Espresso Chip Pancakes
Ah, who doesn’t love coffee and pancakes in the morning? Combine the two and get these crispy buttermilk pancakes full of melty espresso chips… with just a hint of espresso powder. I like an extra boost in the morning!
I like to top these pancakes with butter and maple syrup. You can also add berries, whipped cream, honey, or granola—whatever you like!
You can also freeze pancakes. I like keeping a stash of them in the freezer for busy mornings (or whenever I get a craving haha)! Just be sure to crisp them up in a toaster or toaster oven after you take them out of the freezer. So in the event of extra pancakes… you know what to do!
Start to Finish: 30 minutes
How many: 20 pancakes
What you’ll need:
2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons espresso powder
2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted and slightly cooled, plus more for cooking
2 large eggs
2 teaspoons pure vanilla extract
1 cup espresso chips
For serving: butter and maple syrup, if desired
What you’ll do:
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and espresso powder.
2. In a medium bowl, whisk the buttermilk, melted butter, eggs, and vanilla extract together.
3. Pour the liquid ingredients over the dry ingredients and mix until just combined. Don’t overmix. The batter will be lumpy, and that is ok. Gently fold in the espresso chips. Let the batter sit for 5 minutes.
4. Heat a griddle or large skillet over medium-low heat. Add a pat of butter to the griddle or skillet and spread it around until melted.
5. Using a ¼ cup measuring cup, spoon the batter onto the hot griddle or skillet. Cook until small bubbles form all across the top of the pancakes, about 2 minutes, then flip and continue to cook until golden brown. Repeat with remaining batter.
6. Top the pancakes with butter, maple syrup, fresh fruit, or honey and enjoy!
