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Pumpkin Mascarpone Pancakes

Course Breakfast
Author Eva Kosmas Flores


  • 1 1/2 cups whole or 2% milk
  • 1/2 cup pumpkin puree
  • 1/2 cup mascarpone cheese
  • 1 egg
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons whiskey
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/3-1 cup filtered water

Rosemary Maple Sea Salt Butter

  • 1/4 cup cultured butter softened
  • 1 tablespoon finely chopped fresh rosemary
  • 1 tablespoon pure maple syrup
  • 1 teaspoon flake sea salt


  1. For the pancakes, mix together the milk, pumpkin, mascarpone, egg, olive oil, vinegar, and whiskey in a large bowl until combined. In a separate bowl, combine all dry ingredients. Stir into the pumpkin mixture along with 1/3 cup water just enough to combine. Allow batter to rest for 10-15 minutes. Test the consistency of the batter- you may need to add more water depending on the thickness of the batter at your elevation. It should be thin enough to pour from a ladle.
  2. In the meantime, in a small bowl work the rosemary, maple syrup, and sea salt into the room temperature butter. Leave at room temperature until using for pancakes (up to 2 hours), then store leftover butter in airtight container in fridge for up to 1 week.
  3. Heat a lightly oiled griddle or frying pan over medium high heat with coconut oil or bacon grease. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot with rosemary compound butter and pure maple syrup.

Recipe Notes

Pancake Recipe by Christian Keopke