☕🥞 Whipped Coffee Pancakes (Dalgona-Style)
Fluffy pancakes infused with whipped coffee flavor and topped with a creamy coffee foam—like your favorite café drink turned into breakfast.
🛒 Ingredients
🥞 Pancakes
- 1½ cups all-purpose flour
- 2 tbsp sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1¼ cups milk
- 1 egg
- 3 tbsp melted butter (or oil)
- 1 tsp vanilla extract
☕ Whipped coffee topping
- 2 tbsp instant coffee
- 2 tbsp sugar
- 2 tbsp hot water
- ½ cup heavy cream (for folding in, optional but recommended)
Optional extras
- Maple syrup
- Cocoa powder dusting
- Chocolate chips
👨🍳 Instructions
1. Make pancake batter
- Whisk flour, sugar, baking powder, and salt
- In another bowl, mix milk, egg, melted butter, and vanilla
- Combine wet and dry ingredients until just mixed (don’t overmix)
2. Cook pancakes
- Heat a nonstick pan over medium heat
- Pour batter into rounds
- Cook 2–3 minutes per side until golden and fluffy
3. Make whipped coffee
- Beat instant coffee, sugar, and hot water for 3–5 minutes until thick and fluffy (hand whisk or mixer)
- Optional: fold in whipped cream for a lighter mousse texture
4. Assemble
- Stack pancakes
- Spoon whipped coffee on top
- Drizzle with maple syrup or dust cocoa powder
🍽️ Serving Ideas
- Add chocolate shavings or chips 🍫
- Serve with iced milk or latte on the side ☕
- Top with caramel drizzle for extra sweetness
🔥 Tips
- Use instant coffee only (regular coffee won’t whip)
- Whip until stiff peaks for best texture
- Don’t overmix pancake batter—keeps them fluffy
- Serve immediately so foam stays airy
☕ Why it’s special
You get fluffy pancakes with a light coffee mousse topping inspired by dalgona coffee, giving you a sweet café-style breakfast in every bite.
If you want, I can also make you a mocha chocolate version, a protein coffee pancake version, or a baked pancake casserole version for meal prep.