Raspberry Chocolate Chip Buttermilk Pancakes
These Raspberry Chocolate Chip Buttermilk Pancakes make the perfect breakfast or brunch, packed with fresh raspberries and chocolate chips!
Servings 14 pancakes
- 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