Mini Mimosa Pancake Stacks

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Mini Mimosa Pancake Stacks
  • Prep 20 min
  • Total 60 min
  • Servings 12
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Get a bubbly start to a special occasion brunch with this celebration-worthy recipe. Tiny orange-kissed cakes are topped by a decadent mascarpone and champagne cream, then finished with a dollop of orange marmalade.
By Paula Kittelson
Updated Jul 3, 2012



  • 2 cups Bisquick™ Complete pancake & waffle mix
  • 2/3 cup fresh orange juice
  • 2/3 cup water

Champagne Cream

  • 1/2 cup mascarpone cheese
  • Grated peel of 1 medium orange
  • 5 tablespoons powdered sugar
  • 1/2 cup champagne or other bubbly wine
  • 1/3 cup whipping cream


  • 4 to 6 tablespoons orange marmalade
  • Orange peel for garnish


  • 1
    Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil.
  • 2
    In medium bowl, beat pancake ingredients with whisk. Use tablespoon or small ice cream scoop to pour batter on hot griddle to form mini pancake rounds. Cook until bubbles break on surface. Turn and cook until golden brown. Transfer pancakes to cooling rack.
  • 3
    In small bowl, beat mascarpone cheese, orange peel and powdered sugar with electric mixer on medium speed until well beaten. Decrease to low speed, and gently beat in champagne until smooth. In another small bowl, beat cream on high speed until stiff peaks form. Using spatula, gently fold whipped cream into mascarpone mixture.
  • 4
    To make a pancake stack, place 1 mini pancake on plate or serving platter. Spread orange marmalade over pancake. Repeat with pancake and marmalade 2 more times. Top with champagne cream, and garnish with orange peel.

Tips from the Betty Crocker Kitchens

  • tip 1
    For best results, make sure to use good quality champagne.
  • tip 2
    Serve the pancake stacks with the leftover champagne.
  • tip 3
    Like the idea but can't have alcohol? Substitute champagne with 1/3 cup fresh orange juice.


Nutrition Facts are not available for this recipe
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