Ethiopia Coffee Pancakes With Blueberry Maple Syrup

Name: Ethiopia Coffee Pancakes With Blueberry Maple Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE BLUEBERRY MAPLE SYRUP:; 1 cup Fresh Blueberries; 1/3 cups Maple Syrup; FOR THE COFFEE/MILK MIXTURE:; 2/3 cups Whole Milk; 2/3 cups Concentrated/Cold Brewed Ethiopia Coffee; 1 teaspoon Vanilla Extract; FOR THE PANCAKE BATTER:; 1-1/2 cup White Flour; 1 teaspoon Salt; 1 Tablespoon White Sugar; 3-1/2 teaspoons Baking Powder; 1-2/3 cup Coffee/milk Mix; 1 whole Egg; 3 Tablespoons Melted Butter; Blueberries, For Topping (optional)

Servings: persons

FOR THE BLUEBERRY MAPLE SYRUP:
1 cup Fresh Blueberries
1/3 cups Maple Syrup
FOR THE COFFEE/MILK MIXTURE:
2/3 cups Whole Milk
2/3 cups Concentrated/Cold Brewed Ethiopia Coffee
1 teaspoon Vanilla Extract
FOR THE PANCAKE BATTER:
1-1/2 cup White Flour
1 teaspoon Salt
1 Tablespoon White Sugar
3-1/2 teaspoons Baking Powder
1-2/3 cup Coffee/milk Mix
1 whole Egg
3 Tablespoons Melted Butter
Blueberries, For Topping (optional)

1
For the blueberry maple syrup:
2
Add your blueberries and maple syrup into a pan over low-medium heat. Simmer for about 2 minutes. With a fork, smash down the blueberries until you have a smooth consistency. Let it simmer for about another minute. Pour syrup into a container and let it cool.
3
For the coffee milk mixture: Combine milk, cold concentrated coffee and vanilla extract in a container; set aside.
4
For the pancakes: Add flour, salt, sugar and baking powder into a bowl and whisk together. Add the coffee/milk mix, egg and butter and whisk together until smooth. If it's a little thick, add a little of the remaining coffee/milk mixture.
5
Heat a griddle or pan over medium heat. Once griddle is hot add about 1/3 cup of the pancake mix and cook on 1 side for about 2 minutes. Flip and cook for an additional 2 minutes. Remove pancake to a plate and finish cooking the rest of the batter.
6
Serve with some blueberries, and top with blueberry maple syrup and enjoy!

404

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE BLUEBERRY MAPLE SYRUP:, 1 cup Fresh Blueberries, 1/3 cups Maple Syrup, FOR THE COFFEE/MILK MIXTURE:, and more.

Yes, Ethiopia Coffee Pancakes With Blueberry Maple Syrup 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.

That's it — enjoy your meal!