Coffee Pancakes with Glaze (Print Version)
# Ingredients:
→ Pancake Batter
01 -
2 tablespoons butter, divided use
02 -
2 cups 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
→ Glaze
10 -
2 cups powdered sugar
11 -
2 tablespoons buttermilk, as needed
12 -
1 tablespoon instant espresso powder
# Instructions:
01 -
Heat a griddle or large skillet over medium-low heat and melt one tablespoon of butter.
02 -
In a medium bowl, whisk together the flour, baking powder, powdered sugar, espresso powder, and salt.
03 -
In a separate cup, whisk together the buttermilk, remaining melted butter, and eggs. Gently pour the wet mixture into the dry ingredients and stir until just combined. Lumps are acceptable, do not over-mix.
04 -
Check the griddle's heat: hold your hand a few inches above the surface for 5 seconds without discomfort. Ladle heaping 1/4 cups of batter onto the griddle and immediately sprinkle mini chocolate chips. Cook until bubbles appear at the edges and the underside is golden brown. Flip and cook for another couple of minutes until fully cooked.
05 -
Whisk together the powdered sugar, buttermilk, and espresso powder until a smooth, runny glaze forms.
06 -
Divide the pancakes between plates, drizzle with espresso glaze, and serve immediately.
# Notes:
01 -
For best results, use melted butter in the batter and additional butter for cooking.
02 -
Instant espresso powder or instant coffee granules may both be used, depending on your preference.
03 -
Mini chocolate chips ensure each bite has chocolate, but a chopped chocolate bar can also be used.
04 -
Use buttermilk for both the batter and the glaze to achieve the desired texture and flavor.