There’s nothing better than Lemon Mascarpone Pancakes—fluffy, rich, and bursting with fresh citrus flavor! These decadent pancakes have a creamy texture from mascarpone cheese and a bright lemony zing, making them the perfect weekend brunch treat.
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Why You’ll Love These Lemon Mascarpone Pancakes
- Fluffy & Creamy – Mascarpone adds a rich, velvety texture.
- Bright & Citrusy – Fresh lemon zest and juice enhance the flavor.
- Easy to Make – Simple ingredients and quick preparation.
- Perfect for Brunch – Elegant yet effortless!
Ingredients for Lemon Mascarpone Pancakes
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- Zest of 1 large lemon
- ¾ cup buttermilk (or whole milk + 1 teaspoon lemon juice)
- ½ cup mascarpone cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus extra for cooking)
- 2 tablespoons fresh lemon juice
For Serving:
- Powdered sugar
- Maple syrup or honey
- Fresh berries
- Whipped cream
Tools You’ll Need
- Mixing bowls
- Whisk
- Non-stick skillet or griddle
- Spatula
How to Make Lemon Mascarpone Pancakes
Step 1: Prepare the Batter
- In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
- In another bowl, whisk buttermilk, mascarpone, eggs, vanilla, melted butter, and lemon juice until smooth.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined (don’t overmix).
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
Step 3: Serve & Enjoy!
- Stack the pancakes and dust with powdered sugar.
- Drizzle with maple syrup and top with fresh berries and whipped cream.
Serving Suggestions
- With Lemon Curd – Enhances the citrusy flavor.
- With Toasted Almonds – Adds a nice crunch.
- With Yogurt & Honey – A lighter alternative to syrup.
Tips for the Best Lemon Mascarpone Pancakes
- Use Fresh Lemon Juice & Zest – Adds the best flavor.
- Don’t Overmix the Batter – Keeps pancakes fluffy.
- Let the Batter Rest for 5 Minutes – Helps with fluffiness.
- For Extra Sweetness – Add a drizzle of honey or a sprinkle of cinnamon sugar.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in layers with parchment paper for up to 2 months.
- Reheat: Warm in a skillet or microwave for 30 seconds.
Frequently Asked Questions (FAQ)
Q1: Can I use cream cheese instead of mascarpone?
Yes! Use ½ cup softened cream cheese for a slightly tangier taste.
Q2: Can I make these pancakes dairy-free?
Yes! Use coconut milk and dairy-free butter as substitutes.
Q3: Can I make the batter ahead of time?
Yes! Store in the fridge for up to 12 hours, but stir before using.
Fluffy, Citrusy, and Absolutely Irresistible!
These Lemon Mascarpone Pancakes are light, creamy, and bursting with bright lemon flavor. Whether for brunch or a sweet breakfast, they’re guaranteed to impress!
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Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Nutritional Information (Per Serving – 1 of 6 Pancakes)
- Calories: 220
- Protein: 6g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 1g
Enjoy every fluffy, lemony bite of these Lemon Mascarpone Pancakes! 🥞🍋✨
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Lemon Mascarpone Pancakes
- Total Time: 25 minutes
Description
There’s nothing better than Lemon Mascarpone Pancakes—fluffy, rich, and bursting with fresh citrus flavor! These decadent pancakes have a creamy texture from mascarpone cheese and a bright lemony zing, making them the perfect weekend brunch treat.
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons granulated sugar
- Zest of 1 large lemon
- ¾ cup buttermilk (or whole milk + 1 teaspoon lemon juice)
- ½ cup mascarpone cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter (plus extra for cooking)
- 2 tablespoons fresh lemon juice
For Serving:
- Powdered sugar
- Maple syrup or honey
- Fresh berries
- Whipped cream
Instructions
Step 1: Prepare the Batter
- In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, and lemon zest.
- In another bowl, whisk buttermilk, mascarpone, eggs, vanilla, melted butter, and lemon juice until smooth.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined (don’t overmix).
Step 2: Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter.
- Pour ¼ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface (2-3 minutes), then flip and cook for another 1-2 minutes until golden brown.
Step 3: Serve & Enjoy!
- Stack the pancakes and dust with powdered sugar.
- Drizzle with maple syrup and top with fresh berries and whipped cream.
Notes
- Use Fresh Lemon Juice & Zest – Adds the best flavor.
- Don’t Overmix the Batter – Keeps pancakes fluffy.
- Let the Batter Rest for 5 Minutes – Helps with fluffiness.
- For Extra Sweetness – Add a drizzle of honey or a sprinkle of cinnamon sugar.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American
