Tiramisu pancakes are fluffy and moist coffee-infused pancakes topped with a subtly sweet maple mascarpone cream and a drizzle of Kahlua syrup. All the flavors of traditional tiramisu in a stack of pancakes will have everyone jumping out of bed in the morning.
Looking for something new and fun to add to your pancakes? Something whimsical and creative? Sometimes it seems like all of the best pancake ideas are made for the kids, but rest assured that’s not the case with these incredibly irresistible pancakes! A little coffee, a little liqueur, and a whole lot of delicious!
- 1 About this recipe
- 2 What is tiramisu?
- 3 What you need
- 4 How to make them
- 5 A Quick Kahlua Syrup
- 6 FAQs
- 7 How to make this recipe your own
- 8 Make Ahead Ideas
- 9 Storage Suggestions
- 10 Reheating Tips
- 11 Other fun and decadent pancake recipes
- 12 Get the Recipe: Tiramisu Pancakes
About this recipe
Tiramisu pancakes are as spectacular as you might think they are. If you’re a fan of the dessert version of tiramisu (if you’ve never had it, buckle up), you are going to LOVE a stack of these gems. It’s a simple pancake recipe made with traditional ingredients that are infused with the flavor of coffee. What puts it over the top is the sweet maple mascarpone topping and chocolate Kahlua syrup! It’s insane in all the best ways.
Skip the crowds at IHOP and make a stack at home, special occasion or not. Ok, so you’re probably not making these during the week, but it sure will give you something to look forward to on the weekend! A decadently sweet coffee-flavored pancake is suitable for coffee lovers, chocolate lovers, Italian dessert lovers, and all around pancake lovers. Seriously, it gives us everything we love about a traditional tiramisu without the guilt of having cake for breakfast.
It’s special, yet super easy, and these light and fluffy pancakes are perfect for a little “just because” indulgence!
What is tiramisu?
Tiramisu is a classic Italian dessert made up of layers of coffee-soaked ladyfingers and sweet mascarpone cream filling and then finished off with a dusting of cocoa powder. Over time people have created a version where the liqueur is added because, yum. This amazing popular dessert is traditionally reserved for a special occasion and served chilled but it’s so easy that it can be enjoyed all year round no matter the reason.
What you need
For the batter
- Butter – You’ll need melted butter, which can be salted or unsalted. If using salted, omit the extra dash of salt.
- Eggs – Eggs keep your pancakes from falling apart!
- Strong Coffee – Whatever your morning brew entails, save some for your pancakes. Espresso, dark roast, regular, or decaf will all work.
- Buttermilk – A tangy milk that adds moisture and a subtle elevated taste to your pancakes. If you don’t have any, you can make your own buttermilk.
- Vanilla Extract – A hint of vanilla flavor always rounds out the entire pancake and adds depth to the flavors.
- Your basic pancake dry ingredients: You’ll need all-purpose flour, granulated sugar, baking powder and a dash of salt.
- Whipping Cream – Pure whipping cream makes the best whipped cream and also serves to make this mascarpone topping super fluffy and light.
- Maple Syrup – Maple flavor and just the right amount of sweetness make this creamy topping what it is!
- Mascarpone – Mascarpone is a creamy, easily spreadable mild cheese that has not only a tartness to it but also sweetness which is why it gets used in savory and sweet recipes. It’s so nice and rich! If you can’t find it, try using cream cheese instead. It won’t be exactly the same, but it will still be yummy.
- Granulated Sugar – Because what’s a chocolate syrup without sweetness, right?
- Unsweetened Cocoa Powder – For rich chocolate flavor.
- Full Fat Coconut Milk (from a can) – You need the richness from the full fat, including the cream that sits on top. If you use nonfat or coconut milk from a carton, it is way too diluted and won’t result in the consistency you’re looking for. See recipe notes for how to make this with heavy cream if you’d prefer.
- Kahlua – Yes, please.
Looking for just a plain chocolate syrup? We have you covered with this easy homemade chocolate sauce.
How to make them
Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
Whisk together the butter and eggs.
Then whisk in the coffee, buttermilk, and vanilla.
Add the flour, sugar, baking powder, and salt. Whisk just until smooth. Allow the batter to rest for 5 minutes.
In the meantime, whip the whipping cream and maple syrup until stiff. Turn the mixer down to low and mix in the mascarpone.
Being careful not to deflate the bubbles too much, drop the batter by spoonfuls onto the preheated griddle/frying pan and gently smooth out into a circle.
Cook for 3 ½ -4 minutes on the first side. Flip and cook a further 2-3 minutes on the second side. Serve topped with mascarpone cream, Kahlua syrup, and lightly sprinkle with unsweetened cocoa powder.
A Quick Kahlua Syrup
- Whisk together the sugar and cocoa in a small pot.
- Slowly whisk in the coconut milk, adding a little bit at a time.
- Heat over medium until bubbling.
- Remove from heat and stir in the Kahlua.
The main flavor in traditional tiramisu is a cross between coffee and liqueur. Depending on who made it, of course! It’s not at all overpowering because it’s balanced by the thick creamy mascarpone filling, the soaked ladyfingers, and of course the sweetness of the overall tiramisu. Coffee is the main flavor, but it’s so perfectly balanced it’s impossible to pick one flavor.
The literal Italian to English translation means “pick me up” or “cheer me up.” How fitting because one bite in and you’re in a good mood whether you want to be or not!
Traditionally, tiramisu didn’t have alcohol added to its recipe. Thank goodness someone had some sense to add it in! ha. Just kidding, if you don’t want to add it, you don’t have to. If you do, however, dark or golden rum is always a good choice. These Tiramisu pancakes use Kahlua which is a blend of sugar, coffee, and rum.
How to make this recipe your own
- This pancake recipe has a few moving parts, so you can make it without mascarpone topping or the Kahlua syrup and you’ll still get so much flavor.
- Swap the Kahlua for Bailey’s or rum for a bit of a different flair.
- Omit the alcohol if you’re serving them to kids and replace them with chocolate syrup.
- Serve with a drizzling of maple syrup on top of just the coffee-flavored pancakes if you’re not interested in the extra toppings.
Make Ahead Ideas
You can make the Kahlua syrup ahead of time and keep it in the fridge until you’re ready to use it. Warm just ahead of serving. The mascarpone cream can also be made ahead of time but may lose its stiffness the longer it sits. Give it a quick whip also before serving.
Pancake batter is generally best used within 10 minutes of making it, so it is not recommended to make it in advance.
Store leftover tiramisu pancakes without toppings in an airtight container in the fridge for up to 4 days. Keep toppings separate and store in the fridge for up to 2 days.
Once completely cooled, freeze any extra pancakes in an airtight container or freezer-friendly bag for up to 1 month.
Reheat pancakes without toppings in the microwave for 20 seconds per pancake to keep them nice and soft.
Other fun and decadent pancake recipes
- Turtle Pancakes
- Key Lime Pie Pancakes
- Brownie Pancakes
- Froot Loop Pancakes
- Baklava Pancakes
- Pistachio Pancakes
- Cinnamon Toast Crunch Pancakes
Get the Recipe: Tiramisu Pancakes
For the batter:
- ¼ cup butter, melted
- 2 large eggs
- ¾ cup strong coffee
- ¾ cup buttermilk
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons baking powder
- dash of salt
- unsweetened cocoa powder, optional for topping
- 1 cup whipping cream
- 2 tablespoons maple syrup
- 1 cup mascarpone
- ¼ cup plus 2 tablespoons, granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 3 fluid ounces full fat coconut milk (from a can), 6 tablespoons
- 2 tablespoons Kahlua
For the batter:
- Preheat an electric griddle to 375°F or a non-stick frying pan over medium-low heat.
- Whisk together the butter and eggs; then whisk in the coffee, buttermilk, and vanilla.
- Add the flour, sugar, baking powder, and salt. Whisk just until smooth. Allow the batter to rest for 5 minutes.
- Being careful not to deflate the bubbles too much, drop the batter by spoonfuls onto the preheated griddle/frying pan and gently smooth out into a circle.
- Cook for 3 ½ -4 minutes on the first side. Flip and cook a further 2-3 minutes on the second side.
For the Mascarpone Topping:
- Using the whisk attachment on a hand mixer, whip the whipping cream and maple syrup until stiff. Turn the mixer down to low and mix in the mascarpone.
For the Kahlua Syrup:
- Whisk together the sugar and cocoa in a small pot. Slowly whisk in the coconut milk, adding a little bit at a time.
- Heat over medium until bubbling.
- Remove from heat and stir in the Kahlua.
To assemble the pancakes:
- Top the pancakes with mascarpone cream, Kahlua syrup, and lightly sprinkle with unsweetened cocoa powder.
- Makes about 16 pancakes
- If you’d prefer to use heavy cream in the Kahlua syrup instead of coconut milk, increase amount to 1/2 cup.
- Omit the alcohol in the Kahlua syrup if serving to kids or replace the Kahlua sauce with chocolate syrup.
- Store leftover pancakes without toppings in an airtight container in the fridge for up to 4 days. Keep toppings separate and store in the fridge for up to 2 days.
- Once completely cooled, freeze any extra pancakes in an airtight container or freezer-friendly bag for up to 1 month.