Dessert

Coffee Pancakes with Espresso Glaze and Mini Chocolate Chips Recipe

Byreem everly February 25, 2026February 25, 2026

Introduction

These Coffee Pancakes combine the rich flavor of espresso with the comforting texture of classic pancakes. Topped with a sweet espresso glaze and mini chocolate chips, they make a perfect breakfast treat for coffee lovers and pancake fans alike.

A stack of four thick, fluffy pancakes sits on a white plate, each pancake light brown with a soft texture. The pancakes are covered with a creamy, smooth caramel-colored sauce that drips down the sides, pooling slightly at the base. On top, small dark chocolate chips are scattered, adding contrast to the light sauce. In the background, a blurred view shows more stacks of pancakes and some glass containers on a white marbled surface. The scene has warm lighting and a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons butter, divided use
2 cups flour
2 teaspoons baking powder
2 tablespoons powdered sugar
2 tablespoons instant espresso powder
1/2 teaspoon salt
2 cups buttermilk
2 large eggs
1/2 cup mini chocolate chips
2 cups powdered sugar (for glaze)
2 tablespoons buttermilk, as needed (for glaze)
1 tablespoon instant espresso powder (for glaze)

Instructions

Step 1: Gather all ingredients and heat a griddle or large skillet over medium-low heat. Add one tablespoon of butter and let it melt.
Step 2: In a medium bowl, whisk together the flour, baking powder, powdered sugar, espresso powder, and salt.
Step 3: In a small cup, whisk the buttermilk, remaining tablespoon of melted butter, and eggs. Pour this mixture into the dry ingredients and stir until just combined; lumps are okay—avoid over-mixing.
Step 4: Check the griddle’s heat by holding your hand a few inches above the surface for about 5 seconds. Ladle heaping 1/4 cups of batter onto the griddle and immediately sprinkle mini chocolate chips on top.
Step 5: Cook pancakes until bubbles form around the edges and the underside is golden brown when peeked at. Flip and cook for a few more minutes until cooked through.
Step 6: While the pancakes cook, whisk together powdered sugar, buttermilk, and espresso powder to make a smooth, runny glaze perfect for drizzling.
Step 7: Serve pancakes warm, divided onto plates, and drizzle with the espresso glaze. Enjoy!

Tips & Variations

Use freshly brewed espresso powder for a stronger coffee flavor.
Swap mini chocolate chips for chopped dark chocolate or nuts for texture variation.
For a dairy-free version, substitute buttermilk with almond milk mixed with 1 tablespoon lemon juice and use dairy-free butter.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a toaster or microwave until heated through. Keep the glaze refrigerated separately and drizzle before serving.

How to Serve

A stack of five thick pancakes sits on a white plate, each layer golden brown with a slightly rough texture. The pancakes are covered in a smooth, light brown sauce that drips down the sides, creating a glossy and creamy look. On top, small dark chocolate chips are scattered, adding contrast to the creamy sauce. The background shows a soft, white marbled texture with blurred elements in warm, neutral tones, and a woman's hand is reaching towards the stack from the right side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup to mimic the acidity needed for tender pancakes.

How do I prevent the pancakes from being too dense?

Be sure not to over-mix the batter; lumps are fine. Also, ensure your baking powder is fresh for proper leavening, and cook the pancakes on medium-low heat to allow them to cook through without burning.