Description
This decadent Chocolate & Peanut Butter Pancake Cake features layers of thin, golden pancakes stacked high and generously spread with creamy peanut butter and chocolate spread. Perfect for dessert or an indulgent breakfast treat, this recipe combines rich flavors and soft textures in an easy-to-make layered cake that can be customized with various fillings like chantilly cream or espresso.
Ingredients
Scale
Pancake Batter
- 5 eggs
- 750ml milk
- 250g plain flour
- Pinch of salt
- 50g butter (for cooking)
Fillings and Toppings
- 200g peanut butter
- 200g chocolate spread
- Icing sugar, for dusting
- Squirty cream, to serve
Optional Chantilly Cream (for variations)
- 150ml double cream
- 1 tbsp icing sugar
- 1 drop vanilla extract
Instructions
- Prepare the Pancake Batter: In a blender, combine the 5 eggs, 750ml milk, 250g plain flour, and a pinch of salt. Blitz everything together until the batter is smooth. Alternatively, whisk the eggs and flour until smooth, then gradually add the milk and salt while whisking continuously. Pour the batter into a large jug for easy pouring.
- Cook the Pancakes: Heat a non-stick frying pan or crêpe pan about 20cm in diameter over medium heat. Using kitchen paper, lightly grease the pan with butter. Pour in enough batter to create a thin pancake. Cook each side for approximately 1 minute or until golden brown, then slide the pancake onto a serving plate. Immediately spread a layer of peanut butter and then chocolate spread over the pancake while it’s warm. Repeat this process with a second pancake, stacking it atop the first, and continue cooking, spreading, and stacking until all batter and fillings are used.
- Assemble and Serve: Once all pancakes are stacked to form the cake, dust the top with icing sugar. Cut the pancake cake into wedges and serve each piece topped with squirty cream. The cake will keep at room temperature for up to one day.
Notes
- You can customize the layers by making chantilly cream: whisk 150ml double cream with 1 tbsp icing sugar and a drop of vanilla extract until soft peaks form, then spread between pancake layers.
- For a lemon cream variation, add dollops of lemon curd over the chantilly cream layer.
- To make an espresso-flavored pancake cake, whip the chantilly cream with a shot of espresso before layering, and dust with cocoa powder before serving.
- Use a non-stick or well-seasoned pan to ensure easy pancake flipping.
- Serve immediately for best texture and flavor, or store covered at room temperature for up to one day.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: chocolate peanut butter pancake cake, layered pancake cake, easy pancake dessert, breakfast cake, peanut butter pancakes, chocolate pancakes
