Mocha Chip Pancakes + Espresso Syrup
This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.
Today I’m participating in a month-long Pancake Party. These Mocha Chip Pancakes with Espresso Syrup with coffee give breakfast a decadent charm.
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!
Mocha Chip Pancakes + Espresso Syrup
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:
- 1 cup all purpose flour
- 1/3 cup malted milk powder
- 3 tablespoons ground coffee not instant
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons melted butter
- 1/2 cup chocolate chips
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
Making this recipe?Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
This site contains affiliate links, if you make a purchase through them, we receive a small commission.
BRB putting espresso syrup on *everything*
Pingback: Cornmeal Pancakes with Orange Syrup - A Spicy Perspective
Hi there it’s me, I am also visiting this site regularly, this web page is genuinely fastidious and the viewers are in fact sharing pleasant thoughts.
Pingback: Nespresso Capsule System Giveaway - Cooking with Books
I just saw these on Pinterest & I remember when Rachel asked me to do this – it feels sort of like just a month ago – and it was 14 months ago. Time flies! But your pancakes are timeless :)
O M G This is a breakfast dream-come-true.
Pingback: Whole Wheat Mocha Chip Pancakes | Reini Days
Pretty irresistible–wow! Making these Saturday morning.
Ohhhh, wow. Want. Love that flavor combo!
What a creative pancake and I love the syrup idea. They look like quite the pick-me-up breakfast!