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Birthday cake pancakes recipe

Birthday cake pancakes recipe

5 ratings

Birthday cake isn’t just for birthdays! These thick vanilla pancakes are stacked with layers of raspberry jam and buttercream. Top with sprinkles for extra luck. See method

  • Serves 8
  • Takes 35 mins, plus cooling
  • 476 calories / serving
  • Freezable
  • Vegetarian


  • 200g self-raising flour
  • 1½ tsp baking powder​
  • 2 large eggs
  • 255g unsalted butter, 30g melted, rest softened
  • 200ml milk, plus 2 tbsp
  • 2½ tsp vanilla extract
  • 1 tsp vegetable oil​
  • 450g icing sugar
  • 5 tbsp raspberry jam
  • 150g pack raspberries
  • Hundreds & thousands, to serve (optional)
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    22g 31%
  • Saturates

    13g 66%
  • Sugars

    49g 54%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 63.8g Protein 4.8g Fibre 1.4g


1. Mix the flour and baking powder in a mixing bowl with a pinch of salt. Whisk together the eggs, melted butter, milk and 1½ tsp vanilla in a jug, then slowly whisk into the flour mixture to make a thick, mostly-smooth batter. Don’t overmix or the pancakes won’t puff up – a few lumps are fine.

2. Heat a large, nonstick frying pan over a low-medium heat and brush with a little oil. Pour a third of the batter into the pan to make a large pancake about 18cm wide. Cook for 2-3 mins, or until tacky at the edges and bubbling. Use two spatulas to flip, then cook for another 1-2 mins until golden. Repeat with the remaining batter to make 3 pancakes, brushing with a little more oil between each. Place on a board and leave to cool completely.

3. Meanwhile, whisk together the remaining butter, the icing sugar, 1 tsp vanilla extract and 2 tbsp milk with an electric whisk until light and fluffy. Spoon into a piping bag fitted with a wide star nozzle.

4. Spread a little buttercream onto two pancakes, then pipe swirls around the edges. Spoon 2 tbsp jam into the centre of each, encouraging it to drip between the swirls a little. Cover the third pancake with swirls of buttercream.

5. Transfer one jammy pancake to a serving plate, top with the second, then carefully place the third pancake on top. Dot with a little more jam, then top with the raspberries and scatter with hundreds & thousands, if you like, to serve.

Tip: Freeze undecorated pancakes and buttercream separately.

See more Pancake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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