Make 10 delicious Caramel Latte Pancakes

caramel latte pancakes slice

Caramel Latte Pancakes
Inspired by Starbucks’ caramel macchiato; Coffee pancakes adapted from The Pastry Affair; Caramel syrup adapted from Po’ Man Meals
Makes about 10 pancakes
For the Pancakes:

1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1-1/2 to 2 tablespoons instant espresso or coffee (depending on how strong of a coffee flavour you’d like)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1 egg
1 cup milk
2 tablespoons melted butter, cooled slightly
1 teaspoon vanilla

For the Caramel Sauce:

2 tablespoons butter
1/2 cup brown sugar
2 tablespoons milk
1/2 teaspoon vanilla
For Topping:
Light whipped cream

Make the Caramel Sauce:
Add the butter and brown sugar to a small saucepan.

Bring to a boil over medium-high heat and cook 1 to 2 minutes, until slightly thickened.

Slowly stir in the milk and continue to simmer until thickened slightly.

Remove from heat and stir in the vanilla extract.

Make the Pancakes:
Mix the dry ingredients (flour, baking powder, coffee, cinnamon, salt, sugar) in a large bowl.

Mix the wet ingredients (egg, milk, butter, vanilla) in a separate bowl.

Add the wet ingredients to the dry ingredients and stir justuntil incorporated.

Heat a large non-stick skillet over medium-high heat.

Lightly butter the pan, and once hot, add pancake batter by the 1/4 cup full (use a small spatula or spoon to spread the batter into a circle if it’s too thick).

Cook for a couple of minutes until bubbles start to form on the top, then flip and cook for another minute or so, until golden brown on both sides.

Assemble the Dish:
Quickly reheat caramel sauce until it is warm and pourable.

Stack pancakes on a plate. Top with whipped cream and drizzle a spoonful of caramel sauce on top. Serve immediately.