Try this pancake twist on a tiramisu, or make our classic Italian tiramisu recipe. Also check out more delicious pancake recipes, including our American pancakes, chocolate Nutella pancakes, peanut butter pancakes and Biscoff pancakes.


  • 1 tub mascarpone
  • 1 tbsp icing sugar
  • 2 tbsp kahlua
  • 1 tsp vanilla
  • for frying butter
  • to serve chocolate-covered coffee beans


  • 225g plain flour
  • 1 tbsp baking powder
  • 2 tsp instant espresso powder
  • 2 eggs
  • 25g butter, melted and cooled
  • 200ml whole milk


  • 85g soft brown sugar
  • 3 tbsp cocoa powder
  • 2 tsp espresso powder
  • 1 tsp vanilla extract


  • STEP 1

    To make the pancakes put the flour, baking powder and espresso powder in a bowl and stir together. In a different bowl, whisk together the eggs, melted butter and milk. Gradually stir the wet mix into the dry to make a batter. Leave to sit while you make everything else.

  • STEP 2

    To make the mocha syrup, put the sugar, cocoa powder and espresso powder in a pan with 100ml water and heat, whisking, until glossy and sugar has melted. Stir in the vanilla.

  • STEP 3

    Mix the mascarpone with the icing sugar, Kahlúa and vanilla.

  • STEP 4

    Heat a non-stick pan and brush it with butter. Pour enough batter into the pan to make a thick American-style pancake (about 10cm diameter). Wait for about a minute until the surface starts to form bubbles and has set, then flip the pancake over and cook until golden.

  • STEP 5

    Remove to a plate, then brush the pan with more butter and repeat with the rest of the pancake batter (you might need to adjust the heat as you cook the pancakes).

  • STEP 6

    To serve, make a pancake tower (putting a dollop of mascarpone between each one) and drizzle with the mocha syrup. Add a few chocolate covered coffee beans to decorate.

Check out more of our best pancake recipes

Peanut Butter Pancakes Recipe


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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