Mascarpone Pancakes are the fluffiest, best pancakes my kitchen has ever seen. Make them with homemade mascarpone cheese and feel like a real breakfast champion!
I have a dirty little secret to share with you. These mascarpone pancakes? The fluffiest, most tender, absolute best pancakes I’ve ever made in my kitchen?
I didn’t make them.
The truth is, while I am pretty good at every other dish that comes to our dining table, homemade pancakes for me are a big fat flop.
OK, yes, I create the recipe and mix it all together, but when it comes to the cooking? Well, if you want a pancake that is both overcooked on the outside and kind of raw on the inside, I’m your girl. Otherwise, you shouldn’t trust me with a spatula.
Technically, my husband is the one who cooks the pancakes around here.
Homemade pancakes are one of the only things he is just naturally good at making, and this fact has not gone unnoticed by our older son, who seems to enjoy telling the adults in his life that his mother is “kind of a professional cook” but “she can’t make pancakes”.
That’s fine with me, though. While I don’t get to sleep in while the pancakes are cooking (hi, two kids and my bedroom right off the kitchen), I get the bacon ready, warm up the syrup, and get dibs on the first plate of hot, steamy pancakes.
mascarpone cheese pancakes
When I learned how to make mascarpone, I knew right away that I wanted to use some for mascarpone pancakes.
I’ve made pancakes with ricotta before, and I just knew this thicker, creamier cheese would produce amazing results.
And really, I’m not kidding when I say these mascarpone cheese pancakes are the best pancakes we’ve ever made. The homemade mascarpone cheese adds richness to the pancakes without weighing them down.
If you don’t have time to make mascarpone yourself, that’s OK. Store-bought will also work! Just remember that the packaged variety tends to be a little bit thicker, so you might need to add extra milk to the batter.
Grate some orange zest on top, or fold blueberries into the batter, and you might even forget about the bacon.
Mascarpone Pancakes even hold up after a few days in the fridge, reheating to perfectly moist and fluffy rather than turning to weird and rubbery. This was a huge revelation for us, since we always have a few extra pancakes stashed for later in the week.
And of course you can always freeze pancakes. I even have a whole post to teach you how to freeze pancakes in case you want to save them for more than a few days.
more homemade pancakes
Being the breakfast fans that we are, Mascarpone Pancakes certainly aren’t the only pancake recipe we love around here.
And of course, there are always Maple Bacon Pancake Poppers for a fun twist on the traditional homemade pancake recipe.
Just get in the kitchen this weekend and make these Mascarpone Pancakes, or any pancake recipe! I don’t care who actually cooks them – everyone deserves the credit.
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 2 eggs
- 2 cups buttermilk
- 1/2 cup mascarpone cheese
- 1 teaspoon pure vanilla extract
- Sift together flours, baking powder, cinnamon, nutmeg, cardamom, baking soda, and salt.
- In another bowl, whisk together sugar and eggs, then whisk in buttermilk, mascarpone cheese, and vanilla.
- Pour the wet ingredients into the flour mixture and mix thoroughly. Let sit for 30 minutes.
- Pour batter onto a preheated griddle pan and cook until bubbles form, then flip and cook until browned.
- Serve with warmed syrup and butter.
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Nutrition Information:Yield: 4 Serving Size: 4 pancakes
Amount Per Serving: Calories: 599Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 174mgSodium: 925mgCarbohydrates: 67gFiber: 4gSugar: 20gProtein: 17g