Quick Recipe Version (TL;DR)

Yield: 4 servings (about 12 pancakes; 3 pancakes per stack)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

1 cup (125 g) all-purpose flour
3 tbsp (15 g) unsweetened cocoa powder, plus more for dusting
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup (240 ml) whole milk
1 large egg
3 tbsp (42 g) unsalted butter, melted and slightly cooled
2 tsp vanilla extract (divided)
3/4 cup (180 ml) strong hot coffee or espresso
2 tbsp (25 g) granulated sugar (for coffee)
8 oz (225 g) mascarpone cheese
3/4 cup (180 ml) cold heavy cream
1/3 cup (40 g) powdered sugar

Do This

1. Stir hot coffee with 2 tbsp sugar; let cool slightly.
2. Whip mascarpone, heavy cream, powdered sugar, 1 tsp vanilla, and a pinch of salt until thick and spreadable.
3. Whisk dry pancake ingredients; whisk milk, egg, melted butter, and 1 tsp vanilla.
4. Combine wet into dry just until mixed; rest batter 5 minutes.
5. Cook 3–4 inch pancakes on a 350°F (177°C) griddle, 2–3 minutes per side.
6. Brush pancakes lightly with sweet coffee, layer with mascarpone cream, stack, and dust with cocoa.

Why You’ll Love This Recipe

All the cozy flavors of tiramisu, but in a warm, brunch-friendly pancake stack.
The sweet coffee soak keeps the pancakes moist without making them soggy.
Mascarpone-style cream feels fancy, but comes together in minutes with a mixer.
Great for guests: you can prep the coffee and cream ahead, then cook pancakes fresh.

Grocery List

Produce: Optional fresh berries (strawberries or raspberries) for serving
Dairy: Mascarpone cheese (8 oz / 225 g), heavy cream, whole milk, unsalted butter, 1 large egg
Pantry: All-purpose flour, unsweetened cocoa powder, granulated sugar, powdered sugar, baking powder, baking soda, fine salt, vanilla extract, strong coffee or espresso

Full Ingredients

Cocoa-Vanilla Pancakes

1 cup (125 g) all-purpose flour
3 tbsp (15 g) unsweetened cocoa powder
2 tbsp (25 g) granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1 cup (240 ml) whole milk, at room temperature
1 large egg, at room temperature
3 tbsp (42 g) unsalted butter, melted and cooled for 5 minutes
1 tsp vanilla extract
Neutral oil or butter for the pan/griddle (about 1–2 tsp per batch)

Sweet Coffee Brush

3/4 cup (180 ml) strong hot coffee or espresso
2 tbsp (25 g) granulated sugar
1/2 tsp vanilla extract (optional, but nice)

Mascarpone-Style Cream

8 oz (225 g) mascarpone cheese, cold
3/4 cup (180 ml) heavy cream, very cold
1/3 cup (40 g) powdered sugar
1 tsp vanilla extract
1/8 tsp fine salt

To Finish

1–2 tbsp unsweetened cocoa powder, for dusting
Optional: dark chocolate shavings
Optional: fresh berries

Step-by-Step Instructions

Step 1: Make the sweet coffee brush

In a small bowl or measuring cup, stir together 3/4 cup (180 ml) hot strong coffee or espresso and 2 tbsp (25 g) granulated sugar until fully dissolved. Stir in 1/2 tsp vanilla extract if using.

Set aside to cool to warm (or room temperature). If it’s piping hot, it can melt the cream during stacking.

Step 2: Whip the mascarpone-style cream

In a medium bowl, add 8 oz (225 g) cold mascarpone, 3/4 cup (180 ml) cold heavy cream, 1/3 cup (40 g) powdered sugar, 1 tsp vanilla, and 1/8 tsp salt.

Using a hand mixer (or stand mixer), beat on medium speed for about 45–90 seconds, until thick, smooth, and spreadable. Stop as soon as it holds soft-to-medium peaks. Overmixing can make mascarpone turn grainy.

Refrigerate the cream while you cook the pancakes.

Step 3: Mix the dry ingredients

In a large bowl, whisk together 1 cup (125 g) flour, 3 tbsp (15 g) cocoa powder, 2 tbsp (25 g) sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Whisk well to break up cocoa lumps (this helps the pancakes cook evenly and look nicely chocolatey).

Step 4: Mix the wet ingredients and make the batter

In a second bowl (or large measuring jug), whisk together 1 cup (240 ml) milk, 1 large egg, 3 tbsp (42 g) melted butter, and 1 tsp vanilla extract.

Pour the wet mixture into the dry ingredients. Stir gently with a spatula or whisk just until no dry streaks remain (a few small lumps are fine). Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Step 5: Cook the pancakes

Preheat a nonstick skillet or griddle over medium heat until it reaches about 350°F (177°C). Lightly grease with a small amount of butter or neutral oil.

Scoop or pour about 1/4 cup (60 ml) batter per pancake for 3–4 inch pancakes. Cook for 2–3 minutes on the first side, until bubbles form on the surface and the edges look set. Flip and cook for 1–2 minutes more, until the center springs back and the pancake is cooked through.

Repeat with remaining batter, adjusting heat as needed to prevent scorching. If desired, keep cooked pancakes warm on a baking sheet in a 200°F (93°C) oven while you finish.

Step 6: Brush with coffee and layer with cream

Lay out pancakes for assembly. Using a pastry brush (or the back of a spoon), lightly brush the top of each pancake with the sweet coffee. Aim for about 1 to 1 1/2 tsp coffee per pancake surface. You want a tiramisu vibe, not a soaked-through pancake.

For each serving, stack 3 pancakes with a generous layer of mascarpone cream (about 2–3 tbsp) between each pancake. Finish with a final dollop or swoosh of cream on top.

Step 7: Dust, garnish, and serve

Right before serving, dust the top generously with unsweetened cocoa powder (use a small sieve for a soft, even layer). Add dark chocolate shavings and/or fresh berries if you like.

Serve immediately while the pancakes are warm and the cream is cool for that classic tiramisu contrast.

Pro Tips

Keep the coffee light: Brushing lightly gives tiramisu flavor without making pancakes gummy. If you accidentally over-brush, let the pancake sit 30 seconds to absorb before stacking.
Don’t overwhip mascarpone: Mix only until thick and spreadable. If it starts to look curdled or grainy, stop immediately and fold gently with a spatula.
Control griddle heat: Cocoa pancakes can brown fast. If you notice the outside darkening before the inside cooks, lower to medium-low and extend cook time slightly.
Rest the batter: The 5-minute rest makes fluffier pancakes and reduces spreading.
For clean stacks: Use slightly smaller pancakes (3–4 inches) so the layers look neat and the cream doesn’t slide.

Variations

Mocha chip tiramisu pancakes: Fold 1/3 cup (60 g) mini chocolate chips into the batter just before cooking.
Decaf-friendly: Use strong decaf coffee or espresso for the brush so everyone can enjoy brunch without the buzz.
Extra espresso punch: Add 1 tsp instant espresso powder to the dry pancake ingredients for a deeper coffee-chocolate flavor.

Storage & Make-Ahead

Make ahead: You can make the sweet coffee and mascarpone cream up to 24 hours in advance. Store the coffee covered at room temperature for up to 2 hours or refrigerate it (bring back to room temp before brushing). Refrigerate the cream in an airtight container.

Store leftovers: Store pancakes and cream separately for best texture. Pancakes keep in an airtight container in the refrigerator for 3 days. Mascarpone cream keeps refrigerated for 2 days.

Reheat: Warm pancakes in a 300°F (149°C) oven for 8–10 minutes or in a skillet over low heat. Assemble after reheating so the cream stays thick and cool.

Freezing: Freeze pancakes (not assembled) in a single layer, then bag for up to 2 months. Thaw overnight in the fridge and reheat before assembling.

Nutrition (per serving)

Approximate, based on 4 servings: 680 calories, 12 g protein, 44 g fat, 60 g carbohydrates, 3 g fiber, 33 g sugar, 620 mg sodium.

Tiramisu Pancakes With Coffee-Soaked Layers and Mascarpone Cream