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Frappuccino Pancakes

Frappuccino Pancakes: Wake Up to Coffee-Infused Bliss

Frappuccino Pancakes are fluffy and infused with coffee, delivering a delightful morning treat for coffee lovers.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pancake Batter
  • 4 tablespoons Butter Softened for even cooking.
  • 2 tablespoons Instant Coffee Can be substituted with espresso powder.
  • 1 cup Buttermilk Can substitute with milk plus a splash of vinegar.
  • 1 whole Egg Can use a chia egg for a vegan option.
  • 1 cup All-Purpose Flour Whole wheat flour is also an option.
  • 2 tablespoons Granulated Sugar Coconut sugar can be used for a lower glycemic option.
  • 1 tablespoon Baking Powder Ensure it's fresh.
  • 1/2 teaspoon Baking Soda Essential for fluffiness.
  • 1/4 teaspoon Kosher Salt Sea salt works as a substitute.
For the Toppings
  • 1 cup Dalgona Coffee Customize sweetness to taste.
  • 1 cup Whipped Cream Homemade is best but store-bought is quick.
  • 1/4 cup Melted Chocolate Dark chocolate recommended.
  • 1/4 cup Caramel Sauce Drizzle enhances the experience.

Equipment

  • Microwave
  • Mixing Bowls
  • Whisk
  • non-stick skillet

Method
 

Step‑by‑Step Instructions for Frappuccino Pancakes
  1. Melt the Butter: Melt 4 tablespoons of butter in a microwave-safe bowl for about 30 seconds or until fully melted. Whisk in 2 tablespoons of instant coffee until fully dissolved.
  2. Mix Wet Ingredients: Incorporate 1 cup of buttermilk and 1 beaten egg into the coffee-butter mixture. Whisk until smooth.
  3. Combine Dry Ingredients: Whisk together 1 cup of all-purpose flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.
  4. Combine Mixtures: Gradually add dry ingredients into wet ingredients, stirring gently until combined. Let the batter rest for a few minutes.
  5. Cook the Pancakes: Heat a non-stick skillet, add butter, pour in 1/4 cup of batter per pancake, cook until bubbles form, flip and cook until golden brown.
  6. Serve the Pancakes: Stack pancakes, top with whipped cream, Dalgona coffee, melted chocolate, and caramel sauce.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 32gProtein: 4gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 6gVitamin A: 200IUCalcium: 120mgIron: 1mg

Notes

Avoid overmixing the batter for fluffiness. Adjust heat to medium for perfect cooking. Store leftovers in an airtight container for up to 3 days.

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