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. Whisk until smooth.

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; a few lumps are fine.

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

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

Flip the pancake 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 your favorite toppings such as syrup, whipped cream, or a sprinkle of cocoa powder.