Description

Learn how to make irresistible Coffee Pancakes! This recipe infuses classic pancakes with a rich coffee flavor, complemented by an easy espresso glaze. Perfect for coffee lovers!

Ingredients

Scale

For the Pancakes:

2 tablespoons butter, divided use
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons powdered sugar
2 tablespoons instant espresso powder
½ teaspoon salt
2 cups buttermilk
2 large eggs
½ cup mini chocolate chips

For the Espresso Glaze:

2 cups powdered sugar
2 tablespoons of buttermilk, as needed
1 tablespoon instant espresso powder

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Instructions

1. Prepare the Pancakes: Combining Wet and Dry Ingredients

Gather and Prep: Gather all your ingredients and measure them out.
Heat Griddle/Skillet: Heat a griddle or large skillet over medium-low heat. Add 1 tablespoon of the butter and let it melt.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, powdered sugar, espresso powder, and salt.
Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk, the remaining melted butter (make sure it’s cooled slightly), and the eggs.
Add Wet to Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. A few lumps are okay.

2. Cook the Pancakes: Achieving Golden-Brown Goodness

Check Griddle Heat: The griddle is hot enough when you can hold your hand a few inches from the surface for about 5 seconds.
Scoop Batter: Ladle about ¼ cup of pancake batter onto the hot griddle for each pancake.
Add Chocolate Chips: Immediately sprinkle the mini chocolate chips over the batter on the griddle.
Cook First Side: Let the pancakes cook on one side until bubbles form around the edges and the underside is golden brown when you peek at it. This should take about 2-3 minutes.
Flip and Cook: Flip the pancakes and cook for another 2-3 minutes on the other side, until golden brown and cooked through.

3. Make the Espresso Glaze: A Sweet and Caffeinated Topping

Combine Ingredients: While the pancakes are cooking, make the glaze. In a small bowl, whisk together the powdered sugar, instant espresso powder, and 2 tablespoons of buttermilk until a smooth, runny glaze forms.
Adjust Consistency: If the glaze is too thick, add more buttermilk, ½ teaspoon at a time, until it reaches a drizzling consistency. If it’s too thin, add a little more powdered sugar.

4. Serve: The Finishing Touches

Stack Pancakes: Divide the cooked pancakes between two plates, stacking them high.
Drizzle with Glaze: Drizzle the warm espresso glaze generously over the pancakes.
Serve Immediately: Serve immediately and enjoy!