Fall in Love with This Pumpkin Pancake Cake!

This pumpkin pancake cake is the perfect way to celebrate any special occasion! If you’re tired of the same old celebration cakes and want to try something a little different, this one’s for you.

It’s great for birthdays, fall gatherings, or any fun celebration that calls for something sweet and seasonal.

With layers of fluffy pumpkin pancakes and rich crème patisserie, it’s a fun twist on traditional cake and sure to impress!

Ingredients You’ll Need For This Recipe:

Prep time: 15 minutes

Cook time: 45 minutes

Serves: 6 slices

Crème Patisserie Ingredients:

2 c. Milk
4 egg yolks
1/2 c. Granulated sugar
1 T. All purpose flour
1 T. Starch
3 T. Butter, cold
1 t. Vanilla extract
1/4 c. White chocolate (optional)

Cake Ingredients:

2 medium eggs
1/4 c. Granulated sugar
1 T. Brown sugar
2 t. Baking powder
1 t. Baking soda
2 c. All purpose flour
1-1/2 c. Milk
1/4 t. Salt
1 t. Vanilla extract
1 c. Pumpkin puree
1 t. Cinnamon
Cooking spray
More milk to moisten the pancake layers (1/2 cup)
Optional but highly recommended – Sprinkles to garnish

Step-by-step Guide:

Make the Crème Patisserie first.

1 – In a medium saucepan, add milk, half of the sugar and vanilla extract. Stir and cook over low heat.

2 – In a separate bowl, add egg yolks, the rest of the sugar and whisk.

3 – Add flour and starch and continue whisking.

4 – When the milk starts to get warm, add 1 scoop of warmed milk mixture into the yolk mixture gradually and whisk.

5 – Add 2 more scoops warm milk and stir.

6 – Gradually pour the yolk mixture into the milk and continue to whisk.

7 – Turn the heat to medium and cook the creme until it thickens.

8 – Remove from heat and add cold butter and white chocolate, stir well.

9 – Cover the creme patisserie with a plastic wrap and set aside to cool.

10 – Meanwhile, in a large mixing bowl, mix dry ingredients; flour, sugar, brown sugar, cinnamon, salt, baking powder and baking soda. Set aside.

11 – In a separate large bowl add eggs, milk, pumpkin pure, vanilla extract, combine well.

12 – Gradually add dry ingredients into the wet mixture.

13 – Use cooking spray to grease a 9” pancake skillet. Heat over medium heat.

14 – Pour 1 cup pancake mixture and flatten batter slightly with a spoon.

15 – Cook until small bubbles appear, approximately 4 minutes.

16 – Flip and cook an additional 4 minutes. When finished, cool on a cooling rack.

17 – Continue this process until you finish the pancake mixture.

18 – When the pancakes are cooled, add 1 pancake and sprinkle with a scant 2 tablespoons of milk to moisten the cake, taking care not to get it too wet.

19 – Add 1/2 cup creme patisserie and flatten with a spatula.

20 – Continue to stack and repeat the process with the remaining pancakes and creme patisserie. Finish with a layer of creme patisserie.

21 – Sprinkle with some chocolates or rainbow sprinkles if desired.

22 – Enjoy!

Pro Tips for Success:

Use room temperature ingredients: For the best texture, make sure your eggs, milk, and butter are at room temperature before mixing them together. This helps the batter come together smoothly and ensures a fluffier pancake.
Monitor the heat: When cooking your pancakes, keep the heat on medium to avoid burning the outside while leaving the inside raw. Adjust the heat as needed to cook each pancake evenly.
Customize your toppings: Add chopped nuts, whipped cream, or even a drizzle of maple syrup on top for extra flavor.
Use a pancake ring mold: If you want perfect, even pancake layers, a pancake ring mold can help you create the ideal shape and size.