In a medium saucepan over medium heat, add the butter, brown sugar, maple syrup, buttermilk, instant espresso powder (if using), and salt. Stir and heat the mixture, stirring frequently until it comes to a boil.

Once boiling, reduce the heat to low and allow to simmer for 2-3 minutes. Then, remove from the heat and whisk in the vanilla and baking soda. The mixture will bubble and foam because of the reaction between the buttermilk and baking soda, so make sure your saucepan is tall enough to sustain that!

Whisk for 30 more seconds. At this point, you can either serve it straight from the saucepan or transfer to an airtight jar or container until ready to use.

Add the butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a small bowl. Set aside to cool slightly.

In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

In a separate large bowl, whisk together the buttermilk, eggs, and vanilla until well combined.

Add the dry ingredients to the wet, and whisk until just barely combined.

Add the slightly cooled brown butter and whisk until incorporated; be careful not to over-mix, you want a few small lumps in the batter!

Finally, fold in the chopped chocolate/chocolate chips. Let the batter rest at room temperature for 10-15 minutes (do NOT skip this — it allows the flour to absorb the liquid, making the pancakes lighter and fluffier).

Heat a large nonstick pan or griddle over medium heat. Grease with butter.

Use a ⅓ measuring cup or a large cookie scoop to pour the batter onto the pan for each pancake. Cook until little bubbles form on the surface, and then gently flip to cook the other side until golden brown (~2-4 minutes on each side). You can adjust the heat on your stovetop as needed throughout the cooking process if the pancakes seem like they’re browning too quickly.

Transfer the cooked pancakes onto a baking sheet and keep warm in the oven at 200F while you make the rest of the pancakes.

Once you are ready to serve, if needed, gently reheat the maple espresso buttermilk syrup in the microwave or over the stove top on low heat.

Plate and serve the pancakes warm with a pat of butter, a drizzle of the maple espresso buttermilk syrup, and a hot cup of coffee.