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50Total Time
30Prep Time
20Bake Time

Indulgent Vanilla Pancake Cake

1 Reviews

About the bake

This pancake cake is super cute and would work great as an alternative celebration cake for a pancake fan. This recipe turns the modest pancake into a spectacular show stopping cake.

50Total Time
30Prep Time
20Bake Time


  1. Step 1:

    To make the crème pattisiere, pour the milk into a saucepan and heat until simmering. Stir occasionally to prevent the milk from burning.

  2. Step 2:

    In a separate bowl beat together the egg yolks and sugar until combined. Add the flour and vanilla bean paste and mix together until smooth.

  3. Step 3:

    Gradually pour the heated milk into the egg mixture, stirring between each addition to avoid lumps.

  4. Step 4:

    Blend together and then pour all of the mixture back into the saucepan and continuously stir until it reaches simmering point.

  5. Step 5:

    Once the mixture has thickened remove from the heat and continue to stir for a few minutes before covering and allowing to cool.

  6. Step 6:

    Once the mix has fully cooled, store in the fridge.

  7. Step 7:

    To make your pancakes; whisk together the flour, milk, eggs, salt and vanilla extract to a smooth batter.

  8. Step 8:

    Pour into a greased and preheated frying pan and tilt the pan to allow the batter to spread into all the available space.

  9. Step 9:

    Fry for 2-3 minutes then flip and cook for a further few minutes, until golden.

  10. Step 10:

    Place the pancake on a plate and repeat the process until the batter has been used up.

  11. Step 11:

    Separate the pancakes with a sheet of baking paper between each layer to stop them sticking.

  12. Step 12:

    Keep the pancakes aside to cool.

  13. Step 13:

    Once the pancakes have cooled, begin to stack them on a cake board of cake stand.

  14. Step 14:

    Spread the chocolate sauce and the vanilla crème patissiere between alternate layers until you run out of pancakes.

  15. Step 15:

    Spread the remaining crème pattisiere on top of the remaining pancake and decorate with mixed berries and icing sugar.

  16. Step 16:

    Leave the cake to firm up in the fridge for a few hours before serving.


  • For the Pancakes

    • 220g Allinson's Plain White Flour
    • Pinch Salt
    • 4 Free range large eggs
    • 400ml Whole milk
    • 1 tsp Nielsen-Massey Vanilla Extract
  • For the Creme Patissiere

    • 340ml Whole milk
    • 115g Billington's Unrefined Golden Caster Sugar
    • 4 Egg yolks (free range)
    • 30g Allinson's Plain White Flour
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
  • For the Decoration

    • Drizzle Treat chocolate sauce
    • Handful Mixed berries
    • Dusting Silver Spoon Icing Sugar


  • Saucepan
  • Bowl
  • Frying pan
  • Baking paper

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