Coffee Pancakes with Espresso Glaze and Mini Chocolate Chips Recipe
Indulge in the rich flavors of these delightful Coffee Pancakes, infused with instant espresso powder and topped with mini chocolate chips. Served with a luscious espresso glaze, these pancakes offer a perfect balance of sweetness and coffee aroma, making them an ideal breakfast or brunch treat for coffee lovers.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Pancake Batter
- 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
Espresso Glaze
- 2 cups powdered sugar
- 2 tablespoons buttermilk, as needed
- 1 tablespoon instant espresso powder
Instructions
- Prepare the griddle: Gather all ingredients and heat a griddle or large skillet over medium-low heat. Add one tablespoon of butter and let it melt completely to prevent sticking and add flavor.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, powdered sugar, instant espresso powder, and salt until evenly combined.
- Combine wet ingredients: In a small cup or bowl, whisk the buttermilk, remaining tablespoon of melted butter, and eggs until smooth. Pour this mixture into the dry ingredients and stir gently until just combined; lumps are fine to keep the batter light.
- Heat check and cook pancakes: Test the griddle’s heat by holding your hand a few inches above the surface for about five seconds; it should feel hot but comfortable. Ladle heaping 1/4 cup portions of batter onto the griddle. Immediately sprinkle mini chocolate chips on top of each pancake.
- Cook first side: Let the pancakes cook until bubbles appear around the edges and the underside is golden brown when checked, about 2-3 minutes.
- Flip and finish cooking: Carefully flip each pancake and cook for an additional 2-3 minutes on the other side until cooked through.
- Prepare the espresso glaze: While pancakes are cooking, whisk together powdered sugar, buttermilk, and instant espresso powder in a bowl until smooth and drizzle-able. Adjust the buttermilk to reach desired consistency.
- Serve: Divide the cooked pancakes between plates and generously drizzle with the espresso glaze. Serve immediately and enjoy the rich coffee-flavored delight.
Notes
- Do not overmix the batter to keep pancakes fluffy; lumps are perfectly fine.
- Use medium-low heat to avoid burning the pancakes while ensuring they cook through.
- The espresso glaze can be adjusted for thickness by adding more or less buttermilk.
- Mini chocolate chips can be substituted with regular chocolate chips or omitted for a less sweet version.
- Make sure to preheat the griddle/skillet properly for even cooking.
Keywords: Coffee Pancakes, Espresso Pancakes, Chocolate Chip Pancakes, Breakfast, Brunch, Coffee-flavored Pancakes
