Start your day with these fluffy and decadent tiramisu pancakes inspired by classic Italian tiramisu. Lightly coffee-flavored, topped with mascarpone cream, and dusted with cocoa powder these pancakes taste as heavenly as they look!
About This Recipe
“Tiramisu” is a no-bake Italian dessert, made with layers of ladyfinger biscuits dipped in coffee, covered with mascarpone cream, and dusted with cocoa powder. A variety of desserts and recipes are made inspired by this Italian classic and this recipe is one of them. They’re a perfect treat to enjoy when you want to have an extra special breakfast or any time you are craving tiramisu but you feel a little lazy. 😉
Why You Will Love This Recipe
- Full of tiramisu flavor: The key ingredients of tiramisu include ladyfingers, espresso, and mascarpone cheese. In this recipe, the ladyfingers are replaced by fluffy espresso-flavored pancakes with creamy and thick mascarpone whipped cream between each layer and cocoa powder dusted on top!
- Easy to make: These pancakes are so easy to make and they are done in less than 30 minutes! This simple recipe gives you a good reason to head into the kitchen and make your favorite pancakes.
- Great leftover: Made a big enough batch of pancakes and don’t know what to do with leftovers. These tiramisu pancakes keep well for 2 or 3 days. Just wrap them tightly in plastic wrap or place them in an air-tight container in the fridge.
What do You need to Make Tiramisu Pancakes?
- Flour: All-purpose flour works well in this recipe.
- Butter: The butter should be melted and at room temperature. You can use vegetable oil instead of butter if you like.
- Buttermilk: Buttermilk adds moisture, and keeps the pancakes fluffy.
- Baking powder: Baking powder helps leaven the pancake batter, creating a soft and fluffy texture.
- Salt: Just a pinch of salt will balance out the flavors.
- Eggs: Add moisture and richness to the batter.
- Vanilla extract: Vanilla adds sweetness and flavor.
- Mascarpone cheese: Soft and sweet tiramisu layers are usually filled with sweetened whipped cream and mascarpone.
- Instant espresso powder: Espresso powder will give a mild espresso flavor to your pancakes.
- Suger: Adds a touch of sweetness to your pancakes.
- Whipping cream: To make mascarpone cream we need whipping cream, mascarpone cheese, vanilla extract, and powdered sugar.
- Powdered sugar: Is needed to add texture and sweetness to mascarpone cream.
- Maple syrup or chocolate sauce, shaved chocolate, and cocoa powder for topping.
How to Make Mascarpone Whipped Cream
- In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
- Whip on high speed with a hand mixer until soft peaks form. Add mascarpone cheese to the whipped cream and continue to whip until stiff peaks form.
- Cover and leave in the refrigerator until you’re ready to serve the pancakes.
How to Make Tiramisu Pancakes
- Melt the butter and let it cool to room temperature.
- Whisk all dry ingredients together (flour, instant espresso powder, baking powder, sugar, and salt).
- In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the buttermilk, room-temperature melted butter, vanilla, and whisk to combine.
- Add the wet ingredients to the bowl of dry ingredients and whisk so that the flour lumps do not appear inside the mixture.
- Lightly grease a non-stick pan with some cooking spray on medium-high heat.
- Pour 1/4 cup of the pancake batter into the pan. Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry. Flip and continue to cook for 2-4 additional minutes until done.
- To serve, stack the pancakes on a plate and fill between each layer with mascarpone whipped cream.
- You can use a piping bag to pipe out small dollops of mascarpone whipped cream on top of pancakes. finally, dust the top generously with cocoa powder.
Expert Tips
- For having the same size and shape pancakes, use 1/4 cup scoop to portion the pancake batter.
- Do not overmix the batter. Overmixing develops the gluten in the batter, resulting in a dense texture in pancakes.
- Letting pancake batter rest for 10 minutes will allow the ingredients to fully blend, resulting in a fluffier pancake texture.
Tiramisu Pancakes Toppings
To serve, stack the pancakes on a plate and fill between each layer with mascarpone whipped cream. You can use a piping bag to pipe out small dollops of mascarpone whipped cream on top of pancakes. finally, dust the top generously with cocoa powder.
FAQs
How to Store Leftovers?
These tiramisu pancakes keep well for 2 or 3 days. Just wrap them tightly in plastic wrap or place them in an air-tight container (without the toppings) in the fridge. You can keep leftover mascarpone whipped cream in a separate airtight container in the fridge for up to 4 days.
Can You Reheat Tiramisu Pancakes?
Yes, you can reheat the leftovers (without the toppings). Preheat the oven to 350ºF. Arrange them in a single layer on a baking sheet. Brush pancakes with melted butter and reheat them for 5 to 10 minutes. Add the toppings and serve tiramisu pancakes.
Did you like the tiramisu pancakes recipe? Try my Biscoff pancakes recipe as well! Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Pancake Recipes?
- Classic American Pancakes Recipe
- Strawberry Nutella Pancakes Recipe
- Homemade Blueberry Pancakes
- Oreo Pancakes Recipe
- Chocolate Chip Pancakes With Buttermilk
Ingredients
- 1½ cups flour
- 2 large eggs
- 2 tablespoons espresso powder
- 2 teaspoons baking powder
- 1/4 cup granulated sugar
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- Cocoa powder, for topping
- For Mascarpone Whipped Cream:
- 1/2 cup mascarpone cheese, softened
- 1/2 cup whipping cream, cold straight out of the fridge
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Step 1
In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
Step 2
Whip on high speed with a hand mixer until soft peaks form. Add mascarpone cheese to the whipped cream and continue to whip until stiff peaks form. Cover and leave in the refrigerator until you're ready to serve the pancakes.
Step 3
Melt the butter and let it cool to room temperature.
Step 4
Whisk all dry ingredients together (flour, instant espresso powder, baking powder, sugar, and salt).
Step 5
In another bowl crack the egg. Whisk egg with a fork until consistency is even. Then add the buttermilk, room-temperature melted butter, vanilla, and whisk to combine.
Step 6
Add the wet ingredients to the bowl of dry ingredients and whisk so that the flour lumps do not appear inside the mixture.
Step 7
Lightly grease a non-stick pan with some cooking spray on medium-high heat. Pour 1/4 cup of the pancake batter into the pan. Cook each pancake until you see bubbles on the surface and the edges look golden brown and dry. Flip and continue to cook for 2-4 additional minutes until done.
Step 8
To serve, stack the pancakes on a plate and fill between each layer with mascarpone whipped cream. You can use a piping bag to pipe out small dollops of mascarpone whipped cream on top of pancakes. finally, dust the top generously with cocoa powder.
