Description
Boston Cream Pancake Cake is a decadent breakfast-dessert hybrid featuring fluffy stacked pancakes layered with silky vanilla pastry cream and topped with a rich chocolate ganache. Inspired by the classic Boston cream pie, this impressive treat is perfect for brunches, celebrations, or special weekend breakfasts.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups whole milk
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 cups vanilla pastry cream or vanilla pudding
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Heat a lightly greased skillet or griddle over medium heat.
- Cook 8-10 pancakes of equal size until golden on both sides. Allow to cool completely.
- Place one pancake on a serving plate and spread a thin layer of vanilla pastry cream over it.
- Repeat layering pancakes and pastry cream until all pancakes are stacked.
- For the ganache, heat heavy cream until steaming but not boiling.
- Pour the hot cream over the chopped chocolate and let sit for 2 minutes.
- Whisk until smooth and glossy.
- Pour the ganache over the top pancake, allowing it to drip down the sides.
- Chill the cake for 30 minutes to set.
- Slice and serve.
Notes
- Ensure pancakes are fully cooled before assembling to prevent the cream from melting.
- Homemade pastry cream provides the most authentic Boston cream flavor.
- For cleaner slices, refrigerate for at least 1 hour before serving.
- Fresh berries make an excellent garnish.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American