Blueberry Mascarpone Pancakes

pancakes recipe

Makes: 10-12 Pancakes


1/4 cup Mascarpone Cheese

1 egg, lightly beaten

1 cup Almond Milk, warmed up

2 tablespoons Butter, melted

1 cup All Purpose Flour

3 tablespoons Sugar

1 1/2 tablespoons Baking Powder

1/2 teaspoons Baking Soda

Salt, pinch

1/2 cup Blueberries

Maple Syrup, for serving


In a bowl whisk together mascarpone cheese, egg, almond milk, and butter. Make sure you whisk until completely smooth and no lumps are left. Add the dry ingredients and whisk until smooth.

Heat a skillet over medium heat. Spray with non-stick spray or grease with butter. When the pan is hot, add 4 ounces of batter to the skillet. Drop 4-5 blueberries into the pancake. When bubbles are formed over the entire surface of the pancake, flip it. Cook until golden brown on the second side. Continue with the rest of the pancake batter. Serve with your favorite maple syrup.

*Photographed by Alli Shepherd