Coffee Pancakes: The Perfect Wake-Up Call for Your Taste Buds
Start your day with a jolt of flavor! These Coffee Pancakes are a delightful blend of rich coffee, sweet chocolate chips, and a decadent espresso glaze. Perfect for a special breakfast or weekend brunch, this recipe is easy for beginner cooks and delivers maximum flavor.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Total Time: 17 minutes
- Yield: 6-8 pancakes 1x
- Category: Breakfast
- Method: Griddle, Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons butter, divided use
- 2 cups 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 buttermilk, as needed
- 1 tablespoon instant espresso powder
Instructions
- Prepare the Griddle: Gather all your ingredients and heat a griddle or large skillet over medium-low heat with one tablespoon of the butter. Let the butter melt and coat the surface of the griddle evenly, preventing the pancakes from sticking. The griddle should be hot enough that a drop of water sizzles when it hits the surface, indicating the optimal temperature for cooking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, powdered sugar, espresso powder, and salt. Whisking the dry ingredients ensures that they are evenly distributed, preventing lumps from forming in the batter and ensuring consistent results.
- Mix Wet Ingredients: In a small cup, whisk together the buttermilk, remaining tablespoon of melted butter, and eggs. Whisking the wet ingredients separately ensures that they are well combined before being added to the dry ingredients, preventing over-mixing and ensuring a smooth batter.
- Combine Wet and Dry Ingredients: Pour the liquid ingredients into the dry ingredients and stir until just combined. Do not over-mix. Lumps are fine. Over-mixing will develop the gluten in the flour, resulting in tough and chewy pancakes.
- Check Griddle Temperature: Check the griddle for heat: you should be able to hold your hand a few inches from the surface for 5 seconds. If the griddle is too hot, the pancakes will burn. If it’s too cool, they won’t brown properly.
- Cook Pancakes: Ladle heaping ¼ cups of pancake batter onto the griddle. Immediately sprinkle with mini chocolate chips. Adding the chocolate chips immediately prevents them from sinking to the bottom of the pancakes, ensuring they are evenly distributed throughout.
- Flip Pancakes: 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 usually takes about 2-3 minutes. Flip the pancakes and cook another few minutes until done. The pancakes are done when they are golden brown on both sides and cooked through, springing back when lightly touched.
- Make Espresso Glaze: While the pancakes cook, make the glaze: whisk together the powdered sugar and buttermilk until a runny sweet sauce perfect for drizzling over pancakes forms. Add more or less buttermilk to adjust the thickness of the glaze, depending on your preference. Then, whisk in the instant espresso powder until fully dissolved.
- Serve: To serve, divide the pancakes between two plates and drizzle generously with espresso glaze. Dig in and enjoy!
Notes
- Don’t overmix the batter.
- Adjust glaze thickness with buttermilk.
- Use good quality espresso powder.
- Get creative with toppings.