven.
And pancake magic happened.
For this post I have partnered with Life’s Simple Ingredients to talk about all things wheat – which is an incredibly easy thing for me to do. Wheat products are a vital part of my every day cooking and baking and even more so during the holiday season!
Honestly, if we stopped to think about how much flour alone we all go through while doing our holiday baking it would be a staggering amount, I am sure!
While I may use primarily white flour in my holiday baking, I also use whole wheat flour (which you can use in this recipe as well for a nuttier flavour) and one of my very favourite treats in the world simply must use wheat – my Puffed Wheat Squares recipe! Realizing that one of my very favourite recipes has wheat in the actual recipe name made me laugh, as I realized how we all get used to wheat in our everyday baking and cooking and we don’t even think twice about it!
Now of course being an Alberta girl, I am on board with helping promote Alberta wheat products. I think that we have been bombarded over the past few years with a lot that makes us feel guilty about eating wheat and carbs, which annoys me to no end.
It’s all about moderation and eating wheat products fits right into a healthy, balanced diet. Homemade pizza crusts on a Friday night for a massive vegetarian pizza (my favourite!), scones and fruit for breakfast and yes, desserts for a treat.
This Baked Cinnamon Pancake Cake was whipped up using all-purpose flour that I always have on hand and I honestly don’t know what I would do if I didn’t always have flour on hand. It’s such an integral part of my work and feeding my family that it would It seems that the best things for breakfast are made with wheat: French toast, pancakes, quiches with golden flakey crusts…all those need wheat products.
Now this recipe is a lifesaver and I honestly don’t know if I am every going to whip up pancakes in their normal form for a while. The kids went crazy over it, Mike loved it and I am in love with how little work it was for me to make!
To learn more about Alberta wheat products, visit the Life’s Simple Ingredients website. It’s chock full of delicious recipes, Wheat 101 and nutrition information and stories on local Albertans.
Happy baking everyone!
This post was sponsored by the Alberta Wheat Commission’s Life’s Simple Ingredient campaign. All opinions and writings are, as always, my own.
Pin this recipe to your Breakfast & Brunches Board or your Holiday Recipes Boards and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Baked Cinnamon Pancake Cake
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Total Time
- 40 minutes
- Karlynn Johnston
- 1 ½ cups of all-purpose flour
- 3 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 egg beaten well
- 1 ½ cups of milk
- 3 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- Preheat your oven to 350°F. Spray a 9x13 pan with cooking spray and set aside.
- In a large bowl, whisk together the dry ingredients. Combine the egg, milk, oil and vanilla in a large measuring cup. Make a well in the center of the dry ingredients then pour the wet ingredients in. Mix until combined and there are no lumps in the batter.
- Pour the batter into the pan and tap once or twice on the counter to remove any air bubbles. Sprinkle the cinnamon on top then using a knife swirl the cinnamon until it’s dispersed evenly on top of the batter.
- Bake in the oven for 25-30 minutes or until a cake tester inserted comes out clean.
- Remove and slice, serving while hot.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Fan favorite with a bunch of picky eaters. I doubled the recipe and it was nice and thick. Had to cook a little longer, but it came out fantastic!
This is great! And for diabetics, if you use artificial granulated sweetener and sugar free syrup, it is REALLY tasty without the worries of sugar.
SOUNDS YUMMY WILL FOR SURE GIVE IT A TRY WHEN I NEED A CAKE IN A HURRY
Laura Raymond says
Karlynn, Could buttermilk be substituted for some or all of the milk?
I liked the Recipe. I just didn’t need all the Extra marketing she had to mention. I hate that In a Recipe.
This was great! It was easy and the texture is awesome.
I am looking to make a pancake flavored layer cake for a “brunch themed” birthday party coming up. Do you think this cake would hold up to layering? I would freeze the layers before assembling and frosting but I just don’t know if it would be too soft to hold up. Thank you! 🙂
I made this as a 2 pm depression breakfast and halfway through realized I didn’t have milk so I substituted sour cream. Still came out really good.
I forgot the stars…its a 5 star from us!
We tried this recipe during the beginning of our isolation….we wanted a recipe that was new and fun, and something that used the ingredients we had on hand in the pantry. This fed our little family of three happily over two mornings and we all loved it. We have passed this on to several families that have larger groups to feed and its been reported back as a hit all around! Will be keeping this in our books as a favourite. Thanks Karlynn!
Ida A Pearce says
Thanks Jennifer – I was / am in the same situation – I’m going to make it today in isolation! I’ll review later!
Carol Sutton says
Can I use pancake mix instead of flour?
It’s pretty good definitely tastes like a pancake. I may make it again. I measured everything out precisely, didn’t alter the recipe at all and it was a success!!!
Anyone else’s not rise at all? I’m not missing any ingredients and the cake is really thin
Mine also did not rise. Really disappointing!
I made the recipe but substituted the vanilla for banana.
Just what I was looking for. I have a bowl of mix sitting in the fridge after several failed attempts at making them on the stove! Lol
Leanne Bohme says
Made this recipe for breakfast on Sunday morning and it was a huge hit!! My family of four devoured the entire 9×13 pan lol. And here I thought I would have leftovers…..silly me!
Kirsty Young says
Sounds perfect for a Christmas holiday breakfast!
Hi Karlynn, the actual recipe is not here! 🙂
Karlynn Johnston says
Crumb! My recipe plug-in code isn’t there. Give me two seconds!
I cannot find the link to the recipe for cinnamon pancake cake.