Creme Brulee Pancake
Indulge in the ultimate fusion breakfast with these irresistibly decadent Crème Brûlée Pancakes! Combining the fluffy, golden perfection of classic pancakes with the rich, velvety custard and caramelized sugar topping of crème brûlée, this recipe is a show-stopper. Each stack is topped with a luscious homemade vanilla bean custard, then finished with a crisp, golden sugar crust that you caramelize to perfection using a kitchen torch. Perfect for brunch gatherings or a luxurious treat-yourself moment, these pancakes are the embodiment of creamy, crispy, and fluffy textures in every bite. With easy-to-follow steps and just 20 minutes of prep time, this recipe transforms simple ingredients like milk, eggs, and heavy cream into a jaw-dropping dish that will wow any crowd. Serve warm and watch the awe as your guests crack into the caramelized topping—it’s pure breakfast bliss!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1.25 cups Whole milk
- 2 large Eggs
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoons Vanilla extract
- 0.5 cups Heavy cream
- 3 large Egg yolks
- 0.5 teaspoons Vanilla bean or paste
- 0.25 cups Brown sugar (for topping)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, whisk the whole milk, eggs, melted butter, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, approximately 1-2 minutes. Set pancakes aside and keep warm.
To prepare the creme brulee topping, heat heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
In a separate bowl, whisk together the egg yolks and vanilla bean paste until smooth.
Slowly pour the hot cream into the egg yolks while whisking continuously to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes.
Remove the creme brulee mixture from heat and let it cool slightly.
To assemble, stack the pancakes on serving plates. Spoon the creme brulee mixture over the top of each stack, creating an even layer.
Sprinkle a thin, even layer of brown sugar over the creme brulee topping.
Using a kitchen torch, carefully caramelize the brown sugar until it's golden and crisp. Allow the topping to set for 1-2 minutes before serving.
Serve the creme brulee pancakes immediately and enjoy the crispy, creamy, and fluffy decadence!
Nutrition Facts
Calories |
2202 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.1 g | 140% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1175 mg | 392% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 245.0 g | 89% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 102.0 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 571 mg | 44% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 933 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
