Fluffy Blueberry Pancakes with Maple-Pecan Mascarpone Cream

These sweet and fluffy blueberry pancakes you can stack high, top with an indulgent maple-pecan mascarpone cream, and make everyone happy! Every mouthful is rich, sweet, creamy, and delightfully soft. Enjoy them for breakfast, brunch, dessert, or just when you need to treat yourself.

To make these blueberry pancakes with a maple-pecan mascarpone cream, you’ll need to gather the following:

For the Pancakes

• Flour – 2 cups plain/all-purpose flour
• Baking Powder – 2 tsp baking powder
• Baking Soda – 1/2 tsp baking soda
• Sugar – 3 tbsp sugar
• Salt – 1/4 tsp regular/fine salt
• Milk – 1 cup milk
• Lemon – 1 tbsp fresh lemon juice + (optional) zest from one lemon
• Eggs – 2 large eggs
• Butter – 4 tbsp melted unsalted butter (for the batter), plus 2 tbsp unsalted butter to cook the pancakes
• Vanilla – 1 tsp vanilla
• Blueberries – 1 1/2 cup fresh blueberries

For the Pecan-Maple-Mascarpone Cream

• Mascarpone – 1 cup mascarpone
• Heavy Cream – 1/4 cup of heavy cream
• Cinnamon – 1 tsp cinnamon
• Pecans – 1/4 cup pecans, toasted
• Maple Syrup – 2 tbsp maple syrup

Step 1. Sift the flour, baking soda, and baking powder and mix all the dry ingredients (flour, soda, powder, salt, and sugar) together.

Step 2. Add the 1 tbsp of lemon juice to the milk and let it sit for 5 minutes. Whisk the eggs, milk, and vanilla. Then, whisk in the melted and (cooled) butter and the optional lemon zest (if using) with the rest of the ingredients.

Note: By adding lemon juice to the milk, we’re getting a ‘cheat’ buttermilk. The lemon juice also helps activate the baking soda and gives the pancakes a subtle lemon flavor.

Step 3. Add the wet ingredients (from step 2) to the dry ingredients (from step 1) and fold gently to combine the two. Some lumps are okay. Don’t overmix the batter – if you overmix, the pancakes will not rise well.

Step 4. To a hot pan over medium heat, add 1/4 tsp unsalted butter. Once the butter has melted, add a full 1/3 cup of pancake batter and a few blueberries on top, pressing the blueberries into the batter. Cook the pancake until the bottom is golden-brown and the top has air bubbles on it and the edges are drying (see the picture). Flip and cook until golden on the other side as well. Adjust the heat if necessary to a medium-low so not to burn the pancakes.

Repeat with the remaining batter. You should get about 8 pancakes.

Step 5. Add the mascarpone, pecans, cream, maple syrup, and cinnamon to a food processor or blender and process until smooth.

Step 6. Serve the pancakes with the pecan-maple-mascarpone cream, fresh blueberries, and extra maple syrup (to taste).

Have you ever seen anything more indulgent-looking? Seeing a stack of fluffy pancakes topped with mascarpone cream and thick maple syrup oozing down the sides makes me want to jump into the kitchen to make another batch.

More Topping Ideas

When it comes to fluffy pancakes, everyone has a strong opinion on the absolute must-have toppings! But for those times you’re feeling creative, need inspiration, or want to try something new, I’ve got a showstopper of a list for you.

My curated list of toppings covers sweet, savory, and unique ideas. It can add so much fun and flavor to pancake day, breakfast, or brunch. Take a more in-depth look here.

Nothing shows love quite like blueberry pancakes! If you loved my twist on a classic, please leave a review below. And, naturally, let me know your favorite topping combos in the comments.

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Fluffy Blueberry Pancakes with Maple-Pecan Mascarpone Cream

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Course: Breakfast

Cuisine: American

Keyword: pancakes

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8 pancakes

Ingredients

For the Pancakes:

• 2 cups plain/all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 3 tbsp sugar
• 1/4 tsp regular/fine salt
• 1 cup milk
• 1 tbsp fresh lemon juice
• 2 large eggs
• 4 tbsp melted unsalted butter plus more (about 2 tbsp) unsalted butter to cook the pancakes
• 1 tsp vanilla
• 1 1/2 cup fresh blueberries
• zest from one lemon optional

For the Pecan-Maple-Mascarpone Cream:

• 1 cup mascarpone
• 1/4 cup of heavy cream
• 1 tsp cinnamon
• 1/4 cup pecans toasted
• 2 tbsp maple syrup

Instructions

• Sift the flour, baking soda, and baking powder and mix all the dry ingredients (flour, soda, powder, salt, and sugar) together.
• Add the 1 tbsp of lemon juice to the milk and let it sit for 5 minutes. Whisk the eggs, milk, and vanilla. Then, whisk in the melted and (cooled) butter and the optional lemon zest (if using) with the rest of the ingredients. By adding lemon juice to the milk, we’re getting a ‘cheat’ buttermilk. The lemon juice also helps activate the baking soda and gives the pancakes a subtle lemon flavor.
• Add the wet ingredients (from step 2) to the dry ingredients (from step 1) and fold gently to combine the two. Some lumps are okay. Don’t overmix the batter – if you overmix, the pancakes will not rise well.
• To a hot frying pan/skillet over medium heat, add 1/4 tsp unsalted butter to the center of the pan. Once the butter has melted, add a full 1/3 cup of pancake batter and a few blueberries on top, pressing the blueberries into the batter. Cook the pancake until the bottom is golden-brown and the top has air bubbles on it and the edges are drying (see the pictures in the article). Flip and cook until golden on the other side as well. Adjust the heat, if necessary, to medium-low so as not to burn the pancakes. Repeat with the remaining batter. You should get about 8 pancakes.
• Add the mascarpone, pecans, cream, maple syrup, and cinnamon to a food processor or blender and process until smooth.
• Serve the pancakes with the mascarpone cream, fresh blueberries, and extra maple syrup (to taste).