Coffee Pancakes Recipe: Fluffy, Easy Breakfast in 5 Minutes

Imagine warm, fluffy pancakes that smell like your morning brew and taste like a cozy café breakfast—all made in your own kitchen. Coffee pancakes bring together the comfort of classic pancakes with a gentle coffee kick, the kind that whispers “good morning” without overwhelming you. If you love the ritual of a great cup of coffee, this recipe adds that same warmth to your plate. Expect tender stacks with a lightly crisp edge, a deep, toasty aroma, and just enough sweetness to make each bite feel indulgent. Whether you serve them plain with butter and maple syrup or dress them up with a simple espresso glaze, these pancakes are a joyful way to start (or sweetly end) any day.

What Makes These Coffee Pancakes Irresistible

These pancakes are comforting and familiar, but with a twist that makes them feel special. The brewed coffee and a touch of espresso powder add a rounded, roasty depth in the background rather than a strong coffee punch, so the flavor stays balanced and crowd-pleasing. Buttermilk keeps the pancakes tender and fluffy, while a bit of melted butter gives them richness and a golden, delicate crust. Perhaps the best part is how adaptable they are: you can keep the coffee flavor light or amp it up, swap in chocolate chips or cinnamon, and finish with a quick espresso maple syrup for a subtle café-style flourish. They’re weekend-worthy yet simple enough for a weekday treat.

What You’ll Need for Coffee Pancakes

• All-purpose flour (1 1/4 cups / about 150 g) – Provides structure so the pancakes hold their shape and become fluffy rather than flat.
• Granulated or light brown sugar (2 tablespoons) – Adds gentle sweetness and helps with browning; brown sugar brings a hint of caramel.
• Baking powder (1 1/2 teaspoons) – The primary leavening that creates lift and tenderness.
• Baking soda (1/2 teaspoon) – Works with the acidity in buttermilk to boost rise and ensure a soft crumb.
• Fine salt (1/2 teaspoon) – Balances sweetness and brightens the coffee and vanilla notes.
• Buttermilk (1 cup) – Adds tang and tenderizes the batter for extra-fluffy pancakes. (Substitutions below.)
• Strong brewed coffee, cooled (1/2 cup) – Infuses a mellow coffee flavor and a gorgeous café color.
• Instant espresso powder (1–2 teaspoons, optional) – Intensifies the coffee aroma without adding extra liquid.
• Large egg (1) – Binds the batter and contributes to a soft, custard-like interior.
• Unsalted butter, melted (2 tablespoons) – Adds richness and helps crisp the edges.
• Pure vanilla extract (1 teaspoon) – Rounds out the coffee notes with a warm, aromatic sweetness.
• Oil or butter for the pan – Ensures even browning and prevents sticking.
• Optional add-ins: Chocolate chips, a pinch of cinnamon, or chopped nuts – Personalize your pancakes with texture or extra flavor.
• Optional topping: Espresso maple syrup (mix 1/2 cup maple syrup with 1/2–1 teaspoon espresso powder) – A simple, glossy drizzle that doubles down on the coffee vibe.

How to Make Coffee Pancakes, Step by Step

1. Brew and cool your coffee. Make a strong cup and let it cool to room temperature. You can pop it in the fridge for a few minutes to speed this up. Cool coffee prevents over-thinning the batter and helps the pancakes rise properly.
2. Combine the dry ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended. This ensures even leavening and a uniform crumb.
3. Whisk the wet ingredients. In a separate bowl or large measuring cup, whisk the buttermilk, cooled coffee, espresso powder (if using), egg, melted butter, and vanilla until smooth.
4. Bring the batter together. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold until just combined. A few small lumps are fine. Avoid overmixing or the pancakes may turn dense and tough.
5. Let the batter rest for 5–10 minutes. This brief pause hydrates the flour and lets the leaveners start working, yielding fluffier pancakes.
6. Preheat your griddle or skillet over medium heat. It’s ready when a few drops of water dance and sizzle on contact. Lightly brush with oil or a small dab of butter.
7. Portion the pancakes. Ladle about 1/4 cup of batter per pancake onto the hot surface, leaving space for spreading. If you’re using add-ins like chocolate chips, sprinkle them on the wet surface now.
8. Cook the first side. Let the pancakes cook until bubbles appear and begin to set around the edges, and the underside is golden, about 2–3 minutes. The surface should look slightly matte rather than shiny.
9. Flip and finish. Turn the pancakes carefully and cook the second side until set and lightly browned, 1–2 minutes more. Adjust heat as needed to maintain steady browning without burning.
10. Serve warm. Transfer finished pancakes to a warm plate or a 200°F (95°C) oven while you cook the remaining batter. Drizzle with maple syrup or whisk up the quick espresso maple syrup for an extra coffee note.

Prep, Cook Time, and When They’re Ready

Prep time: 15 minutes (includes cooling coffee and resting batter). Cook time: 12–15 minutes for a batch of 10–12 medium pancakes. Total: About 30 minutes, start to finish. Once the pancakes have a golden underside, visible bubbles on top, and feel springy in the center after the flip, they’re ready to enjoy. If serving a crowd, keep finished pancakes warm in a low oven (200°F/95°C) for up to 20 minutes; place them on a wire rack set over a baking sheet to prevent sogginess.

Pro Tips for Pancake Perfection

• Don’t overmix. Stir just until the flour disappears. Small lumps are fine and lead to a tender texture.
• Mind the batter thickness. If it feels too thick to pour, add a tablespoon or two of buttermilk or coffee. If it’s too thin, sprinkle in a bit more flour. The ideal batter should ribbon off a spoon in a slow pour.
• Use sufficiently strong coffee. Brew it on the bold side or include the espresso powder for more defined flavor. With weak coffee, the taste can fade after cooking.
• Rest the batter. Even 5 minutes makes a difference. The batter thickens slightly and cooks up fluffier.
• Control the heat. Medium heat is your friend. Too hot and the pancakes scorch outside before cooking through; too low and they dry out without browning.
• Grease lightly between batches. A thin sheen of oil or butter keeps pancakes from sticking while preserving crisp edges.
• Make it your own. Stir in mini chocolate chips, a pinch of cinnamon, or chopped pecans for extra dimension. Citrus zest (orange pairs beautifully with coffee) adds brightness.
• No buttermilk? Use 1 cup milk plus 1 tablespoon lemon juice or vinegar; let it sit 5 minutes to thicken. Unsweetened yogurt thinned with milk also works.
• Diet-friendly swaps. Dairy-free: use your favorite plant milk and neutral oil. Gluten-free: try a 1:1 gluten-free baking blend. Egg-free: a flax “egg” (1 tablespoon ground flax + 3 tablespoons water, rested) binds nicely.
• Make-ahead options. The batter is best cooked right away, but you can whisk the dry ingredients the night before and keep wet ingredients chilled separately. Combine in the morning for fresh pancakes without the rush.
• Freezing and reheating. Cool pancakes completely, then freeze in a single layer before bagging. Reheat from frozen in a toaster or 325°F (165°C) oven until warm and lightly crisped.

Nutrition at a Glance

The values below are approximate and will vary based on brands, add-ins, and toppings. Calculated for 4 servings (about 2–3 medium pancakes each), prepared with butter and without optional mix-ins or syrup.

Note: If you add chocolate chips, syrup, or a glaze, adjust the numbers accordingly. Using oil instead of butter will slightly change the fat profile.

Common Questions, Answered

Can I use instant coffee instead of brewed coffee?

Yes. Dissolve 1–2 teaspoons of instant coffee in 1/2 cup hot water, then let it cool before adding to the batter. If you enjoy a stronger coffee taste, add 1/2 to 1 teaspoon espresso powder as well.

How do I keep pancakes warm and fluffy while finishing the batch?

Place cooked pancakes on a wire rack set over a baking sheet in a 200°F (95°C) oven. The rack allows air to circulate so they stay lightly crisp outside instead of steaming into sogginess.

Can I make the batter ahead of time?

For best rise, cook the batter soon after mixing. However, you can mix dry ingredients the night before and keep wet ingredients chilled separately. Combine in the morning and rest for 5 minutes before cooking.

A Warm Send-Off

There’s something quietly celebratory about a stack of pancakes, and these coffee-scented beauties make even an ordinary morning feel like a small occasion. They’re simple to prepare, endlessly customizable, and welcoming to all kinds of topping preferences—maple syrup purists and espresso drizzle enthusiasts can happily share the same table. If you’re making breakfast for someone you love, these pancakes deliver comfort with a gentle lift of coffee aroma, the kind of detail that turns a meal into a memory. So brew an extra cup, heat up the griddle, and enjoy the moment when the kitchen fills with that toasty, buttery scent—it’s a lovely way to connect, one warm bite at a time.