Pancakes With Cold Brew Butter

May 23, 2017

Both tradition and necessity demand that every proper day begin with coffee and hopefully lots of it. This delicious spin on that idea agrees, but insists we think outside the cup and not only have our coffee but eat it, too. What comes out of the kitchen when we do is a breakfast so good it can only be called a breakfeast. This one is easy to make because we can make much of it the night before and focus on simply kicking back and leisurely enjoying the fruits of our labors come morning.

Pancakes With Cold Brew Butter


  • 2 cups of pancake mix
  • 1/4 cup of all-purpose flour
  • 2 cups of whole milk
  • 2 large eggs
  • 1 stick of butter
  • 1/4 cup Kohana cold brew concentrate
  • 1/2 cup water
  • Pure maple syrup
  • Fresh or frozen strawberries, blueberries, and or raspberries

Combine the pancake mix, flour, milk, eggs, and four tablespoons of melted butter in a bowl and beat with a whisk until the mixture is lump-free. Cover the bowl and refrigerate overnight.

Soften four tablespoons of butter and whisk together with the cold brew concentrate and water until completely combined. (Note: if you do this the night before, take your coffee butter out first thing in the morning to allow it to soften before serving)

Grease your griddle, and cook the pancake batter on medium-low heat. We use about 1/4 cup per pancake, but you can make yours bigger or smaller. Pour the batter, wait three to four minutes for bubbles to form on the top of the pancake, then flip and cook the remaining side two to three minutes until it’s nice and browned. Keep pancakes in a warm oven until serving.

Put several pancakes on a plate and top with one tablespoon of coffee butter. Add fruit, sprinkle bacon over everything, and finish with a generous slathering of maple syrup.

Plate licking allowed.