Tiramisu Pancake Stack

Recipe Information

- Prep Time: 15 Min
- Cook Time: 5 Min
- Servings: 2

Description

For an easy, impressive brunch, these tiramisu pancake stacks are a winner—quick pancakes layered with creamy mascarpone and topped with a rich coffee syrup. You can even prep the batter the night before for a fast 15‑minute morning treat. The mascarpone adds velvety richness, and the coffee syrup gives that classic tiramisu flavor, though you can swap in maple or chocolate if you prefer. Make the pancakes ahead, freeze or refrigerate them, and reheat when ready. You can also make smaller stacks, use egg substitutes, or choose any coffee you like—strong brews or espresso work best. Pair it with a Café Toledo for the perfect brunch moment.

Ingredients

**All Ingredients**
- 2 cups Bisquick Pancake mix
- 2 eggs
- 1 ⅓ cup whole milk
- 1 ½ cup mascarpone cheese
- ¾ cup heavy whipping cream
- ⅓ cup sugar
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- Semi-sweet chocolate chips
- Dark chocolate drizzle
- Cocoa powder
- 2 shots of espresso
- 1 ounce of Kahlúa

Instructions

Step 1: In a medium-sized bowl, mix the pancake mix, 2 eggs, and milk; the batter should be runnier than normal pancake batter. Set aside.

Step 2: In a second bowl, mix the mascarpone, heavy cream, sugar, vanilla, and cinnamon. Use a whisk or electric mixer to make sure it whips so it is fluffy.

Step 3: Brew or purchase your espresso, mix one part espresso with one part Kahlúa, and allow it to cool to room temperature or cooler.

Step 4: Place in a small squirt bottle with a narrow spout. It'll allow you to control it better when building the stack later on.

Step 5: Fire up your griddle or Flat Top Griddle to low heat.

Step 6: Use a ladle to pour out each pancake so it is approximately 4 inches in diameter.

Step 7: Add 5-7 chocolate chips per pancake.

Step 8: Once the sides of the pancake seem solid and cooked, flip them to finish them off. Once done cooking, remove and set aside to build your stack.

**The Stack**

Step 1: Assemble the stack on a cutting board before transferring it to the plate so the presentation is on point and the plate doesn't get messy.

Step 2: Grab a pancake and drizzle a little of the espresso Kahlúa mix on top so it soaks in.

Step 3: After it's absorbed, use a spatula to spread a layer of the mascarpone cream over the top (as if you are frosting it.)

Step 4: Repeat until the stack is 6 pancakes high. Each pancake should have a little drizzle soaked in and is 'frosted.'

Step 5: Before frosting the top pancake, push down on the stack lightly to ensure it's set and won't slide. Frost the top pancake last.

Step 6: Drizzle chocolate syrup over the top back and forth.

Step 7: Slide a spatula under the stack and transfer it to a plate. Then use a sifter to dust the entire top with cocoa powder.

CHEF'S NOTES: Making it for the kids, or not an alcohol drinker? Drop the Kahlúa and espresso drizzle; it will taste just as good but won't be as naughty. Usually, the baking aisles at the supermarket have amazing chocolate drizzle/sauce you can use for the top. Stay away from the Hershey 's-style chocolate syrup. It is too runny and doesn't compare in flavor. I like a real chocolate syrup, and I prefer a darker chocolate, as the stack can become too sweet if you use a milk chocolate drizzle.

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