Make ahead: The mascarpone filling can be made up to 1 day ahead and refrigerated in an airtight container.
Storage: The pancakes can be refrigerated in an airtight container for up to 5 days. Alternatively, freeze in a single layer, then transfer to a zip top bag and freeze for up to 2 months. Reheat in a 325ºF oven until warmed through, 7 to 15 minutes.
