Coffee Pancakes
Coffee Pancakes are exactly what they sound like: tender, fluffy pancakes with a gentle coffee aroma in every bite. Think weekend stack, but with the comfort of your morning brew folded right in. No fuss, no gimmicks, just a simple batter that comes together quickly and tastes like a cozy breakfast café at home.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 3/4 cup cooled brewed coffee
- 3/4 cup milk, dairy or unsweetened plant-based
- 1 large egg
- 3 tablespoons unsalted butter, melted, or neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder, optional for a stronger coffee note
- Optional mix-ins: 1/3 cup mini chocolate chips or chopped nuts
- To serve: maple syrup, a dollop of yogurt, berries
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. If using espresso powder, add it here so it disperses evenly.
- In a separate bowl or large measuring cup, whisk the coffee, milk, egg, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry. Stir gently with a spatula just until you see no more streaks of dry flour. A few small lumps are fine. Let the batter rest 5 minutes. This quick pause gives you fluffier pancakes.
- Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water skitters across the surface, you’re good.
- Scoop about 1/4 cup batter per pancake. Cook until the edges look set and bubbles form across the top, about 2 to 3 minutes. Flip and cook 1 to 2 minutes more, until golden and cooked through. Adjust heat as needed.
- Keep finished pancakes warm in a low oven while you cook the rest. Serve with maple syrup, or go creamy with yogurt and fresh berries. Deep breath. First bite. Nice.