Coffee Pancakes with Chocolate

These coffee pancakes transform breakfast into an indulgent treat that combines the rich flavors of espresso and chocolate in fluffy, golden stacks. The coffee-infused batter and sweet espresso glaze create a breakfast that feels like dessert while still providing morning fuel.

I created these during a particularly exhausting finals week in college when I needed both breakfast and caffeine simultaneously. They've since become my signature dish when hosting brunches, with friends regularly requesting "those coffee pancakes" whenever they visit.

Ingredients

• Butter: Provides richness and helps create those perfect crispy edges on your pancakes
• Flour: Forms the base of your batter with enough structure to hold up to the mix-ins
• Baking powder: Ensures fluffy height and proper rise
• Powdered sugar: Adds subtle sweetness without the graininess of granulated sugar
• Instant espresso powder: Delivers concentrated coffee flavor throughout
• Salt: Enhances all flavors and balances the sweetness
• Buttermilk: Creates tenderness and a slight tang that complements the coffee
• Eggs: Provide structure and richness to the batter
• Mini chocolate chips: Offer chocolate in every bite without overwhelming

Step-by-Step Instructions

Prepare the cooking surface:

Heat your griddle or skillet over medium-low heat and melt one tablespoon of butter until it coats the surface evenly. The proper temperature is crucial for golden pancakes without burning. Take your time here to ensure even heating.

Mix the dry ingredients:

Whisk together flour, baking powder, powdered sugar, espresso powder, and salt in a medium bowl until fully combined. This even distribution ensures every pancake has the same coffee intensity and leavening.

Combine the wet ingredients:

In a separate container, whisk buttermilk, the remaining tablespoon of melted butter, and eggs until smooth. The melted butter should be warm but not hot to prevent cooking the eggs. Pour this mixture into your dry ingredients.

Create the batter:

Gently fold the wet ingredients into the dry just until combined. The key is minimal mixing—a few lumps are not only acceptable but desirable for tender pancakes. Overmixing develops gluten, resulting in tough pancakes.

Cook the pancakes:

Ladle approximately 1/4 cup of batter for each pancake onto the heated surface. Immediately sprinkle chocolate chips over the wet batter so they become embedded. Wait until bubbles form around the edges and the bottom turns golden brown before flipping.

Make the espresso glaze:

While the pancakes cook, whisk powdered sugar with buttermilk and espresso powder until you achieve a pourable consistency. The glaze should coat the back of a spoon but still run off easily.

Serve immediately:

Stack the freshly cooked pancakes and drizzle generously with the espresso glaze. The warm pancakes will slightly melt the glaze, creating a decadent breakfast experience.

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The instant espresso powder truly makes this recipe special. I discovered its power when experimenting with different coffee forms, and nothing else provides the same intense flavor without adding excess liquid to the batter. When my nephew tried these for the first time, his eyes grew wide as he declared them "better than birthday cake"—high praise from a seven-year-old!

The Perfect Batter Consistency

The key to exceptional pancakes lies in the batter consistency. Your coffee pancake batter should pour slowly from the spoon but not be runny. Think of honey at room temperature—that's your target texture. If your batter seems too thick, add buttermilk one tablespoon at a time. Too thin? Add flour one tablespoon at a time. The lumps in your batter are pockets of flour that will create steam during cooking, resulting in those perfectly fluffy pancakes everyone craves.

Make-Ahead Options

These coffee pancakes work beautifully in a meal prep routine. Make a double batch on Sunday and store them for busy mornings. Once cooled, place pancakes in an airtight container with parchment paper between layers to prevent sticking. They'll last in the refrigerator for up to 3 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag. Reheat in a toaster or microwave wrapped in a damp paper towel. Make the glaze fresh when serving for the best flavor experience.

Serving Variations

While these pancakes are delightful with just the espresso glaze, you can create different experiences with thoughtful toppings. For a mocha-inspired breakfast, add a dollop of whipped cream and chocolate shavings. Sliced bananas complement the coffee flavor beautifully. For special occasions, consider a scoop of coffee or vanilla ice cream for a breakfast-dessert fusion. I particularly enjoy these with candied walnuts for added texture and a caramelized flavor that enhances the coffee notes.

Cultural Coffee Connection

Coffee pancakes represent a delicious intersection of American breakfast tradition and global coffee culture. While Americans have long enjoyed pancakes with maple syrup, the addition of coffee elements transforms the dish into something that would be appreciated in coffee-loving nations like Italy and Ethiopia. This recipe bridges breakfast and coffee break traditions, creating a hybrid that satisfies both hunger and caffeine cravings. The use of espresso powder specifically nods to Italian coffee preparation, bringing concentrated flavor without diluting the batter.

Frequently Asked Questions

→ How do I make sure my pancakes are fluffy?

To ensure fluffy pancakes, avoid over-mixing the batter. Stir just until the ingredients combine, even if there are small lumps in the batter.

→ Can I use regular coffee instead of instant espresso powder?

Instant espresso powder provides a concentrated coffee flavor, but you can substitute it with finely ground instant coffee granules if needed.

→ What can I use as a substitute for buttermilk?

You can make a buttermilk substitute by mixing 2 cups of milk with 2 tablespoons of lemon juice or vinegar. Let it sit for 5 minutes before using.

→ Can I use regular chocolate chips instead of mini ones?

Yes, standard chocolate chips can be used, but mini ones ensure that there’s chocolate in every bite. Alternatively, chop a chocolate bar into smaller pieces.

→ How do I know when the griddle is ready?

To test the griddle’s heat, hold your hand a few inches above the surface. If you can comfortably hold it there for 5 seconds, the griddle is at the right temperature for cooking pancakes.