Tiramisu Gourmet Pancakes

Tiramisu Gourmet Pancakes


1 package 4-serving size instant vanilla pudding mix

2 cups half and half

4 ounces cream cheese, softened

1/2 teaspoon almond extract


1 1/3 cups milk

2 tablespoons instant coffee powder

2 eggs

6 tablespoons vegetable oil

2 teaspoons unsweetened cocoa powder

1 teaspoon powdered sugar

sweetened whipped cream


Combine pudding mix, half and half, cream cheese, and almond extract; beat until well-blended and slightly thickened. Refrigerate.

Pour milk, coffee powder, eggs, and oil into a large bowl; whisk together. Add pancake mix and whisk in.

Heat griddle at medium heat and spray griddle with non-stick cooking spray.

Pour 1/4 cupfuls batter onto griddle. Cook pancakes for 1 minute before flipping over. Cook until done. Makes 12 pancakes.

Place 1 pancake each on 4 plates. Spread heaping 1/4 cup vanilla filling onto each pancake. Sprinkle each with 1/4 teaspoon unsweetened cocoa powder. Cover each with another pancake and repeat with filling and cocoa. Top with remaining pancakes. Sprinkle each with a dusting of powdered sugar. Place a dollop of whipped cream in center.

Yields about 4 servings.


This recipe was submitted by Lois Dowling of Tacoma, WA .

TO STORE: Store leftover pancakes in zip lock bags and store in refrigerator or freezer.
TO REHEAT: Heat pancakes in toaster or oven until crisp.

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