Easy Coffee Pancakes – Fluffy and Delicious
These Easy Coffee Pancakes are light, fluffy, and packed with a delicious coffee flavor. They’re easy to make with simple pantry ingredients and are perfect for breakfast, brunch, or a cozy weekend morning.
Ingredients
- 1 ½ cups all-purpose flour – Spoon and level the flour for the best texture.
- 2 teaspoons baking powder – Helps the pancakes become light and fluffy.
- ½ teaspoon baking soda – Adds extra lift to the pancakes.
- 2 tablespoons granulated sugar – Adds gentle sweetness.
- ¼ teaspoon salt – Balances the sweetness and coffee flavor.
- ¾ cup strong brewed coffee – Cool the coffee before adding it to the batter.
- ½ cup whole milk – Adds moisture and tenderness.
- 1 large egg – Helps bind the batter and adds richness.
- 3 tablespoons melted butter – Adds buttery flavor and keeps the pancakes tender.
- 1 teaspoon vanilla extract – Complements the coffee flavor.
- 1 tablespoon butter – For lightly greasing the skillet.
Instructions
- Prepare the Coffee: Brew strong coffee and let it cool to warm or room temperature before using. This gives the pancakes a delicious coffee flavor without making the batter too hot.
- Combine the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, granulated sugar, and salt until everything is evenly distributed.
- Mix the Wet Ingredients: In a separate bowl, whisk together the cooled brewed coffee, whole milk, egg, melted butter, and vanilla extract until smooth and well combined.
- Make the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined. Do not overmix—the batter can have a few small lumps.
- Let the Batter Rest: Allow the pancake batter to rest for a few minutes while you heat the skillet. This gives the flour time to hydrate and helps create a tender texture.
- Heat the Skillet: Place a nonstick skillet or griddle over medium-low to medium heat. Lightly grease the surface with butter and allow it to heat evenly.
- Cook the Pancakes: Pour portions of batter onto the hot skillet, leaving space between each pancake. Cook until bubbles appear on the surface and the edges look set. Carefully flip and cook the other side until golden brown and cooked through.
- Serve Warm: Transfer the cooked pancakes to a serving plate and continue with the remaining batter. Serve warm with butter and maple syrup, or add whipped cream, berries, chocolate chips, bananas, or powdered sugar.
Notes
- Coffee Strength: Use strong brewed coffee for a more noticeable coffee flavor. Espresso can also be used, but allow it to cool before adding it to the batter.
- Don't Overmix: Mix the batter only until the ingredients are combined. A few small lumps are fine and help keep the pancakes tender.
- Pan Temperature: Keep the skillet around medium-low to medium heat. If the pan is too hot, the pancakes may brown too quickly before the centers are fully cooked.
- Serving Idea: Serve warm with butter and maple syrup, or add whipped cream, chocolate chips, berries, bananas, or a light dusting of powdered sugar.
- Storage: Refrigerate leftover pancakes in an airtight container for up to 3 days. Freeze them in a freezer-safe bag or container for up to 2 months.
- Reheating: Reheat refrigerated or frozen pancakes in a toaster, toaster oven, skillet, or microwave until warmed through.
Nutrition Facts
- Calories: 175 kcal
- Total Fat: 7 g
- Saturated Fat: 4 g
- Cholesterol: 38 mg
- Sodium: 230 mg
- Total Carbohydrates: 23 g
- Dietary Fiber: 1 g
- Total Sugars: 5 g
- Protein: 4 g