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The Queen of Pancakes is BACK, and this time we are combining my two biggest loves in life…. Coffee and Pancakes! These Cappuccino Pancakes are incredibly fluffy, spiked with a caffeine kick, and topped with a lighter frosting that will blow your mind.
Picture this… I was sitting in a dreamy little café in Positano on the Amalfi Coast. The sun was shining, the Italian air was crisp, and I was sipping on the most magnificent cappuccino. Life was perfect… almost.
As I looked out at the ocean, a massive craving hit me. I didn’t just want coffee, I wanted pancakes. But not just any fluffy pancakes. I wanted the flavor of that cappuccino inside a fluffy stack of heaven. And because I’m currently on a bit of a health kick journey (we’re trying to be good, guys!), I knew I had to make them lighter without sacrificing a single ounce of flavor.
Presto! The idea for these Cappuccino Pancakes was born right there on the coast of Italy.
Why You Need These In Your Life
If you know me, you know I take my title as the “Queen of Pancakes” very seriously. My pancake recipes have broken the internet before, and I have a feeling this one is next.
To get that signature height, we are using a DIY buttermilk hack to ensure these rise to the heavens, giving you a stack that rivals the drama of my Chocolate Cherry Browned Butter German Pancake! But the real secret here is the coffee kick, with instant coffee powder mixed right into the batter to deliver that morning buzz in every bite. We kept things lighter and guilt-free by swapping heavy cream for a Low Fat Vanilla Greek Yogurt frosting that tastes indulgent but is actually good for you, all topped with a water based hot fudge chocolate sauce that mimics rich fudge perfectly.
The ingredients
- Almond Milk & Vinegar I combine unsweetened vanilla almond milk with white vinegar to create a DIY buttermilk that sours in just 5 minutes. This acidity is crucial for the lift, a technique foundational to my absolute favorite buttermilk pancakes.
- Instant Coffee Powder This gets whisked right into the milk mixture until dissolved , infusing the batter with that signature cappuccino flavor. Use a brand that dissolves easily into liquid without gritty bits. I found using Nescafe Gold Espresso Intenseto be the best for this recipe. Unlike standard granules, this is a micro ground powder that actually creates a velvety layer of golden foam crema when you mix it with liquid. It fits the Cappuccino theme perfectly. It has a bold, dark roast flavor that is strong enough to stand out against the chocolate and maple syrup, but it is much smoother and less acidic than cheaper instant coffees.
- Natural Sweetener To keep these lighter, I use a natural sweetener like Natvia in both the batter and the fudge sauce.
- Greek Yogurt Instead of heavy cream, low fat vanilla greek yogurt is whisked with maple syrup to create a luscious, guilt-free frosting. I use it inside my strawberry greek yogurt pancakes which makes them delicious.
- Unsweetened Cocoa Powder, use Ghirardelli Premium Baking Cocoa Unsweetened. This is a Dutch processed cocoa, meaning it has been treated to neutralize acidity, resulting in a deep, dark color and a smooth, mellow flavor that isn’t bitter. Unlike natural cocoa, Ghirardelli has a higher cocoa butter content, which is the secret weapon here. It helps thicken our water based mixture into a glossy, velvety sauce that mimics the mouthfeel of real fudge without needing a drop of heavy cream or butter. It tricks your palate into thinking you are indulging in pure decadence! It’s the same one I would recommend in my double chocolate Pancakes recipe.
Note: Find the full list of ingredients and measurements in the Recipe Card.
How to Make the Best Cappuccino Pancakes
We are sticking to my golden rules of pancake making here. Follow these steps exactly for that restaurant quality fluffiness.
- In a jug or small bowl, combine your almond milk and vinegar (or lemon juice) This is non-negotiable! You need to let it sit for 5 minutes to sour. You will see it separate or look slightly curdled, this is perfect. The acidity is what activates the baking soda later to give us that massive rise.
- Whisk the instant coffee powder directly into the soured milk mixture until it is completely dissolved. Doing this now ensures the coffee flavor is evenly distributed so you don’t get bitter specks in your batter. Once dissolved, add the egg and melted butter (or coconut oil) and whisk to combine. Make sure your butter has cooled slightly so it doesn’t scramble the egg!
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and the 1/3 cup sweetener. Don’t skip the whisking here. It breaks up any flour lumps and aerates the dry ingredients before you even start mixing, which equals lighter pancakes.
- Make a well in the center of the dry ingredients and pour in your wet coffee milk mixture. Mix until just combined do not overmix!. Stop mixing as soon as you no longer see streaks of dry flour. The batter should look lumpy and thick. If you mix until smooth, you will knock the air out and end up with chewy, rubbery pancakes. Gently fold in the chocolate chips.
- Heat a non-stick pan over medium heat. Sprinkle a drop of water on the pan, if it sizzles and dances, you are ready. Pour 1/4 cup of batter per pancake into the pan. Cook until the bottom is golden and bubbles form on top and pop, leaving small holes that stay open.
- Flip carefully and cook the other side until golden. Do not press down on the pancakes with your spatula! This squashes the air pockets we worked so hard to create. Repeat with the remaining batter.
- While the pancakes are cooking, whisk together the Greek yogurt and maple syrup in a small bowl until smooth. It will transform into a creamy, pourable consistency similar to a thick glaze.
- In a separate small bowl, combine the cocoa powder, 1 tsp sweetener, and hot water. Mix until smooth. It will look watery for the first second, but as you whisk, the cocoa butter emulsifies with the water to create a thick, glossy, rich chocolate sauce.
- Ready to serve, Stack those warm pancakes high, spoon the cappuccino frosting generously over the top.
- Drizzle with your hot fudge sauce, and finish with a dusting of chocolate powder. Dig in immediately!
The Secret to Fluffy, Lighter Pancakes
- The DIY Buttermilk Since we are keeping this lighter with almond milk, we add white vinegar to sour it. This acid reacts with the baking soda to create gorgeous air bubbles this is non negotiable for fluffiness, trust me without this you will have flat pancakes. I learnt this the hard way!
- Don’t Overmix! I say this all the time, but once you add your wet ingredients to the dry, mix until just combined. Lumps are your friends here. If you overmix, you’ll end up with rubbery pancakes, and nobody wants that.
- The Frosting Instead of sugary glazes or heavy buttercream, I am using Vanilla Greek Yogurt sweetened with a touch of maple syrup. It provides that creamy cappuccino foam texture while packing a protein punch.
Make Ahead and Storage
I always get asked this about pancakes and I wan’t to share my tips here.
- To Make Ahead: I generally don’t recommend making the batter the night before. Because we are using baking soda and vinegar for that fluff factor, the chemical reaction happens immediately. If the batter sits too long, your pancakes won’t rise as high. Cook them all at once!
- Fridge: Store leftover cooked pancakes in an airtight container for up to 3-4 days. Keep the yogurt frosting and fudge sauce in separate containers so nothing gets soggy.
- Freezer: Let them cool completely, then stack with a square of baking paper between each pancake, this stops them sticking together. Pop them in a ziplock bag and freeze for up to 2 months.
Reheating:
- Toaster: My favorite method! Pop them in straight from frozen for crispy edges.
- Microwave: Heat for 20-30 seconds for a softer texture.
- The Sauce: The hot fudge might solidify slightly in the fridge. Just microwave it for 10-15 seconds and give it a stir to bring it back to life.
The FAQ’s
I don’t recommend it. To get this level of cappuccino flavor using liquid coffee, you would need to add too much liquid to the batter. This throws off the ratio of wet to dry ingredients, which will make your pancakes flat and rubbery instead of fluffy.
Absolutely! If you aren’t strictly watching calories or don’t have the specific ingredients on hand, you can swap the almond milk for regular cow’s milk or any plant based milk and the natural sweetener for regular white sugar or brown sugar. Just stick to a 1:1 ratio for both.
Yes, they are perfect for meal prep! Let the pancakes cool completely, then stack them with a square of parchment paper between each one to prevent sticking. Place them in an airtight container or ziplock bag and freeze for up to 2 months. Pop them straight into the toaster or warm them in the microwave for a quick breakfast.
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Cappuccino Pancakes Fluffy & Lighter!
Ingredients
Pancake
- 1 ½ cups unsweetened vanilla almond milk
- ½ tbsp white vinegar
- 1 tbsp instant coffee powder
- 1 large egg
- 3 tbsp light butter melted or or coconut oil
- 2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ⅓ cup natural sweetener like Natvia for the pancake
- ¼ cup semi sweet dark chocolate chips
Topping
- ½ cup low fat vanilla greek yogurt
- 2 tbsp maple syrup
- 2 ½ tbsp unsweetened cocoa powder
- 1 tsp sweetener like Natvia
- 3 tbsp hot water
- 1 sprinkle Chocolate dusting powder for garnish
Instructions
Pancake
- In a jug or small bowl, combine the almond milk and vinegar (or lemon juice). Let it sit for 5 minutes to sour.
- Whisk the coffee powder into the milk mixture until dissolved. Add the egg and melted butter and whisk to combine.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sweetener.
- Make a well in the center of the dry ingredients and pour in the milk mixture. Mix until just combined. Do not overmix. Gently fold in the chocolate chips.
- Heat a non-stick pan over medium heat. Pour 1/4 cup of batter per pancake and cook until golden on the bottom and bubbles form on top. Flip and cook until golden. Repeat with remaining batter.
Topping
- Whisk together the yogurt and maple syrup until smooth.
- Combine the cocoa powder, sweetener, and hot water in a small bowl. Mix until smooth.
- Stack the warm pancakes, spoon the cappuccino frosting over the top, drizzle generously with the hot fudge sauce, and finish with the chocolate dusting powder.
Video
Notes
- The Best Coffee to Use: For the best flavor and smooth texture, I recommend using a fine ground instant espresso powder like Nescafé Gold Espresso Intense. It dissolves instantly and gives a rich, authentic cappuccino taste. If you use standard instant coffee granules, make sure they are fully dissolved in the milk before mixing.
- Cocoa for the Fudge: To get that glossy, dark, premium look, use Dutch Processed Unsweetened Cocoa Powder (I love Ghirardelli Premium Baking Cocoa). It dissolves better in hot water and tastes smoother than natural cocoa, which can be slightly acidic.
- Don’t Overmix: This is the secret to the fluff! When you add the wet ingredients to the dry, whisk until just combined. The batter should still look lumpy. If you mix until smooth, you will lose the air bubbles and end up with rubbery pancakes.
- Sweetener Substitutions: If you don’t have natural sweetener (like Natvia), you can substitute it with regular white sugar, brown sugar, or coconut sugar in a 1:1 ratio.
- Freezing & Reheating: These are perfect for meal prep. Let the pancakes cool completely, then stack them with a square of baking paper between each one to prevent sticking. Freeze in a ziplock bag for up to 2 months. Reheat straight from frozen in the toaster for crispy edges!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
