Close-up of Maple Pancake Cake, as seen on The Pioneer Woman, Season 33.
Recipe courtesy of Ree Drummond

Maple Pancake Cake

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  • Level: Easy
  • Total: 45 min
  • Active: 25 min
  • Yield: 6 to 8 servings
Ree is baking a cake using pancake batter, deliciously topped with a glaze and whipped cream, and served with berries on the side. Rather than serving pancakes individually as each one is cooked, everyone eats at the same time from the casserole dish.



Maple Glaze:

To Serve:


  1. For the cake: Preheat the oven to 350 degrees F.
  2. Use 1 tablespoon of the melted butter to generously grease the bottom and sides of a 9-by-13-inch baking dish.
  3. Add the eggs, milk, vanilla and maple extract to a blender and mix to combine. Next, add the flour, baking powder, granulated sugar, salt and 4 tablespoons of the melted butter. Blend until just combined, about 30 seconds. (You could also put the ingredients into a pitcher and use an immersion blender to mix.) Pour the mixture into the prepared pan. Bake until set, 20 to 25 minutes.
  4. Meanwhile, make the glaze: Whisk together the butter, maple syrup, vanilla, maple extract and salt in a medium bowl. Add the powdered sugar and mix until combined. Thin as needed with maple syrup; the glaze should be pourable.
  5. When the cake is ready, remove it from the oven and brush the top with the remaining tablespoon melted butter. Pour the glaze over the cake while it is still warm, spreading as needed. Sprinkle the top with pecans.
  6. Slice and serve from the pan with whipped cream and berries.