Step 1: Prepare the Griddle

1. Heat a griddle or large skillet over medium-low heat and add 1 tablespoon of butter. Allow it to melt evenly.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, powdered sugar, espresso powder, and salt until well combined.

Step 3: Combine Wet Ingredients

1. In a small bowl or cup, whisk together the buttermilk, remaining tablespoon of melted butter, and eggs.
2. Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; lumps are fine.

Step 4: Cook the Pancakes

1. Test the griddle’s heat by holding your hand a few inches above it; it should feel warm but not too hot.
2. Ladle heaping ¼-cup portions of batter onto the griddle. Immediately sprinkle each pancake with mini chocolate chips.
3. Cook until bubbles form around the edges and the underside is golden brown, about 2-3 minutes.
4. Flip the pancakes carefully and cook for another 2-3 minutes until cooked through.

Step 5: Make the Espresso Glaze

1. While the pancakes cook, whisk together the powdered sugar, espresso powder, and buttermilk in a bowl. Adjust the buttermilk to achieve a smooth, drizzling consistency.

Step 6: Serve

1. Stack the pancakes on plates, drizzle generously with the espresso glaze, and serve warm. Enjoy!