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Buttermilk Pancake Layer Cake with Malted Pecan Buttercream

makes enough for two small, tall cakes
Author Izy


For the pancake batter:

  • 1 1/4 cups all purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • 3/4 cup buttermilk
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tbsp oil , (I used melted coconut oil)
  • 1 tbsp agave syrup

For the frosting

  • 1/4 cup butter , , softened
  • 3 oz powdered sugar
  • 3 tbsp pecan butter , (or v. finely chopped or ground pecans)
  • 1/2 tsp vanilla bean past , (or 1 tsp vanilla extract)
  • 2 tbsp malted milk powder
  • 1-2 tbsp milk


  • Make the pancakes by combining the first 3 ingredients in a bowl. Make a well in the center and add the rest of the pancake ingredients. Stir together until just combined.
  • Pour heaped tablespoons of batter into a large, non-stick frying pan preheated with a little oil. Cook over a medium-low heat until bubbles form + burst on the surface of the batter. Flip the pancake using a metal spatula and cook on the other side until golden brown, then remove from the pan and transfer to a cookie tray. Repeat until all the batter has been used up.
  • Make the frosting by creaming all the ingredients together in a medium bowl. Add 1 tbsp of milk at first and if you need it, add the second tbsp.
  • Stack the pancakes, with layers of frosting in between, then frost the outside of the cake if you want too (I use a smooth butter knife to smooth it all out).