Coffee Pancake Recipe

Make crumble

Preheat oven to 350°F (175°C). In a bowl combine 0.5 cup flour, 3 tbsp demerara or light brown sugar, 1 tsp instant espresso powder and a pinch of salt. Add cold cubed butter (3 tbsp) and cut it in with a pastry cutter or fingers until mixture resembles coarse crumbs with some pea-sized pieces. Spread on a baking sheet lined with parchment and bake 12–15 minutes until golden and crisp, stirring once halfway. Cool completely; crumble further if large pieces remain.

Cook caramel

In a medium heavy-bottomed saucepan, add 1/2 cup granulated sugar in an even layer. Cook over medium heat without stirring, gently swirling the pan occasionally, until sugar melts and turns amber (5–8 minutes). When amber, add the 3 tbsp butter carefully (mixture will bubble) and stir until incorporated. Remove from heat and slowly whisk in 1/4 cup warmed heavy cream until smooth. Stir in 1/2 tsp sea salt. Let cool to warm or room temperature; caramel will thicken as it cools. If it crystallizes, warm gently and whisk.

Prepare cream

In a chilled bowl, combine 8 oz mascarpone, 1/2 cup heavy cream, 3 tbsp powdered sugar, 1/2 tsp vanilla extract and 1/2 tsp instant espresso powder (if using). Whip with a hand mixer or whisk to soft peaks — the cream should be smooth, spreadable but not overly stiff. Taste and adjust sugar or espresso to preference. Keep chilled until assembly.

Make batter

In a large bowl whisk together 1.5 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 1 tsp salt and 1 tbsp instant espresso powder until evenly combined. In a separate bowl whisk 1.25 cups whole milk, 1 large egg, 3 tbsp melted butter and 1 tsp vanilla extract. Pour wet into dry and stir until just combined; small lumps are fine. Let batter rest 5–10 minutes to hydrate.

Cook pancakes

Heat a nonstick skillet or griddle over medium-low and brush lightly with oil or butter. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form and edges set, 2–3 minutes, then flip and cook 1–2 minutes more until golden and cooked through. Keep cooked pancakes warm in a low oven (200°F/95°C) on a tray while you finish the batch.

Stack 3–4 pancakes per serving on plates. Spread or dollop about 2 tbsp mascarpone cream between layers or on top. Spoon 1–2 tbsp salted caramel over the stack, letting some drip down the sides. Sprinkle a generous pinch of coffee crumble over the top and between layers for crunch (about 2 tbsp). If desired, drizzle 1–2 tbsp maple syrup for extra sweetness. Add an extra dollop (about 2 tbsp) of mascarpone cream on top and lightly dust with cocoa powder or garnish with a coffee bean.

Serve immediately so pancakes remain warm and crumble stays crisp. Leftover caramel can be refrigerated for up to 2 weeks; rewarm gently. Keep mascarpone cream chilled and use within 2 days.