Description
Espresso Chocolate Chip Pancakes are a delightful morning treat that combines the rich flavor of espresso with sweet chocolate chips, perfect for a cozy breakfast.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons brewed espresso, cooled
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, egg, melted butter, brewed espresso, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—some lumps are okay.
- Fold in the mini chocolate chips.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form on the surface.
- Flip and cook for another 1-2 minutes, until golden brown.
- Remove from heat and keep warm while cooking the remaining pancakes.
- Serve warm with maple syrup, extra chocolate chips, and a dusting of cocoa powder if desired.
Notes
- For a richer flavor, use dark chocolate chips instead of mini chocolate chips.
- Make sure the espresso is cooled before adding it to the batter to avoid cooking the egg.
- These pancakes can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180
- Sugar: 6g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg