Tiramisu Pancakes

A recipe for Tiramisu Pancakes! Light and fluffy coffee-flavored pancakes are topped with a sweetened mascarpone spread and drizzled with a chocolate coffee sauce.

Disclosure: This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I adapted my Hottokēki recipe slightly to make the base for these Tiramisu Pancakes with the addition of a teaspoon of LorAnn Oils Coffee Bakery Emulsion. It was perfect for adding just a hint of coffee flavor to pair with the mascarpone and chocolate.

To get that light and fluffy texture, I heated a steel skillet over medium heat. I placed it briefly on a damp towel to cool to the right temperature and returned to the burner over low heat. Do not place the skillet on a cold, wet towel if it is cast iron or enamel to prevent cracking.

After the batter is added, cover the skillet to lightly steam the cake and keep moisture in. It will take about 4 minutes for the pancakes to set (but the top should still be wet) and bubbles to form over the top. Flip, cover, and cook for a minute or 2 longer until golden. Repeat with the remaining batter.

To keep the pancakes warm while you are preparing the others, arrange in a single layer on a baking sheet and place in a 200˚ F (90˚C) oven for up to 30 minutes.

The Mascarpone Spread and Chocolate Coffee Syrup come together easily, so I made them in between batches of pancakes. You can even prepare them ahead of time and refrigerate until ready to use.

I kept this recipe alcohol-free so my kids could partake as well, but if desired (and over the age of 21, please drink responsibly) add a splash or so of brandy or Marsala to the mascarpone.

Looking for more Tiramisu-inspired recipes?

Try my:

• Semifreddo al Tiramisù (Tiramisu Semifreddo)
• Mascarpone Crepes with Coffee Syrup
• Tiramisu Gelato

Take a look at what the #BrunchWeek Bloggers are creating:

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• Blackberry Ginger Mint Julep from The Crumby Kitchen
• Peppermint Mocha Coffee Syrup from Hezzi-D’s Books and Cooks
• Strawberry Bellini from Caroline’s Cooking

BrunchWeek Appetizers:

• Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm

BrunchWeek Egg Dishes:

• Muffin Tin Frittatas from Sweet Beginnings
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BrunchWeek Breads, Grains, and Pastries:

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• Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
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BrunchWeek Desserts:

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• Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
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Tiramisu Pancakes Recipe

Adapted from Cooking for Keeps and Trampling Rose

Print Pin

Tiramisu Pancakes

A recipe for Tiramisu Pancakes! Light and fluffy coffee-flavored pancakes are topped with a sweetened mascarpone spread and drizzled with a chocolate coffee sauce.

Course Breakfast

Cuisine N/A

Keyword breakfast, brunch, mascarpone, pancake, tiramisu

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Ingredients

Pancakes:

• 2 large eggs
• 3/4 cup plus 1 1/2 tablespoons (200 milliliters) buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract
• 3 tablespoons (42 grams) unsalted butter melted and slightly cooled
• 1 1/2 cups (180 grams) cake flour
• 3 tablespoons (38 grams) granulated sugar
• 1 tablespoon baking powder
• Pinch salt

Mascarpone Spread:

• 8 ounces (227 grams) Mascarpone
• 2 tablespoons (16 grams) powdered sugar
• 1 teaspoon vanilla extract

Coffee Chocolate Syrup:

• 1/2 cup (63 grams) powdered sugar
• 1 tablespoon cocoa powder
• 1 teaspoon coffee extract
• 3 tablespoons (44 milliliters) milk

Additional Toppings:

• 1/2 cup finely chopped dark chocolate
• Cocoa powder for dusting

Instructions

To make the pancakes:

• In a medium bowl, beat together the eggs. Mix in the buttermilk, vanilla extract, coffee extract, and butter.
• In another medium bowl, sift together the flour, sugar, baking powder, and salt. Use a wooden spoon or spatula to gently fold into the liquid ingredients until just incorporated. Allow to rest while you heat the pan.
• Place a large steel skillet over medium heat. Set aside a damp towel.
• Once heated, place briefly on the wet towel (do not do this if using cast iron or enamel) and place back on burner over low heat.
• Lightly grease with oil, spread with a towel, pour 1/4 cup of the batter in prepared skillet, and cover. Once golden on bottom and bubbles begin to form on top, about 4 minutes, flip to other side. Continue to cook until golden, another 1-2 minutes. Repeat with remaining batter. 

To make the mascarpone spread:

• In a medium bowl, beat together the mascarpone, powdered sugar, and vanilla extract until smooth. 

Coffee Chocolate Syrup:

• In a medium bowl, whisk together the powdered sugar, cocoa powder, coffee extract, and milk until smooth. If too thick, add a little more milk. If too thin, add a little more powdered sugar and cocoa powder.
• Serve the tiramisu pancakes warm topped with the mascarpone spread, coffee chocolate syrup, and additional dark chocolate/cocoa powder if desired.