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By: Rachel GurkPosted: 07/21/2012
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Try Boston cream pie pancakes, with homemade pastry cream, chocolate ganache, and fluffy pancakes for a decadent breakfast.
Megan from Country Cleaver is a relatively new friend of mine in the food blogging world. But let me tell you–I am so happy we “met” each other on Twitter. Megan is awesome, her site is awesome and I think we can all agree these pancakes are awesome.
And that I should stop saying “awesome.”
Did I mention that Megan used to be a lumberjack? Yes, a lumberjack. Awesome.
Good morning, shining faces! I’m Megan and I can’t wait to share this delicious pancake recipe with you.
I like opposite days. Days where you throw caution to the wind, turning left on that road you haven’t traveled before, eat dessert first when all rationale dictates you eat your vegetables instead and when “no” really means “yes”.
As in – yes, you should really eat a heaping stack of these pancakes. Especially because they’re practically dessert. And it’s even better when you can eat your dessert for breakfast.
And what better way to have your dessert for breakfast than by making Boston Cream Pie Pancakes. What. Up?
I can’t help but imagine a world where cakes and pancakes – two utterly divine creations in themselves – are combined to create a confection of epic proportions. We are naturally drawn to the mystical and healing properties of chocolate, and an ethereal fluffy pastry cream that is delicious enough to bathe in.
Why not combine the beauty of a Boston Cream Pie with classical breakfast fare?
Why not, indeed?! I command you to make these. You won’t be disappointed!
It was great visiting with you today – stop by and say Hi soon!
Prepare the pastry cream the night before and chill it. Before preparing the pancakes, make the chocolate ganache.
To assemble, stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour. So delicious!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
Recipe
Get the Recipe: Boston Cream Pie Pancakes
5 from 1 votePrep Time: 30 minutes mins
Cook Time: 25 minutes mins
Additional Time: 2 hours hrs
Total Time: 2 hours hrs 55 minutes mins
4 servings
Print Rate Recipe
Try Boston cream pie pancakes, with homemade pastry cream, chocolate ganache, and fluffy pancakes for a decadent breakfast.
Ingredients
Pastry Cream
- ⅓ cup sugar
- 1½ tablespoons cornstarch
- 1 cup milk
- 1 cup half-and-half
- 1 whole vanilla bean, split and seeds scraped
- 3 whole egg yolks, beaten
- 1 tablespoon butter
Chocolate Ganache
- 8 oz. chocolate
- 1 cup heavy cream
Pancakes
- 1 cup yellow cake mix
- 1 cup dry pancake mix
- 1 cup milk
- 1 teaspoon pure vanilla extract
- 2 large eggs
Instructions
Pastry Cream
Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
In a medium saucepan, heat the milk, half-and-half, and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve.
Ganache
In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.
Pancakes
In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth.
Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.
To assemble: Stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.
Nutrition Information
Serving: 2pancakes, Calories: 1095kcal, Carbohydrates: 115g, Protein: 25g, Fat: 59g, Saturated Fat: 35g, Polyunsaturated Fat: 20g, Trans Fat: 1g, Cholesterol: 398mg, Sodium: 884mg, Fiber: 3g, Sugar: 69g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Author: Rachel Gurk
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Reader Interactions
Leave a Review
Krista says
When do you add the half n half? It’s not in the pastry cream instructions.
Reply
Rachel Gurk says
Sorry about that! Add it with the milk. :)
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Jona says
I’ve made these every Christmas morning for 6 years and now making them for Mother’s Day breakfast and putting strawberries on top versus the chocolate ganache. My family fell in love with these Boston cream pie pancakes that first year and it would not be Christmas without them! Thank you for this recipe and for contributing to our family tradition!
Reply
Rachel Gurk says
Oh I love that SO much! Thank you for letting me know!
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Kara Mathys says
These cream pie pancakes are so Instagrammable and adorable! As you know I made it a short while ago and it was lovely! Thx for sharing!
Reply
Rachel Gurk says
So glad to hear that! Thanks for taking the time to come back and leave a comment!
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Robin Hamilton @Wellness Wires says
Awesomeness boston cream pie pancakes! These pancakes just look SO incredibly delicious and I am so craving a slice right now!
Reply
Rachel Gurk says
Perfect!
Reply
Methma says
Hi, I would like to know what to use as a substitute to cake mix and pancake mix? like more natural ingredients?? can I just add real cake batter or pancake batter? thanks :)
Reply
Heidi says
I would love to fit this into a 9×13 to bring to a brunch.. any ideas? square pancakes?
Reply
Rachel Gurk says
Hmmm…maybe just layer them in a pan? Or you could do square pancakes but you’d need some kind of mold, or special talent. ;)
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