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Tiramisu pancakes recipe

Tiramisu pancakes recipe

21 ratings

These stunning pancakes are inspired by the rich flavours of a classic Italian tiramisu and served with indulgent whipped cream and lashings of chocolate caramel sauce. Add cocoa powder and your favourite instant coffee to the pancake batter, and stack them high for a truly unforgettable Pancake Day. See method

  • Makes 18 pancakes
  • 20 mins to prepare and 30 mins to cook
  • 198 calories / serving
  • Freezable
  • Vegetarian


  • 397g tin Carnation caramel
  • 1 tbsp cocoa powder, plus extra to serve (optional)
  • 10g butter
  • 2 tsp sunflower oil
  • 150ml pot double cream, whipped, to serve (optional)

For the pancakes

  • 375ml milk
  • 2 tbsp instant coffee granules
  • 300g self-raising flour
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • 2 tbsp caster sugar
  • 4 large eggs
  • 2 tbsp melted butter
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

  • Energy

  • Fat

    7g 10%
  • Saturates

    3g 16%
  • Sugars

    15g 16%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 29.6g Protein 6.2g Fibre 0.6g


  1. Put the caramel and 1 tbsp cocoa in a small saucepan. Heat over a low heat and whisk until smooth and steaming. Remove from the heat and set aside.
  2. To make the pancakes, gently heat 75ml milk in a separate saucepan until just steaming. Stir in the coffee to dissolve, then stir in 300ml milk.
  3. Put the flour, cocoa, baking powder and sugar in a large mixing bowl with a pinch of salt. Make a well in the centre, crack in the eggs and pour in the melted butter; whisk until smooth. Gradually pour in the coffee-milk, whisking constantly, until you have a thick, pourable batter. Preheat the oven to gas ¼, 110°C, fan 90°C.
  4. Melt a little butter with a drizzle of oil in a large nonstick frying pan over a medium-low heat. When sizzling, pour in 3-4 tbsp batter per pancake to make 8cm wide pancakes. Cook in batches of 3 for 2-3 mins until large bubbles appear on the surface, then flip and cook for 1-2 mins more. Repeat to make 18 pancakes, adding more butter and oil to the pan when needed. Set the cooked pancakes aside in the oven while you cook the rest.
  5. Serve with whipped cream and a pinch of cocoa if you like, with the sauce poured over the top.

Freezing and defrosting guidelines

Freeze pancakes only –  after cooling, stack them between layers of baking paper and place in a freezer bag or wrap in foil, and freeze for up to 3 months. Defrost in the wrappings and reheat as above. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Pancake Day recipes

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