The Best Buttermilk Pancakes With Mascarpone Whipped Cream

This is a delicious brunch entree that is sure to please the whole room! The classic pancakes are a perfect combination of fluffy and crisp: By using buttermilk, the pancakes are easy to rise and creamy to boot. Fresh berries make things feel even more like spring on a sunny morning!

Prep Time: 30 min

Servings: 6

Breakfast

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Ingredients

Ingredients List:

2 cups Bob’s Red Mill All Purpose Flour
2 tsp baking powder
1 ½ tsp baking soda
½ tsp salt
2 tbsp granulated sugar
2 cups Smith Brothers Farms Buttermilk
2 Vital Farms Large Eggs
¼ cup butter, melted, plus more for frying
4 ounces BelGioioso Mascarpone
1 cup Smith Brothers Farms Heavy Whipping Cream
¼ cup powdered sugar
½ tsp Tacoma Boys Pure Madagascar Vanilla Extract
Berries, to serve
Pure maple syrup, to serve

Preparation

Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Wet Ingredients
In a separate bowl, whisk together the buttermilk, eggs, and butter. Slowly add the wet mixture to the dry ingredients and whisk until just combined, with a few lumps remaining. Avoid overmixing.
Rest Batter & Heat Pan
Let the pancake batter rest for about 5 minutes while preheating a large skillet over medium-high heat.
Make the Cream
Add the mascarpone to a medium bowl and beat with a hand or stand mixer for about 1 minute until soft and fluffy. Add the heavy whipping cream, powdered sugar, and vanilla extract, then whip until stiff peaks form, about 3 minutes.
Cook the Pancakes
Once the skillet is hot, ladle about ⅓ cup of batter per pancake onto the pan. Flip when small bubbles form on the surface and cook until the other side is golden brown.
Serve
Serve the pancakes hot with dollops of mascarpone cream, fresh berries, and syrup if desired.

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