Lemon Mascarpone Pancakes with Valentine’s Funfetti

The fact that I’m writing a post about pancakes right now is fitting since just today I gorged myself on pancakes. I can’t remember if we’ve talked about Milk & Honey on this blog yet, but my guess is that we have since it’s the best place on earth. Or at least the best breakfast place on earth. This morning (Sunday), Alana and I went to Milk & Honey. Obviously I ordered the pancakes AND the granola. I ate almost half my stack and felt SOOO full! We walked around the cute neighborhood before hopping on the Route 70 bus and heading back. Now as I lay in bed writing this post, I’m wishing I had taken home my leftovers. :-/


Kara and I knew we wanted to make pancakes with Valentine’s Day flair…hence the festive funfetti. But we also wanted to make them extra special…no ordinary pancakes here! We had already made pancakes with sour cream and we thought those were delicious. So this time we varied our recipe slightly and went with mascarpone cheese. Wow!!!

Even though I absolutely love Milk & Honey I definitely do not get there very often. It’s nice to know that I can make pancakes at home that are just as good as my favorite breakfast place. Better still, you can easily add in colorful funfetti and serve breakfast in bed to your honey. And that totally beats the crowds and prices at a restaurant.


Here’s what you’ll need


Start by measuring out your dry ingredients: flour, baking powder, baking soda, salt and sugar


Add 3 tablespoons of funfetti and mix to incorporate


Add the melted butter, buttermilk, eggs, lemon zest and vanilla. Stir to combine


Stir in the mascarpone cheese being careful not to overmix


Cook pancakes on a non-stick pan over medium heat. Flip when the pancake surface starts to bubble


Cook the other side too, just until golden brown


Serve with your favorite toppings. We went with butter, strawberries, raspberries, maple syrup and powdered sugar


These pancakes were perfectly moist…and so festive! 🙂



Lemon Mascarpone Pancakes with Valentine’s Funfetti

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast


  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup sugar
  • pinch of salt
  • 2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 2 tbsp unsalted butter, melted
  • 1/3 cup mascarpone cheese, whisked lightly
  • 1 tsp vanilla
  • zest of 1 lemon
  • 3 tbsp sprinkles/funfetti


  • In a large bowl, whisk together flour, baking powder, baking soda, sugar and salt. Stir in 3 tablespoons of sprinkles/funfetti.
  • To the dry ingredients, add the buttermilk, beaten eggs, melted butter, mascarpone, vanilla and lemon zest. Stir until just combined, do not over mix the batter.
  • Heat a large, non-stick skillet brushed lightly with butter. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook the pancakes over medium heat. Cook for about 2 minutes on the first side, or until bubbles appear all over the surface. Flip them carefully and cook for about a minute on the other side. Repeat with the remaining batter.
Keyword Lemon, Pancakes