These Raspberry Chocolate Chip Buttermilk Pancakes make the perfect breakfast or brunch! Packed with fresh raspberries and chocolate chips!
The Best Chocolate Chip Pancakes
Today, I am sharing a favorite chocolate chip pancake recipe that is such a great way to start your day! I love making a special breakfast (the most important meal of the day!) for the family to kick off the morning right!
Try my Lemon Ricotta Pancakes too! Be sure to follow Picky Palate on Instagram for daily recipe inspiration!
How To Make Chocolate Chip Pancakes
- Place medium sized non-stick skillet over medium heat.
- Place flour, sugar, baking soda, salt, buttermilk, eggs, oil, vanilla, chocolate chips and raspberries into a large bowl. Stir to combine while gently mashing raspberries slightly.
- Spoon about 1/4 cup batter into hot skillet, swirling to make round. Cook until browned then flip to brown other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Place onto serving plates and drizzle with pure maple syrup.
Ingredients You’ll Need for Chocolate Chip Pancakes
- flour
- sugar
- baking soda
- salt
- buttermilk
- vanilla
- eggs
- canola oil
- chocolate chips
- raspberries
- maple syrup
To start, place your flour and sugar into a large mixing bowl. Then add the baking soda and salt. Next, pour in your buttermilk then a splash of vanilla. Two large Eggs up next. Then stir to combine ingredients.
Stir in the chocolate chips and gently mash and stir in the raspberries. Cook pancakes until batter is used up.
Garnish your plate of pancakes with raspberries and chocolate chips. Serve with pure maple syrup and enjoy!
Tips For Making Perfect Chocolate Chip Pancakes
- Use a nice non-stick skillet for your pancakes
- Make sure your pan has been preheated for a few minutes before adding pancake batter. Will ensure you get golden cooking.
- For the very first pancake, add just a small amount of batter. I do this as the first pancake is usually the worst out of the batch.
- Top with a dollop of whipped cream if desired.
- Store any leftovers in an airtight container, warm to re-serve.
Raspberry Chocolate Chip Buttermilk Pancakes
Equipment
- Stove
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 2 cups buttermilk
- 2 large Eggland's Best Eggs
- 2 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- 1/4 cup mini chocolate chips
- 16 fresh raspberries
- Pure maple syrup
Instructions
- Place medium sized non-stick skillet over medium heat.
- Place flour, sugar, baking soda, salt, buttermilk, eggs, oil, vanilla, chocolate chips and raspberries into a large bowl. Stir to combine while gently mashing raspberries slightly.
- Spoon about 1/4 cup batter into hot skillet, swirling to make round. Cook until browned then flip to brown other side. Remove and stack onto plate. Continue finishing pancakes until batter is gone. Place onto serving plates and drizzle with pure maple syrup.
Nutrition
Disclaimer: This post was in partnership with Eggland’s Best 2017. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Picky Palate possible.
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They wete amazing! I made them for my granddaughter because raspberries are her favourite fruits. My husband and my daughter also loved them! Will definitely make again.
Thank you.
Love this idea! I love me some chocolate chip pancakes but never thought to add raspberries. Will be making this soon!
There’s no such thing as “healthy grains”. All grains are unhealthy. As is canola oil.