Coffee Pancakes

"something different for breakfast."
photo by KateL photo by KateL
photo by KateL
Ready In:
10 pancakes




  • 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.

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  1. Winner! We made 16 pancakes out of this batter before surrendering the remainder. I gave the first 4 only about 1 Tablespoon per pancake and got petite pancakes. So the next 12 got 1 1/2 Tablespoons each, a medium-sized pancake. I used a shot of espresso in lieu of the instant coffee/water combination; the coffee taste was subtle. DH loved his with his usual maple syrup. I want to try these again with chocolate syrup, hmmm! We ate twice as many pancakes as we usually do, so you know these were great! Made for Spring Photo Tag.


I live in Keilor Downs, Victoria in Australia. I am a receptionist in Melbourne. My favorite cook books are anything Weight Watchers or Simply 2 good 2 be true also any muffin or scone cook books. I love cooking easy stuff but I love a challange ocasionaly on the weekends when i have a bit more time. My pet peeve is how much capsicum/bell peppers are in recipes now as i am elergic to them.
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