Blueberry Mascarpone Pancakes

Labor Day weekend is really special in our house since it means two mornings of sleeping in for Marc. He normally has a six day work week so it is wonderful when he has two days off in a row. That meant two mornings of leisurely brunch here! We were in the mood for pancakes but I wanted to make them extra special, so I devised these incredible blueberry mascarpone pancakes. The luscious batter came together quickly.

The blueberry mascarpone pancake batter all ready!
The key to the batter for the blueberry mascarpone pancakes was separating the eggs. I added the yolks the rest of my wet ingredients and I whipped up the whites until they were like clouds. Folding the egg whites into the rest of the batter made the batter so airy! Juicy blueberries were the final touch. Then I let the batter rest for 30 minutes so that the pancakes would be extra tender.
The incredible blueberry sauce for the blueberry mascarpone pancakes.
While the batter rested, I made an incredible blueberry sauce to go on top of the blueberry mascarpone pancakes. It was just a mixture of water, sugar, fresh blueberries and blueberry balsamic vinegar that I gently simmered until it thickened into a syrup. It was so easy!
The blueberry mascarpone pancakes cooking away on our trusty griddle.
I used my beloved, trusty electric griddle to cook the blueberry mascarpone pancakes in batches. They needed to cook for about 3-4 inches on each side at 350 to get gorgeously fluffy and golden. I plated them immediately as they finished cooking and topped them with that glorious sauce!

Oh my goodness, these babies were like pure pillows in my mouth. The mascarpone cheese made them incredibly silky while the whipped egg whites made them light as air. Then there were those juicy pops of blueberry and that incredible sauce to hit it out of the park. This was the perfect Labor Day weekend brunch to enjoy with my hard working, amazing husband!

Blueberry Mascarpone Pancakes
Blueberry Mascarpone Pancakes
4.67 from 12 votes
Blueberry Mascarpone Pancakes
Blueberry Mascarpone Pancakes
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins

These blueberry mascarpone pancakes are like pure silk pillows in the mouth. A luscious blueberry sauce is the perfect topping for one incredible brunch!

Course: Breakfast
Keyword: Blueberry Mascarpone Pancakes, Pancakes
Servings: 18 pancakes
Calories: 340 kcal
Author: Jeanie and Lulu's Kitchen
For the blueberry mascarpone pancakes
  • 2 1/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup granulated sugar
  • 1 1/4 cups milk
  • 3/4 cups mascarpone cheese
  • 3 whole eggs yolks separated from the whites
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries
For the blueberry sauce
  • 1 cup water
  • 1/2 cup granulated sugar
  • 1/2 pound fresh blueberries
  • 1/2 teaspoon blueberry balsamic vinegar
  1. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. In another bowl, whisk together the milk, mascarpone cheese, egg yolks and vanilla extract. Pour the wet mixture into the dry mixture and gently whisk it all together until just combined into a uniform batter.
  2. With a hand mixer or a stand mixer, whip up the egg whites that you separated from the yolks until they form stiff peaks and are cloud like. With a spatula, gently fold the egg whites along with the blueberries into the pancake batter. You don't want to stir at this point because the egg whites will deflate.
  3. Cover the bowl of batter and let it rest in the refrigerator for 30 minutes. In the meantime, make the simple blueberry sauce! Combine the water, sugar and blueberries in a small pot and bring it to a low boil over medium heat. Let it cook and thicken for 10 minutes. Add in the blueberry balsamic and let it cook for another 2 minutes. Take it off the heat and set it aside.
  4. Cook the pancakes when the batter is rested on an electric griddle at 350 for about 3-4 minutes on each side, until they are puffy and golden. A griddle pan over medium high heat would also work here. Then just plate them and serve with a generous drizzle of the blueberry sauce. Enjoy!
Nutrition Facts
Blueberry Mascarpone Pancakes
Amount Per Serving (1 serving)
Calories 340 Calories from Fat 67
% Daily Value*
Fat 7.4g11%
Saturated Fat 3.9g24%
Cholesterol 102mg34%
Sodium 180mg8%
Potassium 382mg11%
Carbohydrates 62.2g21%
Fiber 1.7g7%
Sugar 49.4g55%
Protein 9g18%
Calcium 190mg19%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.



Fluffy and incredible blueberry mascarpone pancakes served with a blueberry syrup on top! So wonderful for brunch. #pancakes #blueberries #blueberrymascarponepancakes #breakfast #brunch #jeanieandluluskitchen
Blueberry Mascarpone Pancakes

24 thoughts on “Blueberry Mascarpone Pancakes”

  1. These are my husband’s favorite he calls them his ‘marathon fuel’! Thank you for sharing your recipes with the world. Greetings from Holland!

  2. 5 stars
    Pancakes are a favourite in my house and we’ve been looking for a new recipe lately and this is it!! I think the mascarpone will be a HUGE hit. Thank you.

  3. 5 stars
    I made these pancakes this morning, I had fresh local blueberries from the farmers market and marscapone cheese leftover from another recipe. A little labor intensive but totally worth it! I added a few additional ingredients:

    I always add a touch of baking soda to pancake batter to make sure they’re fluffy.

    The blueberry sauce was a little thin so I thickened it with a slurry of water and cornstarch.

    I spread marscapone cheese on the pancake before pouring on the blueberry sauce.

  4. 5 stars
    Absolutely delicious! I added lemon zest and a bit of lemon juice. I intended to make lemon ricotta pancakes only to find that what I thought was ricotta was actually mascarpone. So glad I found this recipe!!! Thank you!

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4.67 from 12 votes (7 ratings without comment)