Description
Enjoy a cozy breakfast with these Cappuccino Pancakes that perfectly blend rich espresso flavor with fluffy buttermilk pancakes. This simple yet indulgent recipe uses pantry staples and delivers a unique coffee twist that’s ideal for weekend brunch or any morning treat.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon instant espresso powder
- 2 tablespoons granulated sugar
- A pinch of salt
Wet Ingredients
- 1 1/4 cups buttermilk
- 1 large egg
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, baking soda, instant espresso powder, sugar, and salt to ensure even distribution of leavening agents and coffee flavor.
- Combine Wet Ingredients: In a separate bowl, whisk the buttermilk, egg, melted butter, and vanilla extract until smooth, which helps with the rise and adds tenderness to the batter.
- Create the Batter: Pour the wet ingredients into the dry mixture and gently fold together using a spatula. Avoid over-mixing; it’s okay if a few lumps remain to keep the pancakes light and fluffy.
- Preheat Your Pan or Griddle: Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or cooking spray. The surface should be hot enough for a drop of water to sizzle immediately without burning.
- Cook the Pancakes: Pour about 1/4 cup of batter per pancake onto the heated pan. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. Flip carefully and cook the other side for 1-2 minutes until golden and cooked through.
- Serve Warm: Stack the freshly cooked pancakes on a plate. Add your favorite toppings or sides and enjoy immediately while warm and fluffy.
Notes
- Use fresh instant espresso powder for the most vibrant coffee flavor.
- Do not overmix the batter to keep pancakes tender and light.
- Maintain consistent medium heat to cook pancakes evenly and avoid burning.
- Test the pan heat and batter by cooking a small test pancake before proceeding.
- Keep cooked pancakes warm by placing them on a baking sheet in a low oven while finishing the batch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 5g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg