Easy Pancake Recipe with Espresso

Espresso pancakes

  • serves 4
  • Easy

Coffee and chocolate is a quick and easy way to make pancakes feel more grown-up and the hazelnuts provide a great bit of texture. Perfect any time of year

Try these easy espresso pancakes, then check out our American pancakescrêpes suzette, vegan crêpes and more pancake recipes.
Make the espresso using our pick of tried-and-tested espresso machines using eco-friendly coffee pods.


  • plain flour 120g
  • baking powder 1 tsp
  • caster sugar 1 tbsp
  • eggs 2
  • double espresso 1 shot, or 2 tsp instant coffee dissolved in 2 tbsp water
  • milk 200ml
  • double cream 150ml
  • dark chocolate 100g, chopped
  • hazelnuts a handful, some chopped and toasted, some left whole


  • Step 1

    Put the flour, baking powder, sugar, eggs, coffee and milk in a jug and blend to a batter. Rest for 10 minutes. Gently heat the cream and chocolate.

  • Step 2

    Heat a non-stick omelette or 15cm frying pan with a knob of butter and pour in enough batter (thin it down if you need to) to just cover the base of the pan in a thin layer (about 2 tbsp) – tip the pan as you pour so you get an even layer. Cook for about 30 seconds or until the batter sets and the underside starts to colour then flip and cook the other side until it colours. Repeat. Put 3 pancakes on each plate and scatter with chopped toasted hazelnuts. Pour over chocolate sauce and scatter with whole nuts.


Nutritional Information

  • Kcals 537
  • Fat 35.5g
  • Saturates 17g
  • Carbs 46.5g
  • Fibre 2g
  • Protein 10.7g
  • Salt 0.55g