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.
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.
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, or chocolate shavings on top. When served warm - as they should be - it will melt over everything perfectly.
I like these as is with a big mug of steaming coffee!
But if you really want to indulge, try this recipe for peanut butter and mascarpone frosting!
How To Make Tiramisu Pancakes
This recipe is enough to make 12 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)
- 2 grams Powdered Sugar (1/4 cup)
- 2 teaspoons Espresso Powder
- 1 tablespoon Baileys (optional)
- 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.
- Pour the batter into a skillet, over medium-high heat. 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!