Banana Pancakes with Hazelnut Mascarpone Crme
Elevate your breakfast game with these fluffy Banana Pancakes topped with a luscious Hazelnut Mascarpone Crème. Perfectly sweetened with ripe mashed bananas, these easy-to-make pancakes are soft, golden, and bursting with natural banana flavor. The silky, nutty mascarpone topping—made with rich hazelnut spread, a hint of vanilla, and powdered sugar—adds a decadent twist that takes this dish from simple to spectacular. Garnish with a drizzle of maple syrup and a handful of toasted hazelnuts for added crunch and flair. Ready in just 35 minutes, this crowd-pleasing recipe is ideal for a cozy weekend brunch or an indulgent breakfast treat!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 2 medium Bananas (ripe, mashed)
- 1 cup Milk
- 3 tablespoons Unsalted butter (melted)
- 1 large Egg
- 8 ounces Mascarpone cheese
- 0.25 cup Hazelnut spread (such as Nutella)
- 1 tablespoon Powdered sugar
- 0.5 teaspoons Vanilla extract
- 1 tablespoon Cooking oil or butter (for greasing pan)
- Maple syrup (optional, for serving)
- Chopped toasted hazelnuts (optional, for garnish)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt to combine.
In a separate medium bowl, mash the bananas until smooth. Add the milk, melted butter, and egg, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. A few lumps are fine; do not overmix.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of cooking oil or butter.
Scoop about 1/4 cup of pancake batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges begin to set, about 2-3 minutes.
Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through. Repeat with the remaining batter.
In a small bowl, combine the mascarpone cheese, hazelnut spread, powdered sugar, and vanilla extract. Mix until smooth and creamy.
To serve, stack the pancakes on a plate and top with a generous dollop of hazelnut mascarpone crème.
Drizzle with maple syrup and sprinkle with chopped toasted hazelnuts, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
3166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.9 g | 251% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 659 mg | 220% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 297.6 g | 108% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 120.5 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 810 mg | 62% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
