Recipes

Pancake Cake Recipe: It’s so easy to make a delicious cake from pancakes!

Whether savory with a wide variety of toppings for dinner or sweet with fresh fruit and chocolate for breakfast – delicious pancakes always go anytime of the day! And a cake made from pancakes is probably every sweet tooth’s dream! The pancake cake originally comes from France, where it is still known under the name Gâteau de Crêpes or Mille-Crêpe. Translated into German, “mille” means a thousand and it means the multiple layers of wafer-thin crepes that are stacked on top of each other and coated with a delicious cream. If you want to surprise your best friend for her birthday or just want your whole house to smell like a bakery, then you are in good hands with the pancake cake recipe! Read on and find out what to look out for when preparing it and let yourself be inspired by the wonderful creations and variations that we have for you! Have fun baking!

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A pancake cake not only tastes incredibly good, it is also a real eye-catcher and will be the star of every party. The preparation may seem very complicated and intimidating at first glance, but with the right tips, even beginners will be able to do it! As soon as you have mastered the preparation technique for wafer-thin and tender crepes, all you have to do is coat them with a cream and stack them on top of each other. The most beautiful thing about the cake made from pancakes is that you can cook everything in advance, and the batter will be made with a mixer.

Tips for making the perfect pie from pancakes

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All you need for any pancake cake recipe are some ingredients you probably already have around the house, a good pan, and some patience and skill to learn how to make the perfect paper-thin crepes! With our tips, this is actually child’s play!

  • Tidy up the kitchen and make sure you have enough space around the stove to cook.
  • Put all the ingredients for the dough in a blender and mix them into a homogeneous mass.
  • To remove any lumps and make the crêpes pristine, pass the batter through a sieve.
  • Let the dough rest for an hour at room temperature.
  • For the first crepe, coat the pan generously with tasteless oil and only add a few drops for the next. Don’t overdo it, or the pancakes will turn light brown.

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  • First, make a few “trial pancakes” to find the optimal temperature, time and amount of batter needed.
  • To prevent the crepes from burning and becoming too hard, you should always fry them over low heat. As soon as the surface becomes firm and the edge is slowly turning brown, you can carefully turn the pancake.
  • To keep the pancakes from falling apart when you flip them, use silicone tongs.
  • When assembling the pie from pancakes the next day, place a piece of parchment paper between each crêpes.
  • So that the cake is firm and the crêpes can absorb the cream a little, let it rest in the refrigerator for 1 hour.
  • You should be a little more economical with the cream – after all, you don’t want the cake to fall apart and all of your work to be in vain.

Rainbow pancake cake recipe

Rainbow cake made from pancakes recipe Birthday cake recipe ideas

With this breathtaking, colorful rainbow pancake cake you really say “Let’s celebrate!”. This is the ultimate recipe for a fun rainbow cake that really has the WOW factor! You have two options for the filling: vanilla or almond-coconut.

Ingredients for the pancakes:

  • 190 ml cream
  • 190 ml milk
  • 3 tbsp granulated sugar
  • 3 eggs, size L.
  • 35 grams of rapeseed oil
  • 135 grams of wheat flour
  • 1 teaspoon vanilla extract
  • 90 ml of water
  • Butter for frying
  • red, orange, yellow, green, blue and purple food coloring

Vanilla cream:

  • 360 ml cream
  • 80 grams of powdered sugar
  • 1 teaspoon vanilla extract

Almond and coconut filling:

  • 360 ml cream
  • 80 grams of powdered sugar
  • 1/2 teaspoon almond extract
  • 1 can of coconut milk

Rainbow pancake cake recipe Cake made from pancakes preparation tips

Preparation:

  • Heat the milk, cream and sugar in a small saucepan over medium heat until the sugar has completely dissolved. Do not bring to a boil and allow to cool to room temperature.
  • Put the milk and cream mixture with the eggs, oil and wheat flour in a mixer and stir until smooth.
  • Divide the dough through a sieve into 6 mixing bowls and let rest in the refrigerator for at least 1 hour or overnight.
  • Put the different food colors in the mixing bowl and stir.
  • Just before cooking, add 1 teaspoon of water to the batter to thin it.
  • Brush a pan with a diameter of 20 centimeters generously with butter with a pastry brush and heat over low to medium heat.
  • Pour the dough into the pan with a small ladle and swirl gently so that it is evenly distributed.
  • Let the first side fry for about 2 minutes or until the edges are lightly brown.
  • With a silicone spatula, check that the crepe is detaching from the pan, then carefully lift and turn. The second side will be finished faster, after about 1 minute.
  • For the subsequent crêpes, brush the pan again with a little butter.

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Vanilla filling preparation:

  • First place the mixing bowl in the freezer for 30 minutes.
  • Beat the cream with a hand mixer on a low setting until stiff. Increase the speed and gradually add the powdered sugar.
  • Add vanilla extract and stir for 20-30 seconds.
  • Spread a thin layer of filling on each crepe and let the finished pancake cake set in an airtight cake container in the refrigerator overnight.

Almond and Coconut Cream:

  • Store the coconut milk in the refrigerator for at least 12 hours. Spoon out the hardened mass and beat until stiff with a hand mixer. Cover with cling film and place in the refrigerator while you prepare the almond cream.
  • Place the mixing bowl in the freezer for 30 minutes.
  • Sleep the cream stiff with the hand mixer on a low setting. Increase the speed and gradually add powdered sugar.
  • Fold in the almond extract and stir for another 20 seconds.
  • Brush the pancakes alternately with almond and coconut cream and put the cake in an airtight container in the refrigerator overnight.

Chocolate cake made from pancakes with hazelnuts for the ultimate enjoyment

Pancake cake recipe Nutella cake made from pancakes preparation

Thin chocolate pancakes coated with a creamy chocolate filling – all chocolate lovers will get their money’s worth with this pancake cake recipe!

Ingredients for the chocolate pancakes:

  • 60 grams of granulated sugar
  • 50 grams + 1 tbsp wheat flour
  • 25 grams of cocoa powder
  • 3 eggs
  • 150 ml whole milk
  • 100 ml of cream
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • 40 grams of melted butter

Chocolate hazelnut cream:

  • 400 ml whole milk
  • 1 tbsp vanilla extract
  • 50 grams of granulated sugar
  • 1 egg
  • 2 egg yolks
  • 40 grams of corn starch
  • 125 ml hazelnut liqueur such as Frangelico
  • 200 ml whipped cream

Glaze:

  • 60 grams of butter
  • 2 tbsp heavy cream
  • 1 tbsp cocoa powder
  • 80 grams of powdered sugar

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Preparation:

  • Mix granulated sugar, wheat flour and cocoa powder together and put in a blender.
  • Mix eggs, milk, cream, vanilla extract and salt in a bowl and put in the blender. Mix everything to a homogeneous mass.
  • Let the dough rest in the refrigerator for 1 hour.
  • Stir in the melted butter and pass the mixture through a fine sieve.
  • Butter a pan 8 inches in diameter, heat over low to medium heat and bake the crepes. Brush the pan with a little butter between the individual crêpes.
  • For the chocolate filling, put the milk, vanilla and half of the sugar in a small saucepan and bring to a boil over medium heat.
  • Whisk the remaining sugar, egg, egg yolk and cornstarch in a separate bowl and gradually add the milk mixture.
  • Heat the cream with a whisk, stirring constantly, and cook for 2-3 minutes or until it thickens.
  • Fold in the whipped cream and hazelnut liqueur and mix everything well.
  • Put all ingredients for the glaze in a pan, heat and stir until smooth.
  • Brush the individual crêpes with a thin layer of chocolate cream and finally put the glaze on top and distribute it evenly.
  • If desired, sprinkle with chopped hazelnuts, refrigerate for at least 3 hours and enjoy!

Tiramisu pancake cake with Baileys

Baileys chocolate cake recipe Pie made from pancakes with chocolate filling

And here comes a pancake cake recipe for the Italian classic with a difference. The combination of delicate crêpes, delicious mascarpone cream and Baileys ensures a real taste explosion!

Ingredients:

  • 8 eggs, size L.
  • 800 ml milk
  • 15 ml espresso
  • 110 grams of melted butter or coconut oil
  • 50 grams of granulated sugar
  • 25 ml of Baileys liqueur
  • 1 teaspoon vanilla extract
  • 320 grams of wheat flour

For the filling:

  • 240 grams of whipped cream
  • 230 grams of mascarpone, at room temperature
  • 1 teaspoon vanilla extract
  • 30 ml of Baileys liqueur
  • Cocoa powder for sprinkling

Tiramisu pancake cake with Bailey's recipe Cake made from pancakes

Preparation:

  • Put all the ingredients for the pancakes in a blender and mix for about 1-2 minutes or until you get a homogeneous mass.
  • Chill the dough for 30 minutes and pass it through a sieve to remove any lumps.
  • Heat a pan over medium heat and melt 1/2 teaspoon butter.
  • Bake the pancakes and brush the pan with 1/2 teaspoon butter every now and then.
  • For the filling, whip the cream for about 3-4 minutes until stiff. Add the mascarpone, baileys, and vanilla and continue beating until stiff peaks form.
  • Spread a thin layer of tiramisu filling on the individual crepes and stack them on top of each other.
  • Finally sprinkle with cocoa powder, refrigerate for 2-3 hours and enjoy!

And how about a hearty pancake cake recipe?

Pancake cake recipe Hearty cake made from pancakes yourself

There is no doubt that a chocolate cake made from pancakes tastes delicious. But how about a hearty variant for a change? The combination of avocado and prawns in this pancake cake recipe makes for a delicious afternoon treat and is ideal for lunch or a picnic in the woods!

Ingredients:

  • 4 eggs, size L.
  • 680 ml milk
  • 80 grams of butter
  • 260 grams of wheat flour
  • 2 tbsp chopped coriander
  • 1 tbsp ground cumin

Prawn filling:

  • 150 grams of cream cheese
  • 60 grams of mayonnaise
  • 1 clove of garlic, finely chopped
  • 2 tbsp chives, finely chopped
  • 1/2 teaspoon chili powder
  • 200 grams of shrimp
  • Juice of one lemon
  • salt and pepper

Avocado cream:

  • 1 large avocado, cut into small pieces
  • 90 grams of sour cream
  • the juice of 1/2 lemon
  • Salt pepper

Salsa:

  • 1 large tomato, cut into small pieces
  • 2 spring onions, roughly chopped
  • 1 jalapeno
  • 1 small red onion, roughly chopped
  • 1 clove of garlic, finely chopped
  • salt and pepper

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Preparation:

  • Beat eggs, milk and butter in a bowl until smooth. Mix wheat flour with spices and add to the egg mixture while stirring constantly. Chill for 30 minutes.
  • Heat a pan over medium heat and melt 1/2 teaspoon butter in it.
  • Bake the pancakes and stack them with a piece of baking paper in between.
  • For the prawn cream, stir the prawns with the cream cheese and mayonnaise until smooth. Add lime juice and spices and whisk well.
  • Beat the sour cream with a hand mixer until frothy. Gradually add the avocado, lime juice, salt, and pepper to create a creamy mousse.
  • Put the ingredients for the salsa in a mixer and stir until smooth.
  • Spread a thin layer of shrimp cream on the first crèpe and spread the avocado filling on the underside of the next pancake and place on top. Repeat the process until the pancake cake is assembled.
  • Place in the refrigerator for 2 hours.
  • Cut into pieces and serve with a little salsa.

Vegan pie made from pancakes with whiskey filling

vegan pancakes with chocolate filling pancake cake recipe

Vegan and pancakes are two mutually exclusive words – at least that’s what the majority of people think! Not even close! No animal products are used for the following pancake cake recipe and the result is still an incredibly delicious, decadent and vegan dessert!

Ingredients:

  • 700 ml soy milk or another plant-based milk alternative of your choice
  • 240 ml dark beer or carbonated water
  • 230 grams of wheat flour
  • 50 grams of chickpea flour
  • 65 grams of cocoa powder
  • 50 grams of sugar
  • 20 grams of tapioca starch
  • 1 teaspoon salt

Filling:

  • 490 ml soy milk or vegetable milk of your choice, slightly warmed
  • 450 grams of coconut oil, melted
  • 150 grams of sugar
  • 1/2 teaspoon xanthan gum
  • 1 tbsp vanilla extract
  • 45 grams of whiskey (optional)

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Preparation:

  • Mix all ingredients for the vegan pancakes in a bowl until smooth. Put the mixture in an airtight container and place in the refrigerator for 1 hour or overnight.
  • Brush a pan lightly with oil and heat over medium heat.
  • Bake the pancakes for 2-3 minutes per side and allow to cool to room temperature.
  • Whisk the ingredients for the whiskey filling well and let set in the refrigerator for at least 4 hours. Then beat with a hand mixer for 3-5 minutes until stiff.
  • Spread a thin layer of cream on the pancake cake and decorate with a little chopped nuts if you like.
  • Chill for 1 hour and your vegan pancake cake is ready!

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