Country Cleaver

Cookin' My Way Back to the Country

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!
Boston-Cream-Pie-Pancakes-Final-HorizontalIt’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.

Also these taste like cake. And the cream between the fluffy pancakey layers is something I desperately need to squelch my stress. And the mystical properties of chocolate – are needed NOW. STAT. ASAP. Yesterday.
If you’re stressing over something in life – I guarantee there is nothing that these pancakes won’t cure.
Now – to go face deep in a bowl of warm ganache… Later, baby. *yup, I said it.*

Boston Creme Pie Pancakes

The best of Boston Cream Pie and Pancakes.

Yield: 12 Pancakes

Prep Time: 2 1/2 Hours (For Pastry Cream and Cooling Time)

Cook Time: 25 Minutes

Total Time: 3 Hours

PrintPrint Recipe


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



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.


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.

Boston Cream Pie Pancakes - Silky Vanilla Pastry Cream and Chocolate Syrup!!

59 Responses to “Boston Creme Pie Pancakes”

  1. #
    Ali @ Gimme Some Oven — July 27, 2012 @ 5:37 am

    I LOVE Boston Creme Pie! This sound way too good for breakfast. 🙂 Love it!!!

  2. #
    Jackie — July 27, 2012 @ 5:37 am

    You just took my breath away!!

  3. #
    NanaBread (Jeanne) — July 27, 2012 @ 6:21 am

    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!

  4. #
    Angie @ Big Bear's Wife — July 27, 2012 @ 6:44 am

    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!

  5. #
    val — July 27, 2012 @ 6:57 am

    This girl was Boston born and raised. These are speaking my East Coast language. Wicked Awesome Recipe.

  6. #
    sally @ sallys baking addiction — July 27, 2012 @ 7:22 am

    OOOOMMMMGGG. I want these for breakfast… like now. How insanely creative! I love these AND I love the cake and pancake mix shortcuts 😉

  7. #
    Steph (@crushgear) — July 27, 2012 @ 7:52 am

    Holy… smokes… this looks amazing!

  8. #
    Lena H. — July 27, 2012 @ 8:23 am

    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 🙂

  9. #
    Erin @ Dinners, Dishes, and Desserts — July 27, 2012 @ 8:27 am

    These pancakes are just pure heaven!

  10. #
    Julia {The Roasted Root} — July 27, 2012 @ 2:44 pm

    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!

  11. #
    Lauren @ Climbing Grier Mountain — July 27, 2012 @ 3:57 pm

    I HEART you!! These pancakes are completely brilliant!

  12. #
    Maria — July 27, 2012 @ 5:18 pm

    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 🙂

  13. #
    Aly — July 27, 2012 @ 9:01 pm

    Know of a way to make these dairy and gluten free? 🙁

  14. #
    Ann — July 27, 2012 @ 9:34 pm

    I think these could temporarily make me forget about everything else in my life, period. Gorgeous!

  15. #
    Cathy @ Noble Pig — July 28, 2012 @ 6:33 am

    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.

  16. #
    Julie @ Table for Two — July 28, 2012 @ 12:43 pm

    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!!

  17. #
    Shut Up & Cook — July 29, 2012 @ 10:40 am


  18. #
    Rachel Cooks — July 29, 2012 @ 7:01 pm

    Hey look, it’s your pancakes! I absolutely loved these. Thanks again 🙂 xo

  19. #
    Carrie @ Bakeaholic Mama — July 30, 2012 @ 3:59 am

    I just want to eat that pastry cream with a spoon. I love anything filled with it!

  20. #
    claire @ the realistic nutritionist — July 30, 2012 @ 7:28 am

    SHUT THE FRONT DOOR. I love this!! Totally a dessert.

  21. #
    Jackie @ Domestic Fits — July 30, 2012 @ 9:41 am

    Is it weird that I want this to be my birthday cake?

  22. #
    Carrie @ Kiss My Whisk — July 30, 2012 @ 1:54 pm

    You amaze me! Those look decadent and amazing!

  23. #
    Nutmeg Nanny — July 30, 2012 @ 4:25 pm

    Ok. These look amazing! I would totally devour these bad boys!

  24. #
    Leslie — November 8, 2012 @ 6:04 pm

    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!! 🙂

  25. #
    Belinda — December 22, 2012 @ 12:22 pm

    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)

  26. #
    kelsey — April 13, 2013 @ 4:24 pm

    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!

    • Megan replied: — April 13th, 2013 @ 8:32 pm

      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!

  27. #
    Kari@Loaves n Dishes — April 17, 2013 @ 4:29 am

    I don’t even know what to say…except yum!!!

  28. #
    Beth Moore — November 19, 2013 @ 4:43 am

    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!

  29. #
    Brooke — January 16, 2014 @ 9:54 am

    I made these this morning and they were fantastic!

    • Megan replied: — January 16th, 2014 @ 9:56 am

      I’m so thrilled they were a hit!! My day is officially made!

  30. #
    Melanie | Melanie Makes — December 1, 2014 @ 6:17 am

    Clever to the nth degree – these look amazing!

  31. #
    Mandy @Mandy's Recipe Box — December 17, 2014 @ 5:35 am

    Hot dang, girl, these are popular! They look absolutely perfect!

  32. #
    heather @french press — December 17, 2014 @ 8:43 am

    how have I lived for so long without these in my life…wow

  33. #
    Shelby — May 27, 2015 @ 3:21 am

    LOVE these! I have to make these when we have the kids home. So adorable and I’m certain yummy!

  34. #
    graniet tafelblad — October 17, 2015 @ 1:21 am

    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.

  35. #
    werkbladen — January 3, 2016 @ 2:54 am

    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

  36. #
    Corina — August 26, 2016 @ 12:21 pm

    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!


    • Megan replied: — August 28th, 2016 @ 6:50 pm

      Corina, gel would be my first choice for that. Good luck!

  37. #
    Fred — October 10, 2016 @ 7:30 am

    Sure looks like it could beat the pumpkin out of pumpkin Spice pancakes

  38. #
    Fred — October 10, 2016 @ 7:32 am

    Sure the heck looks like it would beat the pumpkin out of pumpkin spice pancakes.


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