Ingredients
Pancakes (about 10–12, 6-inch size, freshly made or prepped ahead)
2 cups fresh mixed berries (strawberries, blueberries, raspberries)
1 ½ cups heavy cream (whipped with a little sugar to taste)
2–3 tbsp powdered sugar (for dusting and sweetening cream)
1 tsp vanilla extract (optional, for the cream)
Instructions
Prepare your pancakes and let them cool slightly.
Whip the cream with sugar (and vanilla if using) until soft peaks form.
Place one pancake on a serving plate, spread a thin layer of whipped cream, and scatter some berries.
Repeat the layering process until all pancakes are stacked.
Finish with a generous topping of whipped cream and fresh berries.
Chill for 20–30 minutes before slicing for cleaner layers, or serve immediately for a rustic look.
Notes
Use smaller pancakes (around 6 inches) for better stacking.
A quick berry compote between layers adds extra flavor.
Best enjoyed the same day, but leftovers can be stored covered in the fridge for up to 1 day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop + Assembling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/6 of cake)
- Calories: 290 kcal
- Sugar: 14g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg