If you’re looking for a dessert or brunch centerpiece that’s as stunning as it is delicious, this Pancake Cake with Pastry and Berry Fruit Recipe will absolutely steal the show. Imagine layers of fluffy homemade pancakes stacked high, each lovingly filled with luscious whipped cream, fresh vibrant berries, and delightfully crisp puff pastry crumbles. This European-inspired creation brings together textures and flavors that dance on your tongue—from the buttery pancake base to the light, crumbly pastry and juicy fruits that burst with sweetness. It’s the perfect balance of indulgence and freshness, ideal for sharing with friends and family during any celebration or lazy weekend brunch.
Ingredients You’ll Need
Gathering the right ingredients for this Pancake Cake with Pastry and Berry Fruit Recipe is simple, yet essential. Each item plays a key role, whether it’s creating light, airy pancakes or lending sweetness and texture through fresh berries and buttery pastry.
- 2 cups all-purpose flour: The foundation for tender, fluffy pancakes.
- 2 tbsp granulated sugar: Adds subtle sweetness to the batter for balanced flavor.
- 2 tsp baking powder: Ensures your pancakes rise beautifully and stay light.
- ½ tsp baking soda: Works with buttermilk to give a slight tang and lift.
- ½ tsp salt: Enhances all the flavors without overpowering.
- 2 large eggs: Bind ingredients and enrich the batter’s texture.
- 2 cups buttermilk: Brings moisture and a hint of tang for depth.
- ¼ cup melted butter: For richness in the batter and cooking the pancakes.
- 1 tsp vanilla extract: Adds a warm, aromatic note.
- 1 cup heavy whipping cream: Whipped to fluffy perfection for layering.
- 2 tbsp powdered sugar: Sweetens the whipped cream lightly.
- 1 tsp vanilla extract (for whipped cream): Gives whipped cream a delicious flavor boost.
- 1 cup fresh strawberries (sliced): Bright and juicy, these berries add freshness.
- 1 cup fresh blueberries: Small bursts of sweetness and color.
- ½ cup raspberries: Slightly tart and vibrant, they add contrast.
- ½ cup blackberries: Earthy and sweet, balancing the berry medley.
- 1 sheet puff pastry (thawed): Brings buttery crackle and texture contrast.
- 1 tbsp granulated sugar (for pastry): Caramelizes the pastry for extra crunch.
- Powdered sugar for dusting (optional): A pretty finishing touch that adds sweetness.
How to Make Pancake Cake with Pastry and Berry Fruit Recipe
Step 1: Bake the Puff Pastry
Start by preheating your oven to 400°F (200°C). Unfold the thawed sheet of puff pastry onto a baking sheet lined with parchment paper. Use a fork to prick the pastry evenly — this helps prevent it from puffing up too much while baking. Sprinkle 1 tablespoon of granulated sugar over the top to give it a golden, sweet finish. Bake for 12 to 15 minutes, or until the pastry is beautifully golden and crisp. Once baked, set it aside to cool completely. This step adds an exciting crunch that will contrast perfectly with the softness of the pancakes and cream.
Step 2: Prepare the Pancake Batter
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine the wet ingredients: eggs, buttermilk, melted butter, and vanilla extract. Gently pour the wet into the dry, stirring carefully until just combined — a few lumps are okay because overmixing can make pancakes dense. This method guarantees pancakes that are light, moist, and fluffy.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter for each pancake. Cook for 2 to 3 minutes on one side, until you see bubbles forming and the edges start to look set, then flip and cook for another 2 to 3 minutes until golden. Transfer cooked pancakes to a plate and allow them to cool. This process creates the soft, tender layers of the cake.
Step 4: Whip the Cream
In a chilled bowl, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form. The whipped cream will act as the luscious filling that complements the berries and pancake layers with its smooth, velvety texture.
Step 5: Assemble Your Pancake Cake with Pastry and Berry Fruit Recipe
Now for the fun part: build your cake! Start by placing a pancake on your serving plate, spread a generous layer of whipped cream, then scatter an assortment of the fresh berries. Add small pieces of the cooled, baked puff pastry between some layers for that delightful crunch. Repeat these layers until you have a tall stack. Finish with a dollop of whipped cream, a sprinkle of pastry crumbs, fresh berries on top, and optionally, a light dusting of powdered sugar to give it an elegant touch.
How to Serve Pancake Cake with Pastry and Berry Fruit Recipe
Garnishes
For an extra pop of color and flavor, garnish your cake with a handful of fresh mint leaves or edible flowers alongside the berries. A drizzle of honey or a splash of berry syrup can also enhance its natural sweetness.
Side Dishes
This pancake cake pairs wonderfully with a refreshing side of Greek yogurt or a scoop of vanilla ice cream to balance the textures and temperatures. For a breakfast spread, complement it with crisp bacon or a fresh fruit salad.
Creative Ways to Present
Try layering the pancakes and berries inside a clear trifle dish for a beautiful, layered look that shows off each colorful component. Alternatively, serve individual mini stacks on plates for a personalized touch during brunch gatherings.
Make Ahead and Storage
Storing Leftovers
Because this cake involves whipped cream and fresh fruit, it is best stored refrigerated and consumed within 1 to 2 days. Cover it well with plastic wrap or store in an airtight container to maintain freshness and prevent the pancakes from drying out.
Freezing
While the pancakes themselves freeze well, the assembled cake with whipped cream and berries does not freeze nicely due to the delicate textures. Instead, freeze leftover pancakes separately in airtight bags and thaw before assembling your cake fresh next time.
Reheating
Reheat leftover pancakes gently in a warm skillet or microwave for a few seconds. Assemble your cake fresh with new whipped cream and fruit to keep that crisp, fruity flavor and fluffy pancake texture shining bright.
FAQs
Can I use frozen berries in this Pancake Cake with Pastry and Berry Fruit Recipe?
Absolutely! Just make sure to thaw them fully and drain any excess liquid before layering to avoid sogginess in your cake.
Is there a substitute for buttermilk?
You can make a quick buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 2 cups of regular milk and letting it sit for 5 minutes before using.
Can I prepare the pancakes ahead of time?
Yes, pancakes can be made a few hours in advance and kept covered at room temperature or refrigerated. Bring them back to room temperature before assembling your cake.
What if I don’t have puff pastry?
While the puff pastry adds a wonderful crunch, you can substitute with store-bought croissants or flaky biscuits broken into pieces for a similar texture contrast.
How many servings does this recipe yield?
This Pancake Cake with Pastry and Berry Fruit Recipe serves about 6 to 8 people, making it perfect for a cozy brunch or dessert sharing.
Final Thoughts
This Pancake Cake with Pastry and Berry Fruit Recipe is truly a joy to make and share. Its layers of fluffy pancakes, creamy whipped filling, fresh berries, and crispy pastry come together in a dish that’s as delightful to look at as it is to eat. Whether you’re treating yourself on the weekend or impressing guests, this recipe is a celebration of simple ingredients transformed into something magical. I can’t wait for you to give it a try and make it a new favorite at your table.
Print
Pancake Cake with Pastry and Berry Fruit Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Dessert, Breakfast
- Method: Stovetop, Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
This delicious Pancake Cake with Pastry and Berry Fruit is a layered brunch cake combining fluffy homemade pancakes, crisp baked puff pastry, freshly whipped cream, and a medley of fresh berries. Perfect as a dessert or breakfast treat, this recipe offers a delightful balance of textures and fruity flavors that will impress any guest.
Ingredients
Pancakes
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- 2 cups buttermilk
- ¼ cup melted butter (plus extra for cooking)
- 1 tsp vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Fruit and Pastry
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- ½ cup raspberries
- ½ cup blackberries
- 1 sheet puff pastry, thawed
- 1 tbsp granulated sugar (for pastry)
- Powdered sugar for dusting (optional)
Instructions
- Prepare the Puff Pastry: Preheat the oven to 400°F. Unfold the thawed puff pastry sheet onto a baking sheet lined with parchment paper. Prick the surface with a fork to prevent puffing, then sprinkle 1 tablespoon of granulated sugar evenly over it. Bake for 12–15 minutes until golden and crisp, then set aside to cool.
- Make the Pancake Batter: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, whisk the eggs, buttermilk, melted butter, and 1 teaspoon vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently stir just until combined, being careful not to overmix to maintain fluffy pancakes.
- Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter. Pour about ¼ cup of batter per pancake onto the skillet. Cook each pancake for 2–3 minutes on each side until golden brown and cooked through. Remove from heat and allow pancakes to cool.
- Whip the Cream: In a clean bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will provide a light and sweet contrast to the pancakes and fruit.
- Assemble the Pancake Cake: Start layering by placing a pancake on your serving plate. Spread a layer of whipped cream followed by a scattering of mixed berries. For added texture and crunch, break up some of the baked puff pastry into pieces and layer these in between some pancake layers or sprinkle on top. Repeat layering until all pancakes, cream, berries, and pastry pieces are used.
- Finish and Serve: Top the final layer with a dollop of whipped cream, some extra fresh berries, puff pastry crumbles, and an optional dusting of powdered sugar for a beautiful presentation. Serve immediately to enjoy the contrasting textures and fresh flavors at their best.
Notes
- Assemble the cake just before serving to maintain the best texture and prevent sogginess.
- You can use store-bought whipped topping as a shortcut if preferred.
- If fresh berries aren’t available, you can substitute with frozen berries that are thawed and well-drained.
- To keep leftovers fresh, store components separately if possible, and assemble fresh before eating.
