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.

Ingredients You’ll Need

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

Ingredients on a board for the blueberry pancakes

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

Ingredients for the maple mascarpone cream with pecans
  • 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

Instructions with Step-by-Step Photos

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

Sifting the flour with the baking soda and powder
Sifted the dry ingredients for the pancakes

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.

Whisked the milk (with lemon juice), the eggs, the vanilla, and melted butter in a larged mixing bowl.

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.

Gently folded the dry and wet ingredients to form the pancake batter.

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.

Adding 1/3 cup of batter to a hot skillet/frying pan over medium heat (with melted butter).
Adding blueberries to the pancakes.
Pancake ready to be flipped.
Flipped (golden) pancake in a pan.
A stack of eight fluffy blueberry 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).

Stacks of two blueberry pancakes with fresh blueberries, maple-pecan mascarpone cream and more maple syrup being drizzled on top.

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.

Blueberry pancakes served in a stack of two.

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.

Pancake toppings list.

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.

Easy-to-Follow Recipe Card

Fluffy Blueberry Pancakes with Maple-Pecan Mascarpone Cream

Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: pancakes
Prep Time: 5 minutes
Cook Time: 20 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).

Other ideas and toppings for you:

Don’t forget to save this easy pancake recipe to one of your breakfast, brunch, or dessert boards. That way, you can always find an excuse to make pancakes!

Bluberry pancakes (a stack of two per plate) with fresh blueberries, maple-mascarpone cream and more syrup on top.

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