In a large glass mixing bowl, add the buttermilk, butter, egg, mascarpone and vanilla bean paste. Whisk until well combined.
Add the flour to the wet ingredients and whisk until well combined.
To make the Maple Lemon Mascarpone Whip, whisk all ingredients together in a small bowl until smooth and creamy. Put in the refrigerator until the pancakes are ready.
In a large skillet over medium heat, melt 1 T of butter (don’t let it burn!).
Pour the pancake batter (about 1/2 C for each pancake) into the skillet and cook until the batter begins to bubble on the surface. Flip the pancakes and cook about 1 - 2 minutes more. You want the pancakes to be lightly browned on the bottom.
Serve the pancakes with a dollop of Maple Lemon Mascarpone Whip and/or pure maple syrup.
Store any unused batter in an airtight container in the refrigerator for up to 3 days.