Tiramisu Pancakes

Looking to add a little sweetness to your morning? Try these Tiramisu Pancakes for #BrunchWeek! 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 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 recipes? Try this Tiramisu Semifreddo, Tiramisu alle Fragole (Italian Strawberry Tiramisu), and Mascarpone Crepes with a Coffee Cocoa Drizzle.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
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:
Asparagus and Cheese Tart from Brunch-n-Bites
Muffin Tin Frittatas from Sweet Beginnings
Red Pepper, Asparagus and Cheddar Quiche from Family Around the Table
Shaksuka from Karen’s Kitchen Stories

BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Table

BrunchWeek Main Dishes:
Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
Frutti di Mare Marinati from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up

BrunchWeek Desserts:
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker

Tiramisu Pancakes Recipe

Adapted from Cooking for Keeps and Trampling Rose

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Tiramisu Pancakes

Servings 8 pancakes

Ingredients

Pancakes:

• 2 large eggs I used Eggland's Best
• 3/4 cup plus 1 1/2 tablespoons buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon coffee extract I used LorAnn coffee bakery emulsion
• 3 tablespoons unsalted butter melted and slightly cooled
• 1 1/2 cups cake flour
• 3 tablespoons granulated sugar I used Dixie Crystals
• 1 tablespoon baking powder
• Pinch salt

Mascarpone Spread:

• 8 ounces Mascarpone
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Coffee Chocolate Syrup:

• 1/2 cup powdered sugar
• 1 tablespoon cocoa powder
• 1 teaspoon coffee extract I used LorAnn coffee bakery emulsion
• 3 tablespoons 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.