Coffee Pancakes With Espresso Syrup

Coffee pancakes are fluffy buttermilk pancakes made with strong brewed coffee in the batter and finished with a warm espresso syrup, so breakfast and your first cup meet on one plate. The batter takes about 10 minutes, the syrup about 5, and the coffee flavor is noticeable but mellow, like a latte in pancake form.

Below you will find the full recipe in US and metric measurements, two espresso syrup options, flavor variations and tips for tall, tender stacks.

Coffee Pancakes Recipe

Makes about 10 pancakes, 4 inches (10 cm) across. Serves 3 to 4.

Dry ingredients

• 1 1/2 cups (190 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp instant coffee or instant espresso, crushed fine

Wet ingredients

• 1 cup (240 ml) buttermilk
• 1/2 cup (120 ml) strong brewed coffee, cooled to room temperature
• 1 large egg
• 3 tbsp (42 g) unsalted butter, melted and slightly cooled, plus more for the pan
• 1 tsp vanilla extract

Steps

1. Whisk the flour, sugar, baking powder, baking soda, salt and instant coffee in a large bowl.
2. In another bowl, whisk the buttermilk, cooled coffee, egg, melted butter and vanilla.
3. Pour the wet ingredients into the dry ones and fold with a spatula just until no dry flour remains. The batter should be thick and lumpy. Do not overmix.
4. Let the batter rest for 5 to 10 minutes while the pan heats. This gives the baking soda time to react and the flour time to hydrate.
5. Heat a nonstick skillet or griddle over medium heat, about 350°F (175°C) on an electric griddle. Brush lightly with butter.
6. Pour 1/4 cup (60 ml) of batter per pancake. Cook until bubbles form on the surface and the edges look set, about 2 to 3 minutes.
7. Flip and cook 1 to 2 minutes more, until golden and cooked through.
8. Keep finished pancakes warm on a rack in a 200°F (95°C) oven while you cook the rest.

Espresso Syrup: Two Easy Options

The syrup is what turns these from coffee-ish pancakes into a real coffee breakfast. Make it while the batter rests.

Option 1: Maple espresso syrup

• 1/2 cup (120 ml) pure maple syrup
• 2 shots (2 oz / 60 ml) espresso or 1/4 cup very strong coffee
• 1 small pinch of salt

1. Combine everything in a small saucepan.
2. Simmer gently for 3 to 4 minutes, until slightly reduced.
3. Serve warm. It thickens a little as it cools.

Option 2: Brown sugar espresso syrup

• 1/2 cup (100 g) packed brown sugar
• 1/2 cup (120 ml) espresso or strong coffee
• 1 tbsp (14 g) butter
• 1/4 tsp vanilla extract

1. Combine the brown sugar and coffee in a small saucepan and bring to a simmer, stirring until the sugar dissolves.
2. Simmer for 5 to 6 minutes, until it coats the back of a spoon.
3. Remove from the heat and stir in the butter and vanilla.

Both syrups keep for about a week in a sealed jar in the fridge. Leftovers are excellent in iced lattes. For more syrup ideas, see our guide to homemade coffee syrups.

Which Coffee to Use

Choose a coffee you would happily drink. Bold, chocolatey medium-dark and dark roasts give the strongest flavor in the batter, since buttermilk and butter soften coffee's edges. Brew it at about 1.5 times your normal strength, or use espresso. If you do not have an espresso machine, a moka pot or an AeroPress makes a concentrated brew that works perfectly. Our guide on how to make espresso at home covers the options.

Flavored coffees are a shortcut to variety. A cinnamon roll or hazelnut flavored coffee in the batter adds aroma without any extra ingredients.

Coffee Pancake Variations

Mocha chip pancakes

Replace 2 tbsp of flour with unsweetened cocoa powder and scatter dark chocolate chips over each pancake right after pouring it in the pan.

Tiramisu pancakes

Whip 1/2 cup (115 g) mascarpone with 1/4 cup (60 ml) cold cream and 1 tbsp sugar. Spread it between pancakes, drizzle with espresso syrup and dust with cocoa.

Banana coffee pancakes

Fold one mashed ripe banana into the batter and top with sliced bananas and chopped toasted pecans.

Cinnamon roll coffee pancakes

Mix 2 tbsp melted butter, 3 tbsp brown sugar and 1 tsp cinnamon. Swirl a spoonful onto each pancake right after pouring, then flip carefully. Top with a simple cream cheese glaze.

Dairy-free coffee pancakes

Mix 1 cup (240 ml) oat milk with 1 tbsp lemon juice and let it sit 5 minutes as a buttermilk substitute. Use melted coconut oil instead of butter.

Tips for Perfect Coffee Pancakes

• Cool the coffee. Hot coffee can start cooking the egg and activate the leavening too early.
• Lumps are good. Overmixing makes pancakes flat and chewy.
• Control the heat. The sugar in coffee batter browns quickly. If pancakes darken before the center sets, lower the heat slightly.
• Flip once. Pressing or flipping repeatedly knocks out the air.
• Make ahead. Cooked pancakes freeze well for up to 2 months. Reheat in a toaster or a 350°F (175°C) oven.

Coffee Pancakes FAQ

Can you put coffee in pancake batter?

Yes. Replace part of the milk or buttermilk with cooled brewed coffee, about half a cup per batch. For a stronger flavor, add a teaspoon of instant coffee to the dry ingredients.

Do coffee pancakes have caffeine?

A little. Half a cup of coffee divided across a whole batch adds only a small amount per serving, but the espresso syrup adds more. Use decaf for kids or anyone avoiding caffeine.

Can I use pancake mix?

Yes. Follow the package directions but replace about a third of the liquid with cooled strong coffee, and add a teaspoon of instant coffee to the mix.

What should I serve with coffee pancakes?

Espresso syrup, whipped cream, fresh berries or sliced bananas all work well. Crispy bacon adds a salty contrast, and a maple latte makes it a full café-style brunch.

Start the Weekend With a Coffee Stack

Coffee pancakes with espresso syrup are an easy way to make an ordinary Saturday feel special. The better your coffee, the better your stack. At Feel Espresso, our Cinnabun flavored coffee pairs perfectly with the cinnamon roll variation, and our Breakfast Blend is smooth enough to drink alongside. Every bag is roasted 1 to 5 days before delivery.