In a large bowl, whisk together flour, baking powder, and sea salt.

In a separate bowl, combine buttermilk, milk, cooled espresso, eggs, melted butter, and caster sugar.

Gradually fold the wet ingredients into the dry until just combined—don’t overmix.

2. Cook the Pancakes

Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.

Pour a small ladle of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 2–3 minutes until golden brown.

Repeat until all pancakes are cooked.

3. Make the Tiramisu Cream

In a bowl, whip the heavy cream until soft peaks form.

In a separate bowl, beat the mascarpone with powdered sugar and vanilla until smooth.

Gently fold the whipped cream into the mascarpone mixture until fully combined.

4. Assemble the Pancakes

Layer pancakes on a serving plate. Spread a generous amount of tiramisu cream between layers.

Top the final layer with cream and dust with cocoa powder if desired.

Optionally drizzle with chocolate or coffee syrup for extra indulgence.

Serving and Storage Tips