Fluffy, rich pancakes made with creamy mascarpone cheese for an extra tender texture and subtle tang. Stacked high and drizzled generously with warm maple syrup, these luxurious pancakes offer a delightful twist on a breakfast classic.
Why You’ll Love This Recipe
Mascarpone pancakes bring a new level of indulgence to your breakfast or brunch table. The mascarpone adds richness and moisture, resulting in pancakes that are both airy and creamy. Easy to prepare and perfect for special mornings, these pancakes pair beautifully with maple syrup, fresh fruit, or a dusting of powdered sugar.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
1/2 cup mascarpone cheese
1 large egg
1 teaspoon vanilla extract
2 tablespoons melted butter (plus more for cooking)
For serving:
Maple syrup
Directions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the buttermilk, mascarpone, egg, vanilla extract, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. The batter will be slightly lumpy; do not overmix.
- Heat a non-stick skillet or griddle over medium heat and brush lightly with butter.
- Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges begin to look set, about 2-3 minutes. Flip and cook for an additional 1-2 minutes until golden brown.
- Serve warm with maple syrup.
Servings and timing
This recipe yields 4 servings.
Prep time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Calories: approximately 380 kcal per serving
Variations
- Add fresh berries or chocolate chips to the batter for extra flavor.
- Top with lemon curd or fruit compote instead of maple syrup.
- Substitute ricotta cheese for the mascarpone for a slightly different texture.
- Sprinkle with toasted nuts for added crunch.
Storage/reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a toaster, skillet, or microwave until warmed through. These pancakes can also be frozen for up to 1 month; thaw before reheating.
FAQs
Can I make the batter ahead of time?
It is best to cook the pancakes immediately for optimal fluffiness. However, you can mix the dry and wet ingredients separately and combine just before cooking.
Can I use whole milk instead of buttermilk?
Yes, but the pancakes will have a slightly less tangy flavor and may be a bit less tender.
What can I use instead of mascarpone?
Ricotta, cream cheese, or Greek yogurt can work as substitutes, though the texture will vary.
How do I prevent the pancakes from sticking?
Ensure your skillet is properly preheated and lightly brushed with butter before cooking each batch.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend designed for baking.
Are these pancakes very sweet?
They are mildly sweet, making them perfect for pairing with syrups, fruit, or other toppings.
Can I add spices to the batter?
Yes, a pinch of cinnamon, nutmeg, or cardamom adds a warm note.
How do I get evenly golden pancakes?
Cook over medium heat and avoid crowding the pan so they cook evenly.
Can I make mini pancakes with this batter?
Yes, simply use a smaller amount of batter for each pancake and adjust the cooking time slightly.
What sides pair well with these pancakes?
Fresh fruit, breakfast sausage, or crispy bacon are excellent accompaniments.
Conclusion
Mascarpone pancakes are a luxurious, tender, and flavorful twist on the traditional pancake. Quick to make and endlessly versatile with toppings and mix-ins, these pancakes are sure to become a favorite for breakfast or brunch. Enjoy warm with maple syrup or your preferred garnish for a truly satisfying meal.
Print
Mascarpone Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Fluffy, rich pancakes made with creamy mascarpone cheese for an extra tender texture and subtle tang, stacked high and drizzled generously with warm maple syrup — a luxurious twist on a breakfast classic.
Ingredients
- 1 1/4 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup mascarpone cheese
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus more for cooking)
- Maple syrup (for serving)
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk buttermilk, mascarpone, egg, vanilla, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and stir until just combined (batter will be slightly lumpy).
- Heat a non-stick skillet or griddle over medium heat and brush with butter. Pour 1/4 cup batter for each pancake and cook until bubbles form on top and edges look set. Flip and cook another 1-2 minutes until golden brown.
- Serve warm with maple syrup.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Top with fresh fruit or a dusting of powdered sugar for added flavor.
- Best enjoyed fresh, but leftovers can be stored in the fridge and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg
