Have you ever had a trifle? A quick search on Pinterest yields tons of options, from Oreo trifles to brownie trifles, shortcake trifles to angel food cake and pretty much everything in between. The one I’m sharing today is a little bit different in that it’s a breakfast trifle. Kind of. I mean, it’s loaded up with enough sweets to make it a proper dessert but because it’s made with buttermilk pancakes, you could totally get away with serving it for a special breakfast or brunch. The bright and beautiful raspberry sauce makes it quite perfect for Valentine’s Day, though you could easily change that out with a lemon sauce for Easter, or a soft pink strawberry sauce for Mother’s Day. In all honesty, it doesn’t matter how you decide to serve this as long as you do. I can practically guarantee that this Buttermilk Pancake Breakfast Trifle will be the most delicious sweet breakfast treat you put in your mouth this month. Probably even this year. Maybe even this decade. Yessir.
As is custom with trifles, this one includes three main components: a spongy base, a creamy custard and a decadent sauce. Those three stars mix and mingle in the serving container and result in a rich treat that is as delicious as it is beautiful.
This trifle builds upon a base of fluffy pancakes. Made with sour cream and buttermilk, these particular pancakes rise beautifully on the griddle and result in a light and spongy pancake that absorbs just enough custard, but holds its shape quite nicely. These are not soggy pancakes, my friends. While I always encourage creativity in the kitchen, I’d really recommend sticking with my recommended pancake recipe for this Buttermilk Pancake Breakfast Trifle instead of subbing in your go-to pancake recipe. Ours was developed especially for use in a trifle.
Next up is the creamy custard that seals the deal in this trifle. If you’re looking for nutritional value, you best avert your eyes. But if you want something that is indulgent and insanely delicious, well then, let me introduce you to this custard. It brings cream cheese together with whipped cream and–wait for it–marshmallow fluff. Yes, you read that right; I did indeed use marshmallow fluff in a breakfast recipe. One bite of this creation and you’ll be a Buttermilk Pancake Breakfast Trifle believer.
The richness of the custard is beautifully balanced by this sweet yet tangy raspberry sauce, made stovetop from frozen raspberries. The sauce itself is a cinch to make; it’s straining out the raspberry seeds that will take a bit of time. Please believe me when I assure you that it’s worth it. The sauce is delicious in this application and then you can use leftovers for ice cream topping or a cheesecake sauce.
FOR THE BUTTERMILK PANCAKES
- 1 cup all purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 egg whites
- 1/2 cup sour cream
- 1/2 cup buttermilk
- 1.5 tablespoons butter, melted and cooled
FOR THE CUSTARD
- 8 ounces cream cheese, softened
- 7 oz. marshmallow creme
- 1 cup whipped cream
FOR THE RASPBERRY SAUCE
- 2.5 teaspoons corn starch
- 3 tablespoons sugar
- 1/3 cup water
- 12 oz. frozen raspberries
TO MAKE THE PANCAKES:
- Combine flour, sugar, baking powder, baking soda and salt in a medium bowl. Whisk to combine. Set aside.
- In another medium bowl, mix sour cream and buttermilk until no lumps of sour cream remain. Add egg whites and melted butter and stir to combine.
- Make a well in the center of the dry ingredients and pour the wet ingredients into it. Stir with a wooden spoon just to combine, allowing a few lumps to remain. The mixture should not be smooth.
- Working with about 1/3 cup of batter at a time, slowly pour it onto a preheated 350º, greased griddle, in as much a haystack formation as is possible. You should try to stack the batter rather than pour it evenly onto the griddle. It will spread some but the goal is to make tall, fluffy pancakes. Continue cooking pancakes until all the batter is gone. Set pancakes aside on a wire rack to cool.
- When pancakes are cool, cut them into cubes for the trifle.
TO MAKE CUSTARD:
- Combine cream cheese and marshmallow creme in the bowl of a stand mixer. Using a paddle attachment, beat the mixture on medium speed until it is well mixed and no lumps remain. Add whipped cream and beat on low speed just until the whipped cream is combined. Set aside.
TO MAKE THE RASPBERRY SAUCE:
- Combine corn starch, sugar and water in a medium saucepan and stir to combine. Add raspberries and turn heat to medium. Stir constantly until mixture comes to a boil. Allow mixture to boil for one minute. The raspberries will break down and the sauce will thicken.
- Place a fine mesh sieve over a bowl. Pour sauce through the sieve to remove seeds. The sauce is thick; this step will require some patience. Continue stirring to clear seeds and allow sauce to drip through into the bowl. When all the sauce is strained, you will be left with a fairly dry clump of raspberry seeds.
TO ASSEMBLE THE TRIFLE:
NOTE: You can use a large trifle serving dish or make individual trifles by serving from stemless wine glasses or individual trifle bowls.
- Spread a medium layer of custard at the bottom of the serving dish.
- Drizzle a small amount of raspberry sauce over the custard.
- Add a layer of cubed pancakes.
- Repeat until you've reached the top of your serving dish.
Each component can be made up to 24 hours ahead of time and assembled later.
Amount Per Serving: Calories: 475Total Fat: 23gSaturated Fat: 13gCholesterol: 68mgSodium: 440mgFiber: 4gSugar: 34gProtein: 8g
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