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Tiramisu Buttermilk Pancakes. A soft buttermilk pancake infused with espresso powder, sprinkled with miniature chocolate chips, and topped with whipped mascarpone topping.

Who doesn't love a sweet breakfast treat? While we've never had ice cream for breakfast (and honestly can't stomach the thought of ever doing that), we have had our fair share of decadent buttermilk pancakes over the years.

With Mother's Day coming up, we wanted to create a sweet treat to serve our mom to celebrate how amazing she is. When we think of our mom and what she loves to eat, we instantly think of tiramisu. It's her absolute favorite dessert and she is what inspired this decadent pancake recipe.

If you're looking to make your mom something special for Mother's Day brunch or are just craving an indulgent treat for weekend breakfast, then you've got to make this recipe. We guarantee you will be obsessed!

Want more delicious breakfast recipes? Check out these recipes:

Tiramisu Buttermilk Pancakes

**Ingredient Snapshot*:**

All-Purpose Flour: We always recommend using unbleached all-purpose flour when you're baking.
Sugar: A few tablespoons of sugar are added to the pancake batter to give it a sweeter taste.
Baking Powder & Baking Soda: Baking powder helps the pancakes puff up and the baking soda helps the pancakes spread out evenly. Both are important to making the perfect consistency of pancakes.
Espresso Powder: We recommend using culinary espresso powder (we love this espresso powder from Williams Sonoma). However, if you don't have espresso powder, you can use super fin espresso powder grounds in the pancake batter.
Buttermilk: The acid in the buttermilk activates the baking soda, but it also gives the pancakes a tender texture and a bit of a tangier taste.
Mini Chocolate Chips: We love adding miniature chocolate chips to the batter because you give a little bit of chocolate flavor in every bite.
Heavy Whipping Cream: Heavy whipping cream is whipped together to create the light texture of the mascarpone cream.
Mascarpone Cheese: Mascarpone cheese creates that iconic tiramisu cream. It adds tang and depth to the heavy whipped cream as it's folded in.

Equipment You'll Need for This Recipe:

Family-Sized Electric Griddle

Target

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Aspen Mixing Bowls

Crate & Barrel

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KitchenAid Whisk

Amazon

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KitchenAid Stand Mixer

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Direction Snapshot:

Using your stand mixer, make the whipped mascarpone cream and place it in your fridge until the pancakes are cooked.
Heat a flat pancake skillet over medium heat while you make the pancake batter.
In a large mixing bowl, whisk together the dry ingredients and set aside.
In a medium size mixing bowl, combine the wet ingredients. Add the wet ingredients to the dry and whisk together. Stir in the mini chocolate chips into the batter.
Add a generous amount of butter to the skillet and use a 1/3 cup measuring cup to drop your batter. Once the pancakes begin to bubble, flip them over. Transfer cooked pancakes to a small plate.
Top the pancakes with butter, mascarpone cream, mini chocolate chips, espresso powder, and maple syrup. Enjoy with a cup of coffee.

Making Pancakes Q&A

How do you make the same size pancake every time?

We always use a 1/3 cup measuring cup to measure out an even amount of batter, and then pour it onto our pancake skillet. This helps us get an even-size pancake every time.

What can I substitute buttermilk for if I don't have it?

There are a couple of options you can take if you don't have buttermilk:

Options 1: You can substitute buttermilk for regular milk, however, it won't create the same texture or taste.
Option 2: You can make your buttermilk. Add the juice of a whole lemon to 2 2/3 cups of milk. Let the mixture sit for 5-10 minutes before adding it to your batter.

What do I cook my pancakes on?

You can cook your pancakes on a skillet or a flat griddle. We find that when we cook our pancakes on a flat griddle, they cook more evenly and you can add multiple drops of pancakes at a time.

Tiramisu Buttermilk Pancakes

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Author: Mozie Team

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Description

A decadent breakfast for Mother’s Day brunch or for a weekend treat! Soft buttermilk pancakes infused with espresso powder, sprinkled with miniature chocolate chips, and topped with whipped mascarpone topping.

Ingredients

Scale

Tiramisu Buttermilk Pancakes

2 1/2 cups flour

4 tbsp sugar

1 tsp salt

2 tsp baking powder

1 tsp baking soda

3–4 tsp espresso powder

3 egg

2 2/3 cup buttermilk

2 tbsp butter, melted

1/2 cup mini chocolate chips (to sprinkle on top of the pancake)

1/2 cup milk (to thin batter)

Whipped Mascarpone Topping

3/4 cup heavy whipping cream

4 oz mascarpone cheese

1/3 cup sugar

1 tsp vanilla extract

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Instructions

Whipped Mascarpone Topping

Add heavy whipping cream to a stand mixer bowl and whisk (beat) on medium speed. Slowly add sugar and vanilla and whisk until stiff peaks form. Fold in the mascarpone cheese until well combined. Set aside or place in the fridge for later.

Tiramisu Buttermilk Pancakes

While you’re making the batter, heat your skillet on medium heat.
In a medium-sized mixing bowl, add flour, sugar, baking powder, baking soda and espresso powder. Set aside.
In a small mixing bowl, whisk together eggs. Then add the buttermilk and melted butter. Mix until well combined.
Add the wet ingredients to the flour mixture. If the batter is thick, add 1/4 cup of milk at a time until the batter is thinner. Fold the miniature chocolate chips into the batter.
Add butter to the skillet, and drop your batter. Cook until bubbles form and then flip. Remove the pancakes and place on a plate. Top with butter, whipped mascarpone topping, espresso powder additional chocolate chips, and syrup.
Enjoy it as a weekend breakfast or brunch treat or as a delicious dessert. We recommend drinking with a hot cup of coffee or cappuccino.

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Tiramisu Buttermilk Pancakes