In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the milk, brewed coffee, egg, melted butter, and vanilla extract. Mix well until smooth.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.

Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

Repeat with the remaining batter, greasing the skillet as needed.

Serve the coffee pancakes warm with maple syrup, whipped cream, or your favorite toppings.