Hello! Today I’m going to share one of my favorite pancake recipes! Mascarpone pancakes! This pancake recipe is so versatile, you can add just about anything to them and make them your own. For this rendition, I had some cherries and bananas to use up so I decided to put them in pancakes and boy they were delicious. So lets get started…
So what is Mascarpone cheese? Mascarpone is a lightly sweetened Italian cheese very similar to cream cheese. It is most commonly found in desserts like tiramisu, but it “behaves” in recipes like cream cheese and can be used for fillings, frostings, and of course pancakes!
So on to the mascarpone pancakes, here’s what you’ll need:
1 1/2 cups All Purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/2 cup mascarpone cheese (cream cheese can be substituted)
3/4 cup plus 1 tablespoon milk (you can substitute this as well, almond, soy, coconut milk all work great!)
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
1 Cup chopped cherries
1 Large Banana, mashed
Lets get started! Combine dry ingredients in one bowl. For the purposes of this recipe the 3T of sugar are considered dry ingredients. Whisk or shift to combine.
In another bowl, whisk mascarpone cheese and eggs until smooth. Add milk, vanilla, and lemon zest and whisk to combine. Mash one large (or two small/medium) bananas and add to wet mixture. If you are only making banana pancakes, you may want to use more bananas.
** A tip for mashing bananas: I prefer to mash them inside the peel. Just take a banana and lightly smash in your hands, when you peel it open you will have a perfectly smashed banana and no mess! (You can do this for frozen bananas too!) **
After adding the mashed banana and mixing thoroughly, add dry ingredients to the wet and whisk until just combined (about 10 whisk strokes). Don’t over mix! Lumps are ok in this case. 🙂 When combined, the batter should resemble loose mortar.
At this point, you could move on to cooking your pancakes or you can add any additions that you would like. For this recipe I chose cherries but you could add chocolate chips, nuts, other fruit, etc. Whatever suits your fancy!
Make sure that whatever you add to your mix, you chop it fine enough so you don’t have large chunks. Unless you’re into that sorta thing. Blueberries and chocolate chips are just fine to add directly into the batter.
Fold in your “mix-ins” and prepare to cook!
Heat your skillet on medium heat for approximately 5 minutes. If using and electric griddle, set your temperature to 350ºF. Lightly spray your griddle with cooking spray and using a 1/4 cup measure, dose out your batter.
My griddle cooks 4 pancakes of this size at a time, but yours may cook more or less depending on your griddle and the size you would like your pancakes to be.
Cook your pancakes for about 3 minutes, or until the edges look dry and bubbles start to set on top. Use a spatula to flip your pancakes one at a time, and cook approximately 2 minutes longer.
While your pancakes are cooking (or before if you multitask better than I do…) preheat your oven to 170ºF and place a large cooling rack on the middle rack in the oven. I do this because it provides a better platform for the finished pancakes than an oven rack. If you don’t have a cooling rack large enough, you can just use a cookie sheet to hold your pancakes.
You can hold your pancakes in the warm oven for up to 30 minutes without any real loss of texture. I don’t know about you…but in my house this is never a problem! Pancakes go like hotcakes. 🙂
So now you’ve done it! You made some delicious pancakes, or mancakes as my husband likes to call them. So go enjoy them with your favorite toppings and your favorite people. They’re guaranteed to be a hit!
Question of the Day: Do you have a favorite pancake addition? If so, what is it?
See ya next time!
XO Danielle
Want more pancake recipes? Check them out here!
Mascarpone Pancakes
Dive into these easy pancakes made super soft and fluffy with the edition of mascarpone cheese. Add anything to this base to create your own pancake masterpiece!
Ingredients
- 1 1/2 cups All Purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 cup mascarpone cheese cream cheese can be substituted
- 3/4 cup plus 1 tablespoon milk you can substitute this as well, almond, soy, coconut milk all work great!
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon grated lemon zest
- 1 Cup chopped fresh cherries
- 1 Large Banana mashed
Instructions
- Combine dry ingredients in one bowl. For the purposes of this recipe the 3T of sugar are considered dry ingredients. Whisk or shift to combine.
- In another bowl, whisk mascarpone cheese and eggs until smooth. Add milk, vanilla, and lemon zest and whisk to combine. Mash one large (or two small/medium) bananas and add to wet mixture. If you are only making banana pancakes, you may want to use more bananas.
- After adding the mashed banana and mixing thoroughly, add dry ingredients to the wet and whisk until just combined (about 10 whisk strokes). Don’t over mix! Lumps are ok in this case. 🙂 When combined, the batter should resemble loose mortar.
- At this point, you could move on to cooking your pancakes or you can add any additions that you would like. For this recipe I chose cherries, but you could add chocolate chips, nuts, other fruit, etc. Whatever suits your fancy!
- Make sure that whatever you add to your mix, you chop it fine enough, so you don’t have large chunks. Unless you’re into that sorta thing. Blueberries and chocolate chips are just fine to add directly into the batter.
- Fold in your “mix-ins” and prepare to cook!
- Heat your skillet on medium heat for approximately 5 minutes. If using and electric griddle, set your temperature to 350ºF. Lightly spray your griddle with cooking spray and using a 1/4 cup measure, dose out your batter.
- My griddle cooks 4 pancakes of this size at a time, but yours may cook more or less depending on your griddle and the size you would like your pancakes to be.
- Cook your pancakes for about 3 minutes, or until the edges look dry and bubbles start to set on top. Use a spatula to flip your pancakes one at a time, and cook approximately 2 minutes longer.
- While your pancakes are cooking (or before if you multitask better than I do…) preheat your oven to 170ºF and place a large cooling rack on the middle rack in the oven. I do this because it provides a better platform for the finished pancakes than an oven rack. If you don’t have a cooling rack large enough, you can just use a cookie sheet to hold your pancakes.
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