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
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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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
Recipes with Coffee
- Affogato Martini by A Day in the Life on the Farm
- Coffee Maple Pancakes by Palatable Pastime
- Lamb Lollipops with Coffee-Pepper Sauce by Culinary Adventures with Camilla
- Cold Brew Coffee by Making Miracles
- Dalgona Coffee by Sneha’s Recipe
- Gingerbread Latte by Amy’s Cooking Adventures
- Mocha Muffins by Mayuri’s Jikoni
- No-Bake Coffee Energy Bites by Cook with Renu
- Sugar Free Hazelnut Iced Coffee with Hazelnut Cold Foam by Our Good Life
Coffee Maple Pancakes
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Coffee Maple Pancakes
Coffee Maple 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
Nutrition
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