In a medium bowl, melt 2 tablespoons of butter and let it cool slightly. Add 1 tablespoon of instant coffee, 1 cup of buttermilk, and 1 large egg to the bowl. Whisk together until fully combined.

In a separate large bowl, whisk together 1 ½ cups of all-purpose flour, 2 tablespoons of granulated sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and a pinch of kosher salt.

Gradually pour the wet mixture into the bowl with the dry ingredients, gently folding with a spatula until just combined.

Preheat a non-stick skillet over medium heat. Grease the surface with the remaining melted butter or cooking spray.

Pour approximately ¼ cup of batter onto the hot skillet for each pancake. Cook until bubbles form, then flip and cook the other side until golden brown.

Stack the pancakes on a warm plate and top with whipped cream, Dalgona coffee, melted chocolate, and caramel sauce.