Pre-heat oven to 250˚F so you can keep the pancakes warm while the others are cooking.
In a medium bowl, sift together the flour, baking powder, baking soda, salt and sugar. In a large measuring cup (or small bowl), beat together the egg and buttermilk.
Next, whisk in the instant coffee until completely blended. In two batches, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
Heat up your griddle or cast iron skillet over medium low-heat and brush with 1 tablespoon of butter. Using a 1/4 cup measure, add the batter to the warm skillet and cook until bubbles form along the sides and in the center. Flip. And cook on opposite side until golden brown. Transfer to oven until you've gone through all the batter. Serve with warm maple syrup and a dollop of butter.