I finally had a free morning recently, and I was feeling a little lazy—I wanted a morning where I didn’t have to get up and run around. I’m always interested in adapting different pancake recipes and found myself staring at a pancake cake on the cover of my recently purchased The Beekman 1802 Heirloom Dessert Cookbook. I had just found my pancake recipe: pancake cake with maple cream frosting.
At first, I was just going to make pancakes, but then I thought, Why not have dessert for breakfast?
What a fun recipe! I can’t remember the last time I had this much fun making gigantic pancakes. 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 silver-dollar-size pancakes that I saved and froze for a little breakfast for one. I’m going to add this recipe to my breakfast pancake rotation.
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
1¼ cups milk
2 large eggs
2 large egg yolks
2 tablespoons unsalted butter, melted, plus more for the pan
¾ teaspoon pure vanilla extract
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
- 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.
- 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 1½ 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; let cool to room temperature.
Make the Frosting
In a bowl, with an 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
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.
Cheryl Vivian is a neurotic baker who came to D.C. via Detroit, Chicago, and New York City. She likes to get nerdy about baking, and there are at least two dozen eggs, four pounds of butter, and a quart of buttermilk in her fridge at all times. She doesn’t cry over burnt cookies, sunken cakes, or tough pie dough, but she will try (and try) until it’s just right. Cheryl loves to blend new trends with traditional recipes and believes that everything is better with a pinch of salt. Follow along on Instagram at @cherylvivian.