Light, fluffy and delicious Coffee Pancakes with Raspberry & Peach Compote are the perfect balance of sweetness and bitterness, with an amazing depth of flavor!
Topped with a brown butter butterscotch chocolate fudge sauce . As if coffee + pancake wasn’t good enough!
Once upon a time, I used to be able to drink four shots of espresso in one go, any time of day, and still sleep soundly at night. But weirdly enough, as I grew older, four shots of espresso meant serious shakes and a brain buzz. Benjamin Button anyone? (Brownie points if you get the reference! 🙂 )
I can never give up on caffeine though. It has gotten me through many tough days as a student, particularly, close to exam time. Especially since I was the kind of student who left everything to the last minute and then in a blurry panic, attempted to study an year’s worth of notes over one weekend. I owe it to caffeine as much as anything else for getting through school relatively unscathed.
So if you’re familiar around these parts, you would know that I’m a big caffeine junkie and I find any excuse to incorporate coffee in to my recipes. From date scones (with coffee!), coffee shortbread cookies, coffee cake and coffee donuts, to coffee flan , coffee eclairs , and coffee popsicles and much more, I have caffeinated all kinds of stuff! And this time, pancakes were in my crosshairs!
Why I love these coffee pancakes
These coffee pancakes are so light, fluffy, and delicious. Plus, coffee + pancakes = brilliant start to your day! The coffee gives these pancakes an amazing depth of flavour, without being overpowering.
But I didn’t stop there. I paired them with a wonderful raspberry and peach compote, because that fruity sweetness cuts through any bitterness you may get from the coffee.
The result is a great balance of flavours and an indulgent breakfast with a caffeine boost. You can’t go wrong with this one!
Waffles and pancakes , surprisingly, were never quite big in my family when I was growing up. We loved eating French crepes , but pancakes never made regular appearances in our house.
But once I discovered the potential of homemade pancake mix (that were made from scratch), I never looked back. And of course it was only too easy to convince Mr K as well, after all those times he had made pancakes using store-bought pancake mix!
Seriously, pancakes made from scratch taste heaps better, PLUS it’s not that hard at all to make them!
Fruit compote
You can use any kind of fruit compote you like for this recipe. It will pair deliciously well with the coffee pancakes. I chose peaches and raspberries because I love the combo of those two fruits – perfectly sweet and tart at the same time. For a few more ideas check out these apple compote , passion fruit and mango compote , and strawberry compote recipes.
And top it with any kind of syrup you like – pancake syrup, maple syrup, honey, whatever!
My choice of course was my Brown Butter Butterscotch Chocolate Fudge Sauce ! We are talking indulgent and addictive here folks. I’m taking it to a whole new level with this combo. I strongly (and naturally) recommend it! 🙂
These pancakes are so fluffy and light. They have the perfect balance of bitterness and sweetness (which you can adjust to your liking), and they pair so well with the fruit compote.
The only thing missing for me was bacon! Yep, that’s the one thing that would make this even better! 🙂 Coffee pancakes, together with the raspberry and peach compote and the toasty butterscotch sauce – they don’t come better than that too often!
This would be perfect as brunch on weekends, or my favourite – as brinner! Yep, I’m a huge advocate for breakfast for dinner! Besides, pancakes + big glass of wine? It just makes perfect sense.
Recipe
You could leave out the coffee if you prefer regular pancakes, but I would definitely urge you to try them with the coffee. The coffee just perks up all the flavours in here.
Don’t want to make fruit compote? No problem. Try some fresh fruits instead. How about raspberries and banana?
Finally, I’m going to leave you with this picture. And hope it makes you want to make pancakes right now! Sorrynotsorry.
Coffee Pancakes with Rapsberry and Peach Compote
Ingredients
Coffee pancakes
- 200 g / 7oz AP flour
- 2 ½ tsp baking powder
- 3 tbsp sugar you can add more if you like your pancakes sweeter
- A generous pinch of salt
- 2 eggs separated
- 3 tbsp unsalted butter melted
- 1 cup buttermilk
- 1 ½ tbsp instant coffee granules
Raspberry and Peach Compote
- 2 peaches
- 1 punnet of raspberries 7 oz/ 200g - you can use frozen raspberries that have been thawed
- 3 tbsp honey can be replaced with sugar or agave
Brown Butter Butterscotch Fudge Sauce
- Brown butter butterscotch fudge sauce recipe
Instructions
Raspberry and Peach Compote
- Cut and remove seeds from peaches and then cut them into chunks (similar in size to raspberries).
- Add the peaches, raspberries and honey (or sugar) in a saucepan and heat over medium heat for about 20 minutes, until it comes to a boil and then cooks further to form a fruit compote. If you want a thicker compote, heat/cook further. Set it aside. It can be stored in the fridge in an airtight glass jar.
Coffee Pancakes
- In a large bowl, whisk together the flour, salt, sugar and baking powder. Set it aside.
- In a jug, whisk the coffee and milk together until the coffee dissolves. Then add the butter and egg yolks and whisk again.
- Now mix those two components (the wet ingredients and the dry ingredients). Mix to avoid any lumps and mix until just incorporated - do not over mix.
- Leave this batter to rest for about 20-30 minutes, up to overnight. (This is optional, but resting the batter helps it hydrate properly that will result in fluffier pancakes).
- With a dry whisk or hand-mixer, whisk the egg whites in a clean metal bowl until you have stiff peaks (If you stored your egg whites in the fridge overnight, that’s okay. You can still go ahead and whisk the cold egg whites).
- Add about ¼ of the egg whites into the rested batter, and fold it in, to loosen the batter. Add the rest of the egg whites in two batches, folding it in gently each time until just incorporated. Be careful not to deflate the mix.
- Preheat griddle or nonstick pan to medium heat. Lightly brush some oil on the pan and pour ¼ cup of the batter. Cook for a few minutes until it has lightly browned and little bubbles appear on top (about 2-3 minutes - depending on the heat of your stove). Flip the pancake and cook for a few more minutes. Keep pancakes warm and covered in a warm place (oven) until you’re ready to serve.
- Serve with fruit compote, whipped cream and brown butter butterscotch chocolate fudge sauce , or your choice of pancake syrup.
Recipe from The Flavor Bender by Dini Kodippili
Coffee Pancakes with Rapsberry and Peach Compote https://www.theflavorbender.com/coffee-pancakes-with-raspberry-peach-compote/
