Prepare the pancakes per the instructions on the bag. The egg and milk listed here are what the pancake instructions call for, so don't accidentally double the egg or milk.
Cook the pancakes a little longer to dry them out.
For the Cream Layers
While the pancakes are cooking. Brew the espresso. The pancakes and espresso will finish about the same time. Set the pancakes aside in a single layer for them to cool.
Begin whipping the heavy cream, mascarpone, sugar and vanilla on medium high speed. With this small amount of ingredients, it won't take long to whip/get thick.
When the cream is thick, add 2 teaspoons of espresso (or to taste) and whip until the cream is stiff (it'll stand up when you pull the mixer out).
Use the remaining espresso to pour over the pancakes directly, or briefly soak them in the espresso. You don't want the pancakes to absorb all the liquid because they'll be soggy and too strong in flavor.
Lay a pancake, then layer the cream. If using cinnamon and cocoa powder, sprinkle on top of the cream. Continue to layer until done.