Name: Pancake Cake With Pastry and Berry Fruit Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European-Inspired
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 1/4 cups milk; 2 large eggs; 2 tablespoons melted butter; 1 teaspoon vanilla extract; 2 cups whole milk; 1/2 cup granulated sugar; 1/4 cup cornstarch; 4 large egg yolks; 2 teaspoons vanilla extract; 2 tablespoons unsalted butter; 1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries); 1 tablespoon lemon juice; 1 tablespoon sugar (optional); powdered sugar; mint leaves

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If you’ve got a soft spot for whimsical, showstopper desserts, Pancake Cake With Pastry and Berry Fruit is about to leap to the top of your favorites list. Imagine layers of fluffy, golden pancakes, each one blanketed with velvety pastry cream and crowned with a burst of juicy mixed berries—it’s like breakfast, cake, and fruit tart all rolled into one. Elegant enough for celebrations but totally doable for a lazy weekend brunch, this delightful dish is a guaranteed crowd-pleaser every time.

Pancake Cake With Pastry and Berry Fruit Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a few simple pantry staples transform into something so spectacular. Each ingredient in the Pancake Cake With Pastry and Berry Fruit recipe has its own special role to play—think moist pancakes, silky cream, and the fresh, lively pop of berries all coming together in perfect harmony.

All-purpose flour: This forms the foundation for soft, tender pancakes.
Granulated sugar: Adds a touch of sweetness to both the pancakes and the pastry cream—don’t skip it!
Baking powder: The secret behind thick, fluffy pancake layers.
Salt: A pinch of salt keeps the flavors balanced and prevents the cake from tasting flat.
Milk: Whole milk is best, lending richness and body to both the pancakes and the pastry cream.
Eggs: Essential for structure and that beautiful golden color.
Melted butter: Gives the pancakes a decadent, buttery flavor and helps with that golden finish.
Vanilla extract: Don’t underestimate it—it weaves everything together with its sweet, comforting aroma.
Cornstarch: Thickens the pastry cream, ensuring every layer stays put.
Egg yolks: These make the pastry cream luscious and vibrant.
Unsalted butter: Whisked in for an ultra-smooth, shiny pastry cream.
Mixed fresh berries: Strawberries, raspberries, and blueberries add bursts of flavor and gorgeous color.
Lemon juice: Brightens up the berry topping and makes it taste extra fresh.
Powdered sugar (optional): A gentle dusting on top adds a finishing touch of sweetness.
Mint leaves (optional): These are totally extra, but perfect for a hint of herbal aroma and a pretty pop of green.

How to Make Pancake Cake With Pastry and Berry Fruit

Step 1: Make the Pastry Cream

First, you’ll want to get that luscious pastry cream underway—it needs time to chill for silky-smooth layering. Heat the milk gently until it just starts to steam. Meanwhile, whisk together the sugar, cornstarch, and egg yolks until the mixture is pale and beautifully smooth. Slowly pour a stream of hot milk into the egg mixture, whisking constantly (this prevents scrambled eggs), then return it all to the saucepan. Keep cooking and stirring until the mixture thickens and coats the back of your spoon (about 5–7 minutes). Remove from the heat, stir in the vanilla and butter, then transfer to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, and let it chill until completely cold.

Step 2: Prepare the Pancake Batter

While the pastry cream chills, it’s pancake time! In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, combine the milk, eggs, melted butter, and vanilla until well mixed. Gently pour the wet ingredients into the dry mixture and stir just until everything is incorporated—don’t overmix, or your pancakes might turn tough. The batter should be thick but pourable.

Step 3: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it. For even layers in your Pancake Cake With Pastry and Berry Fruit, scoop about 1/4 cup of batter for each pancake. Cook until bubbles rise and the edges look set, then flip and finish until golden brown. Let the pancakes cool completely before assembling—that way, the pastry cream won’t melt and slip off.

Step 4: Prepare the Berry Topping

Pop your berries into a bowl, toss them with a dash of lemon juice and a sprinkle of sugar (if your berries need a little extra sweetness), then let them sit for about 10 minutes. This magic step draws out their juices and makes the topping wonderfully glossy and fresh.

Step 5: Assemble the Pancake Cake With Pastry and Berry Fruit

To assemble your masterpiece, simply alternate layers of pancake with generous dollops of chilled pastry cream. Stack as high as you dare! Spoon the juicy berry mixture over the top pancake, allowing the vibrant syrup to drip down artfully. Finish with a sprinkle of powdered sugar and some mint leaves if you want it to look really fancy. For the full effect, chill the cake for about 30 minutes before slicing for clean, beautiful layers.

How to Serve Pancake Cake With Pastry and Berry Fruit

Garnishes

There’s nothing like the magical moment your Pancake Cake With Pastry and Berry Fruit hits the table. A gentle dusting of powdered sugar instantly adds elegance, while a few sprigs of fresh mint give that just-picked garden look and a subtle aroma. If you’re feeling extra decadent, a drizzle of melted chocolate or a handful of toasted almonds can take it to the next level.

Side Dishes

This beauty stands proudly on its own but pairs wonderfully with lightly whipped cream or a scoop of vanilla ice cream. For breakfast occasions, serve it with crispy bacon or savory sausage links to balance the sweetness, or offer a simple fruit salad to keep things light and refreshing.

Creative Ways to Present

If you’re hosting brunch or a tea party, try slicing the pancake cake into petite wedges and serving each on vintage plates. Individual stacks (made with smaller pancakes) look darling for a high tea spread. For personal flair, top each slice with a unique berry combination—maybe a trio of raspberries here, a pairing of blueberries and mint there—so everyone gets a little surprise with every bite.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Simply cover the remaining Pancake Cake With Pastry and Berry Fruit tightly with plastic wrap and keep it chilled in the fridge. It will stay delicious for up to 2 days—the berry topping might give off a little extra juice, but that only makes it more delightful, like a berry-soaked trifle!

Freezing

Freezing is possible, but for best texture, freeze unassembled elements. Pancakes freeze perfectly stacked between parchment, while the pastry cream can be frozen separately. When you’re ready to indulge, thaw everything in the refrigerator overnight, then assemble and add fresh berries for that just-made taste.

Reheating

If you like your pancakes a tad warm, gently microwave individual slices for just 10–15 seconds. Be careful not to overheat, or the cream may loosen. Typically, Pancake Cake With Pastry and Berry Fruit is best enjoyed chilled; the pastry cream will keep its lovely, velvety texture that way.

FAQs

Can I use frozen berries for the Pancake Cake With Pastry and Berry Fruit?

Absolutely. Just thaw and drain frozen berries before tossing them with lemon juice and sugar. The juiciness might be more pronounced, but the flavor is delicious and works beautifully in this cake.

Is there an alternative to pastry cream if I’m short on time?

Definitely! Whipped cream or even lightly sweetened mascarpone can take the place of pastry cream. It won’t be quite as rich, but it’s still heavenly layered between the pancakes and berries.

How can I make this recipe gluten-free?

Swap in your favorite cup-for-cup gluten-free flour blend for the all-purpose flour in the pancake batter. The rest of the ingredients are already naturally gluten-free, so it’s an easy adjustment.

How far in advance can I assemble the Pancake Cake With Pastry and Berry Fruit?

You can assemble the cake up to a day ahead—just keep it covered and well chilled. Add the berries, mint, and powdered sugar right before serving for the best appearance.

What’s the secret to getting picture-perfect cake slices?

Chilling the assembled cake for at least 30 minutes helps the layers firm up, so you’ll get those beautiful, clean slices every time. Use a sharp, serrated knife and wipe it between cuts for best results.

Final Thoughts

If you’re looking for a dish that brings both wow-factor and real comfort to your table, don’t miss out on Pancake Cake With Pastry and Berry Fruit. It’s playful, gorgeous, and guaranteed to make memories, whether you serve it for a fancy brunch or a just-because treat at home. Give it a try—your friends and family will be talking about it long after the last berry has been devoured!

Pancake Cake With Pastry and Berry Fruit Recipe

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4.7 from 21 reviews

Author: admin
Total Time: 1 hour (plus chilling)
Yield: 6–8 servings 1x
Diet: Vegetarian

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Description

Indulge in a delightful Pancake Cake with layers of fluffiness, pastry cream, and fresh berry goodness. This European-inspired dessert is perfect for special occasions or a lavish breakfast treat.

Ingredients

Scale

For the pancakes:

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs
2 tablespoons melted butter
1 teaspoon vanilla extract

For the pastry cream:

2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 teaspoons vanilla extract
2 tablespoons unsalted butter

For the berry topping:

1 1/2 cups mixed fresh berries (strawberries, blueberries, raspberries)
1 tablespoon lemon juice
1 tablespoon sugar (optional)

Optional garnish:

powdered sugar
mint leaves

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Instructions

Start by making the pastry cream: In a saucepan, heat milk over medium heat until just beginning to steam. In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth. Slowly whisk hot milk into the egg mixture, then pour everything back into the saucepan. Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap (touching the surface), and chill completely.
For the pancakes: Whisk together flour, sugar, baking powder, and salt in a bowl. In another bowl, whisk milk, eggs, melted butter, and vanilla. Pour the wet mixture into the dry and stir until just combined. Heat a non-stick skillet or griddle over medium heat and grease lightly. Cook pancakes using 1/4 cup batter each, flipping once bubbles form, until golden. Cool completely.
In a small bowl, toss berries with lemon juice and sugar (if using) and let sit for 10 minutes.
To assemble: Layer pancakes with pastry cream in between each one. Finish the top with a generous spoonful of berries and a dusting of powdered sugar. Garnish with mint leaves if desired. Chill for 30 minutes before slicing for best results.