Buttermilk pancakes with mocha swirls, topped with a simple whipped cream make for a breakfast that is as beautiful as it is scrumptious!
Anyone who knows me knows that I love brunch – it’s absolutely my favorite meal! If I’m feeling savory, eggs benedict; sweeter days call for pancakes. Coffee is always a must for me, but even more so when there’s a huge stack of pancakes involved. I’ve decided to mix 2 of my faves (coffee and pancakes) in one, so without further adieu, I present to you the mocha marble pancake!
Buttermilk pancakes are my favorite basic pancake because they’re nice and fluffy and fairly simple to make. Buttermilk is really easy to find at the grocery store, but it’s also easy to make if you don’t want to buy buttermilk. All you have to do is mix regular milk with some form of acid (vinegar or lemon juice). To this already amazing buttermilk pancake, I decided to add some chocolate and coffee into the mix, because those are always great options. Swirl it around to make it all pretty, and voila!
This recipe makes about 5 or 6 fairly large pancakes, but as with any pancake recipe, it’s super easy to double or triple.
- 1 cup flour
- 2 tbsp white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg, slightly whisked
- 1 cup buttermilk
- 1 tbsp butter, melted
- 1 tbsp cocoa powder
- 1 tbsp espresso powder
- 1/2 cup heavy whipping cream
- 2 tbsp powdered sugar
- Maple syrup
- Chocolate chips
- Preheat griddle or pan to medium heat.
- In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the eggs and buttermilk. Drizzle the melted butter into the liquid mixture as you whisk.
- Pour the wet ingredients into the dry ingredients and mix just enough to incorporate.
- Make the mocha batter. Scoop just shy of 1 cup of the batter into a separate bowl, and add cocoa powder and espresso powder. Mix to incorporate.
- Butter the griddle and scoop some of the white batter onto the griddle. Using a spoon, place dots of the mocha batter onto the white batter and swirl with a toothpick (this part does not have to be exact; see photos above for a visual). When bubbles begin to form (2-3 mins), flip and cook until golden (1-2 mins).
- Make the whipped cream. While pancakes are cooking, beat the whipping cream and powdered sugar by hand or with hand mixer until stiff peaks form.
- Serve pancakes with whipped cream, maple syrup, and chocolate chips.