Today I’m participating in a month-long Pancake Party. These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm.
Mocha Chip Pancakes with Espresso Syrup

I’m contributing my dark and moody Mocha Chip Pancakes, with ground coffee, warm molten chocolate speckled throughout, and a generous drizzle of black espresso syrup.

These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm.

Make sure to see my whole post over on Rachel Cooks today!

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Mocha Chip Pancakes + Espresso Syrup

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm.
Servings: 10 pancakes

Ingredients

For the Espresso Syrup:

  • 1 cup corn syrup
  • 2 ounces hot espresso a double shot

For the Mocha Chip Pancakes:

Instructions

  • Heat a griddle or non-stick skillet to medium-high.
  • In a large bowl, add all the dry ingredients and whisk to blend.
  • In a smaller bowl, whisk the milk, egg, and vanilla until frothy.
  • Add the milk mixture to the dry mix and whisk until smooth. Last whisk in the melted butter.
  • Allow the pancake batter to rest for 3-5 minutes before cooking, to thicken. It should be so thick that it barely pours.
  • Once the griddle is hot, stir in the chocolate chips.
  • Make one pancake as a test-batch to ensure your heat in accurate. Use a 1/4-cup scoop to ladle the batter onto a buttered griddle. Spread into a circle. Cook for 1-3 minutes per side. Flip when small bubbles rise to the top of the batter. If the pancake turns dark too quickly, lower the heat. Butter and repeat.

Nutrition

Serving: 1pancake, Calories: 255kcal, Carbohydrates: 46g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Cholesterol: 30mg, Sodium: 292mg, Potassium: 142mg, Fiber: 1g, Sugar: 35g, Vitamin A: 190IU, Vitamin C: 0.1mg, Calcium: 79mg, Iron: 0.8mg
Course: Breakfast
Cuisine: American
Author: Sommer Collier
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