Coffee Chocolate Chip Pancakes (Print Version)
Fluffy pancakes with espresso and chocolate, finished with a creamy coffee glaze for a rich morning treat.
# Ingredients:
→ Pancake Batter
01 -
2 tablespoons butter, divided
02 -
2 cups all-purpose flour
03 -
2 teaspoons baking powder
04 -
2 tablespoons powdered sugar
05 -
2 tablespoons instant espresso powder
06 -
1/2 teaspoon salt
07 -
2 cups buttermilk
08 -
2 large eggs
09 -
1/2 cup mini chocolate chips
→ Espresso Glaze
10 -
2 cups powdered sugar
11 -
2 tablespoons buttermilk, as needed
12 -
1 tablespoon instant espresso powder
# Steps:
01 -
Heat a griddle or large skillet over medium-low heat. Add 1 tablespoon of butter to melt.
02 -
In a medium bowl, whisk together the flour, baking powder, powdered sugar, instant espresso powder, and salt.
03 -
In a separate cup, whisk together the buttermilk, remaining melted butter, and eggs. Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are acceptable.
04 -
Test the griddle's heat by holding your hand a few inches from the surface for 5 seconds. Ladle heaping 1/4 cups of batter onto the hot surface and immediately sprinkle mini chocolate chips over each portion. Cook until bubbles form around the edges and the bottoms are browned. Flip and cook for an additional 2-3 minutes until fully cooked.
05 -
In a small bowl, whisk together the powdered sugar, buttermilk, and instant espresso powder until a smooth, runny glaze forms.
06 -
Divide the cooked pancakes onto plates and drizzle with the prepared espresso glaze. Serve immediately.