Mini Mimosa Pancake Stacks

mini mimosa pancake stacks Breakfast
Mini Mimosa Pancake Stacks
  • Prep 20 min
  • Total 60 min
  • Servings 12

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. MORE+ LESS-

Paula Kittelson
Updated July 3, 2012



cups Bisquick™ Complete pancake & waffle mix
cup fresh orange juice
cup water

Champagne Cream

cup mascarpone cheese
Grated peel of 1 medium orange
tablespoons powdered sugar
cup champagne or other bubbly wine
cup whipping cream


to 6 tablespoons orange marmalade
Orange peel for garnish


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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