I saw this pin and immediately repinned it to make on Glow’s birthday because I knew this stack of pancakes would make for  a good breakfast (birthday cake) in bed! Breakfast in bed is tradition for birthday celebrants in our home, and while it usually is some sort of pancake or waffle, we knew we’d be out the entire day so we needed a breakfast dish that would also double as a birthday cake. This one fit the bill perfectly!

Nordic Pancake Cake with Berries and Cream
(original recipe here made by A Tasty Love Story, but I slightly changed it up, so you’ll get my changes below)

For the pancakes:
2 1/2 cups buttermilk
1 1/4 cups whole wheat flour
3 large eggs
2 tbsp sugar
1 tbsp pure vanilla extract
Zest from 1 lemon
Cooking spray

For the berry sauce:
2 1/2 cups mixed berries (blueberries, raspberries, and blackberries)
2 tbsp sugar

For the toppings:
1 cup whipping cream
1 cup greek yogurt
2 tbsp sugar
2 cup mixed fresh berries (this is for topping the cake)

Directions:
In a bowl, whisk all the pancake ingredients together. Make sure the batter is smooth. Heat a nonstick pan, spray some cooking oil and pour 1/3 cup of batter onto the pan. Fry the pancake for about 1-2 minutes on each side. When you see one side start to bubble, it’s time to flip it. Repeat for the rest of the batter. Allow pancakes to cool completely before stacking together with the cream and berries.

To make the sauce, place the berries in a small pot over medium heat. Add the sugar and with a potato masher continue to mash the berries together. Once all the berries have been mashed (it’s okay to have some chunks), allow the sauce to simmer for 3-5 minutes. Allow it to cool completely before you use it. I made all the various components the night before, so the pancakes and the sauce cooled in the fridge overnight.

Whisk the cream with wide strokes (or using a mixer) and once the cream starts to thicken up, add the sugar. Continue to whip the cream until it is light and airy. Once it is done, gently fold in the greek yogurt.

To assemble the cake (make sure all the components have cooled), place a pancake on the plate. Next add a layer of berry sauce or whipped cream (or both), then layer another pancake on top. Continue until you have used all your pancakes. Top the cake with the rest of the whipped cream and the fresh berries… voila!

Our pancakes were about 8″ circles and we had about 15 pancakes layers in our cake. Your cake might differ slightly based on the size of your pancakes.

It looks fancy, but it’s so easy to make! My mind is swirling with ideas to modify this recipe even more and even make mini ones. All 4 girls devoured the entire cake, I think I barely got a couple bites in. Most importantly, our birthday girl enjoyed her birthday cake as she had a berry stained face to prove it!