These tiramisu pancakes are everything you love about British pancakes, combined with the flavours and technique of an Italian tiramisu. Think delicately thin crêpe-style pancakes filled with sweet mascarpone cream, soaked in an expresso-liqueur mixture, dusted with rich cocoa powder. Perfect for a luxury breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
Although I love a hybrid tiramisu treat (like my tiramisu tres leches cake and brownie tiramisu cheesecake), I can’t take all the credit for these tiramisu pancakes. They are inspired by these wonderful tiramisu crêpes from @seemagetsbaked. Although they sound fancy, they are very simple to make. All you have to do is whip up the sweetened mascarpone cream filling and some simple British pancakes. You then briefly dip the pancakes in divine espresso-liqueur mixture (you can skip the liqueur for a non-alcoholic version) - just like you would with ladyfingers in a classic tiramisu. All that’s left is to spread with the filling, wrap up the pancakes and dust with sieved cocoa powder. It's a similar technique to my Hong Kong-style Mango Pancakes, which are filled with fresh mango and whipped cream.
One of the (many) reasons I love these tiramisu pancakes is that they can be prepped ahead in stages. You can mix up the sweetened mascarpone cream and pancake batter the night before and keep them covered and chilled in the fridge. You can even fry the pancakes and store them covered and chilled in between slices of non-stick baking paper. They take just seconds to reheat in the microwave - or minutes in a low oven. Plus, although this recipe only makes 6 pancakes (perfect for serving 2-3), you can easily scale it up to feed a crowd.
Why you will love this recipe:
- They are quick and easy to put together, but look so impressive.
- They are perfect for a light dessert, luxury breakfast or brunch, or Shrove Tuesday (pancake day) treat.
- They are a delicious twist on a classic favourite.
- They can be prepared ahead to avoid last minute stress. Plus, the recipe can easily be doubled to feed more.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Mascarpone - a creamy, thick Italian cheese with a high fat content (around 40%) and similar consistency to cream cheese. It is a key ingredient in tiramisu so obviously has to be included in these tiramisu pancakes! You can use it in savoury recipes like my cheesy tomato baked gnocchi too.
Eggs - I always use free-range eggs. You need to use large eggs stamped with the British Lion mark in these tiramisu pancakes as some of them are kept raw.
Caster sugar - this adds sweetness to the tiramisu pancake filling. I also add a small amount to the pancake batter to sweeten that slightly too.
Double cream - you must use double (heavy) cream in this recipe. Single cream won’t whip up or firm up as well.
Baileys - this is entirely optional but adds a boozy, creamy, sweet vanilla flavour to the tiramisu pancake filling. I also like to use it in the espresso-soak for the same reasons.
Plain flour - also known as ‘all-purpose’ flour. This is what we use to give structure to our pancake batter
Butter - you can use salted or unsalted. Adding butter to the tiramisu pancake batter enhances the flavour and texture, adding richness and moisture. I also fry my pancakes in butter to prevent them sticking - plus I prefer the taste of butter compared to oil.
Milk - opt for full-fat for the best results.
Espresso - a key flavour in tiramisu. Make sure it is completely cool before soaking the pancakes or else they will disintegrate.
Cocoa powder - a dusting of good-quality cocoa powder is a pretty decoration. It also adds an intense flavour which balances the sweetness of the filling.
Substitutions and Variations:
Liqueur: you can switch up the liqueur to whatever you fancy. Amaretto has a lovely almond flavour while Frangelico is great if you like hazelnuts. If you want a stronger coffee flavour, opt for something like Kahlúa. Brandy, rum and Marsala all work well too. If you want to make non-alcoholic tiramisu pancakes, you can leave it out.
Sugar: you can use any kind of sugar you like in this recipe. Golden caster will give a slightly darker filling (you won’t notice much difference in the pancake batter). Granulated sugar works well too. Alternatively opt for soft light brown sugar for a more caramel flavour.
Vanilla: add a hint of sweet vanilla flavour to these tiramisu pancakes with vanilla extract or bean paste. You can add a little to the pancake batter or filling, whichever you prefer. Just avoid vanilla essence as that uses artificial ingredients and will give these tiramisu pancakes a synthetic taste.
Chocolate: for extra chocolate-y flavour, grate over curls of dark chocolate before serving. Alternatively, drizzle with a little melted dark chocolate.
Here's how to make delicious Tiramisu Pancakes:
This is a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.
Here's how to make the mascarpone cream:
ONE: First, make the tiramisu pancake filling: in a large bowl using an electric whisk, whisk together the mascarpone, egg yolks and sugar until smooth and creamy.
TWO: Pour in the double cream (and Baileys if using) and then whisk together.
THREE: You want it thickened like whipped cream - take care not to over whisk. Set aside.
Here's how to make the pancakes:
ONE: Next, make the pancakes: sift the plain flour into a large mixing bowl. Add the sugar, egg, egg yolk, melted butter and milk. Whisk well until combined to form a smooth batter with no lumps.
TWO: Place a medium-sized pancake pan over a medium-high heat. Add a small knob of butter and carefully swirl to cover the base. Wipe out any excess with a piece of kitchen paper. Ladle in enough batter to cover the base of the pan in a thin layer when you gently swirl it. Cook for about 30 seconds to 1 minute, or until golden underneath, without touching it. Then use a palette knife or spatula to loosen the edges and gently turn over the pancake
Here's how to assemble the dish:
ONE: Next, if dunking the pancakes in the coffee-liqueur, mix together the cooled espresso and Baileys in a shallow dish. You can leave out the Baileys or add a different liqueur such as Kahlua, Amaretto or Brandy even.
TWO: One pancake at a time, briefly dip into the coffee-liqueur mix. This literally only needs a few seconds - just like when dipping ladyfingers for tiramisu.
THREE: Place onto a flat plate and spread with the mascarpone filling.
FOUR: Fold or roll the pancakes, dust with cocoa powder and enjoy!
Cooking Tips:
Pancake pan: you will get the best results with a pancake or crêpe pan. If you don’t have one, use a good-quality medium-sized non-stick frying pan. Ideally with low, very slightly lipped, sides. You might find it harder to flip so try using the palette knife/spatula method first.
Chef’s perk: the first pancake is often not the best. I like to keep it as a chef’s perk. Don’t worry, you will soon get the hang of it as you cook the remaining pancakes. The pan heats up more evenly and you get used to how much batter to use, so they are always better after the first.
Don’t overfill your pancakes: it can be so tempting to heap lots of the delicious sweetened mascarpone cream inside the tiramisu pancakes. However, if you add too much the pancakes will burst. Less is definitely more in this scenario. You can always add some on the side…
Be gentle with the pancakes: these tiramisu pancakes are delicate so be careful when handling them or else they will tear. They will still be delicious, just not as pretty.
Frequently Asked Questions
No, you don’t need to rest the batter. To be honest, I’m rarely organised enough to do this in time, and they come out perfectly even without resting.
There are so many ways to use up leftover egg whites. I know you only have one in this recipe, but if you make it several times or scale it up, they build up!. Some of my favourites include: meringues, macarons, ricciarelli and chocolate mousse. You can also make my Christmas pavlova and adjust the topping with seasonal fruit. Alternatively, they freeze well.
Quite a lot! American pancakes are thicker and fluffier due to the addition of baking powder. In contrast, British pancakes are thinner and more crêpe-like. You tend to find American pancakes served in stacks with all sorts of toppings. Meanwhile, UK pancakes are traditionally served 1 or 2 at a time with lemon and sugar. You can, of course, try other toppings like melted chocolate, nutella, whipped cream, maple syrup (or honey), fruit and toasted nuts.
Of course! These tiramisu pancakes can be eaten pretty much any time of day. I love them for a luxurious breakfast or brunch, but they are also brilliant for pudding too. Especially on Shrove Tuesday (pancake day). You do you!
Yes! There are lots of ways you can get ahead. Make the mascarpone filling, cover with cling film and chill in the fridge for up to 24 hours. You can also prep the batter in advance, cover and chill for up to 24 hours too. You can cook the pancakes in advance and keep them stacked with the non-stick baking paper separating them apart. Again, cover with cling film and chill for up to 48 hours. Reheat in a low oven for a few minutes or 10-15 seconds in the microwave. Alternatively, you can make the whole recipe and keep the rolled tiramisu pancakes covered and chilled in the fridge for up to 24 hours. Remove from the fridge 5-10 minutes before serving.
Other recipes you might enjoy:
f you like these tiramisu pancakes you will love my Baileys tiramisu. Although if you were here for the pancakes, don’t miss my strawberry mille crêpe cake, mango pancakes and banana crepes.
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintTiramisu Pancakes
If you like tiramisu, you will love these tiramisu pancakes. Imagine delicately thin pancakes filled with sweet mascarpone cream, soaked in an espresso-liqueur mixture, dusted with rich cocoa powder. Perfect for a luxury breakfast, brunch or dessert - and ideal for Shrove Tuesday (pancake day)!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Makes 6 pancakes 1x
- Category: Breakfast & Brunch
- Method: Pan-frying
- Cuisine: French/Italian
- Diet: Vegetarian
Ingredients
For the filling:
- 100g mascarpone
- 2 large egg yolks
- 75g caster sugar
- 300ml double cream
- About 2 tsp of Baileys, or to taste (optional)
For the pancakes:
- 110g plain flour
- 1 tsp caster sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp melted butter
- 285ml full-fat milk
- A knob of butter
To soak the pancakes: (optional)
- 1 shot of strong espresso, cooled
- 60 ml Baileys (or other liqueur)
To serve:
- Cocoa powder
Instructions
- First, make the tiramisu pancake filling: in a large bowl using an electric whisk, whisk together the mascarpone, egg yolks and sugar until smooth and creamy. Pour in the double cream and Baileys (if using) and whisk again until thickened like whipped cream - take care not to overwhisk. Set aside.
- Next, make the pancakes: sift the plain flour into a large mixing bowl. Add the sugar, egg, egg yolk, melted butter and milk. Whisk well until combined to form a smooth batter with no lumps.
- To cook the pancakes: place a medium-sized pancake pan over a medium-high heat. Add a small knob of butter and carefully swirl to cover the base. Wipe out any excess with a piece of kitchen paper.
- Ladle in enough batter to cover the base of the pan in a thin layer when you gently swirl it - it should be equivalent to a few tablespoons. You don’t want the pancake to be too thick - we are going for delicate crêpe-style pancakes here. Cook for about 30 seconds to 1 minute, or until golden underneath, without touching it. Then use a palette knife or spatula to loosen the edges and gently turn over the pancake. Of course, if you are feeling brave, you can attempt a flip!
- Continue to cook for about 30 seconds on the other side - or until golden underneath. Slide onto a plate and repeat until you have used up all your batter. Place a piece of non-stick baking paper between each pancake to stop them sticking.
- Next, if dunking the pancakes in the coffee-liqueur, mix together the cooled espresso and Baileys in a shallow dish.
- One pancake at a time, briefly dip into the coffee-liqueur mix. This literally only needs a few seconds - just like when dipping ladyfingers for tiramisu. Place onto a flat plate and spread with the mascarpone filling.
- Fold or roll the pancakes, dust with cocoa powder and enjoy!
Notes
Scroll up to see my helpful step by step guide for a visual guide on how to make these crepes.
To store: if you have leftovers, you can place in a tupperware in the fridge overnight. They will not be their best but still good! See make ahead instructions for other helpful tips.
To reheat: reheat the crepes in a low oven for a few minutes or 10-15 seconds in the microwave. If you've made the the whole recipe ahead of time or have leftovers, I would serve cold. Just remove from the fridge 5-10 minutes before serving.
To freeze: I wouldn't recommend freezing this recipe.
Make ahead: you can make the mascarpone filling ahead and keep covered and chilled in the fridge for up to 24 hours. You can also prep the batter in advance and chill for up to 24 hours too. You can cook the pancakes in advance and keep them stacked with the non-stick baking paper separating them apart. Again, cover with cling film and chill for up to 48 hours. Reheat in a low oven for a few minutes or 10-15 seconds in the microwave. Alternatively, you can make the whole recipe and keep the rolled tiramisu pancakes covered and chilled in the fridge for up to 24 hours. Remove from the fridge 5-10 minutes before serving.
Chef’s perk: the first pancake is often not the best. I like to keep it as a chef’s perk. Don’t worry, you will soon get the hang of it as you cook the remaining pancakes. The pan heats up more evenly and you get used to how much batter to use, so they are always better after the first.
Liqueur: if you have tried my Baileys tiramisu, you will know how well the liqueur works with the classic Italian pudding. However, you can swap for all sorts of liqueurs. Amaretto, Frangelico, rum and brandy all work well. Alternatively, use a couple of drops of vanilla extract for a non-alcoholic version.
Pancake pan: it is worth investing in a pancake or crêpe pan for the best results. However, if you don’t have one, don’t panic. Simply use a good-quality medium-sized non-stick frying pan with low, very slightly lipped, sides. You might find it harder to flip so try using the palette knife/spatula method first.
Raw eggs: the mascarpone filling contains raw eggs so these tiramisu pancakes aren’t suitable for vulnerable groups (e.g. young children, pregnant women, the elderly or anyone with a compromised immune system).
Serving size: this makes about 6 tiramisu pancakes so will serve around 2-3 people depending on how many you like. I normally serve 2-3 pancakes each so double or triple the recipe if you need to make more.
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