Coffee Buttermilk Pancakes

by Kelli H. on August 10, 2013

After 7 months of eating super clean, David and I have had some fun in the kitchen the last few weekends since getting back from our honeymoon. I can’t believe we went so long with eating healthy meals, including no yummy weekend breakfasts!
Of course there has to be balance, so these aren’t something I would make all the time. Though, I’d probably be perfectly happy with eating them all the time. There’s not much David and I like better than pancakes and coffee. I’ve made coffee pancakes before, but I wasn’t very impressed with them, so I never blogged them. When I saw Jenna post a recipe for Coffee BUTTERMILK pancakes, I knew I’d be trying them immediately.
I have to say, any pancake made with buttermilk is a winner in my book. There’s just something special about buttermilk that makes pancakes so incredibly fluffy and also gives a wonderful tangy taste (in a good way!). Pretty much buttermilk and pancakes are a match made in heaven.
I’m not a fan of huge pancakes either. I love using a 1/4 cup scoop to measure the pancakes out. By doing that this recipe gives you about 12 pancakes, which is plenty for David & I. We usually have some leftovers and snack on them cold throughout the day. Is that weird? Maybe but they sure are tasty even cold.
Make these pancakes and enjoy your morning a little longer while you savor them and sip on a cup of coffee. My preference is French press, David’s is espresso or a cappa as he calls them. Whatever way you take your coffee, just do me a favor and try these out. They really are worth the extra time.
Coffee Buttermilk Pancakes
Recipe from Eat, Liv, Run 
1 cup flour
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg
2 tablespoons instant coffee granules 
1 tablespoon unsalted butter, melted and cooled
1. Preheat griddle or pan over low heat. 
2. In a large bowl; combine flour through salt. 
3. In a large measuring cup or bowl; combine buttermilk through butter, making sure the coffee granules are dissolved. Pour wet ingredients over dry ingredients and stir until combined. Be careful not to over mix. 
4. Measure out 1/4 cup scoops and pour onto preheated griddle. Flip once tiny bubbles start to form. Repeat and enjoy.

{ 7 comments… read them below or add one } August 10, 2013 at 8:47 pm

These sounds delicious Kelly! I think I may make them for Marty next Saturday morning. He heads back to school this week and I know, come Saturday morning, he’ll want to indulge a bit πŸ™‚ Thanks for sharing the recipe.


Made in Sonoma August 11, 2013 at 1:18 am

I hope you do make them! They are some of my favorites.


natalie @ once upon a cutting board August 11, 2013 at 5:22 pm

I love having leftover pancakes too – I toast them the next morning and spread peanut butter on them. I’m not sure peanut butter would go with coffee but I know I’d love these pancakes!


Dott August 13, 2013 at 2:25 am

These look incredible! Too bad I’m the worst at making pancakes. Haha


Made in Sonoma August 13, 2013 at 4:45 am

Oh, no! My tips are to preheat the pan over low heat while you’re making the batter. Properly grease it so you don’t have any sticking issues, and use some sort of scoop (I use 1/4 cup) to promote even cooking. Also, don’t flip them until you get small bubbles. Maybe that could help you!


Dott August 14, 2013 at 3:16 am

Thanks for the tips! I’ll give it another try…my main problem is temperature of the pan. I hate my glass top stove :-/


Made in Sonoma August 14, 2013 at 4:26 pm

Oh, yeah electric stoves are definitely more difficult to control the heat. πŸ™


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