These Tiramisu Pancakes are what dreams are made of – a beautiful marriage of two of the best creations: pancakes and tiramisu. Fluffy pancakes infused with all the flavors of tiramisu: coffee, creamy filling, and cocoa. The best part is that they’re easy to make and healthy!
My all-time favorite dessert is Tiramisu, and I don’t think I’m alone in saying that. My most popular recipe on this blog is my Healthy Tiramisu, and with good reason! There’s just something nostalgic and special about the coffee-dipped sponge, creamy filling, and cocoa that works magic on your taste buds.
I’ve been dreaming about making tiramisu pancakes for a while, and now that I’ve made it – I CAN’T STOP. They’re so incredibly easy to make, but they look stunning and taste even more stunning! They’re a breakfast that will get you out of bed without difficulty, and if you want to treat someone to these tiramisu pancakes, you will be loved forever. You can even batch prep these pancakes to have for breakfast throughout the week.
My favorite thing about these pancakes is that they’re made with simple, healthy ingredients, so not only are they good for your soul, they’re also good for your body! They’ll leave you feeling full, satisfied, and happy for hours. SO – let me show you how to make your new favorite breakfast.
Why You’ll Love These Tiramisu Pancakes:
- You only need 7 simple ingredients.
- They’re really easy to make.
- They look pretty impressive!
- They taste absolutely incredible.
- They’re nut-free, egg-free, and easily made dairy-free and vegan.
- They’re refined sugar-free.
- They’re good for your soul and your body.
Ingredients Needed:
I’ve listed the eight ingredients below, as well as some substitutions just below this section. To see the measurements and full recipe, scroll to the recipe card at the bottom of this page!
Whole wheat flour: I use whole wheat flour as it contains more nutrients, protein, and fiber compared to refined white flour.
Baking powder: To make your pancakes nice and fluffy.
Milk: Adds protein and nutrients and helps to create a silky smooth pancake batter.
Liquid sweetener: Using a liquid sweetener, such as honey or maple syrup, adds natural sweetness without the refined sugars found in traditional recipes. They offer a more balanced release of energy, preventing blood sugar spikes and crashes.
Cream cheese: To make a creamy filling that’s high in protein and healthy fats. I recommend using cream cheese made with just milk and no extra additives, gums, or sweeteners.
Black coffee: To dip your pancakes in to add the iconic coffee flavor of tiramisu to your pancakes. It also gives you an extra caffeine boost in your morning.
Cocoa powder: For dusting between the layers of your tiramisu pancakes for a hint of rich chocolate.
Substitutions:
Whole wheat flour: You can also use plain all-purpose flour. To make gluten-free tiramisu pancakes, you can use a gluten-free flour blend, but note that you may need to adjust the liquid quantity to reach the desired pancake batter consistency. Alternatively, you can use oat flour, but you will need to use extra milk as oat flour absorbs more liquid than plain flour.
Baking powder: You cannot use baking soda instead, as the texture will completely be altered.
Milk: You can use cow’s milk or any plant-based alternative to make vegan or dairy-free pancakes.
Liquid sweetener: Choose any liquid sweetener you have: maple syrup, honey, agave, date syrup, etc.
Cream cheese: You can use smooth cottage cheese, mascarpone, or even Greek yogurt.
Equipment Needed:
Mixing Bowls (one medium-sized and one small)
Shallow bowl for dipping your pancakes in the coffee.
Digital Food Scale: To accurately measure your ingredients.
Non-stick pan: This makes frying your pancakes much easier than a regular pan, and you will not need to use oil or butter.
How to Make Tiramisu Pancakes:
Here is a detailed summary of how to make this healthy banoffee cake. I’ve also included some photos, and you can watch the recipe video here. At the bottom of this page is a summarized version that can be printed.
Step One:
Make your pancake batter by adding the flour, baking powder, milk, and liquid sweetener to your medium mixing bowl. Use a fork or whisk to mix until smooth.
Step Two:
Heat your non-stick pan to medium heat, then spoon your pancakes onto the pan. I use a quarter-cup measuring cup to ensure equally-sized pancakes. I made four pancakes, but you can adjust the size of your pancakes to make more or fewer pancakes. Use a spoon to shape the pancakes in the pan, then cook for a couple of minutes until bubbles start to form, then flip the pancakes over to cook the other side.
Step Three:
Pour your coffee into your shallow bowl and dip each pancake in, leaving to soak up the coffee for around a minute each.
Step Four:
Make your creamy filling by combining the cream cheese and liquid sweetener. You can add some milk to adjust the consistency and make it runnier, or you can add some Greek yogurt to bulk out the mixture to make more filling.
Step Five:
Layer your pancakes: place one coffee-soaked pancake on a plate, then spread some of the filling on top, followed by a dusting of cocoa powder, then repeat with the remaining pancakes, filling, and cocoa powder.
Tips to Make the Best Tiramisu Pancakes:
- Mixing the Batter: When making the pancake batter, mix until just combined. Overmixing can lead to dense pancakes. A few lumps are okay; they’ll disappear as the pancakes cook.
- Non-Stick Pan: Using a non-stick pan is crucial for making perfect pancakes without the need for extra oil or butter. Make sure the pan is heated properly before pouring in the batter to ensure even cooking.
- Consistency of Pancake Batter: Pay attention to the consistency of your pancake batter. It should be pourable but not too thin. Adjust the amount of milk if needed to achieve the right consistency.
- Cooking the Pancakes: Use a quarter-cup measuring cup to portion out the batter for evenly sized pancakes. Allow the pancakes to cook until bubbles form on the surface before flipping them. This ensures that they are cooked through and fluffy.
- Soaking in Coffee: When dipping the pancakes in coffee, don’t leave them in too long, or they may become soggy. Aim for about a minute of soaking time per pancake to absorb the coffee flavor without making them overly wet.
- Creamy Filling: Experiment with the creamy filling to achieve your desired consistency and flavor. You can adjust the sweetness and thickness by adding more or less liquid sweetener or milk or by using a combination of cream cheese and yogurt.
- Batch Prep: Make large batches of the pancakes and the filling and store them in a tupperware to have for breakfast throughout the week. I recommend only dipping the pancakes in coffee and assembling before serving, but by prepping the pancakes and filling in advance, you will save lots of time in the mornings.
How to Store Tiramisu Pancakes:
Short-Term Storage (1-2 Days): If you have leftover pancakes that you plan to eat within the next day or two, you can store them in an airtight container in the refrigerator.
Batch Prep: Make large batches of the pancakes and the filling and store them in a tupperware to have for breakfast throughout the week. I recommend only dipping the pancakes in coffee and assembling before serving, but by prepping the pancakes and filling in advance, you will save lots of time in the mornings.
more easy and healthy breakfast recipes
- Berry Cheesecake Overnight Oats
- BEST EVER Tiramisu Overnight Oats
- Gooey Cookie Dough Baked Oats (made without bananas)
- Easy and Healthy Plum and Honey Breakfast Cake
- Easy & Healthy Apple and Blueberry Crumble
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Easy and Healthy Tiramisu Pancakes
Ingredients
Pancakes
- 100 g Whole Wheat Flour
- 1 tsp Baking Powder
- 125 ml Milk
- 1/2 tbsp Liquid Sweetener
Creamy Filling
- 80 g Cream Cheese
- 1/2 tbsp Liquid Sweetener
Assembly
- 125 ml Black Coffee
- 1 tbsp Cocoa Powder
Instructions
- Prepare the pancake batter by mixing whole wheat flour, baking powder, milk, and liquid sweetener in a medium mixing bowl until smooth.
- Heat a non-stick pan over medium heat and spoon the pancake batter onto it using a quarter-cup measuring cup. Cook until bubbles form, then flip and cook the other side.
- Pour black coffee into a shallow bowl and dip each pancake in, allowing it to soak for about a minute.
- Make the creamy filling by combining cream cheese and liquid sweetener. Adjust the consistency with milk or add Greek yogurt to bulk it up.
- Layer the pancakes by placing one coffee-soaked pancake on a plate, spreading filling on top, and dusting with cocoa powder. Repeat for remaining pancakes, filling, and cocoa powder.
