Espresso Chip Pancakes Recipe

Name: Espresso Chip Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE PANCAKES:; 1 Tablespoon Unsalted Butter; 1 cup Plus 2 Tablespoons Of Flour; 2 teaspoons Baking Powder; 2 Tablespoons Powdered Sugar; 1 Tablespoon Instant Espresso Powder; 1 pinch Salt; 1 cup Buttermilk (low Fat Is Fine); 2 whole Large Eggs; 1/4 cups Mini Chocolate Chips; FOR THE GLAZE:; 1 cup Powdered Sugar; 2 teaspoons Buttermilk, Or More As Needed To Thin Out Glaze; 2 teaspoons Instant Espresso Powder

Servings: persons

FOR THE PANCAKES:
1 Tablespoon Unsalted Butter
1 cup Plus 2 Tablespoons Of Flour
2 teaspoons Baking Powder
2 Tablespoons Powdered Sugar
1 Tablespoon Instant Espresso Powder
1 pinch Salt
1 cup Buttermilk (low Fat Is Fine)
2 whole Large Eggs
1/4 cups Mini Chocolate Chips
FOR THE GLAZE:
1 cup Powdered Sugar
2 teaspoons Buttermilk, Or More As Needed To Thin Out Glaze
2 teaspoons Instant Espresso Powder

1
Heat a griddle or large skillet over medium heat with the butter. Let butter melt.
2
In a medium bowl, whisk together the flour, baking powder, sugar, espresso powder and salt. In a small cup, whisk together the buttermilk and egg. Pour this liquid into the dry ingredients and stir until just combined, do not over-mix. Lumps are fine.
3
Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. Ladle heaping 1/4 cup scoops of pancake batter onto the griddle leaving a little space between each. Immediately sprinkle each pancake with mini chocolate chips.
4
Let pancakes cook on one side until bubbles form around the edges, and the underside is brown when you peek at it. Flip the pancakes, and cook another few minutes until done.
5
While the pancakes cook, make the glaze: In a medium sized bowl whisk together the powdered sugar and buttermilk until a runny sweet sauce that's perfect for drizzling over pancakes forms. Just before serving, stir in the espresso powder. I wait to stir in the powder before serving so that the espresso granules stay crispy. I love the bite. But, if you would prefer a smoother sauce, stir the espresso powder in with the sugar.
6
To serve, divide the pancakes between two plates and drizzle with espresso glaze. Dig in.

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE PANCAKES:, 1 Tablespoon Unsalted Butter, 1 cup Plus 2 Tablespoons Of Flour, 2 teaspoons Baking Powder, and more.

Yes, Espresso Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Espresso Chip Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions