Cold Brew Pancakes with Coffee Maple Syrup

Cold Brew Pancakes with Coffee Syrup are a delicious treat to cook up on a weekend morning. This recipe makes a large quantity of pancakes, making it perfect for a big family or to save as breakfasts for the week ahead. Each pancake is made using about 1/4 cup of batter, leaving you with dinner-plate-sized pancakes that feel like they came from a diner. This recipe was tested using both all-purpose and gluten-free flours, and it is important to note that the gluten-free flour behaved slightly differently in this recipe (see recipe notes below regarding flour amounts*).

Ingredients needed to make Cold Brew Pancakes with Coffee Maple Syrup

You’ll need a variety of ingredients to make these pancakes. Here’s everything:

Tools used to make Cold Brew Pancakes with Coffee Maple Syrup

There’s no fancy equipment required to make these pancakes, which makes them a great recipe for a lazy morning. No fuss, just delicious. These pancakes can be made using one skillet, but for efficiency you may consider using two. Here’s the full list:

  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Whisk
  • Small saucepan
  • Medium skillet, or two
  • Spatula

How to make Cold Brew Pancakes with Coffee Maple Syrup

To start, you’ll need to measure out the dry and wet ingredients in separate mixing bowls. *If using gluten free flour, start with 2 1/2 cups, then adjust if needed after adding the wet ingredients. If using all-purpose flour, 2 1/2 cups should be exactly what’s needed to achieve the correct batter consistency. If you’re looking for a reference point, think back to childhood when your parents made pancake batter from a box. It’s thin enough to flow steadily out of the bowl and into the pan, but not so thin that the pancakes can’t hold their shape once they hit the hot skillet.

Once you have your wet and dry ingredients measured out, you’ll combine them and adjust flour accordingly, as described above. It may seem “willy nilly” to approach a recipe by feel or looks, but I can’t stress enough the importance of adjusting as you go. This doesn’t always work, especially for baking recipes, but pancakes are forgiving enough to handle a little extra flour to achieve a thicker batter. Trust your gut, as they say!

Heat one or two skillets over medium-low heat and melt butter to grease the pans. Begin cooking pancakes, flipping once the top begins to bubble and the sides are setting up. I love to make these pancakes as big as possible, so I typically use a 1/4 cup measuring cup to drop the batter in and only cook one pancake per skillet at a time. If you prefer small pancakes, that works just as well.

While watching the pancakes, make the coffee maple syrup in a small saucepan. Combine the maple syrup, instant coffee, and cinnamon stick and heat gently until the instant coffee has dissolved into the syrup.

Stack the pancakes, pour over that syrup, maybe at a pat of butter, and enjoy! It doesn’t get much simpler than pancakes.

Looking for other breakfast ideas?

Try these ideas from The Ardent Cook!

Apple Spice Smoothie

Gluten Free Olive Oil Zucchini Bread

Double Chocolate Scones with Salted Peanut Butterscotch Glaze

Recipe Ingredients

2 ½ – 3 cups all-purpose flour (or 1-1 GF flour blend) (*see recipe note above if using gluten free flour)

2 tbsp baking powder

½ cup coconut sugar

½ cup milk or almond milk

1 cup (8oz) cold brew espresso

3 eggs

4 tbsp melted butter or ghee

1 tsp vanilla extract

Butter, for greasing the pan 

½ cup pure maple syrup

½ tsp instant coffee powder

2-inch piece cinnamon stick

Recipe Instructions

  1. In a medium mixing bowl, combine flour, baking powder, and coconut sugar. In a large mixing bowl, combine milk, cold brew espresso, eggs, melted butter, and vanilla extract.
  2. Fold the dry ingredients into the wet in the larger of the two bowls. Whisk to combine, and adjust flour amount as needed (described above*)
  3. Heat one or two skillets over medium-low heat with butter. Once the butter has melted, add pancake batter to the skillets about 1/4 cup at a time to create large “diner-size” pancakes. Let cook, then flip when the tops begin to bubble and the sides have started to set.
  4. Meanwhile, heat maple syrup and cinnamon stick in a small saucepan over medium heat. Once hot, whisk in the instant coffee and continue whisking until dissolved. Remove from the heat.
  5. Serve pancakes hot with a pat of butter and a drizzle of the coffee maple syrup. Enjoy!

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Published by theardentcook