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Lavender Espresso Pancakes | espresso pancakes with a sweet lavender glaze | thealmondeater.com
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Lavender Espresso Pancakes

These lavender espresso pancakes are made with espresso powder and/or instant coffee and topped with a sweet and simple lavender glaze.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: pancakes
Servings: 8 -12 pancakes
Author: Erin


for the pancakes:

  • 1 1/4 cup all purpose flour
  • 3 tablespoon cane sugar
  • 1-2 tablespoon espresso powder or instant coffee
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/4 cup almond milk or milk of choice
  • 1 egg

for the glaze:

  • 3 tablespoon lavender syrup
  • 1/2 cup powdered sugar

for the lavender syrup:

  • 1 tablespoon culinary lavender
  • 1/2 cup cane sugar
  • 1/2 cup water


  • Start by making the lavender syrup. Combine all ingredients in a saucepan and bring to a boil; then, reduce heat to a simmer and simmer for 10-15 minutes. Remove from heat and allow syrup to cool before using.
  • Next, create the glaze: whisk syrup and sugar together until smooth; set aside.
  • For the pancakes: add all ingredients to a blender and pulse until smooth.
  • Grease a nonstick skillet with coconut oil or nonstick spray, then pour a little bit of the pancake batter into the skillet. Wait until batter bubbles, then carefully flip over and cook the other side. Repeat this process until all the batter is gone.
  • To serve: place pancakes on a plate then drizzle with the lavender glaze. Top with maple syrup if desired.
  • Enjoy!


*serving size depends on size of pancakes