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
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.
