Tiramisu Pancakes
Fluffy tiramisu‑flavored pancakes that combine the classic coffee‑cream dessert with a breakfast‑friendly twist. The airy batter is topped with a silky mascarpone‑baileys cream, finished with cocoa and chocolate for a decadent treat.
Maker: Sam Way
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- to taste cocoa powder
- to taste grated chocolate
Pancake Batter
- 1 2/5 lb plain flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1 1/5 qt buttermilk
- 0.42 cup whole milk
- 0.42 cup espresso
- 4 eggs
- 4 2/5 oz unsalted butter
- 3 1/2 tbsp caster sugar
Tiramisu Cream
- 2 egg yolks
- 3 tbsp caster sugar
- 1 1/10 lb mascarpone cheese
- 3 tbsp baileys
- a pinch salt
- 2 egg whites
- 3 tbsp caster sugar
Instructions
- 11. In a large bowl, whisk together the plain flour, baking powder, fine sea salt, and 3.5 tbsp caster sugar until evenly distributed.
- 22. In a separate bowl, combine the buttermilk, whole milk, whole eggs, cooled espresso, and melted butter; whisk until the mixture is smooth.
- 33. Pour the wet mixture into the dry ingredients and stir gently until just combined; a few lumps are fine, do not over‑mix.
- 44. Heat a non‑stick skillet over medium heat (about 356°F/350°F) and lightly brush with oil.
- 55. Ladle batter onto the skillet, cooking each pancake for 3–5 minutes per side, or until golden brown and a toothpick inserted in the center comes out clean. Work in batches to avoid overcrowding, and keep finished pancakes warm under a clean kitchen towel.
- 66. While the pancakes are cooking, prepare the tiramisu cream: beat the egg yolks with 3 tbsp caster sugar until the mixture becomes pale, thick, and fluffy.
- 77. Add the mascarpone cheese, optional Baileys, and a pinch of salt to the yolk mixture; whisk until smooth and homogeneous.
- 88. In a clean bowl, whisk the egg whites until soft peaks form, then gradually add the remaining 3 tbsp caster sugar and continue whisking until stiff, glossy peaks develop.
- 99. Gently fold the whipped egg whites into the mascarpone‑yolk mixture, preserving as much air as possible for a light, airy cream.
- 1010. To serve, stack the warm pancakes on plates, spoon generous dollops of the tiramisu cream over each stack, and dust with cocoa powder and grated chocolate to taste.
- 1111. Allow the cream to melt slightly into the hot pancakes for a luscious texture, then enjoy immediately.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Tiramisu Pancakes?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Tiramisu Pancakes recipe make?
- This recipe makes 16 servings as written; ingredient quantities on this page can be scaled.
- Where does this Tiramisu Pancakes recipe come from?
- It was shared by Sam Way on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.