Coffee Pancakes with Strawberry Syrup
Nothing says good morning better than pancakes! With the addition of Charleston Coffee Roasters coffee in the batter, this recipe for Coffee Pancakes with Strawberry Syrup will wake up your usual breakfast routine.
The secret to these delicious pancakes is adding ground Charleston Coffee Roasters coffee to the batter. Coffee adds nuttiness that balances out the sweetness of the strawberries. We recommend our Rainforest Blend. It’s a Dark Roast with slight chocolate and roasted nut notes. The beans have been carefully selected from farms certified by the Rainforest Alliance.
We also add a little Greek yogurt to the pancakes as well. Yogurt gives these pancakes a little tangy flavor, and makes them super fluffy and light. Bonus is that it adds some extra protein to typically carb-heavy pancakes.
But we all know that the best part about eating pancakes is the butter and syrup! Real maple syrup is essential, and when combined with fresh strawberries it creates a rich berry syrup that pairs perfectly with the coffee pancakes. Be sure to serve the syrup warm so that it soaks right into every bite.
In the syrup recipe below, you will see that we add a pinch of salt to the syrup. You might be surprised to learn that salt isn’t just for savory dishes. Adding a little pinch to the syrup enhances the sweet and tart flavor of the berries.
And of course, don’t forget to serve these coffee pancakes with a big mug of hot freshly brewed coffee!
1 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup fresh strawberries, hulled and sliced
Pinch of salt
- Place the maple syrup, vanilla, strawberries and salt in a small sauce pan.
- Bring to a low simmer and let cook until the berries start to soften and break down, about 10 minutes.
- Remove the syrup from the heat and let cool slightly.
1 cup all-purpose flour
3 tablespoons sugar
1 tablespoon ground Charleston Coffee Roasters coffee
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1/4 cup milk
1/2 cup Greek yogurt
2 tablespoons canola or vegetable oil, plus extra for the pan
- Whisk together the flour, sugar, ground coffee, baking powder, baking soda and salt. Set aside.
- In a separate bowl, whisk together the eggs, milk, yogurt and canola oil.
- Add the wet ingredients to the dry. Fold together until just combined. It is okay to have some lumps in the batter.
- Heat a wide skillet or griddle over medium heat. Once hot, lightly coat with canola oil.
- Pour rounds of batter into the pan, leaving a little space between the pancakes.
- Once the pancakes are browned and set on the first side, flip to finish cooking.
- Remove from heat, and keep them in a warm low oven (about 200 degrees F) on a cookie sheet.
- Repeat with remaining batter.
- Serve warm with the strawberry syrup.