These Japanese Tiramisu Pancakes are made by combining airy Japanese soufflรฉ pancakes with a simple homemade tiramisu pancake topping that has just a touch of espresso to help wake you up in the morning. Ready in 45 minutes.
I love pancake breakfasts. But I don’t like waking up early. This Japanese Tiramisu Pancake recipe helps with that by rewarding me with a little extra espresso and chocolate. They’re made with Japanese pancakes for that extra airiness because tiramisu for breakfast deserves to be a fluffy dream come true.
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What are Tiramisu Pancakes?
If you’ve never had Japanese pancakes (sometimes called soufflรฉ pancakes), you’re missing out on one of life’s great pleasures. Unlike their American cousins, these cloud-like creations stand tall and proud, with a jiggly, almost custardy center that makes you want to poke them just to watch them bounce back.
Traditional tiramisu is a classic Italian dessert featuring layers of coffee-soaked ladyfingers, mascarpone cream, and cocoa powder.
When these two classic dishes merge, you get a breakfast dish that maintains the signature height and fluffiness of Japanese pancakes but incorporates the flavors of tiramisu through a mascarpone topping, coffee notes, and dusting of cocoa powder.
This Tiramisu Pancake recipe offers a custard-like center that practically melts in your mouth while delivering that distinctive coffee-chocolate flavor combination that makes tiramisu so beloved worldwide.
Ingredients
For the Japanese pancakes
Bowl 1 - Yolk Mixture
- Egg yolk
- Sugar
- Milk
- Pure vanilla extract
- Cake flour (you can use All-purpose flour too, but cake flour gives just that little bit more rise)
- Baking powder
Bowl 2 - Meringue
- Egg whites
- Sugar
For the Tiramisu topping
- Mascarpone cheese, room temperature (don’t replace this with cream cheese, please.)
- Powdered sugar
- Vanilla extract or paste
- Unsweetened cocoa powder
- Espresso powder
- Whipped cream, for garnish
- Chocolate shavings, for garnish
How to make Japanese Tiramisu Pancakes
Begin by preparing the tiramisu topping: whisk your room temperature mascarpone with the vanilla paste and powdered sugar until smooth. Refrigerate while preparing the pancakes.
For the pancake batter, in a large bowl: whisk the egg yolk with sugar until pale and frothy, then stir in milk and vanilla extract. Sift in the cake flour and baking powder, whisking until smooth.
Prepare the meringue in a separate bowl, and use an electric mixer to beat the egg whites until foamy, gradually add the sugar, and continue beating until you achieve stiff, glossy peaks.
Gently incorporate the meringue into the yolk mixture in three batches-whisk in the first third, then fold in the remaining portions carefully to maintain the airiness. Heat a non-stick pan over low heat with minimal oil. Pour ยผ cup batter to form each pancake, cover, and cook for 2-3 minutes. Add another ยผ cup batter on top of each pancake, cover again, and cook for 4-5 minutes until the sides set, and the top is golden brown.
Carefully flip the pancakes with a wide spatula, cover, and cook for another 4-5 minutes until golden and springy to the touch. To serve, stack the pancakes, top with the chilled mascarpone mixture, dust with cocoa and espresso powders, and finish with whipped cream and chocolate shavings. For a little extra indulgence, you can spread the sweetened mascarpone between any pancake stacks you create too.
Tips
- Use cake flour instead of all-purpose flour for the lightest, fluffiest texture. The lower protein content results in less gluten development, meaning softer, fluffier pancakes.
- Room temperature ingredients create a better meringue and ensure smooth mixing.
- Be gentle when folding in the meringue to preserve as much air as possible in the batter.
- Cook on low heat to prevent burning the outside while leaving the inside raw. Don’t rush the cooking process-patience yields the best results.
- Use ring molds (like cookie cutters, pancake rings, or just simple parchment paper wraps) to help your pancakes rise evenly and maintain their shape.
- Add a tablespoon of water to the pan and cover while cooking to create steam that helps the pancakes rise. This is completely optional, but can help to cook your pancakes a little more evenly.
- Flip gently. This is not the time to toss your pancakes into the air. Gently just turn them over for maximum fluffiness.
- Individual pancakes vs stacks-usually, when it comes to presentation, I advocate for a large stack of pancakes, but in this case, these Japanese pancakes are thick enough that one pancake is perfect by itself.
- Practice makes perfect-if your first attempt isn’t picture-perfect, don’t be discouraged. Japanese pancakes require some technique and that improves with experience. I’ve had more pancake fails than I’d like to admit, but trust me, even the ‘ugly’ ones taste amazing. My poor wife has become accustomed to eating my ‘practice pancakes’ while I perfect the photo-worthy ones.
Variation ideas
One of my favorite things about pancakes is how versatile they are. Here are a few simple suggestions on ways to make this sweet breakfast recipe perfect for you:
Coffee Blast
Add an extra teaspoon of espresso to the pancake topping for a stronger hit of coffee. Or if you’re feeling a little more indulgent, top your pancakes with a quenelle of coffee ice cream.
The Traditionalist
For a more classic tiramisu pancake experience, try using the sweetened mascarpone filling along with some coffee-soaked ladyfingers, and maybe even a liqueur-infused syrup.
Berry, Berry Good
Incorporate fresh berries as a topping or between the pancake layers for a fruity twist – I find the tartness of a raspberry reduction works well with chocolate, but do consider reducing the amount of espresso you use in this case as well.
The Chocoholic
If you’re looking for more chocolate pancakes than coffee pancakes, add a tablespoon of cocoa powder to the pancake batter and use chocolate mascarpone cream for double chocolate indulgence.
The Canadian
If you’re looking for more sweetness, and a little less of that classic tiramisu flavor, skip the cocoa and espresso powder dustings, and instead drizzle on some pure maple syrup.
Storage suggestions
Pancake recipes are best eaten fresh, but if you must store, I recommend storing the pancakes and the tiramisu topping separately:
- The Japanese soufflรฉ pancakes can be refrigerated in an airtight container for up to two days. To reheat, I recommend setting your oven to 200 degrees F, placing your pancakes on a tray, and warming them up slowly.
- The tiramisu topping can be refrigerated in an airtight container for up to three days. Let it come to room temperature (or at least warm slightly) before serving.
Final thoughts
The first time I made these Japanese Tiramisu Pancakes at home, there was a moment of complete silence, and then my wife said “how did you DO this?”
I have to admit that Japanese pancakes are a bit fussier than regular pancakes. They take a little more time and attention. But for those mornings when you want something that feels special, Japanese pancakes deliver every single time. And with a tiramisu topping? *Chef’s kiss*
Have you ever tried making Tiramisu Pancakes? Or do you have your own breakfast-dessert treat? Let me know in the comments below-I’m always looking for new ways to sweeten my weekend breakfast.
๐ Recipe
Japanese Tiramisu Pancakes
- Total Time: 45 minutes
- Yield: 2–3 pancakes 1x
Description
Airy Japanese pancakes with a tiramisu topping that will make you scream “Mamma Mia!” Made using mascarpone and just a touch of espresso to help wake you up.
Ingredients
For the Pancakes
Bowl 1 - Yolk Mixture
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp milk
- ยฝ tsp pure vanilla extract
- 3 tbsp cake flour
- ยฝ tsp baking powder
Bowl 2 - Meringue
- 2 large egg whites
- 1 ยฝ tbsp sugar
For the Tiramisu topping
- 1 cup mascarpone cheese, room temperature
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract/paste
- 1–2 tablespoons unsweetened cocoa powder, mixed with 1 teaspoon of espresso powder
- Whipped cream, for garnish
- Chocolate shavings, for garnish
Instructions
- In a small bowl, whisk together the mascarpone, vanilla, and powdered sugar until smooth. Set aside in the fridge.
Making Japanese pancakes
Bowl 1 - Preparing the yolk mixture
- In a large bowl, whisk the egg yolk with the sugar until pale and frothy. Mix in the milk and vanilla.
- Sift flour and baking powder into the mixture and whisk until incorporated.
Bowl 2 - Preparing the meringue
- In a medium bowl, whip the eggs white using an electric mixer until pale and frothy, begin adding the in sugar in batches until a glossy meringue is formed. You're looking for stiff-ish peaks.
Combine
- Whisk โ of the meringue into the yolk mixture until completely incorporated. Add half of the remaining meringue and mix delicately. Add the remaining meringue and fold into the mixture using a spatula - be careful not to deflate the batter.
- Heat a large non-stick pan (with a lid) over low heat. Add a very small drizzle of oil. Using ยผ cup scoops, scoop the batter into the pan. Cover and cook for 2-3 minutes.
- Remove the lid, add another ยผ cup of batter on top of the pancake already cooking. Cover and continue to cook for another 4-5 minutes.
- Gently turn over the pancake. Cover and cook for 4-5 more minutes until done. Repeat with the remaining batter.ย
Tiramisu pancakes
- Once the pancakes are ready, add a dollop of the mascarpone mix over the pancakes. Top with a dusting of cocoa and espresso powder combination, a little whipped cream (ideally stiffer peaks), and chocolate shavings. (You can also add a little of the mascarpone between any layers of stacked pancakes for extra oomph!) Enjoy!
Notes
- Use a mold when cooking your Japanese pancakes to get perfectly round and tall pancakes.ย
- Japanese pancakes a little bit finicky. If it doesn't work out for you the first time, don't worry, they take a little patience to get just right.
- If you find that your pancakes aren't cooking, add a tablespoon of water to your pan to help steam the pancakes.ย
- Make sure to use room temperature ingredients as they create a better meringue and make for smooth and easy mixing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Japanese
Lindsay
I made these the day I saw your email about them! HAH! And as expected – AMAZING. Your pancake recipes are the best.
Riz
Oh! Thank you! So glad you’ve been enjoying them! ๐