Boston Creme Pie Pancakes
Start your weekend off right with these Boston Cream Pie Pancakes! Layered with silky vanilla bean pastry cream and drizzled in chocolate syrup!It’s okay. A little drool escapes from the side of my mouth when I look at these too. No one is judging here. And if you are here and judging this probably isn’t the right blog for you. We are a judge free, drool inducing blog in these parts – so get used to it.
Yeah. Or Something.
And being the horrible person that I am, I’ve made you wait like 4.1 million eons for this recipe. I flashed it all over the Twittersphere, Inst-take-a-picture-of-every-morsel-I-consume-and-add-hipster-treatments-to-it-gram, and the Bookface page, like, weeks ago and still its taken me this long to post if for you all to see. This is the kind of horrible person I am.
You forgive me now though right? Ohhh, good. I thought you might. But you might have, just maybe, seen these posted already over at Rachel Cooks for her month long Pancake Party, and if you didn’t see them there – you will wait no longer.
You’re welcome.
Between the carbs of the pancakes, the pastry cream you want to bury your face into and not resurface for air and the mystical and healing chocolate ganache, this is heaven in pancake form. Oh? You didn’t know chocolate had mystical healing powers? Feed it to a PMSy girl and see what happens. Its like placating a ravenous lion with a hunk of dead zebra. We’re distracted and instantly satisfied…
Sorry – it’s late here, I’ve been up since 4:15 and I just drove all the way across the state after a full day of work so to take care of my nine mile long wedding to-do list (no really, the thing is comically long) – my sense of propriety and decorum for discussing dead animals along side a epically delicious pancake has gone completely out the window. But that’s probably half the reason you’re still reading this blog isn’t it?
(On a more cheery note – I did manage to take a really pretty picture of a sunset going 75 miles an hour. Talent. That’s what that is. Yay me! – This just illustrates further why I love eastern Washington. The sunsets just do something to me.)
Back to pancake business and so forth…
Along with needing a massive stack of these to distract me, like a lion, from the chaos and internal panic of planning a wedding that is 23- make that 22 days away, it’s also Ben’s and my 4 year anniversary tomorrow! Or is that today? Which ever day is the 27th. Hooray!! And we’re picking up our wedding license, too! Self-Five! *clap* YES!
It’s almost too late to back out. KIDDING! Not that I would ever do that. I swearz it. I ruv heeem. Rots. Lots. You get the point.


Boston Creme Pie Pancakes
- Prep Time: 2 Hours 30 Minutes
- Cook Time: 25 Minutes
- Total Time: 2 hours 55 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
Ingredients
Pancakes:
1 cup Yellow Cake Mix
1 cup Dry Pancake Mix
1 cup Milk
1 tsp Vanilla
2 whole Eggs
Pastry Cream:
1/3 cup Sugar
5 Egg Yolks
1 1/2 Tbsp Cornstarch
1 cup Milk
1 cup Half-n-Half
1 Vanilla Bean, split and seeds scraped (or 2 1/2 Tbsp Vanilla Extract)
1 Tbsp Butter
Chocolate Ganache:
8 oz. Chocolate
1 cup Heavy Cream
Instructions
Directions:
Pastry Cream: Make up to 24 hours in advance and refrigerate until 1 hour prior to use.
In a medium saucepan, heat the milk, heavy cream and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Temper the eggs by whisking in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk slowly.
Pour the mixture back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Press through a fine mesh strainer to remove any curdled bits and remove husk of vanilla bean. Cover strained pastry cream with plastic wrap, and press the plastic wrap on top of the pastry cream to make sure it doesn’t form a skin. Chill at least 2 hours or until ready to serve
Chocolate Ganache:
In small saucepan, heat heavy cream. Stir in chocolate and whisk until melted and the two are completely combined. Remove from heat and set aside.
Pancakes:
In large bowl, whisk together pancake mix and cake mix. Stir in milk, eggs and vanilla until the mixture is smooth. Heat a large griddle or large pan over medium high heat. Spray with non-stick cooking spray. Pour 1/3 cup of batter into pan or griddle and allow to cook until golden brown on the bottom, 2-3 minutes. Gingerly flip pancake over and continue to cook until the other side has turned golden brown – about 1 ½ minutes. Remove from griddle/pan and allow to cool.
To assemble – stack pancakes and layer with prepared pastry cream between each pancake. Pour chocolate ganache over the top and promptly devour.
Keywords: Boston Cream Pie, Pancakes, Chocolate, Pastry Cream, Breakfast
I LOVE Boston Creme Pie! This sound way too good for breakfast. 🙂 Love it!!!
You just took my breath away!!
Jackie
I couldn’t have said it better. I’m still jaw dropped at the thought of BOSTON CREAM PIE PANCAKES!!! Just WHO thinks of this stuff? Lol.
Well, I can’t speak for lions everywhere, but this looks SO much better than a hunk of dead zebra. I could definitely put down a plate of these. Which makes me yearn for The Compound even stronger. A pot of coffee, a stack of these beauties, and breakfast under the live oaks? Yeah, I could do that. 🙂 PS – 3 weeks to the wedding? I can hardly believe it. So excited for you!
I’m pretty sure I could drag my tail out of the bed every morning if these amazing things were waiting for me! I want to come live at your house!
This girl was Boston born and raised. These are speaking my East Coast language. Wicked Awesome Recipe.
OOOOMMMMGGG. I want these for breakfast… like now. How insanely creative! I love these AND I love the cake and pancake mix shortcuts 😉
Holy… smokes… this looks amazing!
Yes! I’ve been waiting for this recipe!
In fact this was the picture my mom picked out the other day, asking if I saw your recipe for these yet. You’ve definitely got another fan 🙂
These pancakes are just pure heaven!
I love the comparison between the PMSy girl and the ravenous lion – this is definitely how I get with creamy, chocolatey banana treats. Your pancakes are fantastic. Fan. Tas. Tic!
I HEART you!! These pancakes are completely brilliant!
How many egg yolks do you use in the pastry cream and when do you incorprate the half-n-half. Looks wonderful. can’t wait to try 🙂
Know of a way to make these dairy and gluten free? 🙁
I think these could temporarily make me forget about everything else in my life, period. Gorgeous!
Oh my. I saw these fly by on my Pinterest board yesterday and thought, oh no, I can’t look…I have to forget about these…but they are so beautiful and just wow over-the-top.
oh my word, you are the killer of all wedding diets hahaha, but you are still loved by me so no worries there 😉 when you come visit me in november, you’ll just have to work out with me!!
Food.
Comma.
Love.
Hey look, it’s your pancakes! I absolutely loved these. Thanks again 🙂 xo
I just want to eat that pastry cream with a spoon. I love anything filled with it!
SHUT THE FRONT DOOR. I love this!! Totally a dessert.
Is it weird that I want this to be my birthday cake?
You amaze me! Those look decadent and amazing!
Ok. These look amazing! I would totally devour these bad boys!
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If I’m feeling lazy & don’t want to take the time to make the custard, can I use Jello brand vanilla pudding/custard? It may not taste the same to guests but doubt they’d notice since this is so awesome!! 🙂
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Looks drool worthy, but can you please translate? Half and Half? Temper? (I occasionally lose mine but I guess that’s not what you’re doing with the ingredients)
cheers!
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I was looking at your recipe and also at the website with the original, I noticed that you call for 5 egg yolks in the cream and the original calls for 3. is there a difference? making these tomorrow for my dad’s birthday. Thanks a bunch!
Hi Kelsey, This IS the original recipe, but it has been repeated by others on their own sites. I would go with the 5 egg yolks that this calls for. Where did you see another recipe for these? Thanks so much. And happy birthday to your dad!
I don’t even know what to say…except yum!!!
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I clicked over here from Pinterest because even though I am gf (& mostly sugar free at this point) the pics look like a holiday treat for the family. Can’t wait to try it for them. I have to say though that your writing/rambling/pre-wedding words are hilarious! By far, the most fun recipe post I think I’ve ever read. Thanks for the chuckles!
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I made these this morning and they were fantastic!
I’m so thrilled they were a hit!! My day is officially made!
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Clever to the nth degree – these look amazing!
Hot dang, girl, these are popular! They look absolutely perfect!
how have I lived for so long without these in my life…wow
LOVE these! I have to make these when we have the kids home. So adorable and I’m certain yummy!
I really like your blog. You make it interesting to read and entertaining at the same time. I cant wait to read more from you.
This website has very good content. Thank you for the great article I did enjoyed reading it, I will be sure to bookmark your blog and definitely will come back from again
Hey Megan!
Love the recipe. Question: I want to make the pancakes velvet red (my boyfriend’s birthday is coming up). Should I use powder or gel food coloring? My concern is that using powder might make the batter a little too thick. I’m not sure what to say about the gel version though.
Thanks a bunch! LOVE your recipes!
Best,
Corina
Corina, gel would be my first choice for that. Good luck!
Sure looks like it could beat the pumpkin out of pumpkin Spice pancakes
Sure the heck looks like it would beat the pumpkin out of pumpkin spice pancakes.
In the list of ingredients for the pastry cream you wrote half and half, but in the instructions you say heavy cream! Which is it????
Sorry Kayla, I must have been typing too fast that day. You can you half and half. Heavy cream just makes this richer. But it will set beautifully with either. I’ll update the recipe and instructions. Sorry!
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Wonderful recipe of pan cakes, liked it very much
Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you
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