Ingredients
Scale
For the Pancakes
- 2 tablespoons butter, divided
- 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 buttermilk (plus more if needed)
- 1 tablespoon instant espresso powder
Instructions
- Whisk together the flour, baking powder, powdered sugar, espresso powder, and salt.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Combine the wet and dry ingredients until just mixed.
- Fold in the mini chocolate chips.
- Let the batter rest for 5 minutes.
- Heat a lightly buttered non-stick skillet over medium heat.
- Pour about ¼ cup batter for each pancake.
- Cook until bubbles appear, then flip and cook until golden.
- Whisk together the glaze ingredients until smooth.
- Drizzle the espresso glaze over the warm pancakes and serve immediately.
Notes
- Do not overmix the batter to keep the pancakes light and fluffy.
- Let the batter rest before cooking for the best texture.
- Adjust the glaze with extra buttermilk until it reaches a smooth, pourable consistency.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
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