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+ servings

Chocolate Chip Pancake Layer Cake with Maple Mascarpone Cream

yield: 6 five-inch pancakes
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For the Maple Mascarpone Whipped Cream

    (makes around a generous cup)

    • 1/2 cup (4 fluid ounces) heavy cream, cold
    • 1/4 cup (2 ounces) mascarpone cheese
    • 3 tablespoons maple syrup (preferably Grade B)
    • a pinch of kosher salt

    For the Chocolate Chip Pancakes

    • 1 cup (5 ounces) all-purpose flour
    • 2 tablespoons granulated sugar
    • 2 teaspoons baking powder
    • 1/4 teaspoon baking soda
    • a pinch of kosher salt
    • 1/2 cup (4 fluid ounces) buttermilk
    • 1/4 cup (2 fluid ounces) water
    • 1 large egg
    • 2 tablespoons canola oil
    • 1 teaspoon pure vanilla extract
    • 1/2 cup (3 ounces) chocolate chips


    For the Maple Mascarpone Whipped Cream

    • In the bowl of a freestanding electric mixer fitted with a whisk attachment, whip 1/2 cup heavy whipping cream on medium-high speed until soft peaks start to form. Once peaks have formed, add 1/4 cup mascarpone cheese and continue beating for another 30 seconds until the cheese and sugar have been incorporated throughout the cream.
    • Turn off the mixer and drizzle 3 tablespoons maple and a pinch of kosher salt over the cream. Use a rubber spatula to fold the caramel and salt into the whipped cream, until well combined. Refrigerate until the pancakes are ready to serve.

    For the Chocolate Chip Pancakes

    • In a medium bowl, combine 1 cup all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and a pinch of kosher salt. Whisk together until well combined.
    • In a large bowl, whisk together 1/2 cup buttermilk, 1/4 cup water, 1 large egg, 2 tablespoons canola oil, and 1 teaspoon pure vanilla extract. Whisk until combined, and the egg has fully broken apart and is combined in the mixture.
    • Sprinkle the dry ingredients (from the 1st step) over the surface of the wet ingredients (from the 2nd step) and whisk the dry ingredients into the wet ingredients, just until combined — do not overmix! Overmixing leads to tough, chewy pancakes. You want to keep mixing only until the dry ingredients have just disappeared, and no more. The batter will appear lumpy, but that’s normal. Sprinkle 1/2 cup chocolate chips over the batter, and whisk a couple of times until the chocolate chips are evenly distributed throughout the batter. Let the mixture stand aside for 10 minutes — the mixture should continue to thicken and almost become foamy and sponge-like in texture.
    • After around 10 minutes, heat up a frying pan over medium heat. Spray the cooking surface with a light coating of cooking spray and pour in around 4 tablespoons of batter. Cook until you see bubbles foam around the edge, about 1 to 2 minutes, before using a spatula to loosen the edges and bottom of the cake and flipping over. Continue to cook another minute or so, until golden brown. Repeat with the remaining batter. Make sure you continue to monitor the heat of the pan, adjusting it accordingly — if the pan becomes too hot, the outside of the pancakes will brown before the inside gets a chance to cook.


    Pancakes adapted from Whip It Up!, everything else by yours truly