Black and White Pancake Cake

This decadent pancake cake transforms breakfast into a stunning dessert that combines rich chocolate pancakes with luxurious cream and ganache fillings. The maple undertones add depth while the alternating layers create a showstopping presentation.

I first created this for my daughter's birthday brunch when we were staying at a cabin without an oven. Everyone was so impressed that it's now requested for special occasions regularly, proving that limitations can spark the most creative culinary ideas.

• Maple Chocolate Cake batter: Provides the perfect chocolate base with a subtle maple undertone that elevates these beyond ordinary pancakes
• Water: Thins the batter to the ideal pancake consistency for even cooking
• Heavy cream: Whips to perfect peaks for a light filling that balances the rich chocolate
• Mascarpone cheese: Adds a luxurious silkiness to the cream filling while providing structure
• Pure maple syrup: Dark or very dark preferred; adds authentic sweetness and complements the chocolate flavor beautifully
• Vanilla bean paste: Infuses the cream with gorgeous vanilla specks and intense flavor
• Bittersweet chocolate: With 60 to 70 percent cacao, creates a sophisticated ganache that isn't overly sweet
• Additional heavy cream: For the ganache, creates the perfect pourable consistency

Step-by-Step Instructions

Preheat the Griddle:

Heat your griddle over low heat for at least 10 minutes. This extended preheating ensures even cooking temperature throughout the surface. The key is maintaining low heat to allow the pancakes to cook through without burning the exterior.

Prepare the Batter:

Make a batch of Maple Chocolate Cake batter following the base recipe. Add the half cup of water to the wet ingredients and whisk until completely smooth. The batter should be pourable but not too thin. This consistency will help create flat, even pancakes perfect for stacking.

Cook the Pancakes:

Spray the griddle generously with nonstick spray. Pour two half cup portions of batter onto the hot surface. Use the back of a spoon to gently spread each portion into seven inch circles. Cook undisturbed until the edges appear dry and set and bubbles no longer pop on the surface approximately four minutes. Gently flip with a thin flexible metal spatula and cook about two minutes more until centers spring back when touched.

Make the Cream Filling:

Chill a mixing bowl in the refrigerator for about 10 minutes. Whip the chilled heavy cream until soft peaks form. In a separate bowl beat the room temperature mascarpone cheese until smooth then add maple syrup and vanilla. Fold the whipped cream into the mascarpone mixture until just combined being careful not to deflate the cream.

Prepare the Ganache:

Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until it just begins to simmer with small bubbles around the edges. Pour hot cream over chocolate and let sit for one minute. Gently stir until completely smooth and glossy. Allow to cool slightly until the ganache reaches spreading consistency.

Assemble the Cake:

Place one pancake on a serving plate. Spread a layer of cream filling evenly leaving a half inch border. Top with another pancake and spread with ganache. Continue alternating pancakes with cream and ganache fillings ending with a pancake on top. Finish with a drizzle of ganache allowing it to artfully drip down the sides.

The dark maple syrup is truly the secret ingredient in this recipe. I discovered its importance when I accidentally used a lighter variety and missed that deep, complex sweetness. My family now has a tradition of making this cake for holiday brunches, and my husband insists it tastes even better the morning after.

The Perfect Pancake Technique

Creating the ideal pancakes for this cake requires patience. Unlike breakfast pancakes where we often crank up the heat for quick cooking, these benefit from a slower approach. The lower temperature allows the chocolate batter to cook through without burning. I found that using a digital thermometer to ensure my griddle stays around 325°F gives the most consistent results. Let the first side cook fully before flipping – you'll know it's ready when the bubbles that form on top stop popping and the edges appear dry.

Make-Ahead Options

This pancake cake actually benefits from some time in the refrigerator, making it an excellent make-ahead dessert. The pancakes can be made up to two days in advance and stored in an airtight container with parchment paper between each one. The cream filling and ganache can be prepared the day before. Assemble the cake up to four hours before serving. The flavors meld beautifully during this resting time, and the texture becomes even more cake-like as the layers soften slightly.

Serving Suggestions

While gorgeous on its own, this pancake cake reaches new heights with thoughtful accompaniments. Try serving slices with fresh berries scattered around the plate – raspberries and blackberries create a stunning color contrast. A light dusting of powdered sugar adds an elegant touch without overwhelming the chocolate and maple flavors. For special occasions, consider serving warmed maple syrup on the side to drizzle over each slice. The cake pairs beautifully with coffee or a glass of milk for breakfast or brunch, or with a dessert wine for an evening treat.

Flavor Variations

The beauty of this pancake cake lies in its adaptability. Exchange the vanilla bean paste for almond extract in the cream filling for a nutty dimension. Add a tablespoon of bourbon to the ganache for a sophisticated adult version. For a mocha variation, dissolve a tablespoon of espresso powder in the water before adding it to the pancake batter. During summer months, consider folding fresh berries into the cream layer or adding orange zest to the ganache for a bright contrast to the rich chocolate.

Frequently Asked Questions

→ How do I prevent the pancakes from burning?

Cook the pancakes on a preheated griddle over low heat to ensure even cooking and avoid burning. Monitor the heat and only flip once the edges are dry and bubbles stop popping on the surface.

→ Can I use a different pan if I don’t have a griddle?

Yes, you can use a large heavy-bottomed skillet. However, you may need to cook the pancakes one at a time, and the cooking time might vary slightly.

→ Why is dark maple syrup recommended?

Dark or very dark maple syrup enhances the maple flavor, which helps it stand out against the rich chocolate and mascarpone cream layers.

→ Can I make the pancakes ahead of time?

Yes, you can make the pancakes ahead and refrigerate them, layering them with cream and ganache shortly before serving. Allow the cake to chill for the best flavor.

→ What’s the best way to layer the pancake cake?

Start by placing a pancake as the base, spread an even layer of mascarpone cream, top it with ganache, and repeat the process. Finish with a layer of ganache on top for a polished look.