Pancake Cake with Puff Pastry and Berry Fruit Recipe
If you are looking for a dessert that brings layers of flavor, texture, and pure delight, the Pancake Cake with Puff Pastry and Berry Fruit Recipe is an absolute showstopper. Combining fluffy, golden pancakes with crisp puff pastry and vibrant mixed berries, this recipe creates a stunning layered cake that is just as delicious as it is beautiful. Each bite offers a perfect balance of buttery crispness, soft creaminess, and juicy sweetness that will have everyone asking for seconds.
Ingredients You’ll Need
The magic of this Pancake Cake with Puff Pastry and Berry Fruit Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in building the layers and flavors—from the tender pancakes and flaky puff pastry to the fresh berries and silky whipped cream.
- 1 1/2 cups all-purpose flour: The foundation for tender, fluffy pancakes that hold the cake together beautifully.
- 2 tablespoons granulated sugar: Adds just the right touch of sweetness to the pancake batter without overpowering.
- 1 teaspoon baking powder: Helps the pancakes rise to a light, airy texture.
- 1/2 teaspoon baking soda: Assists in achieving that delicate fluffiness alongside the buttermilk.
- 1/4 teaspoon salt: Balances the flavors and enhances overall taste.
- 1 1/4 cups buttermilk: Provides a tangy richness that tenderizes the pancakes perfectly.
- 2 large eggs: Bind the batter and add moisture for the perfect pancake consistency.
- 3 tablespoons unsalted butter, melted: Introduces buttery flavor and ensures moist, golden pancakes.
- 1 teaspoon vanilla extract: Infuses a warm, comforting aroma that pairs beautifully with the berries.
- 1 sheet puff pastry, thawed: Adds a crisp, flaky layer that contrasts wonderfully with the soft pancakes and creamy filling.
- 1 cup heavy whipping cream: Whipped to create a luscious, light cream filling between the layers.
- 2 tablespoons powdered sugar: Sweetens the whipped cream perfectly without graininess.
- 1/2 teaspoon vanilla extract (for cream): Enhances the whipped cream with a smooth, delicate flavor.
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries): Bursting with natural sweetness and vibrant color, these fresh berries are the highlight of the cake.
- Fresh mint leaves (optional for garnish): Add a refreshing touch and gorgeous green contrast.
- Powdered sugar (optional for dusting): A delicate finishing touch that makes the cake look as good as it tastes.
How to Make Pancake Cake with Puff Pastry and Berry Fruit Recipe
Step 1: Prepare the Puff Pastry Base
Start by preheating your oven to 400°F. Roll out the thawed puff pastry on a lightly floured surface, trimming it into a circle slightly larger than the pancakes you’ll be making. Transfer the pastry to a parchment-lined baking sheet, prick it all over with a fork to prevent bubbling, and bake for 12 to 15 minutes or until golden and crisp. Let it cool completely; this crispy layer will add the perfect textural contrast to your cake.
Step 2: Whisk the Dry Ingredients
While the puff pastry bakes, gather your flour, sugar, baking powder, baking soda, and salt in a large bowl. Give everything a good whisk to mix it thoroughly. This ensures the leavening agents are evenly distributed, which is key for those fluffy and uniformly cooked pancakes.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract. The buttermilk’s acidity will activate the baking soda, so mixing these just before combining with dry ingredients helps make light, tender pancakes. Pour the wet ingredients into the dry bowl and gently stir until just combined. Avoid overmixing to keep the pancakes soft and airy.
Step 4: Cook the Pancakes
Heat a nonstick skillet over medium heat and lightly grease it with butter. Use about 1/4 cup of batter per pancake, cooking in batches. Flip the pancakes when bubbles start to form on the surface, and cook until golden brown on both sides. You should end up with 6 to 8 perfect pancakes, each ready to be layered into your cake.
Step 5: Whip the Cream
In a chilled bowl, whip the heavy cream with powdered sugar and the additional vanilla extract until soft peaks form. This whipped cream will be your creamy, dreamy layer between pancakes, adding moisture and sweetness without heaviness.
Step 6: Assemble the Pancake Cake with Puff Pastry and Berry Fruit Recipe
Now comes the fun part! Begin by laying down a pancake, then spread a dollop of whipped cream on top, followed by a generous sprinkling of mixed berries. Repeat these layers to build a beautiful stack. Crown your cake with the baked puff pastry round on top, adding an elegant crunch. Garnish with more berries, fresh mint leaves, and an optional dusting of powdered sugar to finish it off with style.
How to Serve Pancake Cake with Puff Pastry and Berry Fruit Recipe
Garnishes
Garnishes are your chance to make this Pancake Cake with Puff Pastry and Berry Fruit Recipe pop visually and flavor-wise. Fresh mint leaves bring an herbaceous freshness that complements the sweetness, while a light dusting of powdered sugar adds a snowy, magical touch perfect for special occasions.
Side Dishes
This dessert is so delightful on its own, but if you’d like to round out your meal, consider serving it with a refreshing citrus salad or a scoop of vanilla bean ice cream. These sides balance the richness of the whipped cream and pastry, creating harmony on your palate.
Creative Ways to Present
Why not slice the cake into individual portions and serve on pretty dessert plates with berry coulis drizzled artistically around? For brunch, assemble smaller individual pancake cakes in glass jars, layering cream and berries for an inviting, accessible treat. Presentation is key to making this dessert feel truly special.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Pancake Cake with Puff Pastry and Berry Fruit Recipe, cover them tightly with plastic wrap and store in the refrigerator. The whipped cream and berries stay fresh for about 2 days, and the pastry will keep some crispness but may soften slightly overnight.
Freezing
Freezing is not ideal for assembled cakes with whipped cream and fresh berries, as the texture and flavor could change. However, you can freeze cooked pancakes separately in airtight containers for up to 2 months and thaw them gently before stacking and assembling.
Reheating
Reheat leftover pancakes gently in a warm oven or toaster to regain softness and warmth. Avoid microwaving as it can make the pancakes rubbery. Puff pastry and cream layers are best enjoyed fresh, so reheat only the components if you plan to reassemble.
FAQs
Can I use frozen berries instead of fresh?
While fresh berries offer the best flavor and texture for this recipe, frozen berries can be used if thawed and drained well to avoid excess moisture that might sog the layers.
Is there a non-dairy alternative for the whipped cream?
Absolutely! Coconut cream whipped with a bit of powdered sugar and vanilla makes a lovely non-dairy substitute that holds up well in this layered Pancake Cake with Puff Pastry and Berry Fruit Recipe.
Can I make this recipe gluten-free?
Yes, but you will need to use gluten-free all-purpose flour and a gluten-free puff pastry. Be sure to check ingredients carefully to keep the layers light and flaky.
How far in advance can I assemble the cake?
It is best to assemble the cake no more than a few hours before serving to preserve the crispness of the puff pastry and freshness of the berries and whipped cream.
What other fruits work well besides berries?
Stone fruits like peaches and nectarines or even sliced kiwi add a lovely twist. Just pick fruits that complement the creamy layers and add vibrant color to your beautiful cake.
Final Thoughts
This Pancake Cake with Puff Pastry and Berry Fruit Recipe is one of those dishes that feels both elegant and comforting, perfect for brunches, special celebrations, or simply treating yourself on a weekend morning. The combination of textures and fresh flavors means every bite is a little moment of joy. I can’t wait for you to try building your own version and share this delicious experience with friends and family!
Print
Pancake Cake with Puff Pastry and Berry Fruit Recipe
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
- Diet: Vegetarian
Description
This Pancake Cake with Pastry and Berry Fruit is a delightful layered dessert that combines fluffy buttermilk pancakes, crisp baked puff pastry, and fresh mixed berries with whipped cream. Perfect for brunch or an elegant dessert, this European-inspired treat offers a beautiful presentation and a balance of textures and flavors that will impress your guests.
Ingredients
Pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups buttermilk
- 2 large eggs
- 3 tablespoons unsalted butter, melted (plus more for cooking)
- 1 teaspoon vanilla extract
Puff Pastry
- 1 sheet puff pastry, thawed
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Fruit and Garnish
- 1 1/2 cups mixed berries (strawberries, raspberries, blueberries)
- Fresh mint leaves (optional for garnish)
- Powdered sugar (optional for dusting)
Instructions
- Preheat and bake puff pastry: Preheat your oven to 400°F. Roll out the thawed puff pastry sheet on a lightly floured surface and trim it into a circle slightly larger than your pancakes. Place the pastry circle on a parchment-lined baking sheet, prick the surface with a fork to prevent puffing irregularly, and bake for 12 to 15 minutes until golden and crisp. Remove from oven and allow to cool completely.
- Prepare pancake batter: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. In a separate bowl, combine the buttermilk, eggs, melted butter, and vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix to ensure fluffy pancakes.
- Cook the pancakes: Heat a nonstick skillet over medium heat and lightly grease it with butter. Using about 1/4 cup of batter for each pancake, cook them in batches. When bubbles form on the surface and the edges look set, flip and cook the other side until golden brown. You should get around 6 to 8 pancakes. Transfer cooked pancakes to a plate and let cool slightly.
- Make whipped cream: In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This will add a sweet, smooth layer to your cake.
- Assemble the pancake cake: Begin with a pancake as the base, spread a dollop of whipped cream over it, and scatter some mixed berries on top. Continue layering alternating pancakes, whipped cream, and berries, stacking them evenly. Finish the top layer by placing the cooled puff pastry round on the very top.
- Garnish and serve: Garnish the top of the cake with additional mixed berries, fresh mint leaves for color and aroma, and a light dusting of powdered sugar if desired. Serve the cake chilled or at room temperature for best flavor and texture.
Notes
- You can prepare the pancakes and puff pastry layers ahead of time and assemble the cake just before serving for convenience.
- For a richer filling, substitute or mix mascarpone cheese with the whipped cream.
- This dessert is best enjoyed chilled or at room temperature to maintain the crispness of the puff pastry and freshness of the berries.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European-Inspired
