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Raspberry Chocolate Chip Buttermilk Pancakes

Raspberry Chocolate Chip Buttermilk Pancakes

These Raspberry Chocolate Chip Buttermilk Pancakes make the perfect breakfast or brunch, packed with fresh raspberries and chocolate chips!
Course Breakfast
Cuisine American
Keyword best buttermilk pancakes, chocolate chip pancake recipe, homemade pancakes mix, homemade pancakes recipe, homemade panckes with buttermilk, raspberry pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 14 pancakes
Calories 145kcal


  • Stove


  • 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


  • 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.


Calories: 145kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 245mg | Potassium: 78mg | Fiber: 1g | Sugar: 7g | Vitamin A: 100IU | Vitamin C: 0.6mg | Calcium: 49mg | Iron: 1mg