Triple Chocolate Pancakes with Coffee Mousse

Triple Chocolate Pancakes with Coffee Mousse

January 31st (two days ago at the time of posting) marked one year of The Buslife Kitchen. I’ve been working on the project for close to two years now, but that marks one year from the launch of the website. In that time I have developed over a hundred recipes, many of which are published on this site, and written a dang cookbook. I’m still in the formatting phase of the book now, but it will come out this year. So, I think it is time to celebrate with a decadent recipe.

This recipe, triple chocolate pancakes with coffee mousse, is about as decadent as it gets: chocolate pancakes with walnuts and chocolate chips, covered in chocolate syrup and a dollop of mousse. Sounds freaking good, right? That’s how I felt when this recipe popped into my head, and then I just had to make it.

Thanks for reading along this past year! Hope you’ve enjoyed some good food, and I can’t wait to share my cookbook with you.


chocolate pancakes


Triple Chocolate Pancakes with Coffee Mousse
Serves 4

1 ⅓ cups flour
¼ cup cocoa powder
¼ cup sugar
¼ tsp salt
2 tsp baking powder
1 cup milk
2 eggs, beaten
2 tbsp neutral oil
1 tsp vanilla extract
¼ cup walnuts
¼ cup chocolate chips

1 cup heavy whipping cream
1 tbsp + 1 tsp instant espresso powder
1 tbsp sugar

Chocolate syrup, to taste


In a large bowl, mix together the flour, cocoa powder, sugar, salt, and baking powder. In a separate bowl, beat the eggs and then beat in the milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir together until a nice batter is formed.

Heat a skillet over medium heat and add some butter or oil. Ladle out ¼ cup of batter into the center. Sprinkle over some chocolate chips and walnuts. When the first bubbles form in the center of the pancake, flip it, and cook for 1 minute on the other side.

Cook pancakes 1 or 2 at a time until finished. Then allow to cool some before adding mousse (otherwise it’ll melt and slide off).

Add 1 cup cold heavy whipping cream, 1 tbsp sugar, and 1 tbsp + 1 tsp instant espresso powder to a mixing bowl. Beat the mixture with an electric whisk until it is nice and thick and holds peaks.

To serve:
Stack the pancakes to desired height, drizzle with chocolate syrup, and top with a nice dollop of coffee mousse.



Related Recipes:

Biscuits with Green Chile Chorizo Gravy



Leave a Reply