Coffee Pancakes
Why did I never think of coffee-flavored pancakes??? I love coffee. I love pancakes. Coffee + pancakes = LURV.
One of the great things about pancakes is that they’re just the easiest things to whip up. It literally takes five minutes to throw the batter together and heat the griddle, another five to cook them, and then you’ve got steaming hot breakfast carbs.
I’ve made these coffee pancakes a couple times. The first time, I couldn’t taste the coffee flavor as much as I wanted, so I upped the amount a little the next time. They’re super easy, comforting, and go great with a big latte.
Stir together the flour, baking powder, baking soda, salt and sugar in a medium bowl.
In a large measuring cup or small bowl, whisk together the egg, buttermilk, and oil/butter. Whisk in the instant coffee until it’s completely blended.
Stir together the wet and dry ingredients until just combined (the batter should have some small lumps).
Heat your skillet or cast iron pan on medium (or medium-low if your stove is crazy like mine). If necessary, spray with a little non-stick cooking spray or brush with butter.
When the pan is hot, add about 1/4 cup of batter. Cook until little bubbles begin to appear, then flip and cook on the other side until golden.
Serve hot, with melty butter & drenched in maple syrup.
And some steaming hot coffee, natch.
Other pancake goodness you’ll love:
- The Best Buttermilk Pancakes Ever
- Healthy Apple Cinnamon Pancakes
- Cinnamon Polenta Pancakes
- Strawberry Cornmeal Griddle Cakes
- Bourbon Banana Pancakes
Coffee Pancakes
Yields 7-8 small pancakes
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 1/2 teaspoon of sugar
- 1 egg
- 1 cup of buttermilk
- 1 heaping tablespoon of instant coffee or espresso granules
- 1-2 tablespoons of melted butter or oil
In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a large measuring cup or small bowl, whisk together the egg, buttermilk, and oil or butter, then whisk in the instant coffee until completely blended. Add the wet ingredients to the dry ingredients and mix until just combined (the batter should have some small to medium lumps).
Heat up your griddle or cast iron skillet over medium-low or medium heat and brush with butter or spray with cooking spray. Once the skillet is hot, pour about 1/4 cup of batter onto the skillet and cook until bubbles begin to form in the batter, then flip and cook on the other side until golden. Serve with warm maple syrup and a dollop of butter.
Original recipe at A Cozy Kitchen
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