Pancake Cake With Maple Cream Frosting Recipes

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
• Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
• Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
• Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
• Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

MAPLE WALNUT CAKE WITH MAPLE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350F Lightly grease 3 8-inch cake pans and add a round of parchment at the bottom of each. Note: if you only have 2 pans, bake the third layer after the first 2 have cooked.
• Cream the brown sugar and butter together until light and fluffy, about 5 minutes. Don't skip this step, it helps make a light cake.
• Beat in the eggs, one at a time. Then beat in the maple syrup and extract.
• Turn the mixer to low speed and blend in the baking powder and salt. Then add the flour and half and half, alternately, beginning and ending with the flour. Mix just to combine, don't over-mix. Fold in the crushed walnuts.
• Fill your cake pans evenly with batter and smooth out the tops, if necessary. Bake in the preheated oven for 20-25 minutes until the center is risen and springs back when lightly touched, and the cakes have just started to pull away ever so slightly from the sides of the pan. Let the cakes cool for 10-15 minutes before turning out and cooling completely on a rack.
• To make the frosting, cream the cream cheese and butter until smooth, making sure there are no lumps. Beat in the maple syrup, extract, and salt.
• Add sugar, in batches, until you get your desired consistency.
• Generously frost the cooled cake and pat crushed walnuts along the outer edge. Arrange walnut halves on the top.

PANCAKE CAKE WITH MAPLE CREAM FROSTING

Steps:

• To make the pancakes:
• In a large bowl, whisk together the all-purpose flour, rye flour, cornmeal, granulated and brown sugars, baking powder, and salt. In a separate bowl, whisk together the milk, whole eggs, egg yolks, butter, and vanilla. Make a well in the center of the dry ingredients and fold in the wet just until moistened.
• Coat 8-inch skillet with some melted butter and heat over medium-low heat. Pour 1/2 cup of the batter into the pan and cook for 1 1/2 minutes, or until large bubbles appear on the surface of the pancake. Carefully flip the pancake over and cook for 1 minute longer, or until the underside is just cooked through. Transfer to a plate and repeat with the remaining batter to make 6 pancakes and let cool to room temperature.
• To make the filling:
• In a bowl, with and electric mixer, beat the cream cheese and yogurt until smooth. Beat in 4 tablespoons of the maple syrup and the confectioners' sugar until well combined.
• To assemble the cake:
• Spread each pancake with one-sixth of the filling (about 5 tablespoons). Place one of the pancakes on a platter and stack the remaining pancakes on top. Drizzle the remaining 1 tablespoon maple syrup over the top of the cake.

MAPLE CAKE WITH MAPLE SYRUP FROSTING

Steps:

• For cake:
• Position rack in center of oven and preheat to 325°F. Butter two 8-inch-diameter cake pans with 2-inch-high sides. Line bottom of pans with parchment paper; butter parchment. Dust pans with flour; tap out excess. Sift 3 cups flour, baking powder, and salt into medium bowl. Using electric mixer, beat butter and shortening in large bowl until light and fluffy. Add maple syrup and beat until smooth, about 3 minutes. Add egg yolks and egg 1 at a time, beating until well blended after each addition. Beat in flour mixture in 3 additions alternately with milk in 2 additions. Fold in walnuts. Divide batter equally between prepared pans (about 3 1/2 cups for each); smooth tops.
• Bake cakes until tester inserted into center comes out clean, 50 to 55 minutes. Cool cakes in pans on racks 20 minutes. Run small knife around sides of cakes to loosen. Invert cakes onto racks; remove parchment. Cool cakes completely.
• For frosting:
• Sift powdered sugar into medium bowl. Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and maple syrup and beat just until smooth (do not overbeat or frosting may become too soft).
• Using serrated knife, trim off domed top of each cake layer, creating flat surface. Place 1 cake layer, trimmed side up, on platter. Spoon 1 cup frosting in dollops over top of cake layer; spread evenly to edges. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake. Arrange walnut halves around top edge of cake. DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and chill. Bring to room temperature before serving.
• Cut cake into wedges and serve.

PANCAKE CUPCAKES WITH MAPLE BACON BUTTERCREAM FROSTING

Steps:

• 1. Preheat the oven to 400 degrees F. Line a standard muffin pan with liners and then spray the liners with non-stick spray (important step!).
• 2. Whisk together the flour, sugar, baking powder and salt in a large bowl; set aside. In a separate medium bowl whisk together the milk and eggs, then stir in the melted and cooled butter. Add the milk mixture to the dry ingredients and whisk together until just moistened and combined. Like pancakes, lumps are okay! Divide the batter between the muffin cups and bake until puffed and firm to the touch, about 10 minutes. Let cool for about 5 minutes and then remove cupcakes to a wire rack to cool completely.
• 3. To make the frosting, use the whisk attachment of a stand mixer to whip the butter on medium-high speed for about 5 minutes, scraping the bowl as needed. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it's mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, 1 to 2 minutes. Add the maple syrup and the vanilla and whip for another minute or so to incorporate. Add the bacon and mix to combine. Using an offset spatula, spread the frosting on the cupcakes. Top with additional crumbled bacon if desired.
• 4. NOTE: You can add a couple slices of crumbled bacon to your batter, as well as some maple syrup if you would like to give that cupcake some extra flavor. Just use your better judgment on the amount you want in the batter. Some folks just like a simple pancake batter thats why I have listed the bacon in the batter as being optional. They are delicious both ways. Enjoy! :)

MAPLE CREAM CHEESE FROSTING RECIPE

Steps:

• In the bowl of an electric mixer with the whisk attachment or with a large bowl and handheld mixer, beat butter and cream cheese on medium-high speed until very smooth, about 2 minutes.
• Scrape down the sides of the bowl and add maple syrup, vanilla extract, salt, and lemon/orange juice. Beat on medium-high until light and fluffy, about 4 minutes, scraping down the sides and bottom of the bowl halfway through.
• If needed, chill for 10 minutes in the fridge to stiffen slightly to a spreadable consistency.

BROWN SUGAR-MAPLE FROSTING

Steps:

• Melt butter in a saucepan over medium heat. Add brown sugar and 2 tablespoons maple syrup; stir frequently until sugar is melted. Add milk and stir frequently it comes to a boil. Pour mixture into a mixing bowl and allow to cool slightly, 10 to 12 minutes.
• Add powdered sugar and remaining 1 tablespoon maple syrup to the cooled mixture; beat with an electric mixer until smooth. Spread frosting while it's still warm for best results.

BLUEBERRY PAN-CAKE WITH MAPLE FROSTING

Steps:

• Preheat oven to 350°. Stir pancake mix and water just until moistened. In another bowl, toss blueberries with flour. Fold into batter., Transfer to a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool completely in pan on a wire rack. , Beat frosting ingredients until smooth; spread over cooled cake.

PANCAKE CUPCAKES WITH MAPLE-BACON BUTTERCREAM FROSTING

Steps:

• Preheat oven to 400°F Line a sheet pan with aluminum foil and arrange bacon on the pan. Bake 15 minutes until very crisp; immediately transfer bacon to paper towels to drain; let cool 5-10 minutes. Crumble bacon and toss with maple syrup. (Note that there is a total of 8 slices of bacon and 1/4 cup of maple syrup in this step.).
• Line a standard muffin pan with paper liners, and spray liners with non-stick spray.
• Whisk together flour, sugar, baking powder and salt in a large bowl. Add a third of the cooled bacon. In a second bowl, whisk together milk, eggs and melted butter. Pour the wet ingredients over the dry and stir just until fully moistened (there may be small lumps). Divide the batter evenly amongst the muffin cups and bake in the preheated oven until puffed and firm to the touch, about 10 minutes (they will not brown much). Cool in pan 5 minutes, then transfer to a wire rack until fully cooled.
• In the work bowl of a stand mixer fitted with the whisk, whip the butter on high until very light and fluffy, about 5 minutes, scraping down the sides of the bowl every minute or two. Turn the speed down to low and add the powdered sugar a little at a time; do not add more until it's nearly completely absorbed. Scrape down the sides of the bowl, turn up to medium-high and whip until fluffy, 1-2 minutes. Add maple syrup and vanilla and continue to whip 1 minute more. Add half the remaining bacon and stir in with a spatula. Frost the cooled cupcakes with an offset spatula. Top with more bacon.

CARROT CAKE PANCAKES WITH MAPLE-CREAM CHEESE DRIZZLE AND TOASTED PECANS

Steps:

• For the pancakes: Preheat the oven to 200 degrees F. Whisk together the flour, sugar, baking powder, pumpkin pie spices, baking soda and sea salt in a large bowl. Whisk together the eggs, buttermilk, melted butter and vanilla in a large bowl. Add the carrots and orange zest, if using, and mix until smooth. Add the wet ingredients to the dry ingredients. Fold in the ginger and pecans, if using, and mix until just combined. Cover and refrigerate for at least 30 minutes and up to 3 hours.
• Heat a large nonstick skillet or griddle over medium heat. Coat the skillet with cooking spray or brush with melted butter. Spoon 1/4 cup mounds of the batter onto the skillet, spreading with a spatula. Cook until the tops are covered with bubbles and the edges look cooked, about 2 minutes. Carefully flip the pancakes over and cook until the bottoms are lightly browned, about 1 minute. Repeat with the remaining batter. Keep the cooked pancakes warm in the oven on a baking sheet, if desired.
• For the maple-cream cheese drizzle: Combine the cream cheese, maple syrup and butter in the bowl of a stand mixer fitted with the whip attachment until combined, about 2 minutes.
• To serve: Stack the pancakes on a plate and drizzle with the maple-cream cheese drizzle. Sprinkle with chopped walnuts or pecans, if using.

PANCAKE CUPCAKES WITH MAPLE FROSTING RECIPE

Steps:

• If using cupcake papers, spray lightly with nonstick cooking spray . Line a 12-cup muffin tin with the prepared cupcake papers. Or grease and flour the cups or spray with baking spray.
• Heat the oven to 375 F.
• In a bowl combine the flour, baking powder, baking soda, salt, and sugar.
• In a large bowl, whisk the buttermilk with the eggs and melted cooled butter until smooth. Whisk in the flavoring(s). Stir in the flour mixture until smooth. Spoon into the prepared pan, filling cups or papers about 2/3 full.
• Bake for 16 to 18 minutes, or until lightly browned. Cool in pan on a rack for 10 minutes, then remove the cupcakes to a rack to cool completely.
• In a mixing bowl with an electric mixer, beat the butter with 1 cup of confectioners' sugar until smooth and light. Add the maple syrup and 2 more cups of confectioners' sugar, along with 2 tablespoons of cream, and the maple and vanilla extracts. Beat until light and fluffy, adding more confectioners' sugar or cream, as needed.
• Pipe or spread the frosting onto the cooled cupcakes.

POKER CHIP PANCAKE STACKS WITH MAPLE AND CREAM CHEESE FROSTING

Steps:

• Position an oven rack in the middle of the oven and preheat to 200 degrees F.
• In a large mixing bowl, use a hand mixer to whip 1 stick (1/2 cup) of the butter and the cream cheese together until smooth. On low speed, gradually add the confectioners' sugar and ground cinnamon and whip until well combined. Add the maple syrup and whip until light and fluffy. Cover with plastic wrap and reserve.
• Make the pancake batter according to the package directions.
• Heat an electric griddle or 2-burner cast-iron griddle pan on medium-low heat. Melt 2 tablespoons of the remaining butter and drop teaspoons of the pancake batter onto the griddle. When the pancakes start to lightly brown on the bottom and the tops start to lightly bubble, use a small offset spatula to flip them. Cook until the second sides are lightly browned and the pancakes are cooked through, about 2 minutes total. Remove the pancakes to a baking sheet and place in the oven to keep warm while you cook the remaining pancakes. Wipe the griddle with a paper towel, melt the remaining butter and cook the remaining pancakes, about 48 miniature pancakes total.
• To assemble, spread 2 teaspoons of the reserved frosting on 2 of the pancakes (1 teaspoon on each pancake). Stack the pancakes on top of one another. Top with another pancake and a dollop of frosting, and garnish with either berries, miniature chocolate chips or a combination of both. Repeat with the remaining pancakes, frosting and toppings.

17 BEST BAKING RECIPES WITH PANCAKE MIX

Steps:

• Gather all your dry ingredients.
• Carefully mix all the ingredients until they are blended together.
• Store in an airtight container.
• When ready to use this mix, take one and one-half cup of the dry ingredients and mix with 1 cup of water and one egg. Don't over mix and put in a skillet to cook. Flip and then serve!