Easy Fluffy Mascarpone Pancakes Recipe with Blueberry Jam
There are days when you wake up craving something extra special. Not just any breakfast, but something that feels like a warm hug — soft, creamy, slightly tangy, and indulgent without being heavy. That’s exactly when this mascarpone pancakes recipe come in.
They’re not your average flapjacks. They’re what I like to call “cheesecake clouds” — rich from the mascarpone, yet fluffy enough to feel like a treat you could eat any day of the week.
I love making these pancakes on slow weekend mornings when I have time to sip my coffee, listen to music, and just enjoy cooking without rushing. They also happen to be one of those recipes that make your kitchen smell like a cozy café — buttery, sweet, and a little bit like cheesecake baking in the oven.
If you’re someone who loves cheesecake or creamy desserts, you’re going to fall in love with this recipe. The mascarpone gives these pancakes that signature smooth and luxurious texture that regular buttermilk pancakes just can’t replicate.
And the best part? You can serve them in endless ways — with homemade blueberry jam (like I did), a drizzle of maple syrup, or even a dollop of whipped cream for dessert-style brunch vibes.
Why You’ll Love These Mascarpone Pancakes
Let’s be honest: pancakes are already good. But mascarpone pancakes take things to an entirely new level. Here’s why:
- They taste like cheesecake. The mascarpone adds a subtle tang and creaminess that gives them a dessert-like flavor — without being overly sweet.
- They’re incredibly fluffy. Mascarpone makes the batter rich, but the baking powder and soda keep them light and airy.
- They’re perfect for brunch. Whether it’s a lazy Sunday or a special occasion like Mother’s Day, these pancakes always feel a little fancy.
- They reheat beautifully. You can make a batch ahead and freeze them for quick weekday breakfasts.
So, if you’re looking for a way to elevate your brunch game — or impress someone with a “homemade but restaurant-quality” breakfast — this recipe is it.
When to Make Mascarpone Pancakes
These pancakes are perfect for those moments when you want breakfast to feel like a celebration. Here are a few of my favorite occasions to make them:
- Weekend brunches with family or friends
- Valentine’s Day breakfast in bed (add strawberries for a romantic twist)
- Holiday mornings when everyone’s home and you want something festive but easy
- Lazy Sundays when you just want to slow down and treat yourself
They also work wonderfully as a quick dessert — just stack them up, add a scoop of ice cream or fruit compote, and you’ve got a stunning last-minute sweet treat.
What Is Mascarpone Cheese?
If you’ve never baked or cooked with mascarpone before, you’re in for a treat.
Mascarpone is an Italian cream cheese — smooth, rich, and slightly sweet. It’s a key ingredient in desserts like tiramisu, but it’s also fantastic in both savory and sweet dishes. Unlike American cream cheese, mascarpone is less tangy and much silkier in texture, which makes it perfect for mixing into batters, frostings, and yes — pancakes.
In these pancakes, mascarpone plays two roles: it adds flavor and creates an ultra-soft, velvety texture. You don’t need any melted butter or oil in the batter because the mascarpone gives you all the richness you need.
Mascarpone Pancakes Recipe
Ingredients
Serves 4–5 people
- 1 cup mascarpone cheese (250 g)
- 2 large eggs
- ¾ cup + 1 tbsp milk (about 200 ml)
- 1 ¼ cups all-purpose flour (150 g)
- 2 tbsp sugar (25 g)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
- Butter or oil for cooking
Optional Toppings
- Homemade blueberry jam (my favorite!)
- Fresh berries (strawberries, raspberries, or blueberries)
- Maple syrup
- Whipped cream
- Powdered sugar dusting
- Lemon curd or chocolate hazelnut spread for dessert-style pancakes
Instructions
1. Mix the Wet Ingredients
In a medium bowl, whisk together the mascarpone, eggs, milk, and vanilla until smooth and creamy. The mixture should be thick but pourable — kind of like a cheesecake batter.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt.
3. Bring It All Together
Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk until just combined. Don’t overmix — a few small lumps are perfectly fine. Overmixing is what makes pancakes tough, and we want these to stay fluffy and tender.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat. Add a small knob of butter (or a drizzle of oil) and swirl to coat.
Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip gently and cook another 2 minutes, until golden brown.
Repeat until all your batter is gone — and try not to eat the first few straight from the pan (I always fail at that part).
5. Serve and Enjoy
Stack the pancakes high on a plate, spoon a generous amount of blueberry jam or maple syrup on top, and enjoy while warm.
My Favorite Topping: Homemade Blueberry Jam
For this batch, I topped my mascarpone pancakes with a spoonful of homemade blueberry jam. The tangy sweetness of the jam perfectly complements the creamy, cheesecake-like flavor of the pancakes.
If you’d like to make something similar, here’s a quick mini recipe:
Quick Blueberry Jam:
- 2 cups blueberries (fresh or frozen)
- 3 tbsp sugar
- 1 tsp lemon juice
Cook everything in a small saucepan over medium heat for about 10–12 minutes, stirring occasionally until thickened. Let it cool slightly before serving.
Of course, you can also use store-bought jam or switch things up with raspberry, apricot, or even fig preserves.
Variations You Can Try
One of the best things about this recipe is how versatile it is. Once you’ve made it once, you’ll start thinking of new ways to personalize it. Here are a few ideas to get you started:
- Add lemon zest to the batter for a fresh, cheesecake-lemon flavor.
- Mix in mini chocolate chips for a dessert-worthy breakfast.
- Top with caramelized bananas and toasted nuts.
- Swap milk for buttermilk for an extra tangy twist.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
You can also turn them into mini pancakes and serve them as a brunch appetizer with different toppings — like a little pancake tasting platter.
Storage & Reheating
If you somehow have leftovers (rare, but it happens), you can store the pancakes easily:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Layer pancakes with parchment paper in a freezer bag and freeze for up to 2 months.
To reheat, just pop them in a toaster, warm skillet, or microwave for a few seconds until soft again.
Pro Tips for Perfect Pancakes
A few small details can take your pancakes from good to amazing:
- Always cook on medium-low heat — mascarpone burns easily if the pan is too hot.
- Use fresh baking powder for the best rise.
- Don’t press the pancakes while cooking — let them puff naturally.
- Serve immediately for maximum fluffiness.
And one more secret: if you want them extra moist, add a splash more milk or even a tablespoon of sour cream to the batter.
Final Thoughts
If you’re a cheesecake lover or just someone who enjoys treating yourself to cozy, café-style breakfasts, these mascarpone pancakes are going to become your new weekend favorite.
They’re elegant yet simple, comforting yet impressive — the kind of breakfast that makes you look like a professional baker with very little effort.
Whether you top them with blueberry jam, maple syrup, or fresh berries, one thing’s for sure: once you taste that soft, creamy texture, you’ll never look at regular pancakes the same way again.
So next time you’re craving something a little indulgent but still easy to make, skip the cheesecake and whip up these pancakes instead. They deliver all the same flavor — just in a fluffier, cozier form.
You Might Also Love
If you enjoyed these mascarpone pancakes, you’ll love some of my other cozy dessert recipes:
And if you want to see my latest recipes, make sure to follow me on Pinterest — I share every new creation there:
👉 https://www.pinterest.com/dailyappetizer/
Fluffy Mascarpone Pancakes Recipe
Fluffy, creamy, and slightly tangy — these pancakes taste like a mix between cheesecake and clouds. Perfect for a cozy weekend brunch!
Ingredients
- 1 cup mascarpone cheese (250 g)
- 2 large eggs
- ¾ cup + 1 tbsp milk (about 200 ml)
- 1 ¼ cups all-purpose flour (150 g)
- 2 tbsp sugar (25 g)
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 1 tsp vanilla extract
- Butter or oil for cooking
- Your favorite toppings (jam or maple syrup or honey)
Instructions
1. Mix the Wet Ingredients
In a medium bowl, whisk together the mascarpone, eggs, milk, and vanilla until smooth and creamy. The mixture should be thick but pourable — kind of like a cheesecake batter.
2. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and a pinch of salt.
3. Bring It All Together
Add the dry ingredients to the wet mixture. Stir gently with a spatula or whisk until just combined. Don’t overmix — a few small lumps are perfectly fine. Overmixing is what makes pancakes tough, and we want these to stay fluffy and tender.
4. Cook the Pancakes
Heat a non-stick skillet or griddle over medium-low heat. Add a small knob of butter (or a drizzle of oil) and swirl to coat.
Pour about ¼ cup of batter for each pancake. Cook for 2–3 minutes until bubbles form on the surface and the edges look set. Flip gently and cook another 2 minutes, until golden brown.
Repeat until all your batter is gone — and try not to eat the first few straight from the pan (I always fail at that part).
5. Serve and Enjoy
Stack the pancakes high on a plate, spoon a generous amount of blueberry jam or maple syrup on top, and enjoy while warm.
Notes
My Favorite Topping: Homemade Blueberry Jam
For this batch, I topped my mascarpone pancakes with a spoonful of homemade blueberry jam. The tangy sweetness of the jam perfectly complements the creamy, cheesecake-like flavor of the pancakes.
If you’d like to make something similar, here’s a quick mini recipe:
Quick Blueberry Jam:
- 2 cups blueberries (fresh or frozen)
- 3 tbsp sugar
- 1 tsp lemon juice
Cook everything in a small saucepan over medium heat for about 10–12 minutes, stirring occasionally until thickened. Let it cool slightly before serving.
Of course, you can also use store-bought jam or switch things up with raspberry, apricot, or even fig preserves.
Variations You Can Try
One of the best things about this recipe is how versatile it is. Once you’ve made it once, you’ll start thinking of new ways to personalize it. Here are a few ideas to get you started:
- Add lemon zest to the batter for a fresh, cheesecake-lemon flavor.
- Mix in mini chocolate chips for a dessert-worthy breakfast.
- Top with caramelized bananas and toasted nuts.
- Swap milk for buttermilk for an extra tangy twist.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
You can also turn them into mini pancakes and serve them as a brunch appetizer with different toppings — like a little pancake tasting platter.
Pro Tips for Perfect Pancakes
A few small details can take your pancakes from good to amazing:
- Always cook on medium-low heat — mascarpone burns easily if the pan is too hot.
- Use fresh baking powder for the best rise.
- Don’t press the pancakes while cooking — let them puff naturally.
- Serve immediately for maximum fluffiness.
And one more secret: if you want them extra moist, add a splash more milk or even a tablespoon of sour cream to the batter.
