Description
Indulge in a decadent breakfast treat with Boston Cream Pie Pancakes, featuring layers of fluffy pancakes filled with rich vanilla pastry cream and topped with silky chocolate ganache. This recipe combines the flavors of the classic Boston Cream Pie into an irresistible pancake stack perfect for a special morning.
Ingredients
Scale
Pastry Cream
- 1 cup Granulated sugar
- 1/4 cup Cornstarch
- 2 cups Whole milk
- 1 cup Half-and-half (or whole milk)
- 1 whole Vanilla bean (or 1 teaspoon pure vanilla extract)
- 4 large Egg yolks
- 2 tablespoons Butter
Chocolate Ganache
- 8 ounces High-quality dark chocolate
- 1 cup Heavy cream
Pancakes
- 1 box Yellow cake mix
- 1 cup Dry pancake mix
- 1 cup Milk (or buttermilk)
- 1 tablespoon Pure vanilla extract
- 2 large Eggs
Instructions
- Prepare Pastry Cream: In a medium saucepan, combine the milk, half-and-half, and split vanilla bean. Heat over medium heat until boiling, then remove from heat and allow to infuse for 10-15 minutes to extract vanilla flavor.
- Mix Egg Yolk Mixture: In a bowl, whisk together egg yolks and granulated sugar until light and fluffy. Add cornstarch and whisk until smooth. Temper the mixture by adding about 1/4 cup of the hot milk mixture, whisking constantly, then slowly add the remaining hot milk while whisking.
- Cook Pastry Cream: Pour the mixture back into the saucepan and cook over medium-high heat while whisking constantly until the cream thickens and bubbles. Remove from heat, stir in butter for richness, then let it cool slightly. Cover with plastic wrap pressed directly onto the surface to prevent skin formation and chill for at least 2 hours.
- Make Chocolate Ganache: In a small saucepan, gently heat heavy cream. Remove from heat and stir in chopped dark chocolate until melted and smooth. Set aside to cool and thicken slightly for drizzling.
- Prepare Pancake Batter: In a large bowl, combine dry pancake mix and yellow cake mix. Add milk, eggs, and vanilla extract. Whisk until smooth and lump-free.
- Cook Pancakes: Heat a large griddle or skillet over medium-high heat and grease lightly with cooking spray. Pour 1/3 cup batter per pancake. Cook for 2-3 minutes until golden brown on the bottom. Flip and cook an additional 1½ minutes until golden and cooked through. Transfer pancakes to a plate to cool slightly.
- Assemble Pancake Stack: Layer the cooled pancakes with generous spoonfuls of chilled pastry cream between each pancake layer. Continue stacking until all pancakes and pastry cream are used.
- Finish and Serve: Drizzle the chocolate ganache generously over the top of the pancake stack. Serve warm and enjoy the luxurious flavors of this Boston Cream Pie inspired breakfast.
Notes
- For best flavor, use high-quality dark chocolate in the ganache.
- If you don’t have a vanilla bean, pure vanilla extract works well as a substitute.
- Make sure the pastry cream is fully chilled before assembling to prevent it from melting into the pancakes.
- You can prepare the pastry cream and ganache a day ahead to save time in the morning.
- Use buttermilk instead of milk in pancakes for a slightly tangier flavor and tender crumb.
