Treat yourself to LEMON MASCARPONE PANCAKES for fluffy citrusbright breakfastcreamy mascarpone layers zesty peel and a start that begs a click
Ingredients
Scale
1 cup all-purpose flour (or gluten-free all-purpose blend) — For structure; can swap in a gluten-free blend if needed.
2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
Zest of 1 lemon
3/4 cup milk (dairy or non-dairy)
1/2 cup mascarpone cheese
1 large egg
1 tablespoon fresh lemon juice
1/2 teaspoon vanilla extract
1–2 tablespoons unsalted butter, plus more for cooking
Optional toppings: extra mascarpone, fresh berries, powdered sugar, lemon curd, maple syrup.
Instructions
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until uniform.
In a separate bowl, whisk the lemon zest, lemon juice, milk, mascarpone, egg, and vanilla until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be slightly lumpy; overmixing can make the pancakes tough.
Let the batter rest for 5–10 minutes while you heat a skillet over medium heat and melt a small knob of butter. The batter thickens a touch as it rests, which helps create tender pancakes.
Lightly grease the pan if needed, then scoop about 1/4 cup of batter per pancake. Cook 2–3 minutes or until bubbles form on top and the edges look set; flip and cook 1–2 minutes more, until golden and cooked through.
Transfer to a warm plate, repeat with the remaining batter, and stack them high. Serve immediately with bright toppings like lemon curd, berries, or a dollop of mascarpone.
Notes
Bright, citrus-kissed pancakes enriched with mascarpone, finished with lemony toppings for a cozy, celebratory breakfast.
