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.
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Recipe Video
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!
Ingredients
Lemon Mascarpone Pancake Ingredients
- All-Purpose Flour
- White Sugar
- Baking Powder
- Pinch of Salt
- Lemon Zest
- 1 Egg, separated
- Milk
- Mascarpone Cheese, room temperature
- Vegetable Oil
- Pure Vanilla Extract
Mixed Berry Compote Ingredients
- Mixed Berries
- Water
- 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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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 🙂
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Print📖 Recipe
Lemon Mascarpone Pancakes
- Total Time: 30 mins
- Yield: 4–6 Pancakes 1x
Description
A recipe for fantastically fluffy and marvelously moist lemon mascarpone pancakes. An elegant twist to the classic pancake breakfast.
Ingredients
- ½ cup + 2 tablespoon All-Purpose Flour
- 3 tbsp White Sugar
- 2 tsp Baking Powder
- Pinch of Salt
- 2 tsp Lemon Zest
- 1 Egg, separated
- ½ cup + 2tbsp Milk
- ⅓ cup Mascarpone Cheese, room temperature
- 2 tbsp Vegetable Oil
- 1tsp Pure Vanilla Extract
- ¼ cup Mixed Berries
- 1 tbsp Balsamic Vinegar
Instructions
- 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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Breakfast & Brunch
- Method: Stovetop
- Cuisine: American
Keywords: Lemon Mascarpone Pancakes, Mascarpone Pancakes, Lemon Mascarpone Flapjacks, Fluffy Lemon Pancakes, Lemon Pancakes
Thank you so much for submitting to YG! We hope you continue to submit. We have pinned, google+’ed, shared, tweeted, and yummed!
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they look devine! beautiful 🙂 Thanks for sharing with us for The Sunday Brunch Magazine, we look forward to sharing your work, Bel & Eliza xx
Thanks!
Glorious image of a stunning recipe!
Thanks Kellie!
I usually make wholemeal drop scones with some heated up frozen berries , well I say usually but it’s been a while since I’ve made them. You’ve got me hankering after pancakes again and I love the idea of putting balsamic vinegar in the compote. Shopping list updated to include mascarpone!
Mmmm I love scones! I’ve been working on a few recipes to post here in the not-so-distant future too.
Just a touch of balsamic to compote does wonders!
I don’t usually cook but made these yesterday for my mister’s birthday! They were perfect!!! xx
★★★★★
Thanks Stephanie! Glad to hear you and your mister enjoyed them!
Those look so good. I really like the idea of lemon and mascarpone – what a sinful pancake!!
Thanks! I personally love this recipe, lemon and mascarpone work so well together!
Oh my your pancakes look mouthwateringly good, love the healthy fruit topping:-)
★★★★★
Thanks Camilla!
I found your recipe today when I was craving pancakes and saw some leftover Mascarpone in my fridge…want to try them for tomorrows breakfast. Just wondering where the egg yolk is going?!?
Use the leftover egg yolk to make an extra yolk-y omelette on the side! Or some sort of custard! …This recipe only needs the egg white.
Hope you enjoy it Chrissy!
My wife and I made this recipe this morning. It was very nice! We are newlyweds and not the most adventurous cooks! Thank you.
★★★★★
Congratulations on your recent nuptials! I’m very happy to hear that you enjoyed the recipe – it takes a few little baby steps, but I’m sure you’ll be kitchen adventurers before you know it!
This looks so yummy. Will definitely try this recipe 🙂
AGNESE
Thanks Agnese! I hope you enjoy it!
These are so oily and don’t hold together, eugh!
Hi there,
Not sure why that’s happened for you! I really can’t think of any reason why yours would be so oily and not hold together unless something went very, very wrong in the preparation process. Wishing you better luck with your next batch.
These pancakes look divine – it’s always pancake time as far as I am concerned!!
★★★★★
“It’s always pancake time as far as I am concerned!!”
Yes. Clearly, we great minds think alike! 🙂
Riz
Seems like a great recipe to make in a short period of time, love the combo of lemon marscapone and the berry compote on top
★★★★★
Thanks Prateek! Lemon and berries is one of my favourite combinations 🙂
These pancakes look heavenly nad so very delicious.The mascarpone must have made them so rich and delicious.
Thanks Nayna! The mascarpone does indeed make them rich and delicious!!
Oh my, this sounds heavenly! I will have to try it!!
I hope you enjoy it!
Thank you for this recipe! I made these pancakes this morning and they were outstanding! Decadent but light, and perfectly lemon scented. Very impressive!
I really loved the compote with the drizzle of balsamic vinegar. My only comment is with the compote I missed the light lemon flavor of the pancakes. Definatly enjoy some bites with and without the compote. I also did not reduce my compote enough, and it made my pancakes soggy. My fault entirely!
This recipe is my new favorite for brunch with family and friends. I cannot wait to share this with them!
★★★★★
Thanks so much for your comment! I agree, definitely have a few bites without the compote and see what you prefer! Glad you loved the pancakes!!
Can I make the batter the night before? I’m making them for 24 people.
Hi there Dorothy! 24 people?? Wow! I’ve never made the batter in advance, but yes – I can’t think of any problems with making the batter the night before. Make sure to keep it refrigerated though! Good luck!!!
These really hit the spot this morning, totally what I needed.
★★★★★
Hey! That’s awesome! I’m so glad to hear you enjoyed them!
I am happy to find! This pancakes very tasty!
★★★★★
Thank you so much! I’m very happy to hear you enjoyed them!
i made these this weekend. It was really really good!
★★★★★
Hi Tracey, that’s lovely to hear! I hope you make them again!
Hi Riz, this is an absolute fabulous combination. I made and published it this weekend! Thanks for inspiring me!
★★★★★
Hey Toon! That’s awesome, I’m so glad to hear you enjoyed it!
I made these and they’re so so yummy! I just have trouble getting egg whites to form peaks haha how long is that supposed to take if using a blender on medium?
★★★★★
Hey Maria! It’ll depend on the blender, but not SUPER long. 🙂
Coming from a family of pancake fanatic’s, this recipe is by far the best I have ever tried. It is now the most requested breakfast at our house. The pancakes are so lemony, really fluffy, and taste so good. Thanks for coming up with this heavenly creation.
★★★★★
Hey Noelle! Thanks for your wonderful comment! I’m so glad your household enjoy this recipe – it’s one of my personal favourites! Hope you all try out a few of my other recipes too, you might even find something you enjoy more than this one!! 🙂
Just an amazing recipe and worth the extra details.
★★★★★
Thanks so much, Sandra! I’m glad the details helped you!! 🙂
Tried this yesterday. Very tasty! The lemon was just a nice flowery kiss of flavor. I wondered- have you ever used this as a waffle batter?
★★★★★
Hey Tony! So glad you enjoyed them!
Unfortunately, I’ve never used this as a waffle batter. I actually don’t own a waffle maker at the moment, but it’s definitely on my list of things to get one day and start making recipes with 🙂
Hi there im Jolene! I loved this recipe! thakn you!
★★★★★
Hi Jolene! So glad you enjoyed it! 🙂
Usually I do not post on blogs, however I would like to say that these pancakes were just amazing!
★★★★★
Thanks so much, Molly!! I’m glad to hear you enjoyed them so much, I hope you try out a few other recipes too!
I coujld not resist commenting. Well written!
★★★★★
Thank you very much!
These came out so well! I make pancakes a lot and had never separated my egg, it made them so airy. Lovely.
★★★★★
Ah! I’m so happy to hear that!!! Thank you for commenting and letting me know 🙂
I was craving lemon ricotta pancakes that I once had at an upscale breakfast joint, but only had some mascarpone in the fridge. I made these and they were just as good, light, heavenly and delightful! The berry compote is a must (although I did use only blueberries), but didnt seem to be enough for the amount of pancakes. I would double. It and keep the rest for other uses 🙂 thanks for this recipe!
★★★★★
Hey Andrea! So happy this recipe managed to help satiate your pancake craving! Hope to see you back for some more pancakes too 🙂
Hello! This was amazing!
★★★★★
Delicious recipe! I had to add a little extra milk, but they were so fluffy and light. Thanks!
★★★★★
So glad you enjoyed them, Katie!
Amazing recipe, very tasty. But it would be amazing if you could write the quantities in grams/miligrams and milliliters, for us normal European people too. It’s a genuine pain to have to google all those quantities every time I try to make it…
Hi Andrei,
So glad you enjoy the recipe! Finding a good way to convert the quantities is something I’m working on – there is an automatic converter already set up in the recipe card, but it unfortunately doesn’t work for every recipe. I’m a one-person team so bear with me, but know that this is definitely something I consider a priority!
Riz
I just made your decadent lemon marscapone pancakes. I added the yolks to the wet ingredients. These pancakes have an incredible flavour. I used frozen blueberries. I 2X’d the recipe and adding 1tsp. cornstarch to 2tsp. of water and stirred in when berries were soft. Just gave the sauce a little thickening.
★★★★★
That’s great to hear, Judy! I’m so glad you liked them!
Just made these this morning! I’m happily eating my plate now. The taste is delicious, the pancake has great lift and while the outside is crispy, the inside is very chiffon-like. I didn’t quite make it exactly like the recipe. I doubled it, first of all, and then I didn’t whip up the whites. Unfortunately, if I can get away with less dishes to wash I would take it :-/ I also used the whole egg with the yolk (waste not heh) and I basically scrambled the eggs with the mascarpone first to get the cheese liquefied before adding to the rest of the liquids. I saw above that someone had problems with the batter being too liquid. Mine was the same (the cheese plus oil plus eggs plus milk is just way more than the flour — the ricotta pancake I make has less milk to account for the added ricotta) so I ended up adding 1/2c of extra flour (1/4c if you didn’t double the recipe.) And actually I grabbed the wrong flour the first 1/4c so that one was cake flour (but the second 1/4c was APF.)
But even with all these substitutions, the pancake is delish! And very soft inside. (I’ll have to make it again to see if the small portion of cake flour made a difference.)
Thank you so much for the recipe! It’s my first mascarpone pancake 🙂
So glad you enjoyed them, Kris!