Start by preparing the coffee infused maple syrup, as this needs to sit for 1-3 hours. If you do not have time, you can also top with regular maple syrup. To make the infusion, combine the maple syrup and ground coffee in a small bowl. Place to the side and let it infuse for 1-3 hours, then you can strain the syrup through a fine mesh sieve. Discard the coffee and store the coffee infused maple syrup in an airtight container in the refrigerator for up to two months.
Preheat your oven to 250F.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar and set aside.
In a small bowl, whisk together the buttermilk, cooled Starbucks® Pike Place® Roast coffee, egg, and vanilla. Pour the wet mixture into the dry along with the melted butter and stir the batter just until it comes together but a few lumps still remain.
Place a large skillet over medium heat and give it a spritz with cooking spray or pop a little pat of butter and a splash of vegetable oil in there to melt together. When hot, spoon about a ¼ cup of batter onto the skillet for each pancake and cook until bubbles start to appear on top. Check the underside to see if they are golden brown and flip. Cook about another 1 to 2 minutes on the second side and keep the pancakes warm in your oven until all of the batter is used up.
Coffee infused cream
Meanwhile, using a whisk, beat together the cream cheese, whipping cream, vanilla, ground Pike Place® Roast, and powdered sugar until smooth.
To serve your pancakes, stack a few up, plop a dollop of the coffee infused cream on top, drizzle with maple syrup or coffee infused maple syrup, and a sprinkling of coffee – use the Pike Place VIA® instant coffee for easy dusting.