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Home » Recipes » Course » Breakfast

Vegan Tiramisu Pancakes

By: Thomas Published: 27 Aug, 22 Updated: 27 Aug, 22 4 Comments

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5 from 1 vote

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!

Vegan tiramisu pancakes sprinkled with cacao powder and topped with mint leaves.
Jump to:
  • 📘 What is Tiramisu
  • 🥞 How to Make Tiramisu Pancakes
  • 💬 FAQ
  • 🍞 More Breakfast Recipes
  • 📖 Recipe

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.

Ingredients like cacao powder, flour, vanilla cream, espresso, sugar.

🥞 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.
Whisking flour and almond milk to make pancakes.

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.

Dipping pancakes in espresso.

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.

Spreading vanilla cream on top of pancakes.

To assemble:

  1. 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.
  2. 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.
  3. Repeat 3 times, or until you have used up all of the pancakes.
  4. Finish with a layer of cream on top of the last pancake.
  5. Sprinkle with cacao powder and enjoy!

You can then serve the pancakes right away, or chill in the refrigerator for about 1 hour!

Tiramisu pancakes sprinkled with cacao powder.

💬 FAQ

  • Can I make this recipe gluten-free? Yes, simply replace the all-purpose flour for your favorite 1:1 gluten-free flour mix.
  • Can I omit or substitute the vegan pastry cream? You can simply use a thick coconut yogurt sweetened to taste and combined with a drizzle of vanilla extract!
  • Can I prepare these pancakes ahead of time? You can prepare the pancakes a few hours before serving, but these must be served the same day.
Close up of vegan tiramisu pancakes topped with cacao powder.

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!

🍞 More Breakfast Recipes

  • Vegan Crêpes
  • Apple Pie Oatmeal
  • Sheet-Pan Coconut Pancakes
  • Chai-Spiced Overnight Oats

Let me know in the comments if you try this recipe!

📖 Recipe

Vegan Tiramisu Pancakes

Author: Thomas
Tiramisu-inspired pancakes dipped in espresso and layered with vanilla cream! Vegan, 8-ingredient, and so delicious!
5 from 1 vote
Print Pin Review
Prep Time : 15 mins
Cook Time : 10 mins
Total Time : 25 mins
Servings 1 serving
Calories 385 kcal

Ingredients
  

Vanilla Cream

  • ⅓ cup vegan pastry cream see notes
  • 2 tablespoon coconut yogurt or other thick vegan yogurt

Pancakes

  • ⅓ cup all-purpose flour use 1:1 gluten-free mix for a gluten-free version
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup unsweetened almond milk
  • ¼ teaspoon vanilla extract
  • 1 tablespoon unsweetened cacao powder for topping

Espresso Dip

  • 3 tablespoon brewed strong espresso cold
  • 1 teaspoon sugar
  • 1 tablespoon khalua optional
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Instructions
 

Vanilla Cream

  • In a small bowl, combine the vegan pastry cream and the coconut yogurt until smooth. Set aside.

Pancakes

  • 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.

To Assemble

  • In 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!

Notes

  • If you don't have time to make the pastry cream: simply replace it with ⅓ cup of a thick coconut yogurt or vegan greek yogurt. Mix it with 1-2 teaspoons of maple syrup or agave syrup and ½ teaspoon of vanilla extract.

Nutrition

Serving: 1 serving | Calories: 385 kcal | Carbohydrates: 67.7 g | Protein: 9.6 g | Fat: 14.4 g | Fiber: 7.8 g | Sugar: 18.4 g
Course : Breakfast, Dessert
Cuisine : American, Italian
DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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Reader Interactions

Comments

  1. Pat Sommer

    August 27, 2022 at 10:01 pm

    Looks gorgeous!
    Bet it tastes so too.

    Most folks don't have kahlua on shelf but every kitchen needs good brandy; a decent substitute.

    Reply
    • Thomas

      August 29, 2022 at 4:17 am

      Thanks Pat! 🙂

      Reply
  2. Christine

    November 18, 2022 at 4:04 am

    5 stars
    Please do surprise me again next time! That was truly splendid!!! I can’t think of any better words than that.
    My little boy really loved it. The sweetness was perfect for us. Thanks for the recipe, Thomas!

    Reply
    • Thomas

      November 28, 2022 at 2:07 am

      Glad you and your little boy loved it! Thanks for your rating Christine 🙂

      Reply

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Hi, I'm Thomas, welcome to my blog! Here you will find simple, healthy and tasty plant-based recipes. Experimenting in the kitchen is my passion.

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