Pancake Cake with Maple Cream Frosting


pancake cake

My son and I finally had a free morning where we didn’t have to run off to karate or swim class. Well, actually, we decided to play hooky. We were feeling a little lazy, and wanted a morning where we didn’t have to get up and run around. Pancakes were requested for breakfast, and I was happy to oblige. I’m always interested in trying out a new pancake recipe and found myself staring at a pancake cake on the cover of my recently purchased The Beekman 1802 Heirloom Dessert Cookbook. I just found my pancake recipe.

Pancake Cake with Maple Cream Frosting 1

At first, I was just going to make pancakes, but then I thought, why not have dessert for breakfast? My dad does it all the time. We call my parents’ house the land of meats and sweets, but that’s another story.

Pancake Cake with Maple Cream Frosting

Omg, what a fun recipe! I can’t remember the last time I had this much fun making gigantic pancakes. My son even helped and we ruined a few (happily) playing around trying to flip them without a spatula. I loved the rustic look and it was delicious. The maple cream frosting had just enough tartness to balance the mildly sweet pancakes. I had just enough batter left over to make a few dollar-sized pancakes that I saved and froze for a little breakfast for one. My son had them a few days later with syrup and they were amazing. I’m going to add this recipe into my breakfast pancake rotation.

Pancake Cake with Maple Cream Frosting

for the pancakes

  • 1 cup all-purpose flour ((spooned into cup and leveled off))
  • 1/3 cup rye or whole wheat flour
  • 2 tablespoons cornmeal
  • ¼ cup granulated sugar
  • 2 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ¼ cups milk
  • 2 large eggs
  • 2 large egg yolks
  • 2 tablespoons unsalted butter (, melted, plus more for the pan)
  • ¾ teaspoon pure vanilla extract

for the frosting

  • 11 ounces cream cheese (, at room temperature)
  • ¼ cup whole-milk Greek yogurt
  • 5 tablespoons maple syrup (, preferably Grade B)
  • 3 tablespoons confectioners' sugar (, sifted)

make the pancakes

  1. In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
  2. Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour ½ cup of the batter into the pan and cook for 1 ½ minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.

make the frosting

  1. In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners’ sugar until well combined.

assemble the cake

  1. Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

Adapted from The Beekman 1802 Heirloom Dessert Cookbook

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