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
Scale
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.
