Cold Brew Pancakes
Full disclosure, I am a coffee addict! Not only do I drink it but I will also eat it whenever possible. It is hard for me to think of a better breakfast than Cold Brew Coffee Pancakes. While I have made pancakes with fresh brewed coffee before, they did not quite have the coffee “kick” I was looking for, enter cold brew!
Cold brew has been gaining popularity, it seems, over the last 10 years or so. This should not be confused with iced coffee! Coffee brewed hot and put over ice is not cold brew… it’s iced coffee. Cold brew can take 12 to 24 hours to brew and is done so with cold or room temperature water. Brewing for so long makes this a concentrate and it usually packs more of a punch (there are exceptions) than traditional brewed coffee. It can be served with ice or hot water can be added if you prefer hot.
Back to the pancakes. There is a nice hint of coffee along with a rich chocolate flavor, from the cocoa, that sets these apart from other coffee pancakes. For this batch I decided to top with honey but with the addition of the cocoa, a nice whipped cream topping would work very well too.
These are not the light and fluffy pancakes you might be used to. These are more on the dense side with a wonderful texture. It is actually difficult to imagine going back to regular old pancakes after having these.
Cold Brew Coffee Pancakes
1 Cup milk
1 ½ Cups flour
1 Tbsp cocoa powder
1 Tsp baking soda
3 Tbsp melted butter
- 1 Tsp Vanilla
Mix flour, cocoa and baking soda
Add milk, egg, vanilla, cold brew coffee and stir until ingredients are combined
Over medium heat, add butter to pan and spoon in batter until you get a cake about 6 to 7 inches in diameter
Cook until bubbles form on the surface before flipping over, repeat process for the remaining batter
These pancakes go great with honey, maple syrup or even a whipped topping