There’s something magical about a cozy morning spent in the kitchen whipping up pancakes that feel just a little bit extra special. Enter: Espresso Chip Pancakes. Imagine the intoxicating aroma of freshly brewed espresso mingling with the sweetness of melty chocolate chips as they sizzle on the griddle. These pancakes are the ultimate treat for coffee lovers—or anyone who enjoys starting their day with a decadent, dessert-like breakfast.
This recipe is inspired by those leisurely weekend mornings when you’re in no rush and can take your time savoring every bite of a home-cooked breakfast. Whether it’s for a romantic breakfast in bed, a family brunch, or just a quiet moment to yourself, these espresso chip pancakes will instantly upgrade your morning.
The bold, slightly bitter notes of espresso balance perfectly with the sweetness of chocolate chips, creating a harmony of flavors that’s both comforting and indulgent. Each bite is light, fluffy, and brimming with a rich, coffee-chocolate flavor that’s guaranteed to brighten your day.
So, grab your favorite mug of coffee (because you can never have too much coffee, right?) and let’s dive into this unforgettable pancake recipe.
Why You’ll Love This Recipe
- Coffee and Chocolate Lovers Rejoice: The espresso powder adds a rich depth of flavor, while the chocolate chips bring just the right amount of sweetness.
- Quick and Easy: You don’t need any fancy equipment or skills to whip these up. Just a few simple ingredients and one bowl.
- Perfect for Any Occasion: These pancakes are versatile—perfect for a special occasion, brunch with friends, or even a midweek pick-me-up.
- Customizable: You can easily adjust the recipe to fit your taste. Add more chocolate chips, experiment with different toppings, or even make them gluten-free.
Ingredients You’ll Need
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon instant espresso powder
- ½ cup buttermilk
- 1 large egg yolk
- 1 tablespoon unsalted butter, melted
- ¼ cup semisweet chocolate chips
- Butter or oil, for greasing the pan
How to Make Espresso Chip Pancakes
Making these espresso chip pancakes is a breeze! With a few simple steps, you’ll have a stack of fluffy, flavorful pancakes ready to devour. Let’s break it down:
Step 1: Prep the Dry Ingredients
Start by whisking together the dry ingredients in a medium-sized bowl. Combine the flour, sugar, baking powder, baking soda, salt, and instant espresso powder. The espresso powder is what gives these pancakes their signature coffee kick, so don’t skip it!
Step 2: Mix the Wet Ingredients
In a small bowl or measuring cup, whisk together the buttermilk, egg yolk, and melted butter. Make sure the butter is slightly cooled so it doesn’t cook the egg yolk. The buttermilk adds tanginess and ensures the pancakes stay moist and tender.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can make your pancakes tough instead of light and fluffy.
Step 4: Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter. This step ensures there’s a little bit of chocolate in every bite.
Step 5: Heat the Griddle or Skillet
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to grease the pan. Once the pan is hot, reduce the heat to medium-low. This helps the pancakes cook evenly without burning.
Step 6: Cook the Pancakes
Scoop about 2 tablespoons of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancake and cook for another 1–2 minutes on the other side, or until golden brown.
Step 7: Serve and Enjoy
Stack the pancakes on a plate and serve warm. They’re delicious on their own, but feel free to dress them up with whipped cream, maple syrup, or even a sprinkle of cocoa powder for a truly indulgent experience.
Helpful Tips
- Make-Ahead Batter: If you want to save time in the morning, you can mix the dry ingredients the night before. Store them in an airtight container, then add the wet ingredients when you’re ready to cook.
- Don’t Overmix: A few lumps in the batter are totally fine. Overmixing can lead to dense pancakes.
- Keep Pancakes Warm: If you’re making a big batch, keep the cooked pancakes warm by placing them in a low oven (200°F) on a baking sheet while you finish cooking the rest.
Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 small pancakes
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian
Notes
- If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
- For a stronger coffee flavor, increase the espresso powder to ½ teaspoon.
- Mini chocolate chips work great if you want more even chocolate distribution throughout the pancakes.
Nutritional Information (Per Serving)
- Calories: 190
- Protein: 4g
- Carbohydrates: 24g
- Fat: 8g
- Saturated Fat: 4g
- Cholesterol: 55mg
- Sodium: 220mg
- Fiber: 1g
- Sugar: 10g
Frequently Asked Questions
Can I use decaf espresso powder?
Absolutely! If you’re sensitive to caffeine or want to serve these pancakes to kids, decaf espresso powder will work just as well.
Can I make these pancakes gluten-free?
Yes! Simply replace the all-purpose flour with your favorite gluten-free flour blend. Make sure it’s one that’s designed for baking to get the best texture.
What can I use instead of chocolate chips?
If you’re not a fan of chocolate chips, you can use chopped nuts, dried fruit, or even white chocolate chips as a substitute.
Can I double the recipe?
Definitely! This recipe is easy to scale up if you’re cooking for a crowd.
Storage Instructions
If you have leftovers (unlikely!), you can store the pancakes in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or a toaster oven for a quick breakfast. For longer storage, freeze the pancakes with parchment paper between each one and reheat directly from frozen.
Related Recipes
If you loved these Espresso Chip Pancakes, you’ll definitely enjoy these other indulgent breakfast ideas:
Conclusion
Espresso chip pancakes are more than just breakfast—they’re a moment of joy and indulgence. Whether you’re sharing them with loved ones or savoring a quiet morning treat, this recipe is sure to make any day feel special. The combination of bold espresso and sweet chocolate will leave you coming back for seconds, and maybe even thirds.
So, what are you waiting for? Pull out your skillet, pour yourself another cup of coffee, and start flipping your way to breakfast bliss. You deserve it!
Print
Espresso Chip Pancakes
Description
There’s something magical about a cozy morning spent in the kitchen whipping up pancakes that feel just a little bit extra special. Enter: Espresso Chip Pancakes. Imagine the intoxicating aroma of freshly brewed espresso mingling with the sweetness of melty chocolate chips as they sizzle on the griddle. These pancakes are the ultimate treat for coffee lovers—or anyone who enjoys starting their day with a decadent, dessert-like breakfast.
This recipe is inspired by those leisurely weekend mornings when you’re in no rush and can take your time savoring every bite of a home-cooked breakfast. Whether it’s for a romantic breakfast in bed, a family brunch, or just a quiet moment to yourself, these espresso chip pancakes will instantly upgrade your morning.
The bold, slightly bitter notes of espresso balance perfectly with the sweetness of chocolate chips, creating a harmony of flavors that’s both comforting and indulgent. Each bite is light, fluffy, and brimming with a rich, coffee-chocolate flavor that’s guaranteed to brighten your day.
So, grab your favorite mug of coffee (because you can never have too much coffee, right?) and let’s dive into this unforgettable pancake recipe.
Ingredients
- ½ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon instant espresso powder
- ½ cup buttermilk
- 1 large egg yolk
- 1 tablespoon unsalted butter, melted
- ¼ cup semisweet chocolate chips
- Butter or oil, for greasing the pan
Instructions
Step 1: Prep the Dry Ingredients
Start by whisking together the dry ingredients in a medium-sized bowl. Combine the flour, sugar, baking powder, baking soda, salt, and instant espresso powder. The espresso powder is what gives these pancakes their signature coffee kick, so don’t skip it!
Step 2: Mix the Wet Ingredients
In a small bowl or measuring cup, whisk together the buttermilk, egg yolk, and melted butter. Make sure the butter is slightly cooled so it doesn’t cook the egg yolk. The buttermilk adds tanginess and ensures the pancakes stay moist and tender.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. Be careful not to overmix—the batter should be slightly lumpy. Overmixing can make your pancakes tough instead of light and fluffy.
Step 4: Fold in the Chocolate Chips
Gently fold the chocolate chips into the batter. This step ensures there’s a little bit of chocolate in every bite.
Step 5: Heat the Griddle or Skillet
Heat a non-stick skillet or griddle over medium heat. Add a small pat of butter or a drizzle of oil to grease the pan. Once the pan is hot, reduce the heat to medium-low. This helps the pancakes cook evenly without burning.
Step 6: Cook the Pancakes
Scoop about 2 tablespoons of batter onto the skillet for each pancake. Use the back of the spoon to gently spread the batter into a circle. Cook until bubbles form on the surface and the edges look set, about 2–3 minutes. Flip the pancake and cook for another 1–2 minutes on the other side, or until golden brown.
Step 7: Serve and Enjoy
Stack the pancakes on a plate and serve warm. They’re delicious on their own, but feel free to dress them up with whipped cream, maple syrup, or even a sprinkle of cocoa powder for a truly indulgent experience.
Notes
- If you don’t have buttermilk, you can make your own by adding 1 teaspoon of lemon juice or white vinegar to ½ cup of milk. Let it sit for 5 minutes before using.
- For a stronger coffee flavor, increase the espresso powder to ½ teaspoon.
- Mini chocolate chips work great if you want more even chocolate distribution throughout the pancakes.