Lemon Mascarpone Pancakes
Lemon Mascarpone Pancakes combine the citrusy notes of fresh lemon and the mild tanginess of Italian mascarpone cheese into a decadent breakfast treat. For these pancakes, mascarpone cheese is folded into the batter, along with buttermilk, lemon zest, and lemon juice. The batter is lightly sweetened, yet still light with bright flavors. The perfect brunch pancake!
Equipment
- electric griddle or non-stick skillet
Ingredients
- 1½ cups (187 grams/ all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon Kosher or fine sea salt
- 4 tablespoon white granulated sugar
- 2 large eggs
- 1 cup (8 ounces) buttermilk room temperature
- 1 cup (8 ounces) mascarpone cheese room temperature
- 1½ teaspoon grated lemon zest
- 2 tablespoon fresh lemon juice
- 4 tablespoon unsalted butter, melted and cooled slightly
- 1 teaspoon vanilla extract
- butter or oil for the skillet
- butter, maple syrup, powdered sugar for serving optional
Instructions
- Preheat the oven to 200℉. Have a baking pan ready to keep the pancakes warm while you prepare the batter.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.1½ cups (187 grams/ all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon Kosher or fine sea salt, 4 tablespoon white granulated sugar
- In a separate bowl, whisk together the eggs, buttermilk, lemon zest, lemon juice, and mascarpone until smooth. Add the butter and vanilla and whisk again.2 large eggs, 1 cup (8 ounces) buttermilk, 1 cup (8 ounces) mascarpone cheese, 1½ teaspoon grated lemon zest, 4 tablespoon unsalted butter, melted and cooled slightly, 1 teaspoon vanilla extract, 2 tablespoon fresh lemon juice
- Add the mascarpone mixture to the flour mixture, and stir with a spatula until just combined. DO NOT overmix. The batter will be lumpy and thick. Let the batter rest for 10 minutes.
- Heat a large nonstick griddle or pan over medium-low heat. Add butter or oil to the pan until sizzling, but not browned. Using a measuring cup, ladle about ⅓ cup batter onto the skillet, spreading it slightly. Repeat with more batter, without overcrowding the pan.butter or oil for the skillet
- Cook, until bubbles break the surface of the pancakes, and the bottoms are golden brown, about 2-3 minutes. Flip and cook for an additional 1-2 minutes, adjusting the heat as necessary. Repeat with the remaining batter. Keep cooked pancakes in the oven until ready to serve.
- Serve hot with butter, maple syrup, or powdered sugar. Makes 12 4" pancakes.butter, maple syrup, powdered sugar for serving
Notes
Storing:
These are best eaten right away!
For longer storage, you can freeze the lemon mascarpone pancakes for up to 3 months. To freeze your pancakes, make sure they are cooled. Layer a piece of parchment paper in between each pancake to prevent sticking. Store in a freezer-safe plastic bag, or wrap tightly in food wrap.
To reheat, place them in a 350°F oven for 10-15 minutes until heated through. You can also use your toaster to reheat them. I would avoid using the microwave as they will get very mushy.
Nutrition*
Serving: 3 pancakes | Calories: 525kcal | Carbohydrates: 61.4g | Protein: 18g | Fat: 23.1g | Saturated Fat: 13.6g | Cholesterol: 157mg | Sodium: 972mg | Potassium: 502mg | Fiber: 1.6g | Sugar: 15.4g | Calcium: 328mg | Iron: 4mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Made this recipe?Leave a comment and a star rating below. If you snapped a photo, tag @brunchandbatter on Instagram!
