Description
These Tiramisu Pancakes are a dream come true for brunch lovers! Fluffy espresso-infused pancakes are layered with a whipped mascarpone cream that’s lightly sweet and cloud-soft—like classic tiramisu in pancake form. Finished with a dusting of cocoa and optional Baileys cream, this stack is perfect for special mornings or dessert-style brunches. Anything but boring! Serve with berries or a drizzle of espresso for the ultimate treat.
Ingredients
For the Pancakes (Yields ~16 pancakes)
650g plain flour (about 5¼ cups)
2 teaspoons baking powder
1 teaspoon sea salt
1.1 liters buttermilk (about 4½ cups)
100ml whole milk (about ⅓ cup + 1 tbsp)
100ml cooled espresso or strong coffee (about ⅓ cup + 1 tbsp)
4 large eggs
125g melted butter (about 9 tablespoons)
3½ tablespoons caster sugar
For the Mascarpone Cream
500g mascarpone cheese
1½ cups heavy (whipping) cream
4 tablespoons powdered sugar
1 teaspoon vanilla extract
3 tablespoons Baileys or coffee liqueur (optional)
Optional Garnishes
Unsweetened cocoa powder, for dusting
Fresh berries, for serving
Extra espresso or chocolate sauce, for drizzling
Instructions
Make the Pancake Batter:
In a large bowl, whisk together flour, baking powder, salt, and sugar. In a second bowl, whisk buttermilk, milk, cooled espresso, eggs, and melted butter. Pour the wet ingredients into the dry and stir gently until smooth. Let rest for 10 minutes.Cook the Pancakes:
Heat a lightly greased non-stick pan over medium heat. Pour about ¼ cup of batter per pancake. Cook until bubbles form on the surface and edges look set, then flip and cook the other side until golden. Keep warm while you cook the rest.Make the Mascarpone Cream:
Whip heavy cream with powdered sugar and vanilla until soft peaks form. In another bowl, beat mascarpone until smooth, then gently fold in the whipped cream. Stir in Baileys if using.
Assemble the Pancakes:
Layer pancakes with generous spoonfuls of mascarpone cream between each one. Top with a final thick layer of cream and dust with cocoa powder. Garnish with berries or a drizzle of espresso, if desired.
Notes
Make-Ahead Tip: You can make the pancakes and cream the night before. Store separately and assemble just before serving.
Kid-Friendly Option: Skip the Baileys and add a touch more vanilla or a swirl of chocolate syrup instead.
Storage: Store pancakes and cream separately in airtight containers. Pancakes last 3 days in the fridge or 2 months in the freezer.
Serving Idea: These also make a stunning dessert stack—chill and slice like a cake!