blackberry buttermilk chocolate chip pancakes with vanilla maple mascarpone
I know the title’s a mouthful, but only because you’ll want your mouth full (ha) of all of these defining components. The soft and fluffy whole grain buttermilk pancakes. Juicy berries. Melty dark chocolate chips. And oh my, the rich and creamy mascarpone lightly touched with maple syrup and vanilla, plus the aroma and crunch of walnuts to finish.
Sound decadent? Yeah, tastes decadent too.
But the big kicker here is that this satisfying breakfast treat is, believe it or not:
- Wholesome and balanced (read: 100% whole grain, lightly sweetened and free of refined sugar, surprisingly light in calories, with filling fats and fiber and even “superfoods” shall we say)
- Quick and easy to make! Pancakes are pegged as a “weekend” food, but this buttermilk pancake recipe is a go-to for me on busy weekday mornings. I can mix up a single serving of batter, throw in whatever strikes my mood, and they’re ready in a matter of minutes. Plus, although it looks super fancy, the glaze is literally just mascarpone, maple syrup, and vanilla stirred in a bowl with a knife. It takes no more brain power than I have at 7 am after 4 hours of sleep. But your guests at Sunday brunch will believe otherwise for sure.
Confession: This whole grain buttermilk pancake formula is not new. But if my adapting it for yet another recipe tells you anything, it’s that THESE ARE THE OVERALL GREATEST PANCAKES IN THE HISTORY OF TIME…considering the softness and thickness, the rise and airiness, the flavors, the versatility (check them out with blueberries and maple almond butter) and even the healthy ingredients and nutritional profile.
ode to mascarpone
However, what is new to the blog is the maple mascarpone. In the past I’ve relied only on cream cheese for analogous toppings (like the maple cream cheese glaze with these carrot cake pancakes, which I adore). I just always assumed that mascarpone and cream cheese were substitutes for one another. Turns out I was wrong. While they can be used for similar purposes with similar presentation, cream cheese and mascarpone taste completely different. Mascarpone is much creamier, more spoonable, and, because the richness shines through, tastes very delicate with a hint of sweetness–in contrast to the tanginess of cream cheese. I can see now why people rage over the idea of subbing anything else to make the custard of tiramisu. Mascarpone is a unique institution.
Since mascarpone is so rich and lovely in itself, it doesn’t need much to become a magical glaze. Simply 1 Tbsp mascarpone, 1 tsp maple syrup, and 1/8 tsp vanilla extract per serving + a quick and effortless stir + haphazard spooning onto the hot pancakes = lush and creamy magic dripping down the sides.
(With maple cream cheese, I like to microwave small batches then stir to remove lumps. Because of mascarpone’s soft texture, it mixes easily without worry of lumps.)
Finally, nuts are optional, but I think they give the perfect crunch and round out the meal. Not to mention that aroma…
Blackberry Chocolate Chip Buttermilk Pancakes with Vanilla Maple Mascarpone
Notes
*I recommend using a kitchen scale for accurate flour measurements.
Ingredients
For the pancakes:
- 1/2 cup low fat buttermilk
- 2 egg whites
- 1 tsp neutral oil (avocado oil, almond oil), or melted coconut oil
- 3 Tbsp plain Greek yogurt (0%, 2%, or whole)
- 1 tsp vanilla extract
- 2 packets monk fruit extract (or stevia, erythritol), equivalent to 3-4 tsp sugar
- Pinch sea salt
- 1/4 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 84 g | scant 3/4 cup white whole wheat flour*
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- ~2.5 oz | ~1/2 cup fresh blackberries, halved if large (may sub blueberries)
- ~1/2 oz | ~1 Tbsp mini chocolate chips (I use Lily's dark chocolate baking chips)
For the mascarpone glaze:
- 2 Tbsp mascarpone
- 2 tsp maple syrup
- 1/4 tsp vanilla extract
To serve:
- ~10g walnuts
Instructions
- In a medium mixing bowl, thoroughly whisk the buttermilk, egg whites, oil, Greek yogurt, 1 tsp vanilla, sweetener, salt, cinnamon, nutmeg, and cloves until smooth. Add flour, baking powder, and baking soda; stir just until combined. Fold in blackberries and chocolate chips.
- Heat a nonstick skillet or griddle over medium heat. (Lightly grease with butter or oil if necessary). Spoon batter onto pan to form pancakes of desired size. When bubbles start to form on the top, gently flip. Cook until golden brown. Transfer to plates. Repeat in batches. (Makes 6 medium pancakes.)
- Make the mascarpone glaze: Combine mascarpone, maple syrup, and vanilla in a small bowl and stir until smooth with a knife or mini whisk. Pour on top of warm pancakes.
- Toast the walnuts in a toaster oven or in the pan until fragrant. (Careful not to burn.) Chop when cool. Serve over pancakes.
