Description
Quick pancakes studded with chocolate chips airy crumb easy 20mins prep versatile swaps espressomaple topping option serves 4 Kidfriendly
Ingredients
Scale
- 1 3/4 cups all-purpose flour (220 g) — swap 1:1 gluten-free flour if needed
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon instant espresso powder or 1/4 cup strong brewed coffee (cooled)
- 1 1/4 cups buttermilk (300 ml)
- 2 large eggs
- 4 tablespoons melted butter, plus extra for the griddle
- 1 teaspoon vanilla extract
- 3/4 cup semisweet chocolate chips (120 g)
- Optional: 2 tablespoons cocoa powder — reduce flour by 2 tbsp if using
Instructions
- Preheat and prep: Heat a large nonstick skillet or griddle over medium-low heat. Lightly grease with a bit of butter or oil so pancakes brown slowly without burning.
- Mix dry ingredients: In a wide bowl whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder (if using). The mixture should look homogenous with no clumps.
- Combine wet ingredients: In another bowl whisk the buttermilk, eggs, melted (but cooled) butter, vanilla, and espresso powder or brewed coffee. If using espresso powder, dissolve it in the buttermilk for even flavor.
- Make the batter: Pour the wet mix into the dry ingredients and whisk just until combined. A few small lumps are okay—overmixing makes gummy pancakes. The batter should be thick but pourable; rest 5 minutes to let the baking powder activate and the batter relax.
- Fold in chocolate: Gently fold in the chocolate chips so they’re evenly distributed without deflating the batter.
- Cook the pancakes: Spoon about 1/4 cup batter per pancake onto the preheated griddle. Cook on the first side until bubbles form across the surface and the edges look set, about 2–3 minutes.
- Flip and finish: Flip carefully and cook 1–2 more minutes until golden and cooked through. Lower the heat if pancakes are browning too quickly but still raw in the center.
- Keep warm: Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven while you cook the rest—that keeps them warm and slightly crisp at the edges.
- Serve immediately: Stack high, drizzle with maple syrup or espresso glaze, and top with extra chocolate chips, a dusting of cocoa, or fresh berries.
Notes
Fluffy, tender pancakes laced with a subtle espresso note and dotted with melty chocolate chips—perfect for cozy mornings or a lively brunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet or griddle
- Cuisine: American
Nutrition
- Serving Size: 8 pancakes (about 4 servings)
- Calories: 570 calories
- Sugar: 24 g
- Fat: 26.0 g
- Carbohydrates: 69.0 g
- Fiber: 2 g
- Protein: 13.5 g
Keywords: chocolate, coffee, pancakes, espresso, breakfast, brunch, chocolate chip, mocha