Caramel Latte Pancakes

 

Okay, these pancakes are phenomenal, amazing, incredible. It was love at first bite. That first bite made me close my eyes and make yummy noises. My husbands first bite made him say "Oh, WOW!". My youngest had 4 pancakes and my oldest, who is not a big eater, actually ate 2 pancakes instead of her usual 1. 

To say these were a most delicious hit with my family is an understatement. Just looking at the pictures is making my mouth water. I really wish I had a plateful of these pancakes right now. 

Light and fluffy pancakes with a nice coffee flavor topped with a delicious homemade caramel syrup and of course some homemade whipped cream, just like a caramel latte from your favorite coffee chop. Even if you do not like latte's but enjoy a cup of coffee and like caramel, then chances are you will love these pancakes.

Basic Pancakes

Ingredients:

Pancakes

• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tablespoons baking powder
• 1 heaping tablespoon espresso powder
• 2 cups milk
• 2 eggs
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter, melted

Caramel Syrup

• 1 cup packed brown sugar
• 1/2 cup heavy whipping cream
• 1/4 cup unsalted butter
• 2 teaspoons vanilla extract

Whipped Cream

• 1 cup heavy whipping cream
• 1/4-1/2 cup powdered sugar
• 1/2-1 teaspoon vanilla extract

Directions:

Pancakes

1. Preheat a griddle and lightly grease.
2. In a large bowl, whisk together the flour, sugar, baking powder and espresso powder.
3. Add in the milk, eggs and vanilla. Whisk until just combined.
4. Pour in the butter and whisk just until the butter is evenly incorporated.
5. Pour 1/4 cup of batter onto the preheated griddle and cook for 3-4 minutes or until bubbles form and start to pop and the pancakes are golden brown on the bottom.
6. Flip the pancakes over and cook for 3-4 minutes or until the bottoms are golden brown.
7. Continue this process until you have used all of the batter.

Caramel Syrup

1. While the pancakes cook, prepare the caramel sauce by mixing the brown sugar and heavy whipping cream in a medium saucepan. 
2. Add in the butter and heat over medium heat, stirring constantly, until the sugar has dissolved and the mixture is smooth. Continue to heat until the mixture comes to a boil, stirring occasionally. Boil for 5-7 minutes or until the syrup has thickened. 
3. Remove from the heat and stir in the vanilla. The syrup will continue to thicken as it cools. If the syrup becomes too thick, return the saucepan to low heat for a few minutes until soft and pourable.

Whipped Cream

1. While the caramel syrup cooks, add the heavy whipping cream, powdered sugar and vanilla to a medium bowl. Using an electric mixer, with a whisk attachment, beat the cream until stiff peaks form.

Serving

1. Serve the pancakes topped with whipped cream and caramel syrup.

Enjoy!!!

Notes:

Depending on how sweet you like your whipped cream, will depend of how much powdered sugar and vanilla you use.

Nutrition Facts
Yields: 18 pancakes
Amount Per Serving
Calories: 236
Total Fat		11.2g
Saturated Fat		7.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		1g
Cholesterol		61.1mg
Sodium		195.4mg
Total Carbohydrates		29.1g
Dietary Fiber		0.4g
Sugars		18.2g
Protein		4.8g
Calcium		15.9%
Iron		13.3%
Potassium		272.6mg
Vitamin A		4.4%
Vitamin C		0.2%
*Nutritional information will vary depending on the brands you use.

*Adapted from Betty Crocker.