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Fluffy Pink Velvet Pancakes Recipe with Creamy Mascarpone Frosting

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Delight in fluffy pink velvet pancakes topped with creamy mascarpone frosting, perfect for special occasions or a cozy weekend brunch. This recipe combines a soft, airy texture with a subtle sweetness and a tangy frosting for a memorable breakfast treat.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour, sifted
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature, separated
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 2 teaspoons red food coloring (gel recommended)
  • 8 ounces (225g) mascarpone cheese, chilled
  • ¾ cup (90g) powdered sugar, sifted
  • ¼ cup (60ml) heavy cream, cold
  • ½ teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Separate the eggs, placing the whites into a clean, dry bowl. Sift together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. (About 5 minutes)
  2. In a separate bowl, whisk the egg yolks, buttermilk, melted butter, vanilla extract, and red food coloring until combined and pink. (3 minutes)
  3. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a rubber spatula until just combined, leaving some lumps. (2 minutes)
  4. Using an electric mixer, beat the egg whites on medium speed until soft peaks form. (5-7 minutes)
  5. Carefully fold the whipped egg whites into the pink batter in three additions using a gentle folding motion. (3 minutes)
  6. Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil. Test heat by sprinkling water drops; they should sizzle and evaporate quickly. (2 minutes)
  7. Pour about ¼ cup (60ml) of batter per pancake onto the skillet. Cook until bubbles form and edges look set, about 2-3 minutes. Flip and cook another 1-2 minutes until golden and cooked through. (10-12 minutes total)
  8. Transfer cooked pancakes to a cooling rack set over a baking sheet in a warm oven (200°F/95°C) to keep warm.
  9. In a chilled bowl, beat mascarpone cheese, powdered sugar, heavy cream, vanilla extract, and lemon juice until smooth and fluffy. Avoid over-beating. (5 minutes)
  10. Stack pancakes on plates and spread or pipe mascarpone frosting on top. Garnish with fresh berries or powdered sugar if desired. (2 minutes)

Notes

Whip egg whites to soft peaks for extra fluffiness and fold gently to keep air bubbles intact. Avoid overmixing the batter to prevent dense pancakes. Cook over medium-low heat to avoid burning. Keep pancakes warm on a wire rack in a low oven. If frosting is runny, chill before spreading. Use high-quality mascarpone for best texture and flavor. For dairy-free options, substitute ingredients as suggested.

Nutrition

Keywords: pink velvet pancakes, mascarpone frosting, fluffy pancakes, breakfast recipe, brunch, easy pancakes, colorful pancakes

Find it online: https://emmayum.com/fluffy-pink-velvet-pancakes-recipe-with-creamy-mascarpone-frosting-easy-guide/