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1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
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2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
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3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
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4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
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5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.
