Mascarpone Pancakes

There are pancakes and then there are pancakes. These Mascarpone Pancakes are an indulgent twist to traditional breakfast fare.

The addition of mascarpone to the batter gives the pancakes a luscious taste for pancake perfection.

The key to any syrup, of course, is serving it warm. For those who keep their regular syrup in the fridge, you know what it’s like to pour cold syrup on hot pancakes. At the very least, you’ll want heat it in the microwave first.

Don’t forget to add slices of fruit. For a Christmas-y splash of color, top the pancakes with kiwi and strawberries.

Once you try these mascarpone-laced pancakes, there’s no turning back. Make a big batch and keep the extras in the freezer for whenever you get a craving.



2 cups all-purpose 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
4 tablespoons (or more) butter
3 kiwis, peeled and sliced
Handful of strawberries, sliced


For pancakes:
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.

Arrange 3 to 4 pancakes on each plate. Garnish with sliced fruit; pour warm syrup over.

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