Tiramisu Pancakes: Espresso-Infused Breakfast Treat Tips, FAQ & printable recipe

Tips for success

For the fluffiest pancakes, avoid overmixing the batter and let it rest for 5 minutes before cooking. This allows the baking powder to activate and the gluten to relax, resulting in a lighter texture.

Use a light hand when folding the chocolate chunks to prevent them from sinking to the bottom. If the batter seems too thick, add a splash of buttermilk; if too thin, add a tablespoon of flour.

When whipping the mascarpone cream, start on low speed to avoid splattering, then increase to medium. Stop as soon as soft peaks form—overwhipping can cause the cream to break.

To keep the pancakes warm while cooking the rest, place them on a baking sheet in a single layer and keep them in a low oven. This also helps the syrup set slightly.

Variations

• Mocha Pancakes: Add 1 tablespoon of unsweetened cocoa powder to the dry ingredients and increase the sugar to 3 tablespoons. The cocoa adds a deeper chocolate flavor that pairs with the espresso.
• Decaf Version: Use decaffeinated espresso or coffee to make the pancakes and syrup. This way, you can enjoy the tiramisu flavor any time of day without the caffeine jolt.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The pancakes may be slightly more delicate, so handle them gently when flipping.
• Nutty Twist: Fold 1/4 cup of finely chopped toasted hazelnuts into the batter along with the chocolate chunks. The nuts add a pleasant crunch and complement the coffee flavors.

Storage and make-ahead

Fridge

Store leftover pancakes and cream separately in the fridge for up to 3 days. Reheat pancakes before serving.

Freezer

Freeze pancakes in a single layer on a baking sheet, then transfer to a zip-top bag for up to 2 months. Thaw overnight in the fridge.

Reheat

Reheat pancakes in a toaster or microwave until warm. Whisk the mascarpone cream to restore fluffiness before assembling.

Leftover pancakes and mascarpone cream can be stored separately in airtight containers in the refrigerator. The pancakes will keep for up to 3 days, and the cream for up to 2 days.

To reheat, warm the pancakes in a toaster or microwave, and whisk the cream briefly to restore its texture. Assemble the stack just before serving to prevent sogginess.

You can prepare the pancake batter and mascarpone cream a day ahead. Store the batter in the refrigerator, but bring it to room temperature before cooking. The cream can be whipped and refrigerated; give it a quick whisk before using. The espresso syrup can also be made ahead and stored in the refrigerator for up to a week.

Serving ideas

Serve the tiramisu pancakes warm, with extra mascarpone cream on the side if desired. For a more authentic tiramisu experience, pair them with a shot of espresso or a cappuccino. The pancakes are best enjoyed immediately after assembly, while the contrast between warm pancake and cool cream is at its peak.

For a brunch spread, arrange the pancake stack on a large platter and dust with cocoa just before serving.

You can also add a light dusting of shaved chocolate or a few coffee beans as a garnish, though the video does not call for it. Each serving is generous enough for one person, or you can cut the stack into wedges for sharing.

Frequently asked questions

Recipe card

Tiramisu Pancakes: Espresso-Infused Breakfast Treat

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 1 1/2 cups buttermilk
• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 40 ml freshly brewed espresso (about 3 tbsp)
• 60 g dark chocolate chunks (70%)
• 2 tbsp unsalted butter, melted
• 150 g mascarpone cheese
• 30 g powdered sugar (about 1/4 cup)
• 1/4 cup heavy cream
• 15 ml sweetened espresso coffee syrup (about 1 tbsp)
• Dutch-process cocoa powder, for dusting, to taste

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat the egg, then stir in the buttermilk, espresso, and melted butter. Pour the wet ingredients into the dry ingredients and fold gently until just combined. Fold in the dark chocolate chunks.
2. In a medium bowl, combine the mascarpone, powdered sugar, and heavy cream. Beat with an electric mixer on medium speed until soft peaks form, about 2 minutes. The cream should be thick and spreadable but not stiff. Cover and refrigerate while cooking the pancakes.
3. Heat a griddle or large nonstick skillet over medium heat (about 340°F / 170°C). Grease lightly with butter or oil. Pour 1/4 cup of batter per pancake onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2 1/2 minutes. Flip and cook the other side until golden brown and cooked through, another 2 1/2 minutes.
4. While the pancakes are still warm, use a pastry brush to apply the sweetened espresso syrup to the top of each pancake. The syrup should soak into the surface, adding coffee flavor and moisture.
5. Place one pancake on a serving plate. Spread a generous layer of mascarpone cream over it. Repeat with the remaining pancakes and cream, finishing with a pancake on top. Dust the top generously with Dutch-process cocoa powder.
6. Cut the pancake stack into wedges or serve whole. Each serving should have multiple layers of pancake, cream, and cocoa. Serve immediately while the pancakes are still warm.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

540

Protein

12 g

Carbohydrates

62 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.