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Easy Blender Brazilian Cheese Bread (Pão de Queijo)

Brazilian cheese bread, or pão de queijo, is an addictive combination of crispy, cheesy, and chewy goodness.  Made with tapioca flour, these “rolls” are naturally gluten free!  They’re  like a chewy cheese puff, perfect for an after-school snack or a delicious accompaniment to your favorite 

Blueberry Sour Cream Coffee Cake

Blueberry Sour Cream Coffee Cake

This blueberry sour cream coffee cake recipe is my all-time favorite coffee cake, one that is sure to impress your guests and be the first to go at your next brunch! Moist sour cream coffee cake, bursting with delicious blueberries and coupled with a crumbly 

Perfect Buttermilk Pancakes for Two

Perfect Buttermilk Pancakes for Two

Homemade old-fashioned buttermilk pancakes, for two! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy small batch recipe and makes perfect light & fluffy pancakes, the best you’ve ever had! So, grab your favorite griddle and get flipping!

Every summer as a kid, my brother and I traveled to Cleveland to stay with my grandparents.  The joy of our time there was highlighted by extravagant breakfasts, served most often on their charming screened-in porch, complete with both orange juice and a glass of milk, as well as some kind of fresh fruit.  How spoiled we were!  Grandpa’s homemade pancakes were my favorite in the rotation of their special breakfasts, and one of the things I looked forward to most during our time in Ohio.  As a kid, I didn’t quite understand what made them so unbelievably delicious. Now, I realize it was the taste of the real buttermilk, mixed into the homemade batter that made the pancakes unequivocally tastier than the ones I was accustomed to eating the rest of year.  The fresh Ohio maple syrup didn’t hurt, either.  At home, we used “syrup”.  At Grandma and Grandpa’s, it was always a pitcher of the real deal good stuff.

Fast forward to my life now, and I get to spoil my family with Grandpa’s incredible old-fashioned pancakes.  My girls know them as “Grandpa Norm’s pancakes”. I love sharing a special piece of my childhood with them. I hope you enjoy them as much as we do!  

perfect buttermilk pancakes for two

5 TIPS FOR THE BEST FLUFFY BUTTERMILK PANCAKES

1. DO MIX ALL THE DRY INGREDIENTS TOGETHER WITH A WHISK.

This will guarantee you don’t have any pockets of baking soda in your pancakes.  If the baking soda is evenly dispersed in the batter, it will rise beautifully and you won’t end up with any bitter baking soda-y bites.

2. DON’T OVER-MIX THE BATTER.

If you mix til the point of a perfectly smooth batter, you’ll overwork the gluten in the flour and they’ll be tough and chewy.  Mix just until most of the flour has been absorbed by the liquid ingredients and you see some lumps.

3. DON’T LET THE PANCAKE BATTER SIT.

You want to use the batter as soon as it’s combined and take advantage of all those glorious CO2 bubbles from the buttermilk and baking soda reaction. If you’ve read the opposite before, it’s likely because the other pancake batter is made with baking powder, which takes more time to activate.

4. DO USE A JUST RIGHT HOT PAN.

I can’t emphasize this one enough. Have you ever noticed the first few pancakes in your griddle are “flops” and just don’t look great? That’s because the pan isn’t hot enough! Don’t be afraid to fire up the heat to medium-high in the beginning. You will want to turn it back to medium after a few minutes. On my stove, I alternate between medium-high heat and medium-low heat, with the majority of the cooking time set to medium. When the pancakes are browning too quickly, turn it down. When they’re looking flat and pale in color, turn it up. You’ll get the hang of it!

5. DON’T FLIP MORE THAN ONCE.

Resist the temptation to flip more than once and please, oh please, don’t smoosh or pat your pancakes with your spatula while they’re cooking.  You’ll know the pancakes are ready to flip when they’re covered in tiny bubbles and those bubbles begin to pop.  Use a thin but sturdy spatula for flipping precision.

perfect buttermilk pancakes for two


INGREDIENTS YOU’LL NEED TO MAKE OLD-FASHIONED BUTTERMILK PANCAKES

  • Flour – All-purpose flour is great.
  • Baking soda – Make sure your baking soda is fresh.
  • Salt – Adds flavor
  • Sugar – Adds sweetness
  • Buttermilk – both low-fat and full fat buttermilk work for this recipe.  The buttermilk makes these pancakes. It gives them both their delicate, classic buttermilk flavor and their fluffy texture.
  • Oil – This adds richness and tenderness to the pancakes.  I like to use avocado oil, but any neutral-flavored oil will do, or you can substitute melted butter.
  • Large egg
  • Butter – For cooking (or substitute more oil), and for serving. I like salted butter.
  • Pure maple syrup – For serving. Warm it in the microwave for 30 seconds to take the chill off if it’s been stored in the refrigerator. You don’t want to pour cold syrup over your hot pancakes!
buttermilk pancakes for two ingredients

HOW TO MAKE PERFECT BUTTERMILK PANCAKES FOR TWO

This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook.  

1. STIR TOGETHER DRY INGREDIENTS

Mix flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 

2. WHISK LIQUID INGREDIENTS

In a small bowl, whisk buttermilk vigorously with egg and oil.

3. MAKE PANCAKE BATTER

Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed. You want to error on the side of undermining. Small lumps and a few streaks of flour equals more tender pancakes!

whisk dry ingredients
whisk liquid ingredients
combine wet and dry ingredients to make pancake batter

4. COOK PANCAKES

First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. 

Once hot, coat the bottom of the pan with a little more avocado oil or butter (about one teaspoon).  

Using a 1/4-cup measuring cup and about a quarter cup of batter, scoop batter onto hot griddle, letting it fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait, 2-3 minutes, until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  

When you suspect they’re ready to flip, you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the second side for another 1-2 minutes, until browned and cooked in the middle.  

Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.

heat hot skillet
wait until pancakes begin to bubble and those bubbles pop
flip pancakes and cook on other side 1-2 minutes

5. ENJOY PANCAKES

Serve pancakes in two stacks, one for you and one for a loved one! Serve with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  

MIXING THINGS UP

  • For blueberry pancakes, gently fold in 1/2 cup blueberries to the finished pancake batter.
  • For chocolate chip pancakes, gently fold in 1/4 cup semi-sweet chocolate chips into the batter.
  • For whole wheat buttermilk pancakes, substitute whole wheat pastry flour or white whole wheat flour for the all-purpose flour.

BUTTERMILK SUBSTITUTEs & ALTERNATIVES

Nothing compares to the taste and texture of real buttermilk. If you can, make this recipe the first time with real buttermilk since it’s the gold standard. Sometimes buttermilk can be hard to find or you just don’t want to make the grocery store run. I admit, I turn to these easy alternatives in a pinch. Chances are you have everything you need to whip up a homemade buttermilk substitute.

HOW TO MAKE YOUR OWN BUTTERMILK

  • Do you have plain yogurt and milk? Whisk 1/2 cup of milk into 1/2 cup plain yogurt. Use in recipe as written. Or:
  • Use milk and vinegar or lemon juice  – Stir 1 cup milk with 1 tablespoon of vinegar or lemon juice. Let sit for 10-15 minutes. It will curdle slightly and thicken. Use in recipe as written.

CAN I PREPARE THE BUTTERMILK PANCAKE BATTER IN ADVANCE? 

No, unfortunately not. You can pre-mix the dry ingredients and pre-mix the liquid ingredients and store them in airtight containers overnight.  But, once you mix the wet ingredients with the dry ingredients, it’s go time!

When the baking soda and the buttermilk are combined in the batter, the leavening agent in the baking soda is activated by the buttermilk to create carbon dioxide.  Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.  Letting the batter sit will result in dense, flat pancakes. Try this homemade buttermilk pancake mix for a time-saving alternative or to make buttermilk pancakes ahead of time.

HOW TO FREEZE & STORE LEFTOVER PANCAKES

Pancakes freeze and reheat well for future weekday breakfasts or snacks on the go. 

To freeze, place in ziplock bag, separating each layer with parchment paper. These will keep up to 2 months.

To reheat, place frozen pancakes in toaster/toaster oven or microwave for 30 seconds on high heat.

USE UP THAT LEFTOVER BUTTERMILK IN THESE RECIPES!

Double Chocolate Zucchini Bread
Chocolate Strawberry Shortcake Sundaes

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagramand don’t forget to tag me (@lane_bakery). I love cooking with you!

PERFECT BUTTERMILK PANCAKES FOR TWO

small-batch buttermilk pancake recipe, one stack for you and one for someone you love! This recipe makes about 8 four-inch pancakes. The batter is easy to whip up and it’s mixed by hand. Preheat the oven to 200 degrees if you want to keep them warm while you cook. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, brunch
Servings: 2

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 2 tbsp sugar
  • 1/8 tsp salt
  • 1 cup buttermilk
  • 1 egg
  • 2 tbsp oil avocado oil or a neutral-flavored oil, or substitute melted butter
  • butter for cooking pancakes (or use more oil), and for serving
  • pure maple syrup for serving

Instructions

  • STIR TOGETHER DRY INGREDIENTS – Combine flour, baking soda, salt, and sugar in a medium bowl and whisk well to combine. 
  • WHISK LIQUID INGREDIENTS – In a small bowl, whisk egg vigorously, followed by oil and buttermilk.
  • MAKE PANCAKE BATTER – Pour liquid ingredients into dry ingredients and stir gently with a rubber spatula, until almost fully mixed.  You want to error on the side of undermining.  Lumpy batter equals more tender pancakes!
  • COOK THE PANCAKES –First, start by heating a large pancake nonstick griddle, cast-iron skillet or electric griddle over medium heat and wait until the griddle is nice and hot.  You should feel the heat coming from the pan when you place your hand a few inches above. Coat the bottom of the pan with a little move avocado oil or butter (about one teaspoon).  Using a 1/4 cup measuring spoon and about a quarter cup of batter, scoop onto hot skillet, letting the batter fall into somewhat organized circles.  They will begin to bubble quite quickly if the pan is sufficiently heated.  Wait until the edges begin to set and little bubbles form and begin to pop on the surface of each pancake.  When you suspect they’re ready to flip you can “peek” by lifting the corner of the pancake with your pancake spatula.  If it’s golden brown, you’re ready to flip. If it’s still light and blonde looking, give it another minute or two (you may want to turn up your heat to medium-high, temporarily).  Flip all pancakes and cook on the other side for another 1-2 minutes, until browned and cooked in the middle.  Remove pancakes in batches as you go, and repeat with remaining batter.  I like to stack the cooked pancakes on an oven safe baking sheet and place in the oven (200 degrees Fahrenheit) as I go, to keep them hot and serve them all at once, but a plate works fine too.
  • SERVE PANCAKES – Serve pancakes in stacks, with butter and plenty of pure maple syrup.  Bacon and fresh fruit are also nice additions!  




Best Old-Fashioned Buttermilk Pancakes {Recipe}

Best Old-Fashioned Buttermilk Pancakes {Recipe}

Want to know the secret to the best pancakes? It’s buttermilk! This is my family’s favorite buttermilk pancake recipe, made with real buttermilk, eggs and a few other pantry staples.  It’s an easy recipe and makes light & fluffy old-fashioned buttermilk pancakes, the best you’ve ever had! So, grab your favorite griddle and 

Homemade Buttermilk “Boxed” Pancake Mix

Homemade Buttermilk “Boxed” Pancake Mix

This homemade buttermilk “boxed” pancake mix makes the best extra fluffy pancakes and saves you time, money and your sanity!  The simple ingredient list includes flour, baking soda, salt, sugar, & powdered buttermilk. Just add oil and water.  No eggs needed. No milk.  Just easy, 

Easy Southern Blueberry Cobbler

Easy Southern Blueberry Cobbler

Made with fresh blueberries and a hint of lemon, this easy southern blueberry cobbler is a summertime must-make!  This delicious dessert combines a buttery batter, juicy blueberries and a crackly sugar topping.  Topped with a scoop of ice cream or whipped cream, it’s a perfect ending to a backyard cookout with friends!

What’s the difference between a southern cobbler and a traditional cobbler?  

Although controversial, most agree a cobbler consists of baked fruit topped with some form of dough.  The many, many variations of blueberry cobbler recipes try to define this form of dough.  Biscuit-like, similar to that of a shortcake?  Or, this “dough” can be more similar to a cake batter.  

This southern cobbler starts with a base of hot butter, into which a batter is poured, topped with blueberries, and baked.  The blueberries mostly sink to the bottom while the cake-like cobbler rises to the top.  The batter almost “fries” in the butter, and crisps along the edges of the pan, creating a delicious textural combination against the cake-like center.  Whereas, a more traditional cobbler consists of a thicker, biscuit topping.  

Both types of blueberry cobblers consist of juicy berries, cooked to a bubbly, jammy filling.  Obviously, there are hundreds of fruit combinations to try, depending on the season and what’s available at the time.  That’s what makes cobblers so fun and versatile.  Here, we feature blueberries…with just a hint of lemon.  So delicious!

easy southern blueberry cobbler

What’s the difference between a crisp and a cobbler?

A crisp, or a crumble, showcases “dough” in the form of a streusel topping or a crumb topping.  Also placed upon a baked fruit base, this crumble or streusel topping is inherently more “crisp”.  Crisps are also delicious and another one of my all-time favorites, especially this chocolate raspberry crisp

easy southern blueberry cobbler

What Makes This Easy Southern Blueberry Cobbler SO Good?

  • Perfect summer dessert –  Yes, all those marvelous fresh summer blueberries filling the grocery store produce department, or, if you’re lucky, the local bounty of nearby bushes, can be used up in this delicious cobbler! 
  • Easy – Not looking to roll out pie dough or shape biscuits?  This homemade blueberry cobbler recipe is for you!  This simple, batter-style cobbler is ready to pop into the oven in 10 minutes!
  • Versatile – special occasion dessert, easy weeknight surprise dessert, or even a lovely breakfast treat for some overnight guests!
  • Textural perfection – Crisp, buttery edges, cake-like center, jammy blueberries and a sparkly finish of crackly sugar on top.  Magically, most of the blueberries fall to the bottom and the cake rises to the top while it bakes!
  • Simple ingredients – Nothing frilly here. Have blueberries and one lemon? I’m guessing you have everything you need to make this easy blueberry cobbler recipe!
easy southern blueberry cobbler close up

Ingredients to Make Easy Blueberry Cobbler

ingredients for easy southern blueberry cobbler
  • Unsalted butter – You’ll need 4 tablespoons for the pan and 8 tablespoons of melted butter for the cobbler batter.  If you’re using salted butter, reduce the salt in the batter to 1/2 teaspoon.
  • Flour – All-purpose flour
  • Sugar – Don’t forget to divide the sugar 3 ways. I cup total is used – a little for the blueberry “filling”, a little for the crackly top, and the remaining sugar for the batter. 
  • Blueberries – 3 cups fresh blueberries, or about 15 ounces.  These are mashed slightly with 1 tablespoon of sugar to release some of the juices and give them a head start in the oven. 
  • Lemon – Juice and zest of a medium lemon, for about 2 tablespoons of juice and 1 1/2 teaspoons of zest
  • Kosher Salt – Balances the sweetness and enhances flavor
  • Baking powder – This is the leavener in the cobbler batter.
  • Milk – Whole milk


How to Make Blueberry Cobbler

You’ll use 1 cup of sugar total, divided into three parts: 1 tablespoon for the blueberry mixture, 1/4 cup for the topping, and the remaining sugar for the batter.

Step 1: Set Oven

Adjust oven rack to upper-middle position and heat oven to 350 degrees F.  This will ensure the cobbler top browns and crisps nicely. 

Step 2: Prepare Pan

Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan.  Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn’t burn! 

Step 3: Mash Blueberries

Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.

mash blueberries with a little sugar

Step 4: Mix Dry Ingredients

Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined.  Set aside 1/4 cup of the sugar to save for topping.  Whisk remaining sugar into dry ingredients. 

Step 5: Finish Batter

Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula.  Lastly, stir in melted butter.  Do not over mix.  Just like when you’re making pancake batter, it’s OK if it’s a little lumpy and uneven.

Step 6: Assemble Blueberry Cobbler

Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter.  Spoon blueberry mixture on top of the batter, dotting the berries into all corners.

pour batter into hot, buttered pan
top with mashed blueberries
baked easy southern blueberry cobbler

Step 7: Bake Blueberry Cobbler

Place assembled cobbler in oven and set a timer for 25 minutes.  After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler.  Rotate pan and return to preheated oven to bake for an additional 23-28 minutes.  Bake for 48-53 minutes total.  I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside.  You really can’t dry this out, so don’t be afraid to bake it until it’s a deep brown on the edges and the sugar on top is beginning to brown.  Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving. 

easy southern blueberry cobbler

How to Serve 

  • With a scoop of vanilla ice cream
  • With a little homemade whipped cream…this is my favorite way to eat it for breakfast!
easy southern blueberry cobbler
easy southern blueberry cobbler

Mixing Things Up – Variations and Substitutions 

  • Easy Blackberry Cobbler – Swap blackberries for the blueberries in this recipe.
  • Almond-Lemon Blueberry Cobbler – add 1/2 teaspoon almond extract to the cobbler batter.

How to Store Blueberry Cobbler

Leftover cobbler will keep at room temperature for 2-3 days, covered. The texture is best on the day it’s baked but it’s also good the next morning as it softens into more of a blueberry cake and makes an excellent accompaniment to coffee or tea.

Have a little more time? I will tempt you with this amazing blueberry streusel pie recipe for your next baking project!

Looking for More Fruit Desserts? 

Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this blueberry cobbler becomes a favorite in your house, too.

easy southern blueberry cobbler
Print Recipe
5 from 1 vote

Easy Southern Blueberry Cobbler

This easy blueberry cobbler recipe combines a buttery batter, juicy blueberries and a crackly sugar topping.  
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: blueberry cobbler, easy blueberry cobbler, easy souther blueberry cobbler
Servings: 8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 1 cup sugar divided 3 ways
  • 3 cups fresh blueberries 15 ounces
  • 1 medium lemon, juice and zest of about 2 tablespoons juice and 1 1/2 teaspoons zest
  • 1 1/4 cup whole milk
  • 12 tbsp unsalted butter (1 1/2 sticks) 4 for pan and 8 for batter

Instructions

  • Adjust oven rack to upper-middle position and heat oven to 350 degrees F. This will ensure the cobbler top browns and crisps nicely. 
  • Cut first 4 tablespoons of butter and arrange in 9 by 13 inch pan.  Transfer pan to oven and heat until melted and beginning to bubble, 8-10 minutes. Set a timer to make sure the butter doesn't burn! 
  • Using a large fork or potato masher, in a small bowl, break up fresh berries a little while incorporating 1 tablespoon of the sugar.
  • Using a whisk, mix flour, baking powder and salt in a medium mixing bowl until well combined.  Set aside 1/4 cup of the sugar to save for topping.  Whisk remaining sugar into dry ingredients. 
  • Add milk, lemon zest and lemon juice to dry ingredients and stir gently with a rubber spatula.  Lastly, stir in melted butter.  Do not over mix.  Just like when you're making pancake batter, it's OK if it's a little lumpy and uneven.
  • Remove prepared baking dish from oven and scoop batter into the pan, on top of the melted butter.  Spoon blueberry mixture on top of the batter, dotting the berries into all corners.
  • Place assembled cobbler in oven and set a timer for 25 minutes.  After 25 minutes in the oven, working quickly and carefully, remove pan from oven onto cooling rack and sprinkle reserved 1/4 cup of sugar on top of the cobbler.  Rotate pan and return to preheated oven to bake for an additional 23-28 minutes.  Bake for 48-53 minutes total.  I like to bake mine beyond when the corners and edges turn golden brown, for a little extra crunch on the outside.  You really can't dry this out, so don't be afraid to bake it until it's a deep brown on the edges and the sugar on top is beginning to brown.  Remove pan from oven and transfer to a wire rack to cool for 30 minutes before serving. 

Notes

The original version of this recipe is from Cooking at Home with Bridget & Julia.

DID YOU MAKE THIS RECIPE? 

Please let me know how it turned out for you! Leaving a comment below provides wonderful feedback and supports my blog. Thank you!

Apple Cinnamon Kodiak Cakes Muffins

Apple Cinnamon Kodiak Cakes Muffins

These apple cinnamon kodiak cakes muffins are made with grated apples, ground cinnamon, and pure maple syrup.  They’re whole grain, full of protein, and perfect for a quick breakfast on a busy morning.  I love muffins for breakfast…or a snack…or really, any time of the day!  They’re wonderful for 

Banana Chocolate Caramel Bundt Cake {One Bowl}

Banana Chocolate Caramel Bundt Cake {One Bowl}

This spiced one-bowl banana chocolate caramel bundt cake is studded with dark chocolate & pecans and topped with homemade brown sugar-caramel glaze just as it comes out of the oven.  It’s truly one-of-a-kind! Wondering what to make with that bunch of brown bananas on your 

30+ Mocha Dessert Recipes

30+ Mocha Dessert Recipes

A pairing as perfect as chocolate and coffee begs to be featured in some of the best dessert recipes, and that’s just what these are! In this roundup, I highlight 30+ inspired mocha dessert recipes. From mocha pies to chocolate espresso cakes, and everything in between, coffee and chocolate are the stars!

What Really is a Mocha Dessert?

Quite simply, these desserts all feature that classic combination of chocolate and coffee found in a mocha beverage at your favorite coffee shop. Some recipes are made with instant espresso, while others are made with fresh espresso. Some ingredient lists include a strongly brewed cup of coffee or maybe a little instant coffee. But, all of the recipes in this roundup highlight chocolate in its many forms: cocoa powder, chocolate shavings, or chocolate chips; and, these mocha dessert recipes feature milk, dark, and even white chocolate. Whether you’re looking for a decadent breakfast treat or a grand finale to a fancy dinner, I have you covered.

How to Choose Your Favorite Mocha Dessert?

The mocha dessert recipes featured here span the simple to the elaborate and the health-forward to the downright indulgent. I included mocha dessert recipes for all seasons and all times of the day. Dessert for breakfast is a thing! Plus, this list includes gluten-free mocha desserts as well as dairy-free mocha desserts. I promise one thing; it’ll be hard to choose just one!

My favorite? Cappuccino Flats (Chocolate-Dipped Mocha Cookies) are ever-loved, and are especially fun if you have young helpers in the kitchen looking to lend a hand.

cappuccino flats chocolate-dipped mocha cookies - best mocha dessert recipe

30+ of the Best Mocha Dessert Recipes

Coffee-Less Chocolate Dessert Ideas

Easy Berry Pavlova with Vanilla Bean Whipped Cream

Easy Berry Pavlova with Vanilla Bean Whipped Cream

Impress your loved ones with this easy berry pavlova with vanilla bean whipped cream. This elegant pavlova has a crisp exterior and chewy marshmallow-like center. Topped with homemade vanilla bean whipped cream and berries, this berry pavlova dessert is absolutely delicious! This recipe is very 

Homemade Coconut Almond Granola

Homemade Coconut Almond Granola

This coconut almond granola is studded with big chips of toasted coconut, slivered almonds and sweetened with maple syrup. It’s spiced with cinnamon, nutmeg and vanilla extract. Coconut almond granola makes the perfect easy breakfast or snack to have on hand. What makes this Coconut 

Jen’s Chocolate (French) Silk Pie

Jen’s Chocolate (French) Silk Pie

Deeply chocolate and ultra smooth, the chocolate silk filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust. Decadent chocolate silk pie combines two layers of chocolate and is a perfect dessert for any occasion.

This chocolate lover’s dream pie is a must-make. My sister-in-law, Jen, discovered this recipe when searching for a cooked-egg version of a French silk pie. It’s now a family favorite! Originally made for a New Year’s Eve celebration a few years ago, it’s perfect for any time of year. I’m telling you, it’ll be the first pie to go at the Thanksgiving dessert table.

Chocolate Silk Pie Ingredients

  • Newman-O’s chocolate cream cookies – also know as Oreos, but Newman O’s chocolate sandwich cookies are better as they’re made with organic flour and sugar instead of conventional flour and high-fructose corn syrup. Remove the cream filling with a butter knife. You’ll just use the chocolate cookie part for this recipe. We’ve also used a better-for-you brand of “Famous Chocolate Wafers” but they can be harder to find in the grocery store. If you don’t want to remove the filling, omit the sugar from the crust.
  • Sugar – You’ll use some granulated sugar for the crust and some for the silk filling.
  • Butter – Room temperature
  • Large eggs
  • Unsweetened chocolate
  • Vanilla extract – Vanilla is in the silk filling and the whipped cream.
  • Heavy cream – Some for the silk filling and a little more for the top of the pie
  • Powdered sugar – A little for both the filling and the whipped cream
  • Shaved dark chocolate – To decorate the finished pie

French Silk Pie vs. Chocolate Pie

Old fashioned American chocolate pie is traditionally made with classic chocolate pudding. Whereas, French silk pie filling has a deeper chocolate flavor and a fluffier, silkier texture, similar to a chocolate mousse. Additionally, this version has a crust made of “Oreo” chocolate sandwich cookies, and classic chocolate pie usually uses a traditional pastry pie crust. For a simple variation, French silk pie can be made with a traditional all-butter pie crust as well.

How to Make Chocolate Silk Pie

1. Make Chocolate Crust

Preheat the oven to 350 degrees F.

Remove cream filling, scraping gently with a butter knife.

Add chocolate cookies to a food processor, and pulse until the consistency of sand. Add 1/4 cup of granulated sugar and pulse a few more times. Through top, pour in melted butter while continuing to pulse until well mixed. Alternatively, you can place cookies in a large ziplock bag and pound with a rolling pin, and stir together with the 1/4 cup of sugar and melted butter until sandy.

Press crust into bottom and up sides of 9-inch pie pan and bake for 10 minutes. Remove from oven and cool completely.

chocolate sandwich cookies in food processor
add sugar and butter to pulsed chocolate cookies
pulse to combine cookie crust ingredients
press cookie crust into pie pan

2. Make Chocolate Mousse

On low heat, whisk 2/3 cup granulated sugar and eggs together in a small saucepan, whisking constantly until shiny and slightly thickened and thermometer registers 160 degrees F. Remove from the heat and stir in the chocolate and vanilla until smooth. Cool for about 5 minutes.

In medium bowl, cream (use paddle attachment of stand mixer) softened butter until light and fluffy. Add the cooled chocolate mixture to the butter and continue beating on high speed for another 5 minutes.

In a large bowl, whisk the 2/3 cup of heavy whipping cream on medium-high speed until slightly thickened, about 3-4 minutes. Add powdered sugar and continue whisking on medium speed until it forms firm peaks. Using a rubber spatula, gently fold in the chocolate mixture. Set aside and refrigerate while you make the whipped cream for topping.

3. Make Whipped Cream

Whisk the additional 1 cup heavy whipping cream on medium-high speed for 3-4 minutes, until soft peaks form. Add 2-3 additional tablespoons of powdered sugar and 1/2 teaspoon vanilla extract and continue whisking on medium until somewhere between soft and stiff peaks.

4. Assemble Chocolate Silk Pie

Gently spoon chocolate silk filling into chocolate pie crust, spreading as evenly as possible with a rubber spatula or offset spatula.

Top chocolate silk filling with whipped cream, again spreading evenly with a clean rubber spatula or offset spatula.

Garnish top of pie with chocolate shavings or make chocolate curls. See this helpful tutorial for making beautiful chocolate curls.

spoon chocolate silk filling into pie crust
layer whipped cream on top next
spread whipped cream evenly on top of pie

How to Store Chocolate Silk Pie

Refrigerate pie for up to three days, covered.

French chocolate silk pie served on a table

You May Also Enjoy These Chocolate Dessert Recipes

Jen’s Chocolate Silk Pie

Deeply chocolate and ultra smooth, the chocolate mousse filling is crowned with homemade whipped cream and sits on a buttery chocolate cookie crust.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Keyword: chocolate silk pie, french silk pie, silk pie
Servings: 8

Ingredients

Chocolate Cookie Crust

  • 12 ounces Newman O's chocolate sandwich cookies
  • 1/4 cup sugar
  • 8 tbsp unsalted butter melted

Chocolate Silk Filling

  • 2/3 cup granulated sugar
  • 2 large eggs
  • 2 ounces unsweetened chocolate
  • 1 tsp vanilla extract
  • 1/3 cup unsalted butter at room temperature
  • 2/3 cup heavy whipping cream
  • 1/4 cup powdered sugar

Whipped Cream for Topping

  • 1 cup heavy whipping cream
  • 2-3 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • shaved dark chocolate for garnish

Instructions

MAKE CHOCOLATE CRUST

  • Preheat the oven to 350 degrees F.
  • Remove cream filling, scraping gently with a butter knife.
  • Add chocolate cookies to a food processor, and pulse until the consistency of sand. Add 1/4 cup of granulated sugar and pulse a few more times. Through top, pour in melted butter while continuing to pulse until well mixed. Alternatively, you can place cookies in a large ziplock bag and pound with a rolling pin, and stir together with the 1/4 cup of sugar and melted butter until sandy.
  • Press crust into bottom and up sides of 9-inch pie pan and bake for 10 minutes. Remove from oven and cool completely.

MAKE CHOCOLATE MOUSSE

  • On low heat, whisk 2/3 cup granulated sugar and eggs together in a small saucepan, whisking constantly until shiny and slightly thickened and thermometer registers 160 degrees F. Remove from the heat and stir in the chocolate and vanilla until smooth. Cool for about 5 minutes.
  • In medium bowl, cream (use paddle attachment of stand mixer) softened butter until light and fluffy. Add the cooled chocolate mixture to the butter and continue beating on high speed for another 5 minutes.
  • In a large bowl, whisk the 2/3 cup of heavy whipping cream on medium-high speed until slightly thickened, about 3-4 minutes. Add powdered sugar and continue whisking on medium speed until it forms firm peaks. Using a rubber spatula, gently fold in the chocolate mixture. Set aside and refrigerate while you make the whipped cream for topping.

MAKE WHIPPED CREAM

  • Whisk the additional 1 cup heavy whipping cream on medium-high speed for 3-4 minutes, until soft peaks form. Add 2-3 additional tablespoons of powdered sugar and 1/2 teaspoon vanilla extract and continue whisking on medium until somewhere between soft and stiff peaks.

ASSEMBLE CHOCOLATE SILK PIE

  • Gently spoon chocolate silk filling into chocolate pie crust, spreading as evenly as possible with a rubber spatula or offset spatula.
  • Top chocolate silk filling with whipped cream, again spreading evenly with a clean rubber spatula or offset spatula.