Coffee Pancakes to start the day with a tasty breakfast! This very easy recipe for tall and fluffy pancakes is part of our collection dedicated to many easy pancakes recipes and it’s really delicious! My husband adores coffee and coffee-flavored desserts, like Coffee Ice Cream or Cocoa and Coffee Cookies, and that’s why I decided to try this new version of original breakfast pancakes after the success of the Banana Pancakes. This recipe is ideal for those who want something different from the classic pancakes, but who don’t love very strong flavors like those of Cocoa Pancakes or Nutella-stuffed Pancakes. Pancakes made this way keep well for two days if wrapped in plastic wrap. If you’re in the mood for an international breakfast and pancakes aren’t enough, you can check the recipe for Semolina Flour Waffles or Cocoa Waffles without Butter. Let’s go to the kitchen now, but before we start I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here)!
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making coffee pancakes
- 2 cups all-purpose flour (00 flour)
- 1 cup milk
- 7 tbsp butter
- 2 eggs
- 1/2 cup sugar
- 3 tsp instant coffee
- 1 pinch salt
- 2 tsp baking powder
Tools
- Pan
- Bowl
- Electric whisk
- Ladle
Steps
To make the coffee pancakes, start by breaking the eggs and separating the yolks from the whites, setting the whites aside. Combine the yolks with the sugar and whisk to dissolve it well.
Pour 200 ml (about 3/4 cup) of milk over the yolks along with the egg whites and mix. Heat the remaining 50 ml (about 3 tbsp) of milk in the microwave and use it to dissolve the 3 teaspoons of instant coffee.
Pour the coffee into the mixture, along with the butter melted in the microwave or in a double boiler.
Continue to combine everything with the whisk and begin gradually adding the sifted flour and the baking powder.
The final batter should be smooth and free of lumps.
Prepare a pancake pan (or a regular pan) greasing it lightly with butter or a neutral oil (blot any excess with a paper towel). Make sure it’s hot enough, but not smoking, before adding a little less than a ladle of batter (if you’re using a regular pan you can gauge it so that the pancake does not exceed about 4 in in diameter). Cook over the lowest heat. Each pancake will take a little more than 2 minutes per side, and it will be ready to flip when many bubbles appear on the surface and the edges look visibly more cooked than the center. Then flip the pancake with a spatula and cook it for the same amount of time on the other side, using a timer if possible or the seconds hand of a clock.
Stack your pancakes on top of each other so they stay warm, then serve possibly with maple syrup, hazelnut spread or yogurt.
Storage notes and tips
You can store leftover pancakes sealed in a plastic food bag and consume them within 2-3 days, or you can freeze them individually, place them in a food bag and use them as needed after thawing at room temperature for a few minutes and reheating.
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