A wholesome food by combining the pancake and coffee together, this wholewheat coffee pancake recipe that stole our hearts and hopes yours as well. A super fancy morning dish that transformed from the classic pancake recipe. Yet another failproof recipe for making a delicious and easy pancake in the skillet with the goodness wholewheat flour and egg.
Deciding the menu for weekend breakfast is always a tougher task every time. The weekend morning tends to make me lazy enough to be glued to my couch and the TV remote. But my family will be fully charged to explore something new in the kitchen. And this tasty coffee pancake recipe meets both these extremes.
The recipe for wholewheat pancake with coffee flavor is very simple, and the process also minimized to suit the lazy morning behavior.
All you expected to do is just blend all the wet and dry ingredient in the blender. Pulse it for a couple of minutes, voila we are done preparing the batter for making soft and moist pancake ever.
The great part? this simple pancake with the refreshing coffee aroma is cooked with healthy wholewheat flour, it is healthy, wholesome to start the day guilt-free.
Furthermore, everything comes together under 30 minutes including the preparation work. No-fuss or mess in the kitchen, dump all the ingredients in the blender jar and pour directly over the skillet. Yeah, that simple is this recipe.
when you are a health freak and searching the internet for the best possible dishes that you could try out? this healthy coffee pancake recipe is definitely for you. And I guess you will not disappoint with your decision.
Other breakfast recipes you may like
- Zucchini pancake
- Avocado toast
- French toast breakfast casserole
- Coconut chia pudding
- Tater tot breakfast casserole
How to make coffee pancakes
If you are bored with the regular pancake with the pancake mix, unquestionably you will enjoy this comfort food. Though many of the ingredients are very similar to the authentic pancake recipe. But two of the ingredients make it stands out in the taste and the flavor.
The ingredients
The wholewheat flour and the coffee are the two elements that give this breakfast a whole new dimension that impresses every coffee lover out there.
The wholewheat flour. The brands do vary with the quality of the flour that affects the texture of the pancake as well. Some wholewheat flour ends up with dense texture. But generally, this recipe would fit most of the brands available here in the United States.
First I would suggest to try a small-sized pancake and test the texture. If you are satisfied proceed to make the next ones. When you feel the pancakes are thicker, add a dash of baking soda. And give a gently mix, and start making the coffee pancakes.
Coffee. Likewise, this is also a generalized term, and there are infinite choices for choosing them. The best scale to measure the quality of the coffee? it is you drink regularly. You are drinking it because you are comfortable with its flavor.
The coffee here can be of any flavor, expresso, pike roast, Columbian or the leftover coffee from Starbucks. You may also use the instant coffee granules or the coffee from your coffee maker. Literally there is no restriction for using the type of coffee in here.
Egg. This gives the soft and spongy texture the pancake. Whip until it becomes frothy for the best results. You can use the blender for whipping. But pulse the machine for in intervals. Continuously running the machine can use the blender jar to heat up. And thereby spoils the texture of the egg that in turn affects the texture of the pancakes.
Milk. You may use whole milk or the milk of your choice. I used 2% milk for this coffee pancake recipe. Try enjoying with almond milk, soy milk, or coconut milk. You may also substitute milk for water if you feel milk is adding up calories to your breakfast.
Baking powder. A one and quarter teaspoon good for making this comfort breakfast dish.
The Directions
The blender. In the blender jar add egg and pulse until it becomes frothy. Run the blender in small intervals to avoid the eggs to become heating up.
The wet ingredients. Add milk and beat again until both milk and eggs combine together.
Dry ingredients. Combine the flour, salt, sugar, baking powder. Blend until the batter becomes silky and smooth.
The skillet. Heat the skillet in medium flame. Grease the pan, and pour a quarter cup of batter at the center of the skillet. Allow the batter to spread by itself. And cook in the low heat until both the sides turn golden brown.
Serve. Serve hot with maple syrup.
Coffee pancake recipe tips
- If you are not using the blender for combining the ingredients, you can use a simple egg beater for making the eggs fluffy.
- Sometimes the wholewheat flour becomes clumpy while blending. You may use an egg beater to make the batter smooth without any lumps.
- Baking powder is not needed for this recipe, we wanted to make the recipe as simple as possible. And we are happy with the results.
- When the batter is too thick, adjust the thickness by adding milk. Add milk little at a time to avoid any mistakes.
- Substitute cooking oil with unsalted butter to make the coffee pancakes more rich and fantastic. The melted butter gives out a beautiful aroma combined with coffee flavor.
- Use flat-based skillet for easy spreading and even surfaced pancakes.
- Allow the pancake batter to spread on its own. This makes the pancakes look best.
Recipe Variations
Expresso pancakes. Make pancakes with the espresso coffee. This gives deep brown pancakes with an intense coffee flavor. A perfect pancakes recipe for the coffee lovers.
Vegan coffee pancakes. I have not tried this recipe without eggs. But I have heard from my friends that apple sauce is a perfect substitution in pancakes. Do not go overboard else the pancakes will tilt to the sweeter side. Just swap egg with a quarter cup of apple sauce for egg in this recipe.
Banana coffee pancakes. Add two tablespoons of mashed banana to the batter. This alteration is absolutely my delight and I addicted to its taste and flavor. But the texture of the pancake will slightly vary from the earlier one.
How to store and reheat
This coffee pancake is great to eat when they are fresh and hot. You may store the batter in an airtight container for a day in the refrigerator.
To store the leftover pancakes, place them in air-sealed containers. And freeze them to use for up to a month and refrigerate it to use up to two days.
To reheat it in the skillet by greasing with cooking oil. Cook on both sides until it becomes hot. Alternatively, you may also microwave in a microwave-safe plate.
What to serve with this delicious coffee pancakes
Maple syrup. This is the number one choice that comes to my mind when speaking about its combos. This is the ideal option that everybody would love.
Golden syrup. Another excellent combination that never fails.
Fresh fruits. Fresh berries like, strawberry, raspberry, and blueberry are the all-time favorite. And makes the dish becomes wholesome and nutritious as well.
Chocolate sauce. How come I can ever go without mentioning this sweet compulsion. This combination is not only for kids and for everyone who craves for chocolates. The coffee and the chocolate pairs well, and that proves here in this recipe as well.
Other Whole wheat recipes
Coffee pancake
Ingredients
- 1 egg
- 1 cup milk
- 1 cup wholewheat flour
- 1 tsp sugar
- 1/4 tsp salt
- 11/4 tsp baking powder
- 1 tsp coffee granules
Instructions
- Crack open an egg and add it to a blender jar.
- Add milk and whisk until the mixture becomes frothy.
- Add sugar, salt, baking powder, flour, and coffee granules.
- Pulse again until the flour combines well and the batter becomes smooth.
- Heat a flat-surfaced skillet over medium heat.
- Scoop a quarter cup of batter and pour gently at the center of the skillet.
- Allow the batter to spread by itself.
- And cook in low heat until pancakes become golden brown on both sides.
- Transfer to a serving plate and enjoy with maple syrup or golden syrup.
Video
Notes
Nutrition
Liked this recipe? Follow us on Facebook, Pinterest, Instagram.
Muralidhar Sakthivelu
Very nice write up…
Sujatha Muralidhar
Thank you