Gluten Free Coffee Pancakes + Maple Coffee Syrup

Name: Gluten Free Coffee Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2 cups gluten free flour mix (with xanthan gum. We used King Arthur gluten free measure for measure flour.); 4 teaspoons baking powder (gluten free); 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup granulated sugar (or sugar alternative of choice); 3 tablespoons instant espresso powder (or instant coffee); 1 egg (beaten); 1 and 3/4 cups almond milk (or dairy free alternative of choice); 3 tablespoons butter (plant based (if you have dairy intolerances) and extra to fry pancakes); 2 teaspoons vanilla extract; 3/4 cup dark chocolate chips (vegan ); 1 cup maple syrup; 2 teaspoons instant espresso powder; 1 tablespoon butter (plant based (if you have dairy intolerances) )

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Hey there coffee lovers! Now you can enjoy your breakfast and caffeinate at the same time. These homemade thick and fluffy gluten free coffee pancakes are made with instant espresso powder, dairy free dark chocolate chips, and drizzled with rich maple coffee syrup.

Try topping the stack with a dollop of homemade coconut whipped topping or a drizzle of coffee sauce for the ultimate decadent brunch idea.

Gluten free coffee pancakes drizzled with maple coffee syrup on a white plate with a cup of coffee.

Surprise mom on Mother’s Day or celebrate Valentine’s Day with this special grown-up treat. These mocha flavored pancakes freeze and reheat flawlessly, ensuring a delightful breakfast for those busy mornings or any special occasion.

Pancakes Around the World

Are they flapjacks, griddlecakes, hotcakes, or something else entirely? The world may not agree on a single name, but one thing's for sure - these gluten-free coffee pancakes are a breakfast sensation. The buttery maple coffee syrup takes this pancake recipe to the next level. It’s sweet, rich, and filled with the flavor of espresso coffee. We can’t wait for you to try it.

As a pancake lover, you know there are both sweet and savory pancakes. Explore beyond the classics with our savory Chinese tofu vegetable pancakes or Thai shrimp pancakes, perfect for breakfast, snack, or dinner.

Or try the sweet classics like American sheet pan pancakes from mix, strawberry banana or Japanese matcha pancakes. Let's celebrate the diverse world of pancakes together by making your gluten-free coffee pancakes. Grab these basic ingredients and let's start cooking.

Ingredients: Pancake Mix from Scratch

Ingredients to make gluten free pancakes with instant espresso powder laid out on a grey table.

Instant Espresso Powder or Instant Coffee – Pancakes and coffee are the perfect duo. Instant espresso has a rich, deep roasted flavor. It’s the perfect addition to mocha banana ice cream, chocolate espresso fig balls and this decadent coffee pancake recipe.

Gluten Free Flour Mix – Ensure the flour mix you choose has the binder “xanthan gum”. Please note that each gluten free mix absorbs the liquid differently. You may need to add a little more or little less non-dairy milk for the perfect thick pancake batter consistency. We used King Arthur gluten free measure for measure flour.

Non-dairy Milk – We used unsweetened almond milk, but feel free to use your dairy free milk of choice, regular milk, or even buttermilk if there are no dairy issues. These coffee pancakes rise well without the use of buttermilk.

Egg – Acts as a binder. We have not tested this recipe with an egg replacement like aquafaba or flax seed and water.

Baking Powder/Baking Soda – Essential for achieving light and fluffy pancakes. If maintaining a gluten-free diet, make sure you choose gluten free baking powder.

Vanilla – A generous 2 teaspoons for that blissful cup of coffee flavor.

Sugar – Adds a touch of sweetness. We used regular granulated sugar but feel free to add your sweetener of choice or a dollop of date paste.

Butter or Dairy Free Plant-Based Butter – Prevents sticking, adds a delicious buttery flavor, and forms the crispy edges on the pancake that we all love. You can also use oil, but it will not have the flavor of butter.

Chocolate Chips – Optional, but they add a pop of sweetness and accentuates the coffee flavor. When the chocolate combines with the espresso, it creates this delicious mocha cappuccino flavor. We used a vegan dark chocolate chip to keep the pancakes dairy free.

Spoonful of maple coffee syrup drizzling into a beige pouring container.

Maple Coffee Syrup Ingredients

Maple syrup or homemade Better than Mrs. Butterworth’s syrup – sweet and delicious
Instant Espresso Powder
Butter or plant-based butter - optional

Step By Step: Coffee Pancakes

Mixing dry ingredients and adding wet ingredients into the dry ingredient pancake batter.

Dry Ingredients: In a bowl, combine gluten-free flour mix, baking powder, baking soda, salt, and instant coffee. Mix well.
Wet Ingredients: Gradually add beaten egg, melted butter (or plant-based butter), and your choice of non-dairy milk to the dry ingredients. Mix until well combined.

Whisking the pancake batter and add plant based butter into a pan.

Pour: Using a ladle or ¼ cup, pour coffee pancake batter onto a greased griddle or pan.
Cook: Over medium-low heat, keep an eye out for bubbles to slow down.

Coffee pancake batter poured into the pan and dark chocolate dairy free chips sprinkled on top.

Flip: Once bubbles have slowed, flip the pancakes, and cook for about another minute.
Serve: Enjoy your delicious coffee pancakes topped with maple coffee syrup!

Bubbles starting to slow down and pancake flipped over.

How to make Maple Coffee Syrup

Heat: Warm maple syrup in a saucepan or microwave until it reaches your desired temperature.
Add: Incorporate instant espresso or coffee into the syrup, stirring until completely dissolved.
Strain: To achieve a smooth consistency, strain the syrup through a fine mesh strainer.

Maple coffee syrup getting poured over a stack of pancakes with coffee and chocolate chips.

Recipe Tips and Hacks

Choose the Right Flour: Pick a gluten-free flour mix with xanthan gum for the best texture.
Measure with Care: Spoon and level the flour in the measuring cup like we did with our coffee flavored cake. Please avoid packing it down.
Whisk Gently: Gently whisk batter to eliminate lumps. Avoid overmixing to maintain a tender texture.
Rest the Batter: Allow the pancake batter to rest for about 15 minutes before cooking to let the flour absorb the liquid.
Manage Thickness: The batter will be thick but should slowly pour from the ladle. Adjust thickness by adding a teaspoon of milk or non-dairy if needed.
Perfect Size: Use a ¼ cup measuring cup for ideal pancake size; feel free to go bigger if you prefer.
Adding Chocolate Chips: To prevent chocolate chips from melting, add a few after pouring the batter onto the griddle.
Choose the Right Pan: Utilize a griddle pan or a non-stick thick-bottomed pan for easy flipping.
Prevent Sticking: Cook pancakes in butter or plant-based butter over low-medium heat to prevent sticking.
Bubble Signals: Look for little bubbles on the surface – a sign that the pancakes are cooking. When the bubbles slow down, it's time to flip.

A wedge of pancakes cut from a large stack of pancakes with coffee and dairy free dark chocolate chips on a white plate.

What to Serve with Pancakes?

Breakfast Meats: Pair your coffee pancakes with bacon, sausage, Canadian bacon, or your preferred breakfast meat.
Eggs: Complement your pancakes with Italian scrambled eggs, omelets, poached eggs, Japanese egg roll or even feta egg rollups.
Fruits: Brighten up your breakfast with fresh fruits, quinoa fruit salad, poached pears or perhaps a dragon fruit smoothie.
Beverages: Enjoy a refreshment like Chai tea latte, coffee, lemon ginger tea or an iced bumblebee coffee.
And more: Explore additional options like hashbrowns, strawberry rhubarb refrigerator jam, yogurt or maybe even a mimosa for Mom.

Huge stack of pancakes getting served up.

Variations

Vegan Option: Replace the egg with 3 tablespoons of aquafaba or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let the flaxseed mixture thicken for 5 minutes before adding to the pancake batter.
Banana-studded Pancakes: Add sliced bananas on top of the batter before flipping for a caramelized touch.
Decadent Dessert: Transform your pancakes into a dessert by topping them with chocolate sauce and berries.

Frequent Asked Questions (FAQ’s)

Can you save pancake batter?

Yes, pancake batter can be stored in a covered container in the refrigerator for up to 2 to 3 days. If it thickens, simply add more milk or non-dairy to achieve the desired consistency before use.

How to keep pancakes warm?

The best way to keep pancakes warm is to place them in a 200°F (93°C) oven on a baking sheet in a single layer. Avoid covering them to prevent sogginess.

How to freeze pancakes?

Allow coffee pancakes to cool, place parchment or waxed paper between each pancake, and store them in a freezer-safe bag or container. They can be frozen for up to 2 months.

How to reheat pancakes?

To reheat pancakes, use a toaster, oven, or microwave. To maintain the crispy edges on the pancake, the toaster or oven method is recommended. Although the microwave is a quick option, it may result in softer edges.

Toaster: Heat pancakes for 1 to 2 minutes or until warm and edges are crispy.
Oven: Preheat oven to 350°F (175°C). Place pancakes in a single layer on a lined baking sheet. Reheat for 5 to 7 minutes or until heated through.
Microwave: Place individual pancakes on a microwave safe plate. Microwave on full power for 15 to 20 seconds or until heated through. You will need to add more time to microwave if heating more than one pancake at a time.

More Breakfast and Brunch Ideas

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Comments

5 from 2 votes

Gluten Free Coffee Pancakes