If you’re on the hunt for something a little more decadent for this Shrove Tuesday, you have to try these Tiramisu pancakes.
Tiramisu pancakes are light and fluffy with a lovely coffee and mascarpone filling.
Stack them high and add a light dusting of cocoa powder for the ultimate Pancake Day breakfast. The alcohol is optional, and they can even serve as dessert with a scoop of ice cream.
Tiramisu Pancakes
With the espresso powder and Baileys in the filling, these Tiramisu pancakes are a very grown-up treat. They’re so good, you might not want to share!
Of course, the Baileys is optional. So, if you’ve got teens that enjoy creamy coffee goodness, you can go ahead and leave it out.
Or, make them extra adult and add dark rum, whiskey, Tia Maria, Kahlúa, or bourbon instead.
Ingredients
Check the bottom of the post for a full list of the ingredients and quantities. For now, here’s a quick rundown of what you’ll need to make the best ever tiramisu pancakes:
- Butter: Adds richness and flavor to the pancake batter.
- Eggs: Provide structure and moisture.
- Brown Sugar: Sweetens the pancakes and adds a subtle caramel flavor.
- Whole Milk: Creates a creamy and tender texture.
- All Purpose Flour: The main dry ingredient that gives the pancakes structure and thickness.
- Baking Powder: Helps the pancakes rise and become fluffy.
- Salt: Enhances the overall flavor of the pancakes.
- Vanilla Paste/Extract: Adds a delightful vanilla aroma.
For the Filling:
- Mascarpone Cheese: It’s not tiramisu without rich and creamy mascarpone!
- Heavy Cream: Provides the necessary creaminess and richness for the filling.
- Powdered Sugar: Sweetens the filling and helps it achieve a smooth consistency.
- Espresso Powder: Adds a hint of coffee flavor.
- Baileys (optional): Offers a touch of Irish cream flavor, enhancing the overall tiramisu-inspired experience.
How to Make Tiramisu Pancakes
Again, you’ll find details of how to make these babies at the bottom. And here is a super quick list of the steps:
- Melt the butter in the microwave, then set it aside.
- In a large bowl, whisk the melted butter, eggs, and brown sugar until well combined.
- Gently stir in the milk, followed by the flour, baking powder, and salt. Add vanilla extract and whisk until the batter is smooth.
- Pour the batter in 1/4 cup portions a skillet over medium-high heat and cook each side for 2-3 minutes until golden.
- In a separate bowl, whip the cream until it forms soft peaks, then add powdered sugar and espresso powder and continue whisking until smooth.
- In another small bowl, beat the mascarpone cheese until smooth.
- Fold the whipped cream into the mascarpone, adding the Baileys if using.
- To serve, sandwich a layer of mascarpone filling between each pancake and finish with a spoonful on top, plus cocoa powder.
- Serve warm and enjoy!
Tips and Tricks
If you’ve ever made pancakes before, you’ll know there’s nothing to it. That said, I do have a few tips for newbies:
- Properly Measure Ingredients: Accurate measurements are crucial for pancake recipes. So always use a kitchen scale - especially for ingredients like flour and sugar.
- Use Room Temperature Ingredients: That includes the eggs, milk, and mascarpone cheese. This helps in achieving a smoother and more consistent batter and filling.
- Sift the Dry Ingredients: Sifting the flour, baking powder, and salt together not only helps in mixing them evenly but also ensures there are no lumps in the batter.
- Whisk the Wet Ingredients Thoroughly: Whisk the wet ingredients (butter, eggs, and sugar) until well blended and slightly fluffy. This incorporates air into the batter, leading to fluffier pancakes.
- Be Gentle with the Dry Ingredients: When adding the dry ingredients to the wet mixture, be gentle and avoid over-mixing. That’s how you get tough pancakes. Mix only until the ingredients are combined.
- Preheat the Skillet: Make sure the skillet or frying pan is well preheated before adding the batter. You can test the heat by sprinkling a few drops of water onto the pan – they should sizzle and evaporate.
Recipe Variations
Now you know how to make these yummy pancakes, it’s time to look at a few recipe variations!
- Chocolate Tiramisu Pancakes:Add cocoa powder to the pancake batter for a chocolatey twist.Sprinkle mini chocolate chips on top of the pancakes before flipping them.Drizzle chocolate sauce over the assembled pancakes for an extra chocolate boost.
- Fruit Tiramisu Pancakes:Top the pancakes with fresh berries like strawberries, raspberries, or blueberries for a fruity contrast to the creamy filling.You can also incorporate fruit into the mascarpone filling.
- Nutella Tiramisu Pancakes:Swirl Nutella into the pancake batter for a hazelnut-chocolate flavor.Layer Nutella between the pancakes along with the mascarpone filling.
- Caramel Tiramisu Pancakes:Drizzle caramel sauce over the assembled pancakes for a rich and sweet touch.Add a sprinkle of crushed toffee or caramel bits for extra crunch.
How To Serve Tiramisu Pancakes
These Tiramisu pancakes are perfect as is. The fluffy pancakes and light, creamy filling are more than enough to satisfy any sweet tooth.
That said, a scoop of ice cream never hurt anyone, right?
They’re also lovely with:
- Cocoa Powder
- Chocolate Sauce
- Chocolate Shavings
- Vanilla Coffee
But if you really want to indulge, try this recipe for peanut butter and mascarpone frosting!
Tiramisu Pancakes
Ingredients:
- For the Pancakes
- 30 grams Butter (2 tablespoons)
- 2 large Eggs
- 50 grams Brown Sugar (1/4 cup)
- 355 ml Whole Milk (1.5 cups)
- 150 grams All Purpose Flour (1 cup)
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Vanilla Paste/Extract
- For the Filling:
- 225 grams Mascarpone Cheese (1 cup)
- 235 ml Heavy Cream (1 cup)
- 25 grams Powdered Sugar (1/4 cup)
- 2 teaspoons Espresso Powder
- 1 tablespoon Baileys (optional)
Method:
- Melt the butter in the microwave using 20 second intervals. Set aside while you measure the rest of the ingredients.
- In a large bowl, whisk the slightly cooled, melted butter with the eggs and brown sugar until blended.
- Whisk the milk into the eggs gently.
- Sift the flour, baking powder, and salt into the bowl, then add the vanilla.
- Gently whisk the batter until it’s lump-free.
- Heat a skillet to medium, then pour the batter in using a 1/4 cup. Cook for 2-3 minutes on either side, or until golden.
- In a fresh bowl, whisk the cream until soft peaks, then add the powdered sugar and espresso powder.
- Whisk the cream until you no longer see streaks.
- In a small bowl, beat the mascarpone cheese until it’s smooth.
- Fold the whipped cream into the mascarpone, adding the Baileys at the end, if using.
- To serve, add a layer of mascarpone filling between each pancake and top with a spoonful and a dusting of cocoa powder.
- Serve warm and enjoy!