Place the dry ingredients of the dry pancake mix into a mixing bowl.
Slowly incorporate the 1 tbsp of instant coffee into the premade mix, folding the coffee and mixing it with the dry mix. The coffee should blend in smoothly.
Now that the coffee is incorporated into the dry ingredients follow the box mix instructions. Mix everything as directed.
Heat up a saucepan or skillet at medium heat, then add butter or oil. Cook each pancake until the edges brown and bubbles form, then flip. Repeat until you have the number of pancakes you want. Store the rest in an airtight container for up to 5-7 days in the fridge. Serve while hot and enjoy!
You can add the instant coffee to the wet ingredients, but it may be harder to mix it in full in colder liquids. You can also add more or less instant coffee, as desired.