Fantastically fluffy and marvellously moist lemon mascarpone pancakes. That’s what you get when you add a luxuriously creamy element like mascarpone to your pancake batter.
And lemon? Well, lemons are tangy and delicious. Lemon Mascarpone Pancakes are an elegant, perhaps even slightly elevated, variation to the usual Sunday morning pancakes.
Also, it’s a great excuse to add mascarpone to your shopping list (unless you already buy it regularly. In which case your shopping list is, well, different to mine)! And if that weren’t enough, we’re going to top it off with a divine berry compote.
What are Lemon Mascarpone Pancakes
Quite simply, lemon mascarpone pancakes are pancakes made using lemon and mascarpone cheese – they are similar to lemon ricotta pancakes (which are a favorite at many brunch spots!). I find that the mascarpone creates a slightly richer result than the ricotta. The technique for making both types of pancakes are very similar.
You can check out the Lemon Mascarpone Pancake recipe video on YouTube too!
Lemon Mascarpone Pancake Ingredients
- All-Purpose Flour
- White Sugar
- Baking Powder
- Pinch of Salt
- Lemon Zest
- 1 Egg, separated
- Mascarpone Cheese, room temperature
- Vegetable Oil
- Pure Vanilla Extract
Mixed Berry Compote Ingredients
- Mixed Berries
- White Sugar
- Balsamic Vinegar
Lemon Mascarpone Pancakes – Instructions
Start this recipe like any other pancake recipe – by sifting all the dry ingredients together (flour, 2tbsp sugar, baking powder, and salt). Add the lemon zest and mix well.
In a separate bowl, add milk, mascarpone, oil, and vanilla extract. Whisk together to combine. Add mixture to the dry ingredients mixture, and whisk till mostly combined.
Common Sense: Take your mascarpone out of the fridge and let it come to room temperature to allow for easier whisking. I say this because common sense isn’t very common. Okay… fine! I admit it. I keep forgetting this part!
Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate. The whipped up egg white just adds a heavenly lightness to the pancakes – somewhat similar to what you’re aiming for when making a very light mousse or a soufflé.0.
Optional: Allow the batter to sit at room temperature for 20-30 minutes – a little time to let the ingredients in your batter really incorporate, resulting in even fluffier pancakes. I use this time to start washing up, and to prepare the berry compote.
Heat a non-stick pan (ideally, a heavy-bottomed one for a more even distribution of heat) over a medium heat and coat it with oil. Using a ¼ cup measure to drop dollops of the batter into the pan to create nice even pancakes. Cook until the bottom is golden brown and there are a few bubbles forming through the top. Flip and repeat. Adjust the heat as necessary. Serve with the compote.
Do as much of the washing up as you can while you’re cooking.”
– One of the best things my mother ever taught me.
How to make mixed berry compote
I’m pairing the pancakes with a mixed berry compote. You can easily swap this out for honey or maple syrup but I LOVE berries. And this compote is something special – ridiculously simple, but delicious enough to make you scoff at any restaurant-made compotes!
Try it, you won’t be disappointed. In fact, I’m pretty sure you’ll end up using this compote recipe for all your berry compote needs! I usually make this while I let the lemon mascarpone pancake batter rest.
In a small pot, combine 3 tablespoons of water, 1 tablespoon of sugar, and mixed berries. Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture. Add the balsamic vinegar. Stir, and let the compote cook for a few minutes more. Balsamic vinegar just elevates the compote to a whole other level. Give the compote a gentle mash with a fork if your berries still look too solid.
The thickness of the compote is to your preference – some like it runny, some like jam in a pan. I prefer a viscous, slightly viscid (bet you didn’t expect to read that word today!), syrupy consistency.
Other Pancake Recipes to Try
- Fluffy, Fluffy Pancakes
- Lemon-Raspberry Dutch Baby Pancake
- Dutch Baby Pancake
- Strawberry Cheesecake Pancakes
- Fluffy Japanese Pancakes
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This Silver Dollar Pancake Pan is handy if you’re the type that likes your pancakes to be perfectly uniform!
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Is this Lemon Mascarpone Pancakes recipe more work than some other pancake recipes? A little. Does it take more time? Maybe a tad more. But if you’re looking for an elegant twist to your standard pancakes, it’s worth it.
The result is a delicious and versatile pancake recipe that works as both a feel good brunch, and as something to impress your weekly brunch bunch with. Feel free to mix it up! Some days I’ll stir fresh blueberries straight into my batter (before folding in the egg white) because life is too short not to put blueberries in your pancakes.
What do you think? What’s your favourite pancake variation? Leave me a comment below 🙂Print
A recipe for fantastically fluffy and marvelously moist lemon mascarpone pancakes. An elegant twist to the classic pancake breakfast.
- Sifting all the dry ingredients together (flour, 2tbsp sugar, baking powder, and salt). Add the lemon zest and mix well.
- In a separate bowl, add milk, mascarpone, oil, and vanilla extract. Whisk together to combine. Add mixture to the dry ingredients mixture, and whisk till mostly combined.
- Whisk your egg white separately to form stiff peaks. Add this to the batter, and fold gently to incorporate.
- Optional: Allow the batter to sit at room temperature for 20-30 minutes.
- Prepare Compote: In a small pot, combine 3tbsp water, 1tbsp sugar, and mixed berries. Bring the mixture to a slow simmer, occasionally stirring to help breakdown the berries and reduce the mixture. Add 1tbsp balsamic vinegar. Stir, and let the compote cook till desired consistency is achieved.
- Heat a non-stick pan (ideally, a heavy-bottomed one for a more even distribution of heat) over a medium heat and coat it with oil. Using a ¼ cup measure to drop dollops of batter into the pan
- Cook until the bottom is golden brown and there are a few bubbles forming through the top. Flip and repeat. Adjust the heat as necessary. Serve with the compote.
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Mascarpone Pancakes, Mascarpone Pancakes, Lemon Mascarpone Flapjacks, Fluffy Lemon Pancakes, Lemon Pancakes