Best Coffee Pancakes Recipes

COFFEE PANCAKES

Steps:

• Mix the instant coffee with 2 tablespoons of boiling water and set aside to cool.
• Sift the flour, baking powder and bicarbonate of soda into a bowl. Add the sugar and a pinch of salt.
• In separate bowl, use a wooden spoon to beat the egg, yoghurt, milk, butter and coffee until combined. Add to dry ingredients and stir gently to combine.
• Heat a non-stick frypan over medium heat and brush with some of the extra melted butter. Working in batches, add 1 tablespoon of batter to the pan for each pancake. Cook until bubbles form on the surface, then turn and cook for a further 1 minute or until golden. Cover and keep warm while you repeat with remaining batter, brushing the pan with extra butter as needed.
• Serve the pancakes in stacks with breakfast fruits and extra yoghurt.
• Dust with icing sugar.

COFFEE CREAMER PANCAKES

Steps:

• Whisk ingredients in a small bowl and prepare on a lightly greased skillet over medium heat.

PANCAKES WITH WARM MAPLE SYRUP & COFFEE BUTTER

Steps:

• 1. In a medium bowl, whisk the pancake mix, flour, milk, eggs, and melted butter together until smooth. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, and as long as overnight.
• 2. Put the coffee in a small saucepan, bring to a simmer over medium heat, and cook until reduced by about half. Remove from the heat and cool completely.
• 3. Put 4 tablespoons of the softened butter in a small bowl and whisk in the cooled reduced coffee until completely incorporated. Set aside until ready to serve.
• 4. Melt 1 tablespoon of the butter on a pancake griddle or heavy skillet over medium-low heat. Add the batter by 1/4-cup amounts to make 4- to 5-inch pancakes and cook until bubbles appear on the surface and the bottoms are browned and crisp, 3 to 4 minutes. Flip the pancakes and continue cooking until browned on the bottom, 2 to 3 minutes more. Transfer to a plate in a low oven to keep warm until ready to serve. Continue with the remaining batter, adding the remaining butter as needed.
• 5. To serve, put 3 warm pancakes on each plate. Top each serving with 1 tablespoon of the coffee butter and some warm syrup, garnish with the fruit, and serve immediately.

COWBOY COFFEE SOURDOUGH PANCAKES

Steps:

• 1. Mix the water, yeast and 2 cups of flour together and let set overnight on the counter.
• 2. In the morning add the remainder of the ingredients and mix well.
• 3. Fry on hogrrddle and enjoy. ***We always muliplied all of the ingredients in increments by 4 (four)

DOUGHNUT PANCAKES WITH STRAWBERRY-COFFEE SAUCE

Steps:

• For the sauce: Blend the strawberry jam and coffee in a blender until smooth, then transfer to a bowl.
• For the pancakes: Put the oven rack in the middle position and preheat the oven to 200 degrees F.
• In a clean blender, puree the doughnuts, confectioners' sugar, baking powder, salt, eggs, milk, and cream until smooth. Cook's Note: Batter will be thick.
• Heat 1 tablespoon butter in a 12-inch heavy nonstick skillet over moderately-high heat until the foam subsides. Working in batches of 12, drop rounded teaspoons of batter into the skillet and cook until the pancakes are set around the edges and undersides are golden, approximately 1 minute. Carefully flip and cook until puffed and undersides are golden brown, about 1 more minute.
• Transfer the pancakes to a baking sheet and keep warm in the oven. Make more pancakes as you wish, adjusting the heat when necessary and using 1 tablespoon butter for each batch. Serve the pancakes with strawberry-coffee sauce.

COFFEE CAKE PANCAKES RECIPE - (4/5)

Steps:

• Preheat oven to 350F. Line a baking sheet with parchment paper. In a large bowl, stir together flour, cinnamon, nutmeg, sugar and salt. Add butter to bowl and blend at low speed with a hand mixer until mixture resembles coarse, wet sand. Stir in pecans Grab handfuls of the streusel mixture and press them together into clumps. Drop gently onto baking sheet. If clumps are too large (say, bigger than a golf ball) break up slightly. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. Before using, coarsely chop if pieces seem too large to easily use as a topping. Store in an airtight container if not using right away. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Make a well in the center of the dry ingredients and add in buttermilk, eggs and vanilla. Whisk until batter is well-combined and no streaks of flour remain. It's ok if the batter is a little lumpy. Preheat griddle or frying pan over medium-high heat until a drop of water sizzles on its surface. Grease lightly if not using a nonstick pan. Using a 1/3 cup measure, dollop batter onto hot griddle. Sprinkle a tablespoon or two of streusel onto the pancake. Cook until bottom is browned, then flip and cook until streusel side is browned. Serve pancakes with maple syrup and an extra sprinkling of streusel. Serves 4, with enough streusel to top a double-batch of pancakes and serve 8.