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
Mikayla
Hello! This was amazing!
Andrea
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!
Riz
Hey Andrea! So happy this recipe managed to help satiate your pancake craving! Hope to see you back for some more pancakes too 🙂
BB
These came out so well! I make pancakes a lot and had never separated my egg, it made them so airy. Lovely.
Riz
Ah! I’m so happy to hear that!!! Thank you for commenting and letting me know 🙂
Alice
I coujld not resist commenting. Well written!
Riz
Thank you very much!
Molly
Usually I do not post on blogs, however I would like to say that these pancakes were just amazing!
Riz
Thanks so much, Molly!! I’m glad to hear you enjoyed them so much, I hope you try out a few other recipes too!
Jolene
Hi there im Jolene! I loved this recipe! thakn you!
Riz
Hi Jolene! So glad you enjoyed it! 🙂
Tony R
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?
Riz
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 🙂
Sandra Petrucci
Just an amazing recipe and worth the extra details.
Riz
Thanks so much, Sandra! I’m glad the details helped you!! 🙂
Noelle Q
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.
Riz
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!! 🙂
Maria
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?
Riz
Hey Maria! It’ll depend on the blender, but not SUPER long. 🙂
Toon
Hi Riz, this is an absolute fabulous combination. I made and published it this weekend! Thanks for inspiring me!
Riz
Hey Toon! That’s awesome, I’m so glad to hear you enjoyed it!
Tracey Mullet
i made these this weekend. It was really really good!
Riz
Hi Tracey, that’s lovely to hear! I hope you make them again!
παν2ιια
I am happy to find! This pancakes very tasty!
Riz
Thank you so much! I’m very happy to hear you enjoyed them!
Chock
These really hit the spot this morning, totally what I needed.
Riz
Hey! That’s awesome! I’m so glad to hear you enjoyed them!
Dorothy Riddle
Can I make the batter the night before? I’m making them for 24 people.
Riz
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!!!