I’m the kind of person who goes to bed anticipating my morning coffee so adding coffee to buttermilk pancakes is basically the next best thing. That first sip of coffee makes me so happy, whether it’s 6 in the morning on a Monday or 11 in the morning on a Sunday, it’s a morning ritual that I take very seriously. They say that you can tell a lot about a person based on how they take their coffee; I take my coffee black, always have and always will. According to my exhaustive research (ok, not quite exhaustive but there are a thousand articles about this online) we black coffee drinkers are straightforward “purists” who like to keep things simple. I mean, that’s a pretty broad description, but I could get behind that. How do you take your coffee?
When I first started drinking coffee, about five or so years ago, I consciously decided that I was going to drink coffee without adding any sugar or milk. I just didn’t see the point in drinking coffee if I was going to mask it with other flavours (ahem, pretty straightforward, I guess). I love a latte as much as the next girl, but my go-to order is just a no-nonsense black coffee.
If you follow me on Instagram (which you should be by now, if you’re not), you’ll know this from my copious snapshots featuring my morning coffee. I’ve been trying all sorts of different coffee blends to try and find my favourite blend, and I’ve found it: Lavazza’s Perfetto blend. I used this for my maple mocha popsicles in the summer, and have been drinking it pretty consistently every since. I love how bold, pure and rich this coffee is. I find that when it comes to cooking with brewed coffee, it is kind of similar to the way you cook with wine; you have to choose a kind that you enjoy drinking.
While my morning coffee is something I’ll never miss, breakfast is something I could be better at, especially during the week. I’m not the kind of person who wakes up starving and I tend to get hungry after I’ve been up for a couple of hours. This probably has to do with the fact that I tend to eat pretty late at night. Weekend brunch is the perfect meal for me, but a quick weekday breakfast, not so much. After last month’s savoury beef stew for Lavazza, this month I wanted to go the sweet route and decided to add brewed coffee to buttermilk pancakes.
The coffee replaces some of the buttermilk in the recipe and adds a hint of coffee flavour to the pancakes. This recipe for coffee buttermilk pancakes results in a thin, slightly chewy pancake that reminds me of the pancakes I grew up with (if you’re looking for something fluffy try my diner style pancakes recipe). I love how these aren’t too sweet and result with a beautiful, caramel coloured pancake. I top mine with maple syrup, a pat of butter and some powdered sugar. I also served them with raspberries because I think there should be some kind of fruit at breakfast, right?
If you wanted to go for a full coffee theme, you could even serve these coffee buttermilk pancakes with my coffee glazed bacon – how good would that be? Woah.
Coffee Buttermilk Pancakes
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 2 cups buttermilk
- 1 1/2 cups brewed black coffee, cooled (I like Lavazza's Perfetto blend)
- 3 tbsp unsalted butter, melted
- 5 tsp canola oil
- In a large bowl, whisk flour with sugar, baking soda and salt.
- In a separate bowl, whisk eggs with buttermilk, coffee and butter.
- Add dry ingredients to wet ingredients and stir, it's ok if there are still lumps in the batter.
- Heat a medium pan over medium-low heat, add 1 tsp of canola oil. Pour 1/2 cup of pancake batter into pan, cook for 3 minutes per side. Repeat with remaining batter, adding oil to pan as necessary.
- Keep warm on a baking sheet in a 200F oven.
- Serve with maple syrup, powdered sugar and butter.
Disclosure: This post was sponsored by Lavazza– as always, all opinions are my own. Thank you for supporting my sponsors and allowing me to continue creating content like this recipe for coffee buttermilk pancakes!