Coffee Pancakes Recipe
Fluffy, rich, and full of bold coffee flavor, these coffee pancakes are the perfect way to start your morning. Topped with a creamy glaze and chocolate chips, they combine the best of breakfast and your favorite cup of coffee in one delicious stack.
Ingredients
- 1 ½ cups all-purpose flour
- 2 tbsp instant coffee or espresso powder
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 1 tbsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- 2 large eggs
- 3 tbsp melted butter plus more for cooking
- ½ cup mini chocolate chips optional
Instructions
- In a large bowl, whisk together flour, coffee powder, cocoa, sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix milk, eggs, and melted butter until smooth.
- Pour wet ingredients into dry ingredients and whisk gently until just combined. Do not overmix.
- Heat a non-stick skillet over medium heat and lightly grease with butter.
- Pour ¼ cup of batter for each pancake and cook until bubbles form on top, then flip and cook the other side.
- Stack pancakes, drizzle with coffee glaze or syrup, and top with chocolate chips if desired.
Notes
- For a stronger flavor, use espresso powder instead of instant coffee.
- Do not overmix the batter—this keeps the pancakes fluffy.
- If the batter feels too thick, add 1–2 tablespoons of milk.
- Pancakes can be made ahead and stored in the fridge for up to 3 days. Reheat in a skillet or toaster.
- For a dessert-style version, top with whipped cream, caramel drizzle, or extra chocolate chips.