These Healthy Oatmeal Sheet Pan Berry Pancakes are made in a blender for an easy and flavorful breakfast. Leftovers make a great meal option for busy weekday mornings.
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Tiramisu Pancakes
These Tiramisu Pancakes can be savored for dessert, breakfast, or dinner (no judgement here). Nothing is more exciting than marrying two of my favorite foods together into one delectable dish with plenty of Kahlua and espresso. Layer upon layer of Mascarpone goodness and fluffy cakes have me at “hello” every time.
These pancakes and I are a marriage made in heaven. Yes, I’m crazy about these delights, but who can blame me? Just look at the perfect fluffiness going on here! I’ve whisked up a pancake recipe for maximum enjoyment with or without the Mascarpone and Espresso.
Yes, I’m a complete narcissist when it come to my pancakes. Lord knows, I’ve had plenty of practice making them…no one misses a Pancake Sunday at my house! Somehow, I’m always left sitting at the table by myself with said pancakes devoured before I can even flip another round.
I got so tired of running out of pancake mix and having my husband run to the store for more whilst listening to the cries of hungry, feral children. The beauty of this recipe is that no buttermilk is needed. It is super easy to whisk a bit of lemon juice in milk for a quick substitute. You can also, whisk cream cheese with around 3 tbsp. of sour cream and 2 tbsp. of whipping cream as a substitute for Mascarpone. Hello, you big money saver!
This recipe is super easy and sure to have you moaning for more in the morning. Just make a big’ol stack of pancakes, dip’em in caffeine and alcohol (win/win), and layer them up with plenty of Mascarpone filling. Top them with cocoa powder and chocolate curls for a beautiful presentation. Serve them with a Pancake Shot…it has to be noon somewhere, right?
More to Love
If you love these Tiramisu Pancakes, be sure to check out a few of my favorite brunch cocktails to go with these babies…Pancake Shots, Pineapple Orange Creamsicle Mimosas, and Georgia Peach Martinis!
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- Jameson Pancake Shot
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- Pineapple Orange Creamsicle Mimosas
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- Georgia Peach Martini
Tiramisu Pancakes
Prep Time
20 mins
Cook Time
6 mins
Total Time
26 mins
These fluffy pancakes get dunked in a bath of Kahlua and Espresso, and topped with plenty of Mascarpone goodness!
Servings: 4
Ingredients
- Pancakes:
- 2 C. Flour
- 2 Tsp. Baking Soda
- 1 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 3 Tbsp. Sugar
- 1 Tsp. Vanilla
- 4 Tbsp. Butter; melted
- 2 Eggs; lightly whisked
- 1 1/4 C. Milk I use 2%
- 1 Tbsp. Lemon Juice
- 8 oz. Mascarpone
- 1/2 C. Powdered Sugar
- 1/4 C. + 3 Tbsp. Kahlua
- 1 C. of brewed Espresso or strong coffee
- Garnishments:
- Cocoa Powder
- Chocolate curls
Instructions
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Brew around 1 C. of Espresso or strong coffee; allow to cool.
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For Pancakes:
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Whisk together Milk and Lemon Juice; set aside.
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In a large bowl; mix together flour, baking soda, baking powder, sugar and salt.
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Mix in eggs, milk mixture and vanilla.
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Mix in melted butter.
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Heat a griddle or skillet to Medium/Low heat; spray lightly with nonstick cooking spray.
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Scoop around 1/3 C. of pancake batter; cook around 2-3 minutes per side or until golden brown and firm in the middle.
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Make the Mascarpone Filling:
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Beat together the Mascarpone, powdered sugar and Kahlua
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Add the espresso to a medium bowl; stir in 1/4 C. Kahlua.
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Dip each pancake into the bowl of espresso Mixture, spread a generous layer of the Mascarpone cheese filling, repeat, and sprinkle the top with cocoa powder and chocolate shavings.
Raspberry Cream Cheese Heart Pancakes
What could be better than these Raspberry Cream Cheese Heart Pancakes for breakfast in bed on Valentine’s Day? The pancakes are made with a cream cheese batter with swirls of raspberry jam for a truly decadent breakfast. Top it off with fresh raspberries for pure pancake perfection. Make your pancakes even more festive by using cookie cutters to make them into heart shapes. These are just too cute!
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Pumpkin Spice Pancakes
Add the flavors of fall to your breakfast with these fluffy Pumpkin Spice Pancakes. They are super easy to throw together with canned pumpkin, pumpkin pie spice and a dash of cinnamon. Top them with pure maple syrup and feel the pancakes melt in your mouth.
Pancakes are an essential breakfast item every Sunday at my house. I like to mix things up a bit and try a plethora of flavor combinations. You definitely can’t go wrong with pumpkin and maple flavors together. This recipe makes the pancakes perfectly fluffy with just the right amount of thickness. Too thick equals a gooey middle and burnt outside, and too thin takes away from that cake-like texture I love so much.
I went to the grocery store today and picked up more pumpkin! I apparently still have more squashy plans for us. The arrival of fall means that it must be incorporated into all hot drinks, desserts and brunchy goodness. Hopefully, I am still be able to look at pumpkin with the same admiration when Thanksgiving rolls around! If all else fails, the featured pumpkin recipe will surely incorporate some form of alcohol for an added bonus such as a Rum Chata Pumpkin Latte or Pumpkin Amaretto Creme Brulee.
There is no such thing as a pancake that is too big in my world. I’m not interested in these dainty silver dollar pancakes…give me a stack of pancakes made by Uncle Buck that are so large a snow shovel has to be used to flip them. I seriously think my 2 year old would be able to finish one. This girl’s appetite is only for breakfast food…sounds familiar. She literally eats more pancakes than my husband. She also requests a bowl of oatmeal after. Lunch and dinner are a completely different story altogether…please eat more than 1 bite!
Feeling pumpkin obsessed like me? Check out some of my other favorite recipes for fall. You can’t go wrong with Slow Cooker Pumpkin Maple Oatmeal.
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- Slow Cooker Pumpkin Maple Oatmeal
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- Autumn Squash Soup
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- Salted Caramel Pumpkin Poke Cake
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- Spiked Pumpkin Latte
Pumpkin Spice Pancakes
Cook Time
4 mins
Total Time
4 mins
Fluffy pumpkin spice pancakes are the perfect fall breakfast.
Course:
Breakfast
Servings: 4 servings
Ingredients
- 2 C. Flour
- 2 Eggs
- 1 2/3 C. Buttermilk
- 3 Tbsp. Brown Sugar
- 2/3 C. Canned Pumpkin
- 1 Tsp. Pumpkin Pie Spice
- 1 Tsp. Cinnamon
- 3 Tbsp. Butter; melted
- 1 Tsp. Baking Soda
- 2 Tsp. Baking Powder
- 1/4 Tsp. Salt
Instructions
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Mix together flour, baking soda, baking powder and salt.
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In a separate bowl, whisk together pumpkin, eggs, and buttermilk.
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Add brown sugar, pumpkin pie spice, cinnamon and butter; whisk until blended.
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Stir in flour mixture until blended and smooth.
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Spray griddle with nonstick cooking spray and heat to medium/low.
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Add around 1/3 C. of batter to the griddle per pancake.
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Cook until tops of pancakes begin to bubble slightly before flipping.
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Continue cooking other side for around 2 minutes or until lightly browned.
Lemon Poppy Seed Pancakes with Lemon Glaze
These Lemon Poppy Seed Pancakes with Lemon Glaze are perfectly fluffy, citrusy and sweet! The lemon glaze is a welcome change from the usual maple syrup routine. I am in love with all things lemon right now for spring and these really hit the spot! They will make the perfect addition to your Mother’s Day brunch and are easy enough for the kids to help make.
A miracle occurred after I made these pancakes…my picky daughter ate them! That’s right, the pickiest person in the world had a bite and then requested to eat a whole one after already eating her usual plain pancakes. Oh my yummy surprise…maybe I can actually make pancakes without having to make 3 different varieties for a change! It is always exciting to be able to change things up a bit after being in a complete pancake Sunday rut.
My daughter loves helping in the kitchen and was so excited to be able to pour some of the ingredients in the mixing bowl (and floor). I am just relieved that she didn’t insist on cracking the egg this time. That can quickly escalate into a very dangerous situation for any nearby objects! A hazmat suit needs to be available close by for such situations…huge sigh of relief.
Be sure to check out my Raspberry Cream Cheese and Andes Chocolate Mint Pancakes for more cakey goodness. I am thinking a pancake buffet is in order for Mother’s Day brunch at my house this year!
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- Andes Chocolate Mint Pancakes
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- Cranberry Orange Bundt Cake
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- Easy Fruit Pizza
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- Blueberry Lemon Muffins
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- Buttermilk Blueberry Waffles
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- Apple French Toast Casserole
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- Candy Cane Crescent Roll Breakfast Pastry
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- Pineapple Orange Creamsicle Mimosas
Lemon Poppy Seed Pancakes with Lemon Glaze
Cook Time
3 mins
Total Time
3 mins
Lemon poppy seed pancakes are topped with a tangy lemon glaze.
Course:
Breakfast
Servings: 4 servings
Ingredients
- 1 1/2 C. Flour
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1/4 C. Sugar
- 1/4 Tsp. Salt
- 1 1/4 C. Milk
- 1 Egg
- 1/2 C. Fresh Lemon Juice
- 2 Tbsp. White Vinegar
- 2 Tbsp. Poppy seeds
- 2 Tbsp. Canola Oil
- Glaze:
- 2 Tsp. Lemon Extract
- 2 C. Powdered Sugar
- Zest of 1 Lemon
- 1/4 C. Milk
Instructions
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Prepare Lemon Glaze:
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Add powdered sugar, milk, lemon extract and lemon zest to a mixing bowl.
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Beat with a mixer until thoroughly combined.
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Prepare Pancakes:
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In a large Bowl, mix together flour, baking powder, baking soda and salt.
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Stir in milk, egg, lemon juice, sugar, white vinegar and oil.
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Stir in poppy seeds.
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Heat a nonstick skillet to medium heat and lightly spray with cooking spray.
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Add around 1/3. C. of pancake batter to the skillet for each pancake.
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Cook each side until lightly browned.
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Serve topped with lemon glaze.
Andes Chocolate Mint Pancakes
These Andes Chocolate Mint Pancakes are the most decadent pancake experience ever! They are perfectly fluffy, chocolatey, minty and loaded with Andes Mint Chips.
Top them with chocolate syrup for a chocolate lover’s dream come true! These are just in time for your holiday brunch and can easily be made into fun Christmas shapes using cookie cutters!
I bought a bag of Andes Mint Chips thinking that I would make some cookies with them. However, my inspiration brought me in 2 different directions.
Stay tuned on Saturated Saturday for Baileys Mint Hot Chocolate as well (what the yum)! I just love Andes Mints so much…they are really addictive and dangerous. They are probably one of the reasons I like going to the Olive Garden…LOL. For some reason, my mind is drifting to the movie, “Monty Python’s Meaning of Life” where the man eats his butt off and explodes after the waiter insists on giving him an after dinner mint. Good stuff indeed. Yes, I’m a bit of a movie dork. More mints please!
Pancake Sunday continues to be a tradition at my house. However, my picky daughters won’t deviate from blueberry pancakes! I can’t say I blame them, but I love experimenting with different flavors. I just love the cakey fluffy goodness and all the different sauce combinations.
I have to say that chocolate and mint is one of my new favorites. I really had fun making different Christmas shapes using cookie cutters. It is such an easy, fun way to make them more festive for the holidays and great for the kids!
More to Love
If you love these Andes Chocolate Mint Pancakes, check out some other Christmas favorites!
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- Candy Cane Crescent Roll Breakfast Pastry
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- 5 Ingredient White Chocolate Peppermint Fudge
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- Soft Gingerbread Cookies
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- Cookie Dough Truffles
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- Chocolate Cherry Cookies
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- Sugar Cookie Martini
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- Snowflake Martini
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- Candy Cane Martini
Andes Chocolate Mint Pancakes
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Chocolate Mint Pancakes loaded with Andes Mint Chips and topped with chocolate sauce.
Course:
Breakfast
Servings: 4
Ingredients
- 2 C. Flour
- 1/4 C. Sugar
- 2 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1/2 C. Cocoa Powder
- 2 Tsp. Mint Extract
- 2 C. Milk
- 1 Egg
- 1/3 C. Canola Oil
- 1 1/2 C. Andes Mint Chips
- Chocolate Syrup for topping
Instructions
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In a large mixing bowl; stir together flour, sugar, baking powder, baking soda and cocoa powder.
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Add milk, egg, canola oil and mint extract; stir until lumps smooth out.
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Stir in Andes Mint Chips.
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Heat a griddle to medium heat and lightly spray with nonstick cooking spray.
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Add around 1/4 C. of pancake batter to the griddle for each pancake.
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Cook until top of pancake begins to lightly bubble before flipping.
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Continue cooking for 2-3 minutes until pancake is lightly browned.
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Top with chocolate syrup.
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For cookie cutter pancakes:
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Lay metal cookie cutters on a heated griddle (Medium/Low Heat)
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Thoroughly spray inside of cookie cutters and griddle with nonstick cooking spray.
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Using a teaspoon, add pancake batter to all sections of the cookie cutter until it is completely covered.
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Don't fill cookie cutters more than half full.
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Cook until the pancake begins to lightly bubble on the top.
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Flip the entire cookie cutter over with a spatula.
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Continue cookie for around 2-3 minutes until the pancake is lightly browned.
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Using a spatula; place the pancake on a plate and allow to cool slightly before removing the cookie cutter (may need to lightly press in the middle to remove the pancake).
Blueberry Granola Pancakes
I could eat these Blueberry Granola Pancakes for breakfast everyday (um…I nearly did this week)! They are such a nice change from a typical pancake and so HEALTHY too! That’s right…they are made with whole wheat flour, granola, blueberries and applesauce. You can’t go wrong with a stack of these on your plate in the morning or evening!…
White Chip Pumpkin Pancakes
These White Chip Pumpkin Pancakes are seriously my new favorites (I am not just saying that). The subtle taste of pumpkin and spices is truly magical with white chocolate chips in a perfectly fluffy pancake topped with caramel sauce AND maple syrup. Oh yes…you have to add both sauces! The flavor combination is so delectable that my mouth just started watering thinking about it. HUH…would it be weird if I made a batch at 10 pm? …
Whole Wheat Bananas Foster Pancakes
These Whole Wheat Bananas Foster Pancakes have homemade caramel sauce, bananas and walnuts on top of a bed of whole wheat pancakes. These are so much better than the box mix
and worth the extra effort! I try and substitute healthier ingredients whenever possible, so I opted to make these pancakes with whole wheat flour.
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