I’m definitely not a black coffee fan. When I drink coffee at home, it’s always loaded with more sugar and milk than I care to admit. And when I order coffee at a coffeehouse, I go for the sweetest, most elaborate drink. Give me the whipped cream, the drizzle, and maybe even some sprinkles. Let’s make it as much like a dessert as we possibly can.
With this recipe I’ve taken one of my favorite coffee beverages, a caramel latte, and turned it into a deliciously indulgent breakfast treat — coffee-flavored pancakes. Topped with sweetened whipped cream and scrumptious caramel syrup, these pancakes are a cup of coffee, breakfast, and dessert all rolled into one. How can you not love that?
In a large bowl, combine the Bisquick baking mix, baking powder, and sugar. In a separate bowl, combine the melted butter, milk, eggs, and instant coffee. Whisk until coffee is dissolved and mixture is smooth. Add to the bowl of dry ingredients and mix until incorporated, mixture may be lumpy.
Pour 1/3 cup of batter onto greased griddle or skillet over medium heat. Repeat until batter is gone. Cook until edges are dry and surface is bubbly, about 3 minutes. Flip and cook for another 2 minutes. Repeat with remaining batter.
While pancakes are cooking, prepare the caramel syrup. Combine the sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until sugar is dissolved and mixture is smooth. Bring to a boil and cook until syrup is thickened, about 5 to 7 minutes. Remove from heat and add vanilla. Syrup will thicken upon cooling. If it becomes too thick, return saucepan to low heat for a few minutes until soft. Serve pancakes with whipped cream and caramel syrup.
Pancakes are my go-to breakfast meal when I want something homemade but simple. And this recipe is no different. Sure, it takes a little more effort to make caramel syrup than it does to open a bottle of maple syrup, but it easily comes together while the pancakes are cooking. You’ll know it was worth it when you take that first bite.