Mochaccino Pecan Pancakes
Indulge in a stack of decadent *Mochaccino Pecan Pancakes* that perfectly blend the bold richness of coffee, the velvety allure of cocoa, and the nutty crunch of toasted pecans. These fluffy pancakes are infused with brewed coffee and a touch of vanilla, creating a uniquely aromatic breakfast treat that feels like a café indulgence at home. The batter is quick to mix—coming together in just 15 minutes—and delivers pancakes with a delicately chocolatey flavor profile balanced by the warm nuttiness of pecans. Top them off with maple syrup, whipped cream, or extra pecans for a picture-perfect finish. Perfect for brunch or a cozy morning, this recipe elevates pancakes to gourmet status while keeping it simple and approachable.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups brewed coffee (cooled)
- 0.75 cups milk
- 2 tablespoons unsalted butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups chopped pecans
- optional topping maple syrup
- optional topping whipped cream
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In another bowl, combine the cooled brewed coffee, milk, melted butter, egg, and vanilla extract. Whisk until the wet ingredients are fully incorporated.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined. The batter should be slightly lumpy; do not overmix.
Fold in the chopped pecans to distribute them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if necessary.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for an additional 2-3 minutes, or until cooked through and golden brown.
Transfer the cooked pancakes to a plate and cover with a kitchen towel to keep warm. Repeat the process with the remaining batter.
Serve the pancakes warm with a drizzle of maple syrup, a dollop of whipped cream, or additional chopped pecans for garnish.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 244.4 g | 89% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 90.8 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 345 mg | 27% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1052 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
