Espresso Chip Pancakes (Printable Recipe)
Fluffy espresso chip pancakes with warm maple drizzle and melty chocolate in every bite.
# Ingredients You'll Need:
→ Batter
01 -
3/4 cup all-purpose flour
02 -
1 tablespoon granulated sugar
03 -
1 teaspoon baking powder
04 -
1/8 teaspoon salt
05 -
1 teaspoon instant espresso powder
06 -
1/2 cup whole milk
07 -
1 large egg
08 -
2 tablespoons melted unsalted butter
09 -
1/2 teaspoon vanilla extract
10 -
1/4 cup mini semisweet chocolate chips
→ For Cooking and Serving
11 -
Butter or oil for the skillet
12 -
Maple syrup, for serving
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, sugar, baking powder, salt, and espresso powder.
02 -
In another bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
03 -
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix.
04 -
Fold in the mini chocolate chips and let the batter rest for 5 minutes.
05 -
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
06 -
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form and edges set, 2–3 minutes.
07 -
Flip the pancakes and cook an additional 1–2 minutes until golden brown and cooked through.
08 -
Serve the pancakes warm with a drizzle of maple syrup or toppings of choice.
# Extra Tips:
01 -
Letting the batter rest helps produce fluffier pancakes by allowing the gluten to relax and the leavening to activate.