Strawberry-Mascarpone Pancakes With Balsamic Syrup Recipe

If you want to elevate your Saturday morning pancake breakfast without putting in much more effort, then these strawberry-mascarpone pancakes with balsamic syrup will definitely do the trick. As the name suggests, these pancakes feature mascarpone in the batter, then they're topped off with a mascarpone whipped cream and a strawberry balsamic syrup that truly tastes as impressive as it sounds. While this recipe is a bit more involved than a basic stack of pancakes topped with bottled syrup, we can guarantee that the results are well worth any extra effort.

Recipe developer Katie Rosenhouse has crafted this elevated brunch recipe and says, "It's always nice to come up with a new spin on a classic, and it's impossible to not love these pancakes!" She goes on to describe how "the sharp acidity of balsamic vinegar is rounded out by fresh strawberries, sweet maple syrup, and grounded by the rich pancakes and creamy whipped mascarpone," and as a final quip, she adds, "It's a flavor explosion!" Sure, you could make a simple stack of box mix pancakes in a pinch, or you could go the extra mile and whip up a truly impressive stack that excites both the eyes and the taste buds.

For a recipe that features three distinct components, the ingredients list really isn't all too extensive. For the strawberry balsamic syrup, you'll need balsamic vinegar, maple syrup, and hulled and sliced strawberries. 

As for the mascarpone whipped cream, you'll need heavy whipping cream, granulated sugar, kosher salt, and of course, mascarpone cheese, which happens to play double-duty with the pancakes, too. "Mascarpone is the star of the show here, and one 8-ounce container will be used up perfectly between the pancakes and whipped topping," Rosenhouse says. The other pancake ingredients include whole milk, eggs, vanilla extract, all-purpose flour, granulated sugar, baking powder, baking soda, more salt, and melted butter, plus some more butter (or oil) to grease the pan. 

Finally, you may want some confectioners' sugar on hand for garnish. Speaking of garnishes, Rosenhouse also recommends a particularly bright addition: "If you have a lemon on hand, add a bit of zest to the pancakes for even more punch."

Kick off this recipe by making the strawberry balsamic syrup — but don't be overwhelmed by the inclusion of straight vinegar here. The first step calls for reducing the vinegar, and you'll do so by simmering it in a saucepan over low heat until it reduces to about ¼ cup. Reducing the vinegar brings out its natural sweetness and also helps thicken it up, both of which factors bode well for a syrup. Once the balsamic has reduced, put it into a bowl and set aside.

Next up, add the maple syrup to a saucepan and bring it to a simmer, then add in the strawberries. Turn the heat up and cook on high for 1 to 2 minutes, until the strawberries soften and begin to release their juices. Remove the strawberry syrup from the heat then stir in the balsamic, then set the whole syrup mixture aside until you're ready to use it. 

To make the mascarpone whipped cream, begin by beating the heavy whipping cream until soft peaks form. Add in the mascarpone — you'll need half of the container or 4 ounces for this part — along with the sugar and salt then beat again, this time to medium peaks. Refrigerate the whipped cream until you're ready to use it, and if it loosens up a bit when it comes time for serving, simply re-whip until those medium peaks return.

Add the remaining mascarpone, milk, eggs, and vanilla to a medium bowl and whisk to combine. Then add in the flour, sugar, baking powder, baking soda, salt, and melted butter, then fold until just combined. Be careful not to overmix, and note that your batter should still have some lumps in it. 

So, why add mascarpone to a pancake batter? "Similar to buttermilk in buttermilk pancakes, the mascarpone cheese reacts with the baking soda in this recipe to lift and lighten the pancakes," Rosenhouse explains. "Its richness also gives the pancakes a melt-in-your-mouth texture, along with a subtle tang that balances the subtle sweetness of the recipe."

Place a medium-sized pan on the stovetop over low heat and add a bit of butter or oil. Once the pan feels hot when you hover your hand over it, scoop about ½ cup's worth of batter in, forming a roughly 6-inch pancake. Cook the pancake for an initial 2 to 3 minutes, or until it starts to bubble on top. Flip the pancake (it should be golden brown on the cooked side) and let it cook for 1 minute more. Remove the pancake from the pan and repeat the cooking steps — the batter should yield enough for six large pancakes.

With all of your pancakes cooked, go ahead and stack a few onto a plate and optionally dust them with confectioners' sugar. Pile on a generous serving of strawberry balsamic syrup, and a hearty dollop of mascarpone whipped cream, then dive right in. 

Because these pancakes err more toward the sweet side, you may be so inclined to serve them with more savory brunch classics like hash browns or some crispy bacon. As for Rosenhouse, she likes to let the pancakes shine and says that they "would be best paired with a strong espresso or coffee."