Tiramisu Pancakes

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

Disclaimer: This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.

Brunch Week

Welcome to #BrunchWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever!

Bloggers from around the country are showcasing their best brunch dishes. We have so many delicious recipes for you to enjoy throughout the week including cocktails, appetizers, pastries, tarts, main courses, and plenty of desserts.

Check out a few more of my Brunch Week recipes:

• Tek Tarik (Malaysian Pulled Tea)
• Japanese Coffee Jelly
• Einspänner (Viennese Coffee with Whipped Cream)

Tiramisu Pancakes

These Tiramisu Pancakes are quite the decadent addition to brunch. Inspired by the flavors of tiramisu, coffee-scented buttermilk pancakes are paired with a mascarpone spread and drizzle of coffee chocolate syrup.

Overall, everthing comes together in about 30 minutes with only a bit of prep. The coffee chocolate syrup and mascarpone spread can also be made ahead of time and refrigerated in airtight containers for up to a couple of days.

After assembling, the Tiramisu Pancakes are best within a few minutes while still warm. For even more decadence, you can optionally cover the pancakes with a dusting of additional cocoa powder or grated chocolate.

A Few Tiramisu Pancake Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

I have made these pancakes with both coffee extract (1 teaspoon) and instant espresso powder. It adds just a hint of coffee to the pancakes to complement the coffee chocolate syrup. If using instant coffee, you may need to increase the amount to 2 teaspoons or so with a splash more buttermilk.

Take care not to overmix the batter. Whisk together until just combined with no lumps or streaks of flour.

Adjust the heat between medium low and low as needed to allow the pancakes to cook through without burning. Grease the pan with additional butter as needed. A thin layer of butter will help create crispy edges.

Do not flatten the Tiramisu Pancakes with a spatula after flipping. This will keep them from becoming light and fluffy.

To keep the pancakes warm while you are preparing the rest of the batter, arrange them in a single layer on a baking sheet and place in a 200˚F (95˚C) oven. Just don’t keep them in there too long (no more than 15 min) or they will start to dry out.

If avoiding alcohol, swap the brandy in the mascarpone mixture for another tablespoon (15 milliliters) of heavy cream.

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

• Strawberry Bellini from Caroline’s Cooking
• Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
• Shaksuka from Karen’s Kitchen Stories
• Pineapple Upside Down Pancakes from For the Love of Food
• Tiramisu Pancakes from Tara’s Multicultural Table
• Everything Bagel Breakfast Pockets from Strawberry Blondie Kitchen
• Frutti di Mare Marinati from Culinary Adventures with Camilla
• Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
• Sweet Potato Avocado Toast from Forking Up
• Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
• Espresso Coffee Cake from Rants From My Crazy Kitchen
• Peach Brown Butter Coffee Cake from The Redhead Baker

This recipe was originally posted in May 2018 and updated in January 2025.

Tiramisu Pancakes Recipe

Adapted from Cooking for Keeps

Print Pin

Tiramisu Pancakes

A recipe for Tiramisu Pancakes! Light and fluffy buttermilk pancakes are topped with a 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

Coffee Chocolate Syrup:

• 1/2 cup (120 milliliters) freshly brewed espresso or strong coffee
• 1/4 cup (50 grams) granulated sugar
• 1/4 cup (25 grams) unsweetened cocoa powder
• 1 tablespoon (14 grams) unsalted butter
• 1 teaspoon vanilla extract

Mascarpone Spread:

• 1 pound (450 grams) mascarpone cheese softened at room temperature
• 3/4 cup (90 grams) powdered sugar
• 1 tablespoon (15 milliliters) brandy
• 1 tablespoon (15 milliliters) heavy cream
• 1 teaspoon vanilla extract

Pancakes:

• 2 cups (250 grams) all-purpose flour
• 3 tablespoons (38 grams) granulated sugar
• 2 teaspoons baking powder
• 1 1/2 teaspoons instant espresso powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups (355 milliliters) buttermilk
• 2 large eggs
• 3 tablespoons (42 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
• 1 teaspoon vanilla extract

Additional Optional Toppings:

• Finely chopped dark chocolate
• Cocoa powder for dusting

Instructions

To make the coffee chocolate syrup:

• In a small saucepan, whisk together the espresso, sugar, and cocoa powder over medium heat.
• Once starting to bubble, reduce heat to a simmer and cook, stirring often, until starting to thicken and all the sugar has dissolved, about 5 minutes.
• Reduce heat to lowest setting and whisk in the butter and vanilla extract. Keep warm until ready to serve.

To make the mascarpone spread:

• In a large bowl, beat together the mascarpone and powdered sugar until well blended.
• Mix in the brandy, heavy cream, and vanilla extract until smooth and creamy. Set aside or chill in an airtight container in the refrigerator for up to two days if making ahead of time.

To make the pancakes:

• In a large bowl, whisk together the flour, sugar, baking powder, instant espresso powder, baking soda, and salt.
• Make a well in the center of the mixture and add the buttermilk, eggs, butter, and vanilla extract. Stir together until just combined and no streaks remain.
• In a large skillet, place about 1 teaspoon butter over medium-low heat. Once thoroughly heated, add about 1/3 cup (80 milliliters) of the prepared batter in an even circle.
• Once the top begins to bubble and set, flip to the other side. Do not flatten with spatula. Cook until heated through and remove to a plate.
• Repeat with remaining batter, buttering the skillet as needed.
• Serve the pancakes while warm with the mascarpone spread and a drizzle of the coffee chocolate syrup. If desired, sprinkle with a dusting of cocoa powder or finely chopped chocolate.