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.

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
Prep Time 15 mins
Cook Time 15 mins
Course Bread, Breakfast, brunch, Quick Bread
Cuisine American
Servings 9 (4-inch pancakes)

Equipment

  • griddle

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

From the kitchen of palatablepastime.com
Keyword Pancakes

Coffee Maple Pancakes

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