These delightful pancakes are dipped in espresso and layered with a creamy and slightly tangy vanilla cream! Dusted with cacao powder for a tiramisu-inspired treat! Vegan, 9 ingredients, and with a gluten-free option!
Any tiramisu lover out there?! We put the main flavors of tiramisu into a pancake form! The definition of dessert for breakfast finally comes true with these decadent pancakes!
📘 What is Tiramisu
Tiramisù is a classic Italian dessert that consists of ladyfingers dipped in coffee and layered with mascarpone cream. It is then sprinkled with cacao powder and served chilled. The origin of Tiramisu is still unclear, but it is said to have appeared around 1960.
🥞 How to Make Tiramisu Pancakes
This recipe is pretty straightforward and takes less than 30 minutes to prepare, assuming you have made the vegan pastry cream ahead of time. If not, check out the recipe notes to see how to substitute the pastry cream.
Here is what you will need:
- All-purpose flour – To keep it simple, I went with all-purpose flour. You can use a 1:1 gluten-free flour mix if you want to make gluten-free pancakes.
- Plant-based milk – Almond milk, soy milk, cashew milk, or even oat milk. Use the unsweetened kind.
- Baking powder – To help the pancakes rise and give them a fluffy texture.
- Sugar – We are using sugar in the pancake batter as well as the espresso dip. You can use coconut sugar, maple syrup, brown sugar, or your favorite sweetener.
- Vanilla extract – For flavor and extra sweetness.
- Vanilla pastry cream – While regular tiramisu makes use of mascarpone for the cream, we will be using homemade vegan pastry cream here.
- Coconut yogurt – Optional. It brings a subtle tanginess to the cream.
- Espresso – We will use espresso to dip the pancakes and infuse them with a delicate coffee flavor.
- Cacao powder – For sprinkling on top of the pancakes, use unsweetened cacao powder.
First, start by preparing the pancake batter. Whisk together all of the ingredients until smooth. Note: depending on the brand and type of flour used, you might have to adjust a little bit the ratio of liquid to flour. The batter should be thick but not too runny.
Next, cook the pancakes in a non-stick skillet until golden brown. You should end up with 4-5 pancakes.
In the meantime, prepare the espresso dip by mixing cold espresso with sugar and optionally khalua. If you don’t have khalua, you can use amaretto or simply omit it.
For the vanilla cream, stir together vegan pastry cream with a couple of tablespoons of plant-based yogurt. I personally used coconut yogurt to keep the cream thick and creamy.
- Quickly dip a pancake into the espresso. You want to dip the pancakes on each face for just 2-3 seconds as they absorb the liquid very quickly. Transfer to a plate.
- Spread a tablespoon or two of the vanilla cream on top of the pancake. I used a spoon, but you can use a piping bag as well.
- Repeat 3 times or until you have used up all of the pancakes.
- Finish with a layer of cream on top of the last pancake.
- Sprinkle with cacao powder, and enjoy!
You can then serve the pancakes right away or chill them in the refrigerator for about 1 hour!
Yes, simply replace the all-purpose flour with your favorite 1:1 gluten-free flour mix.
You can simply use a thick coconut yogurt sweetened to taste and combined with a drizzle of vanilla extract!
You can prepare the pancakes a few hours before serving, but these must be served the same day.
I hope you are going to love these Tiramisu-inspired pancakes! They are super moist (thanks to the espresso dip!), not too sweet, and packed with coffee, vanilla, and chocolate flavors!
- 1/3 cup vegan pastry cream see notes
- 2 tbsp coconut yogurt or other thick vegan yogurt
- 3 tbsp brewed strong espresso cold
- 1 tsp sugar
- 1 tbsp khalua optional
- In a small bowl, combine the vegan pastry cream and the coconut yogurt until smooth. Set aside.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Pour in the almond milk and vanilla extract and whisk until the batter is smooth.
- Heat a teaspoon of oil in a non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet and spread the oil into a thin and even layer.
- Spoon about 3 tablespoons of the batter onto the skillet and spread it into a round. You should be able to fit 2-3 pancakes at a time in the skillet.
- Cook for 1-2 minutes or until the edges appear cooked. Using a thin spatula, flip the pancakes and cook for another 2-3 minutes on the other side. Transfer the pancakes to a plate and repeat with the remaining batter.
- On a small and deep plate, stir together the brewed espresso, sugar, and khalua if using. Dip one of the pancakes into the espresso for 1-2 seconds on each side.
- Arrange the pancake on a plate. Spread about 1 tablespoon of the vanilla cream on top. Repeat these steps 3 times or until you have used up all of the pancakes (I had 4 pancakes).
- Finish with a layer of vanilla cream. Use a fine sieve to sprinkle the pancakes with unsweetened cacao powder. Serve immediately!
- If you don’t have time to make the pastry cream: simply replace it with 1/3 cup of thick coconut yogurt or vegan Greek yogurt. Mix it with 1-2 teaspoons of maple syrup or agave syrup and 1/2 tsp of vanilla extract.