June Xie
Why drink your morning coffee when you can have it in pancake form? These aren’t your classic pancakes—they’re better. Made with buttermilk and instant coffee, a mini stack of these will give you a nice hit of caffeine, topped off with whipped cream, Dalgona coffee, and melty chocolate and caramel.
If you’ve made these, let us know down in the comments below how you liked ’em!
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Yields:
5
servings
Prep Time:
0
hours
20
mins
Total Time:
0
hours
50
mins
For The Coffee Pancakes
tbsp.
butter, melted, plus more for pan
c.
all-purpose flour
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- In a medium bowl, whisk melted butter with instant coffee until dissolved. Whisk in buttermilk and egg until smooth.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add milk mixture and fold until just combined.
- In a large skillet over medium heat, melt a small tab of butter. Spoon heaping tablespoonfuls of pancake batter into pan to create small pancakes, about 3″ each. When little bubbles appear, after 1 to 2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with remaining batter.
- To serve, stack pancakes with a thin layer of dalgona coffee creme as glue, then top with whipped cream and drizzle with chocolate and caramel.
June Xie
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