Pancake Cake with Maple Cream Frosting
Pancake Cake with Maple Cream Frosting is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionIn 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 1/2 cup of the batter into the pan and cook for 1 1/2 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 and let cool to room temperature.
In a bowl, with and 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.