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 🙂
📖 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
Lhney
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!
Riz
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!!
Tay
Oh my, this sounds heavenly! I will have to try it!!
Riz
I hope you enjoy it!
Nayna Kanabar
These pancakes look heavenly nad so very delicious.The mascarpone must have made them so rich and delicious.
Riz
Thanks Nayna! The mascarpone does indeed make them rich and delicious!!
Prateek D
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
Riz
Thanks Prateek! Lemon and berries is one of my favourite combinations 🙂
Heidi Roberts
These pancakes look divine – it’s always pancake time as far as I am concerned!!
Riz
“It’s always pancake time as far as I am concerned!!”
Yes. Clearly, we great minds think alike! 🙂
Riz
AGNESE
This looks so yummy. Will definitely try this recipe 🙂
AGNESE
Riz
Thanks Agnese! I hope you enjoy it!
EV
These are so oily and don’t hold together, eugh!
Riz
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.
Micale E.
My wife and I made this recipe this morning. It was very nice! We are newlyweds and not the most adventurous cooks! Thank you.
Riz
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!
Chrissy
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?!?
Riz
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!
Camilla
Oh my your pancakes look mouthwateringly good, love the healthy fruit topping:-)
Riz
Thanks Camilla!
Fiona @ London-Unattached
Those look so good. I really like the idea of lemon and mascarpone – what a sinful pancake!!
Riz
Thanks! I personally love this recipe, lemon and mascarpone work so well together!
Stephanie
I don’t usually cook but made these yesterday for my mister’s birthday! They were perfect!!! xx
Riz
Thanks Stephanie! Glad to hear you and your mister enjoyed them!
Carolyn Blogs
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!
Riz
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!
kellie@foodtoglow
Glorious image of a stunning recipe!
Riz
Thanks Kellie!
bel @ Mums Take Five
they look devine! beautiful 🙂 Thanks for sharing with us for The Sunday Brunch Magazine, we look forward to sharing your work, Bel & Eliza xx
Riz
Thanks!
Yum Girl
Thank you so much for submitting to YG! We hope you continue to submit. We have pinned, google+’ed, shared, tweeted, and yummed!
Riz
Thanks so much! There’s lots more to come! 🙂