Coffee Pancakes
Awaken your morning routine with a stack of indulgent Coffee Pancakes, where the rich aroma of coffee meets the fluffiness of classic pancakes. This easy-to-follow recipe infuses instant coffee or espresso powder directly into the batter, offering a bold, caffeinated twist to your breakfast spread. Perfectly golden and irresistibly light, these pancakes are whipped up in just 30 minutes with pantry staples like all-purpose flour, milk, and a touch of vanilla extract for added depth. Whether you top them with a drizzle of maple syrup, a swirl of whipped cream, or a sprinkle of cocoa powder, these coffee-infused delights will energize your day and satisfy your sweet cravings in one mouthwatering bite. Ideal for Java lovers looking to transform their morning brew into a delectable meal, these pancakes are an irresistible fusion of breakfast favorites!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 tablespoon Instant coffee or espresso powder
- 1.25 cups Milk
- 1 large Egg
- 3 tablespoons Unsalted butter (melted)
- 1 teaspoon Vanilla extract
- 1 as needed Cooking spray or additional butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, salt, and instant coffee or espresso powder until well combined.
In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until the mixture is smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancake with a spatula and cook for another 1-2 minutes, or until both sides are golden brown and the center is cooked through.
Remove the pancake from the skillet and repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the coffee pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or a dusting of cocoa powder.
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.8 g | 18% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 444 mg | 19% | |
| Total Carbohydrate | 46.8 g | 17% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.4 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 198 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
