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Mini Mimosa Pancakes

By Paula Kittelson
Created January 10, 2017
The signature breakfast cocktail goes from the flute glass to the serving platter with mouthwatering pancakes infused with orange juice and champagne. Brilliant!

I have friends over for dinner a lot, but I am not accustomed to hosting breakfast or brunch. Whenever I do decide to entertain in the morning, I spend a lot of time thinking of what I can cook that will make the a.m. gathering fun and exciting. And that was how I came up with this recipe. Why not transform the breakfast signature cocktail into a delicious pancake, right? 

These mini pancake stacks combine the refreshing flavors of orange and champagne. I recommend that you use good-quality champagne since you will really taste it in the topping. Because the recipe calls for just 1/2 cup of champagne, you can serve the remainder during the breakfast or brunch! 

Here is how I make them: 

Add freshly squeezed orange juice and water to whole grain Bisquick® Complete pancake mix.


So that the pancakes are of equal size, form them with a 1 tablespoon measuring spoon. Transfer the cooked pancakes to a cooling rack.


To make the champagne cream topping, beat mascarpone cheese, orange zest and powdered sugar with an electric mixer. Then, on low speed, slowly add the champagne.


In a separate bowl, whip the heavy cream to firm peaks and then gently fold it into the mascarpone mixture.


To assemble, make three layers of pancakes and orange marmalade; top it with the champagne cream.




I like to use orange peels as a garnish. (A citrus peeler is the perfect tool for that.)


Here they are, dressed up for breakfast!


Make sure to serve the remainder champagne with the pancakes!