Coffee Chocolate Chip Pancakes

Coffee pancakes with chocolate chips and a coffee glaze are the ultimate breakfast for any coffee lover. The warm pancakes are bursting with espresso flavor and gooey chocolate chips and the sweet glaze ties everything together for a morning treat that always feels special.

This recipe first happened one lazy Saturday when my family could not decide between pancakes or a second cup of coffee. Now we make them for weekend brunch and even weekday treats when we need a mood boost.

Ingredients

• Unsalted butter: gives each pancake richness and helps keep them from sticking on the griddle so choose butter that smells fresh and sweet
• All purpose flour: forms the base and structure and is best when it feels light and fluffy right out of the bag
• Baking powder: is what makes the pancakes rise and stay soft so check yours is fresh for full fluffiness
• Powdered sugar: sweetens the batter just enough and keeps it tender
• Instant espresso powder: infuses everything with deep coffee flavor and always works better than instant coffee here
• Fine salt: enhances all the flavors and rounds out sweetness so taste before adding more
• Buttermilk: yields the softest pancakes and adds a slight tang that plays well with chocolate so grab the one with live cultures for best results
• Large eggs: bind it all together and add richness so fresher eggs make for fluffier pancakes
• Mini chocolate chips: are the fun surprise and melt better than full size chips for pockets of chocolate in every bite

For the espresso glaze

• Powdered sugar: creates the base for a smooth pourable glaze and is best when sifted for lump free sauce
• Buttermilk: makes the glaze creamy and adds a bit of sharpness so use just enough for a drizzle
• Instant espresso powder: punches up the coffee flavor and ensures the glaze echoes the pancake’s coffee notes

Step-by-Step Instructions

Make the batter:

In a medium bowl whisk together the flour baking powder powdered sugar espresso powder and salt until completely combined and even

Mix liquids:

In a small cup blend buttermilk melted butter and eggs until smooth then pour over the dry ingredients stirring gently until combined but still lumpy

Heat the griddle:

Set a griddle or large skillet on medium low heat and melt one tablespoon of butter swirling it to coat evenly and waiting for a gentle sizzle

Portion and sprinkle:

Ladle heaping quarter cups of batter onto the griddle then immediately sprinkle mini chocolate chips over the pancake tops before they set

Cook pancakes:

Watch for little bubbles along the pancake edges and carefully peek to see if the undersides are deeply golden then flip and cook the other side for a few minutes until puffed through

Make the glaze:

While pancakes cook whisk powdered sugar with a bit of buttermilk and espresso powder until it becomes a runny sweet sauce perfect for drizzling

Serve and enjoy:

Stack the pancakes onto plates while still warm and spoon over the espresso glaze letting it drizzle down the sides for the best flavor

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I will always have a soft spot for using instant espresso powder here It transforms simple pancakes into a café inspired treat my kids call these the wake up happy pancakes and I can never resist sneaking a chocolate chip right off the griddle

Storage Tips

Let pancakes cool to room temperature then store in an airtight container refrigerated for up to three days For longer storage wrap pancakes individually in parchment plus a zip bag and freeze up to one month Warm them straight from the freezer in a toaster or low oven until hot throughout Glaze keeps best in a sealed jar in the fridge

Ingredient Substitutions

No buttermilk Use regular milk with a splash of lemon juice stirred in and let it sit for a few minutes before using Out of instant espresso instant coffee works but use less since it is often more bitter You can swap mini chocolate chips for chopped chocolate or leave them out for classic coffee pancakes

Serving Suggestions

Pile pancakes high and serve with fresh berries or a scoop of vanilla yogurt for creaminess For a playful brunch serve alongside vanilla lattes or even iced coffee The espresso glaze is also tasty on waffle sticks or drizzled over banana slices

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Cultural Context

Coffee and chocolate together make up one of the world’s most iconic breakfast duos These pancakes nod to classic American diner stacks but with a little Italian twist from the espresso That blend reminds me of mornings in Rome where every pastry gets a shot of coffee flavor

Recipe FAQs

→ What type of coffee works best for these pancakes?

Instant espresso powder is recommended for its strong, rich flavor, but finely ground instant coffee can work as a substitute if needed.

→ How do I keep pancakes fluffy and tender?

Gently mix the wet and dry ingredients until just combined—do not overmix. Small lumps are fine and help maintain a soft texture.

→ Can I use regular chocolate chips instead of mini?

Yes, both regular and mini chocolate chips will work, though minis distribute more evenly throughout each pancake.

→ How is the espresso glaze made?

Whisk powdered sugar with buttermilk and a touch of espresso powder until smooth and drizzle-friendly for a luscious topping.

→ Are these pancakes freezer-friendly?

Yes, let them cool completely, then freeze in layers with parchment. Reheat in a toaster or microwave before serving.