These delightful pancakes are dipped in espresso and layered with a creamy, slightly tangy vanilla cream! Dusted with cacao powder for a tiramisu-inspired treat, this recipe is vegan, made with just 9 ingredients, and includes a gluten-free option. The definition of dessert for breakfast!
Any tiramisu lovers out there?! We’ve taken the main flavors of tiramisu and transformed them into pancake form! The definition of dessert for breakfast finally comes true with these decadent pancakes!
Imagine fluffy pancakes soaked in rich espresso, layered with a silky vanilla cream, and dusted with cocoa powder. It’s like having your favorite Italian dessert for breakfast—but even better because you get to enjoy it first thing in the morning. These pancakes are the perfect indulgence for a special brunch or a lazy weekend morning.
📘 What Is Tiramisu
Tiramisù is a classic Italian dessert consisting of ladyfingers dipped in coffee and layered with a rich mascarpone cream. It’s then generously dusted with cacao powder and served chilled. While its exact origins are debated, it’s widely believed to have appeared around 1960. This pancake version captures all those beloved flavors in a completely plant-based form!
🥣 How to Make It
This recipe is quite straightforward and takes less than 30 minutes to prepare, assuming you’ve made the vegan pastry cream ahead of time. If not, check the recipe notes for a quick substitute.
Here’s what you’ll need:
First, start by preparing the pancake batter. Whisk together all of the ingredients until smooth.
Next, cook the pancakes in a non-stick skillet until golden brown. You should end up with about 8 pancakes to make 2 stacks.
In the meantime, prepare the espresso dip by mixing cold espresso with sugar and optional Kahlúa. If you don’t have Kahlúa, 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.
To assemble:
- Dip each pancake briefly into the espresso mixture (just a few seconds per side).
- Layer the dipped pancakes with the vanilla cream, stacking them to create a tall tower.
- Dust the top generously with cacao powder.
You can serve the pancakes right away or chill them in the refrigerator for about 1 hour!
💬 Frequently Asked Questions
Can I make these gluten-free?
Yes! Simply replace the all-purpose flour with your favorite 1:1 gluten-free flour mix.
What if I don’t have pastry cream?
You can simply use a thick coconut yogurt sweetened to taste and combined with a drizzle of vanilla extract—it works beautifully as a quick substitute!
Can I make these ahead of time?
You can prepare the pancakes a few hours before serving, but these must be served the same day for the best texture and flavor.
Can I use instant coffee instead of espresso?
Yes! Brew a strong cup of coffee using instant coffee and let it cool completely before using.
I hope you’re going to love these Tiramisu-inspired pancakes! They’re super moist (thanks to the espresso dip!), not too sweet, and packed with coffee, vanilla, and chocolate flavors—the perfect way to start your day!
Vegan Tiramisu Pancakes
Ingredients
For the Pancakes
- 1 cup all-purpose flour (125g)
- 1 tbsp granulated sugar (12g)
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup plant-based milk (240ml)
- 1 tbsp neutral oil (15ml)
- 1 tsp vanilla extract
For the Espresso Dip
- 1/2 cup cold espresso or strong coffee (120ml)
- 1 tbsp sugar (12g)
- 1 tbsp Kahlúa or amaretto (optional)
For the Vanilla Cream
- 1 cup vegan pastry cream (or thick coconut yogurt + vanilla)
- 2 tbsp plant-based yogurt (coconut yogurt works well)
For Topping
- 1 tbsp unsweetened cacao powder
- Optional: chocolate shavings
Instructions
- Make the pancake batter: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the plant-based milk, oil, and vanilla extract. Whisk until smooth—the batter should be thick but pourable.
- Cook the pancakes: Heat a non-stick skillet over medium heat and lightly grease with oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes until golden brown. Repeat with the remaining batter.
- Prepare the espresso dip: In a shallow bowl, combine the cold espresso, sugar, and Kahlúa (if using). Stir until the sugar is dissolved.
- Make the cream: In a small bowl, mix together the pastry cream and yogurt until smooth and creamy.
- Assemble: Dip each pancake briefly into the espresso mixture (just a few seconds per side). Start stacking the pancakes, spreading a layer of cream between each one. Finish with a generous dusting of cacao powder on top.
- Serve: Enjoy immediately or chill in the refrigerator for 1 hour before serving.
Notes
- Gluten-free option: Use a 1:1 gluten-free flour blend.
- Pastry cream substitute: Use thick coconut yogurt sweetened with maple syrup and a dash of vanilla.
- Make-ahead: Pancakes can be made a few hours ahead, but assemble just before serving.
- Storage: Best enjoyed the same day.
