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.
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Ingredients
Scale
- 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