Ingredients for Espresso Syrup

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

Ingredients for the Mocha Chip Pancakes

  • 1 cup flour
  • 1/3 cup malted milk powder
  • 3 tablespoons ground espresso
  • 3/4 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup milk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons melted butter
  • 1/2 cup chocolate chips


  1. Heat a griddle or non-stick skillet to medium-high
  2. 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. Lastly whisk in the butter. Allow the pancake batter to rest for 3 to 5 minutes before cooking to allow it to thicken. It should be so thick it barely pours.
  3. Once the griddle is hot, stir in the chocolate chips into the mix. Use a 1/4 cup scoop to ladle the batter onto the griddle or skillet. Spread into a circle and cook for 1 to 3 minutes per side. Flip when small bubbles rise to the top of the batter.