Eggless Tiramisu Pancakes

If you love the taste of coffee and dessert for breakfast, these eggless tiramisu pancakes are going to be a fun treat to make.

They bring together fluffy pancakes, a simple coffee syrup, and a smooth mascarpone cream on top.

Because this recipe is completely eggless, it is a great choice for anyone with an egg allergy or anyone who simply chooses to cook without eggs.

You do not need any complicated steps to get them soft and fluffy. The batter comes together quickly with everyday kitchen staples.

I like to finish the stack with a dusting of cocoa powder and some grated chocolate right before serving.

Why You’ll Love It

Dessert for Breakfast – You get all the luxurious flavors of classic Italian tiramisu packed into a warm stack of fluffy pancakes.

Ultra-Fluffy Texture – Buttermilk pairs with baking soda to create exceptionally soft, airy pancakes that never feel dense or heavy.

Double Coffee Kick – Espresso in the batter and rich coffee syrup brushed on top give you genuine, bold mocha flavor throughout.

Velvety Mascarpone Cream – The lightly sweetened whipped mascarpone melts gently into the warm layers, mimicking the classic custard filling perfectly.

Ingredient List

For the Coffee Syrup

• 1/2 cup Strong Brewed Coffee, Hot
• 3 tbsp Granulated Sugar

For the Mascarpone Cream

• 8 oz Mascarpone Cheese, Cold
• 1/2 cup Heavy Whipping Cream, Cold
• 1/3 cup Powdered Sugar
• 1 tsp Pure Vanilla Extract

For the Pancakes

• 1 1/2 cups All Purpose Flour
• 3 tbsp Granulated Sugar
• 2 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Instant Espresso Powder
• 1 tbsp Hot Water
• 1 3/4 cups Buttermilk
• 3 tbsp Unsalted Butter, Melted
• 1 tsp Pure Vanilla Extract
• 1 tbsp Butter, For Greasing

For the Topping

• 1 tbsp Unsweetened Cocoa Powder
• 1 oz Dark Chocolate, Grated

Directions

Step 1

Make the coffee syrup by stirring the sugar into the hot coffee until dissolved. Set aside to cool slightly.

Step 2

Beat the cold mascarpone, heavy cream, powdered sugar and vanilla on medium speed for 1-2 minutes, just until thick, smooth and spreadable. Don’t overbeat, or the cream can turn grainy. Refrigerate until needed.

Step 3

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 4

Stir the espresso powder into the hot water until dissolved, then whisk in the buttermilk, melted butter and vanilla. Pour into the dry ingredients, fold until just combined and let the batter rest for 10 minutes.

Step 5

Heat a nonstick skillet or griddle over medium-low heat and grease it lightly with butter. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes, until bubbles form, then flip and cook for 1-2 minutes more.

Step 6

To assemble, brush the top of each warm pancake with coffee syrup. Stack them with a generous layer of mascarpone cream between each pancake.

Step 7

Top the stack with a final dollop of mascarpone cream, dust with cocoa powder through a fine mesh sieve and finish with grated dark chocolate. Serve right away.

Tips

Keep the Mascarpone Cold and Do Not Overbeat

Mascarpone cheese has a very high fat content and can split or turn grainy in seconds if it gets too warm. I recommend keeping both the mascarpone and the heavy cream in the fridge right until the moment you are ready to mix them.

When you beat the mixture, use medium speed and stop as soon as soft, spreadable peaks form. Overmixing will separate the fat and turn your smooth cream into liquid butter.

Dissolve the Espresso in Hot Water First

Espresso powder will not dissolve properly if you stir it straight into cold buttermilk. It will leave bitter specks throughout your pancakes instead of giving you a smooth coffee flavor.

I’ve found that whisking the powder thoroughly into that single tablespoon of hot water first ensures it blends evenly into the rest of the wet ingredients.

Do Not Skip the Batter Rest

Since this is an eggless recipe, letting the batter sit for the full 10 minutes is essential for getting tall, fluffy pancakes.

This resting time allows the flour to fully absorb the liquid and gives the baking powder time to activate. If you cook the batter immediately, your pancakes will turn out much flatter and denser.

Try These Next

• Eggless Biscoff Cookie Butter Pancakes
• Eggless Cinnamon Roll Pancakes
• Eggless Classic Italian Tiramisu
• Eggless Nutella Stuffed Pancakes
• Eggless Strawberry Cheesecake Pancakes

Questions You Might Have

How do I keep the pancakes from getting soggy from the coffee syrup?

Brush the syrup on lightly with a pastry brush just before assembling rather than pouring it directly over the stack.

This method gives you plenty of rich tiramisu flavor while keeping the eggless pancakes light and fluffy.