There’s something incredibly comforting about a warm slice of coffee cake, especially when it’s made with pancake mix! If you’re like me and love to whip up quick family dinners or delightful breakfast sweets, then this Pancake Mix Coffee Cake is going to be your new favorite recipe. It’s simple, delicious, and perfect for those busy mornings when you want something sweet without spending hours in the kitchen. Plus, it’s a fantastic way to use up that pancake mix you have lying around. Let’s dive into this easy pasta recipes-inspired treat!
Why You’ll Love This Recipe
- Quick and easy to prepare, perfect for busy mornings.
- Uses simple ingredients you likely already have at home.
- Moist and flavorful, with a delightful crumb topping.
- Great for breakfast, brunch, or even as a dessert.
- Can be made ahead and stored for later enjoyment.
Ingredients
To make this delightful Pancake Mix Coffee Cake, you’ll need the following ingredients:
- 4 cups pancake mix
- 1/3 cup granulated sugar
- 3/4 cup milk
- 2 eggs
- 1/2 cup sour cream
- 2 tsp vanilla extract
- 1 cup pancake mix (for the crumb topping)
- 1 cup brown sugar (packed)
- 1 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp salt
- 1/2 cup butter (softened)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making this delicious coffee cake!
- Preheat your oven to 350 degrees. Spray a 9×13 pan with non-stick spray and set it aside.
- In a large bowl, whisk together the pancake mix and granulated sugar to remove any lumps. In a separate small bowl, combine the milk, eggs, sour cream, and vanilla. Pour the liquid mixture into the dry ingredients all at once and stir to combine, but be careful not to overmix. Pour half of the batter into the prepared pan and reserve the remaining batter.
- For the crumb topping, combine the pancake mix, brown sugar, cinnamon, nutmeg, and salt in a bowl. Cut the softened butter into the dry ingredients until you have nice crumbs. A fork works great for this! Add half of the crumb mixture to the top of the cake batter in the pan.
- Top the crumb mixture with the reserved cake batter, then sprinkle the remaining crumbs on top.
- Bake for 30-35 minutes or until the cake is baked through and a toothpick inserted in the center comes out clean. Serve warm or cool, and store leftovers in an airtight container for up to 4 days. You can even freeze it for up to 3 months!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Pancake Mix Coffee Cake turns out perfectly:
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the batter; a few lumps are okay!
- Feel free to add nuts or chocolate chips to the crumb topping for an extra special treat.
- For a fun twist, try adding a layer of fruit, like blueberries or sliced bananas, between the batter layers.
How to Serve
This coffee cake is delightful on its own, but you can elevate it even further! Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a hot cup of coffee or tea, making it a perfect addition to your brunch table. If you’re looking for more sweet ideas, check out my Decadent Chocolate Cake or Moist Chocolate Cake recipes!
Make Ahead and Storage
This Pancake Mix Coffee Cake is a fantastic make-ahead option! You can prepare it the night before and pop it in the oven in the morning for a fresh, warm breakfast. Store any leftovers in an airtight container at room temperature for up to 4 days. If you want to keep it longer, freeze it for up to 3 months. Just make sure to wrap it tightly to prevent freezer burn!
So, what are you waiting for? Grab your pancake mix and let’s get baking! This Pancake Mix Coffee Cake Recipe is sure to become a staple in your home, just like my Ultimate Chocolate Indulgence Cake and other Coffee Cake Recipes Easy that I adore. Happy baking!
Pancake Mix Coffee Cake (with Bisquick)
Ingredients
Method
- Preheat oven to 350°F (175°C). Spray a 9x13 inch pan with non-stick spray.
- Mix pancake mix and sugar. In a separate bowl, combine milk, eggs, sour cream, and vanilla. Add wet ingredients to dry and mix gently. Pour half into the pan and reserve the rest.
- Combine crumb ingredients and cut in softened butter until crumbly. Sprinkle half over batter in pan. Add remaining batter and top with remaining crumbs.
- Bake for 30-35 minutes until golden and a toothpick comes out clean. Serve warm or cooled.