Coffee Pancakes – a delicious recipe with All-purpose, Baking Powder, Baking Soda, Salt, Sugar, Egg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 150u00b0F so you can keep the pancakes warm while the others are cooking.
2
In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a large measuring cup (or small bowl), beat together the egg and buttermilk.
3
Next, whisk in the instant coffee until completely blended. In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4
Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Using a 1/4 cup measure, add the batter to the warm skillet and cook until bubbles form along the sides and in the center. Flip. Cook on opposite side until golden brown. Transfer to the oven until you've gone through all the batter. Serve with warm maple syrup and a dollop of butter.
650
kcal
Calories
49
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup All-purpose Flour, 1 teaspoon Baking Powder, 1 teaspoon Baking Soda, 1/2 teaspoons Salt, and more.
Yes, Coffee Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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