I made these coffee pancakes for your Monday mornings. It’s not that I think we should whip up pancakes from scratch on a Monday before work; make these on the weekend and save the leftovers for Monday. Nothing gets me out of bed faster than the promise of a warm cup of coffee and a breakfast treat that also contains coffee. Pancakes are what we make often on Shrove Tuesday, also known as the day before Lent starts. This Tuesday is typically filled with sweets and other things we might deny ourselves during the season of Lent. Pancakes are very popular on Shrove Tuesday, and I used to make my lemon pancakes or my banana oat pancakes on that day. However, now that I typically give up coffee for Lent, I decided to celebrate with coffee pancakes! While pancake mixes are effortless, I promise you homemade pancakes reward you in tenderness and fluffiness, and with a freshness unattainable by a box. Pancakes are the most forgiving of baked goods, welcoming under-mixing of ingredients and improper measurements. Plus, they are cooked immediately so your results are evident much faster than a cake in the oven. My coffee pancakes take just two bowls to whip up, and if you want to take the optional step of making the coffee glaze, one additional small bowl. As with most of my recipes, you can double or triple this recipe easily. See below for storage information.
How to make coffee pancakes
We’re using instant coffee to make these pancakes. I love instant espresso powder and instant coffee so much, that I often add it to most of my chocolate desserts. I believe my espresso chocolate chip cookies are a favorite because the strong bitterness of the espresso heightens the sweetness and depth of the chocolate. Chocolate and coffee are soul mates, you cannot convince me this is not true. Try my mini chocolate cake for unbelievable chocolate flavor! Use a griddle or nonstick skillet for these coffee pancakes. Let them cool on wire racks if you’ll be storing them for future breakfasts.
The Ingredients
Butter. The best pancakes have melted butter inside the batter, and they are also cooked in additional butter on a griddle or in a skillet. You can use unsalted or salted butter for this recipe. Flour. All-purpose flour without any leavening agents. Baking Powder. We get all the lift, rise and fluff for these coffee pancakes by using baking powder. No baking soda in this recipe. Powdered Sugar. We’ll sweeten our pancakes with powdered sugar, plus use extra to make the coffee glaze on top. Instant Espresso PowderThis is the brand. All of our coffee flavor comes from this concentrated coffee powder. It’s finely ground and dissolves so easily. You can use instant coffee instead of instant espresso. of instant espresso that I prefer. Salt. Just a small amount to balance the flavors. Buttermilk. This recipe uses 2 cups of buttermilk for the pancake batter, and a small splash for the coffee glaze. Eggs. Two large eggs. Mini Chocolate Chips. The best way to get the most chocolate flavor in a pancake is to use mini chocolate chips. You can substitute a chopped chocolate bar, if you prefer, but know that it will melt quite a bit while cooking.
The Directions
How to store pancakes:
To save these pancakes for a future date, let them cool on a wire rack until completely room temperature. Then, place the rack in the freezer so they freeze individually. After a few hours, the pancakes will be firm enough to remove from the rack and store stacked in freezer-safe bags. They will keep for up to 2 months.
How to reheat pancakes:
I like to pop frozen pancakes (right from the freezer) into the toaster oven to defrost and warm through, about 2 toaster cycles. Or, you can microwave for 12-15 seconds per side until warm throughout. More fancy breakfast recipes:
Beignets from Scratch Croissant French Toast Crumb Donuts
Butter: The best pancakes have melted butter inside the batter, and they are also cooked in additional butter on a griddle or in a skillet. You can use unsalted or salted butter for this recipe.Instant Espresso Powder: You can use instant coffee granules or instant espresso powder for this recipe, your choice.Buttermilk: This recipe uses 2 cups of buttermilk for the pancake batter, and a small splash for the coffee glaze.Mini Chocolate Chips: I use mini chooclate chips so that each bite of pancake has some chocolate in it. You could use a chopped chocolate bar, if you prefer, but know that it will melt quite a bit during the cooking process.
Nordic Ware 10230AMZ 2 Burner Griddle 10-¼-Inch by 17-½-Inch
