Go Back

Fluffy Coffee Pancakes with Rich Espresso Flavor

Light and airy pancakes infused with brewed coffee and rich espresso, perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour You can substitute with whole wheat flour for a healthier option.
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk Can use almond milk for a dairy-free version.
  • 2 large eggs For a vegan version, replace with chia seeds mixed with water.
  • 2 tablespoons melted butter
  • 1/4 cup brewed coffee
  • 1/4 cup espresso
For Cooking
  • Butter or oil for cooking Use to coat the skillet or griddle.

Method
 

Preparation
  1. In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.
  2. In another bowl, combine the wet ingredients: milk, eggs, melted butter, brewed coffee, and espresso. Whisk until well combined.
  3. Pour the wet ingredients into the dry ingredients. Gently fold together until just combined.
  4. Preheat a non-stick skillet or griddle over medium heat and add a little butter or oil.
Cooking
  1. Pour batter onto the skillet using a 1/4 cup measurement for each pancake.
  2. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
  3. Flip and cook for another 2-3 minutes until golden brown.
Serving
  1. Stack the pancakes on a plate, drizzle with syrup, and top with fruits or whipped cream if desired. Enjoy!

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months. To reheat, use a toaster oven or microwave.