Tiramisu Pancakes Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly mixed.

Mix wet ingredients

In a separate bowl whisk the egg, whole milk, melted butter, vanilla extract, and 1/4 cup cooled espresso until uniform.

Combine batter

Pour the wet ingredients into the dry ingredients. Gently stir just until combined — small lumps are fine. Do not overmix; rest the batter for 5 minutes to allow the baking powder to activate and gluten to relax.

Heat a nonstick or cast-iron skillet over medium heat. Lightly grease with a little butter or oil. Test heat by sprinkling a few drops of water; they should sizzle gently. For each pancake, pour about 1/4 cup batter onto the skillet, leaving space between pancakes. Cook until bubbles form on the surface and edges look set, about 2–3 minutes.

Flip the pancakes and cook the second side until golden brown, about 1½–2 minutes more. Transfer cooked pancakes to a warm plate and keep loosely covered while you cook remaining batter. This recipe makes about 8–10 pancakes (3–4 inches each).

Prepare mascarpone mixture

While pancakes cook, chill a medium bowl and beaters if possible. Add mascarpone cheese, cold heavy cream, powdered sugar, and vanilla extract to the bowl. Whip by hand or with an electric mixer on medium speed until the mixture is smooth and holds soft peaks (cream should be light and spreadable). Taste and adjust sweetness if desired.

Prepare espresso soak

In a shallow dish combine 1/2 cup hot or warm espresso with the optional coffee liqueur. Stir to combine. Allow mixture to cool slightly if very hot.

Layer and soak: Place one pancake on a serving plate. Using a pastry brush or spoon, lightly brush the pancake surface with about 1 teaspoon of the espresso mixture (don’t soak through; you want a coffee-scented pancake). Spread a thin layer (about 1–2 tablespoons) of mascarpone cream over the pancake. Repeat with 2–3 more pancakes to create a short stack (2–4 layers), ending with mascarpone cream on top. Reserve some cream for garnish.

Finish and garnish: Dust the top of the stack generously with unsweetened cocoa powder using a fine sieve. Sprinkle grated dark chocolate and a light dusting of powdered sugar if desired. Serve immediately so pancakes retain warmth, or chill briefly (10–15 minutes) if you prefer the cream slightly firmer. Leftovers keep refrigerated for up to 24 hours; let come to room temperature before serving.