Preheat an electric griddle to 375ºF or a large frying over medium-low heat.
Melt the butter in a microwavable bowl.
Then whisk together the butter into the egg in a medium-large mixing bowl. Whisk in the buttermilk, coffee, and vanilla.
Add in the flour, brown sugar, baking powder, and salt. Whisk until smooth.
Allow to rest for 5 minutes.
Pour about ⅓ cup batter onto the preheated griddle/pan. Cook until a medium golden brown on the first side (about 3 minutes). Flip and cook one to two minutes longer.
For the Whipping Cream:
Place all ingredients in a medium sized bowl.
Using the whisk attachment on a hand mixer, whip until thick.
For the Caramel Sauce:
Measure out all the ingredients into a small saucepan.
Stir and cook over medium heat.
Once the mixture is bubbling, cook for 2 minutes, stirring constantly.
Remove from heat.
To Assemble the Pancakes:
Top the pancakes with a spoonful of caramel sauce and a dollop of whipped cream.
Notes
Makes about 20 pancakes
Pancakes can be made ahead of time and stored in the refrigerator for up to 5 days, or in the freezer for up to 3 months. The whipped cream can also be made in advance, but it will only last about a day in the fridge. You can make the caramel sauce and refrigerate it for 2 to 3 weeks.
Freeze pancakes in an airtight storage container or a freezer bag with parchment paper between the layers to keep the pancakes from sticking to each other. The caramel sauce can also be frozen; it will keep for up to 3 months.
To reheat, microwave the caramel latte pancakes until they’re warmed through, or place them on a sheet pan, cover them with foil, and heat in a 350ºF oven for about 10 minutes. (Covering the sheet pan with foil keeps the pancakes from getting dry in the oven.) If you’re reheating the pancakes from frozen, simply add a few more minutes to the cooking time.
The caramel sauce should be thawed in the refrigerator, then reheated in the microwave.