Fluffy Tiramisu Vegan Pancakes
These Fluffy Tiramisu Vegan Pancakes are absolutely incredible. They are so fluffy and full of flavour. Chocolate, espresso, and creamy sweet toppings on your pancakes is exactly what you want for brunch or a special treat! My boyfriend made these for me for my birthday recently and I just had to share them with the world because they’re THAT good and I wanted to spread the joy.
These Fluffy Tiramisu Vegan Pancakes don’t have any alcohol in them as I don’t drink, but you can absolutely add some if you want! But I find this tiramisu tastes amazing without! I topped my pancakes with raw cacao nibs and raw cacao powder. I find the taste of these two have a flavour that is a great substitution for alcohol in this recipe, because they have a stronger almost bitter taste along with the deep and delicious chocolate flavour. However, if you prefer chocolate chips and regular unsweetened cocoa powder that works great too!
Tips for making fluffy pancakes
Don’t over mix your batter! A little lumpy is good! This gives the pancakes more height.
Let the pancake batter rest for 10 minutes before frying them.
Wait for proper bubbles to form when cooking them and then gently flip the pancake.
Don’t flip the pancakes multiple times, this will get rid of the bubbles and fluffiness.
So if you’re looking for a delicious weekend treat, try these incredible Fluffy Tiramisu Vegan Pancakes!! They’re as fluffy as clouds, full of flavour and are super fun to make. Preparing a stack of these pancakes is like making a fancy layered cake with only a fraction of the effort! Dreamy! I love a big cup of coffee in the morning, but I dare say this is a very exciting way to consume your morning cup! Or you know, you can do as I did and enjoyed an espresso with my tiramisu pancakes! The perfect match. I hope you enjoy these pancakes as much as I do! 🙂
More recipes like these Fluffy Tiramisu Vegan Pancakes on the blog:
Fluffy Tiramisu Vegan Pancakes
Ingredients
Vegan Pancakes
- 130 g all purpose flour or spelt flour
- 1 tbsp baking powder
- 2 tbsp sugar
- ⅓ tsp salt
- 1 cup oat milk, room temperature
- 1 tbsp apple cider vinegar
- 1-2 tsp espresso powder or instant coffee granules
- 1 tsp pure vanilla extract
- 1 tbsp oil
Vegan ''Mascarpone Cream''
- ⅓ cup + 1 tbsp vegan whipping cream
- 150 g vegan cream cheese, room temperature
- ¾ cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- ½ tsp ceylon cinnamon
Garnish
- 1-2 shots espresso, cooled the amount depends on how thoroughly you want to soak the pancakes
- raw cacao powder or unsweetened cocoa powder
- cacao nibs
Instructions
Pancakes
- Start by whisking together all of the dry ingredients in a medium sized mixing bowl.
- Take your one cup measuring cup and add 1 tbsp of apple cider vinegar. Fill up the remainder of the measuring cup with oat milk. Mix and let sit for 5 minutes.
- Pour the milk mixture into a small mixing bowl. Add the rest of the wet ingredients in the small mixing bowl. Mix to combine.
- Pour the wet ingredients into the dry ingredients and mix to combine but do not over mix! This is very important to get light and fluffy pancakes. The batter should be on the thicker side and can have a bit of lumps left. This also helps the pancakes be fluffier.
- Let the pancake batter rest for 10 minutes or so.
- Heat up a pan on the stove on medium heat. Use oil or vegan butter to fry your pancakes.
- Ladle pancake batter into the pan and flip when it's bubbling. Be very gentle when you flip the pancakes so you don't burst all of the air bubbles, as this also helps the pancakes be taller. Cook the pancakes until they're golden brown.
Vegan Mascarpone Cream
- With a hand mixer whip the vegan whipping cream in a mixing bowl until rather stiff peaks have formed.
- When you've achieved rather stiff peaks, add the cream cheese, cinnamon and vanilla and mix again until combined.
- Sift in the powdered sugar, and mix until just combined.
- Taste and adjust if needed.
Assembling a Tiramisu Pancake Stack
- If you want to avoid a melty mess, wait until the pancakes have cooled otherwise the heat from the freshly cooked pancakes will melt the mascarpone cream.
- Take one pancake, drizzle espresso over the pancake.
- Next, spread some mascarpone cream over the pancake as if you're frosting a cake.
- Take another pancake and place it on top. Repeat the process, drizzle espresso over the pancake and then apply mascarpone cream.
- On the top of the pancake stack, dust cocoa powder over the whole stack to make a delicious chocolate coating. Sprinkle cacao nibs on top for garnish as well if you wish. I think they make a tasty addition as they add crunch but also more flavour which I find makes a good substitute for the alcohol that isn't included in this recipe.
- These are best enjoyed fresh but are delicious as leftovers as well, but if you are saving any leftovers, save the ingredients unassembled, mascarpone cream separate from the pancakes.
- Enjoy these dreamy pancakes!! I know I sure did 🙂
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