Banana Pancakes With Hazelnut Mascarpone Crème

Name: Banana Pancakes With Hazelnut Mascarpone Crème
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: HAZELNUT MASCARPONE CREME; 1 tablespoon nutella; 1/2 cup mascarpone cheese; 1 dash freshly grated nutmeg; 1 teaspoon vanilla extract; HAZELNUT DRIZZLE; 1 tablespoon powdered sugar; 1/4 cup hazelnuts, cream paste (such as Nutella); 1 tablespoon half-and-half; 2 bananas, sliced for garnish; BANANA PANCAKES; 2 cups sifted all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 4 tablespoons sugar; 1/4 teaspoon freshly grated nutmeg; 2 eggs; 2 cups milk; 6 tablespoons butter, melted; 1 large banana, mashed; 4 teaspoons lemon juice

Servings: persons

HAZELNUT MASCARPONE CREME
1 tablespoon nutella
1/2 cup mascarpone cheese
1 dash freshly grated nutmeg
1 teaspoon vanilla extract
HAZELNUT DRIZZLE
1 tablespoon powdered sugar
1/4 cup hazelnuts, cream paste (such as Nutella)
1 tablespoon half-and-half
2 bananas, sliced for garnish
BANANA PANCAKES
2 cups sifted all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
4 tablespoons sugar
1/4 teaspoon freshly grated nutmeg
2 eggs
2 cups milk
6 tablespoons butter, melted
1 large banana, mashed
4 teaspoons lemon juice

1
Prepare the hazelnut mascarpone creme:
2
In a small bowl mix together mascarpone cheese, hazelnut cream, nutmeg, vanilla and powdered sugar until well blended. Set aside.
3
Prepare the hazelnut drizzle:
4
Place 1/4 cup hazelnut cream in microwave safe bowl and heat in microwave on high for 20 seconds or until melted. Add half and half and stir to combine well. Mixture should be syrupy.
5
Prepare the banana pancakes:
6
Slowly preheat a heavy pancake griddle.
7
Mix together, flour, baking powder, salt, sugar and nutmeg.
8
In a separate bowl, beat eggs and add milk, butter, mashed banana and lemon juice.
9
Mix until well blended.
10
Pour wet ingredients into flour mixture; mix just until combined.
11
Batter should be lumpy.
12
TO SERVE:
13
Lay one pancake down on the serving plate. Place a few banana slices on one edge, and spread mascarpone cream on the pancake. Top with another pancake, sliding a few more banana slices between the mascarpone and the top pancake. Top with remaining banana slices. Drizzle with a small amount of hazelnut syrup.
14
VARIATION:
15
You may also use this sweet and creamy mascarpone filling on bagels. Simply choose a plain or egg bagel (no seeds), slice and toast.
16
Spread mascarpone mixture on bagel halves.
17
If desired, place sliced bananas on top and/or drizzle with hazelnut syrup for a decadent topping (may require fork and knife!).

772

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: HAZELNUT MASCARPONE CREME, 1 tablespoon nutella, 1/2 cup mascarpone cheese, 1 dash freshly grated nutmeg, and more.

Yes, Banana Pancakes With Hazelnut Mascarpone Crème falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!