Best Caramel Latte Pancakes Recipes

Caramel Latte Pancakes image

Provided by Annalise Sandberg

Categories Breakfast

Time 1h

Yield 4

Number Of Ingredients 13

2 cups Original Bisquick™ mix
2 teaspoons baking powder
1/3 cup granulated sugar
2 tablespoons unsalted butter, melted and cooled
1 cup milk
2 eggs
2 tablespoons instant coffee granules or crystals
Whipped cream, for serving
1 cup packed brown sugar
1/2 cup whipping cream
1/4 cup unsalted butter
Pinch of salt
2 teaspoons vanilla

Steps:

In large bowl, mix Bisquick mix, baking powder and granulated sugar. In medium bowl, beat melted butter, milk, eggs and instant coffee with whisk until coffee is dissolved and mixture is smooth. Add liquid mixture to bowl of dry ingredients, and mix until incorporated (mixture may be lumpy).
Grease griddle or 10-inch skillet; heat over medium heat. Pour 1/3 cupfuls of batter onto griddle. Cook until edges are dry and surface is bubbly, about 3 minutes. Turn; cook 2 minutes longer. Repeat to use up remaining batter.
In 1-quart saucepan, mix all Caramel Syrup ingredients except vanilla. Heat over medium heat, stirring until sugar is dissolved and mixture is smooth. Heat to boiling, and cook until syrup is thickened, 5 to 7 minutes. Remove from heat; add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft.
Serve pancakes with whipped cream and caramel syrup.

Nutrition Facts : ServingSize 1 Serving

Caramel Latte Pancakes Recipe - (4.5/5) image

Provided by DeliciouslyDished

Number Of Ingredients 18

For the Pancakes:
1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1-1/2 to 2 tablespoons instant espresso or coffee (depending on how strong of a coffee flavour you'd like)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
2 tablespoons melted butter, cooled slightly
1 teaspoon vanilla
For the Caramel Sauce:
2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
For Topping:
Light whipped cream

Steps:

Make the Caramel Sauce: Add the butter and brown sugar to a small saucepan. Bring to a boil over medium-high heat and cook 1 to 2 minutes, until slightly thickened. Slowly stir in the milk and continue to simmer until thickened slightly. Remove from heat and stir in the vanilla extract. Make the Pancakes: Mix the dry ingredients (flour, baking powder, coffee, cinnamon, salt, sugar) in a large bowl. Mix the wet ingredients (egg, milk, butter, vanilla) in a separate bowl. Add the wet ingredients to the dry ingredients and stir just until incorporated. Heat a large non-stick skillet over medium-high heat. Lightly butter the pan, and once hot, add pancake batter by the 1/4 cup full (use a small spatula or spoon to spread the batter into a circle if it's too thick). Cook for a couple of minutes until bubbles start to form on the top, then flip and cook for another minute or so, until golden brown on both sides.