Coffee Maple Pancakes

Coffee Maple Pancakes have two of your favorite breakfast flavors packed into light and fluffy flapjacks to put the right start on your day.
Coffee Maple Pancakes

Coffee Maple Pancakes

By Sue Lau | Palatable  Pastime

Coffee Maple Pancakes is my recipe of the day with the blogging group Sunday Funday. We join hands weekly to post fabulous recipes on differing topics. This week we are sharing recipes with coffee.

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Coffee Maple Pancakes

I have been hungry for breakfast recipes lately. Especially pancakes. But being tired of the same-old buttermilk or blueberry or chocolate chip, I thought coffee might make an interesting variation. And having some instant espresso in the cabinet made things easy.

The coffee flavor is lovely with  the maple and vanilla. I do use extracts in these because they work for potent flavor to stand up against the espresso powder. The amount of sugar is higher than other pancake batters because it needs to counter the coffee flavor and balance that.

These are perfect for me, especially with more maple syrup on top and a cup of coffee to go with. Obviously, I won’t be functioning without that. Ha!

Enjoy your Sunday breakfast-  make it a lazy one and be sure to get out and enjoy the signs of autumn leaves. Not much here yet but we keep looking!

Sunday Funday

Sunday Funday

Recipes with Coffee

Coffee Maple Pancakes

Coffee Maple Pancakes

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Coffee Maple Pancakes

Coffee Maple Pancakes

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Course Bread, Breakfast, brunch, Quick Bread
Cuisine American
Servings 9 (4-inch pancakes)
Calories 117 kcal


  • griddle


  • 1-1/4 cups buttermilk
  • 1 tablespoon instant espresso powder
  • 1 large egg (lightly beaten)
  • 3 tablespoons cooled melted butter
  • 2 teaspoons maple extract
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • serve with butter and maple syrup


  • Whisk espresso powder into buttermilk until it dissolves.
  • Add beaten egg, cooled melted butter and extracts; stir well.
  • Separately, mix flour with granulated sugar, baking powder and salt.
  • Add the wet ingredients to the dry and gently stir until a batter forms, but do not overmix. Lumps are okay.
  • Lightly grease or oil a griddle and when moderately hot, add 1/3 cup batter per pancake to the pan, leaving room to turn them.
  • When the pancake bubbles on top and appears slightly dry and golden beneath, flip pancake and cook on low until springy to the touch.
  • Continue with remaining batter.
  • Serve hot with butter and maple syrup.


From the kitchen of


Calories: 117kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 29mgSodium: 447mgPotassium: 45mgFiber: 1gSugar: 12gVitamin A: 154IUCalcium: 92mgIron: 1mg
Keyword Pancakes
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Coffee Maple Pancakes

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