Tiramisu Pancakes

Tiramisu Pancakes are the ultimate breakfast treat! Espresso soaked fluffy pancakes and a delicious mascarpone filling, this is one pancake recipe you don't want to miss!

Course Breakfast

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 535kcal

Author Angela Allison

Equipment

large nonstick skillet or griddle

Ingredients

8 ounces mascarpone
1 cup heavy cream
½ cup powdered sugar
2 ½ cups all purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 ½ cups milk (2% or whole)
2 large eggs
¼ cup olive oil
2 teaspoons vanilla
1 cup brewed strong coffee or espresso (warm but not hot)
1 tablespoon cocoa powder (for dusting)

Instructions

For the mascarpone filling, in a medium bowl, combine the mascarpone, heavy cream, and powdered sugar. Use an electric mixer to mix the ingredients until they form stiff peaks; set aside.
In a separate large bowl, whisk together the flour, sugar, baking powder, and salt. Add in the milk, eggs, olive oil, and vanilla, and mix until the batter just comes together (be careful not to over mix).
Preheat a griddle or a large non-stick skillet over medium heat. Add a small amount of butter to the surface to prevent sticking.
Once the griddle or skillet is hot, pour about ¼ cup of the pancake batter onto the cooking surface for each pancake. You can make the pancakes as small or as large as you prefer.
Cook the pancakes for about 2-3 minutes on the first side or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes on the other side or until they are golden brown and cooked through. (You can keep the pancakes warm in a 200 degree oven as you work).
Once the pancakes are done, set up your work station by placing the warm espresso in a shallow bowl, place the cocoa powder in a fine mesh sieve for sprinkling, and have the mascarpone filling near by.
Working in batches, dip the pancakes in the espresso then place on plate. Spread on a generous amount of mascarpone filling and dust with cocoa powder. Repeat for the remaining pancakes and serve immediately.

Notes

You can make the mascarpone filling up to three days in advance. Just store in an airtight container in the refrigerator until ready to use.

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