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.
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.
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- 1 ½ cups of all-purpose flour
- 3 tbsp. white sugar
- 1 tbsp. baking powder
- ½ tsp salt
- 1 egg beaten well
- 1 ½ cups of milk
- 3 tbsp. vegetable oil
- 1 tsp vanilla
- 1 tsp 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.
You can add blueberries, or other spices to this and customize it to your own liking!