These pancakes are elevated with mini chocolate chips and a vibrant raspberry syrup made from scratch! Whip them up as a sweet surprise for a loved one.
Photography Credit: Cindy Rahe
Weekend mornings hold a special place in our home. We don't go overboard or make things overly complicated, but we do enjoy lingering in our pajamas a bit longer than usual—especially when there's a stack of pancakes involved.
After a week of quick oatmeal or smoothies grabbed on the way out the door (or eaten at our desks), pancakes always feel like a celebration.
Today's pancakes feel especially luxurious thanks to a generous handful of mini chocolate chips folded into the batter and a sweet-tart raspberry syrup drizzled on top. I prefer mini chips because they distribute more evenly throughout the batter, giving you a better chip-to-pancake ratio in every mouthful, but regular chips work just fine too. Use whatever you have on hand or prefer.
The simple syrup comes together with frozen raspberries, sugar, and water. It retains that bright, zesty raspberry flavor while being perfectly sweet. It's an ideal companion for these light, fluffy chocolate chip pancakes.
Serve these pancakes on a relaxed weekend morning, or surprise someone with them for a special Valentine's Day breakfast!
Bonus Tip!
These pancakes freeze beautifully! Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Transfer the frozen pancakes to a zip-top bag and keep in the freezer for up to a month.
To reheat, microwave them in 30-second intervals until warm (avoid longer heating, as it can make the pancakes tough), and drizzle with leftover raspberry syrup or maple syrup.
Chocolate Chip Pancakes with Raspberry Sauce Recipe
Ingredients
For the raspberry syrup:
- 2 cups (about 9 oz) frozen raspberries
- 3/4 cup sugar
- 1/2 cup water
- 2 teaspoons lemon juice
- 1 1/4 teaspoons cornstarch
For the pancakes:
- 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3 tablespoons sugar
- 1 1/4 cups buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- Butter, for the pan
Method
1 Make the syrup: Combine the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to blend. Cook over medium-high heat until the raspberries break down and the mixture comes to a boil. Let it boil for 3 to 5 minutes, until it thickens. Remove from heat and set aside to cool.
2 Make the batter. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In another small bowl, whisk the buttermilk, egg, and vanilla until well combined.
Pour the buttermilk mixture into the flour mixture, and stir gently until just combined. Break up any large flour pockets with your spatula; a few small lumps are fine. Fold in the mini chocolate chips.
3 Cook the pancakes: Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden brown and bubbles appear on the surface. Flip and cook until the other side is golden.
Repeat with the remaining batter. Serve warm, drizzled with raspberry syrup.
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Cindy Rahe
Cindy Rahe is the recipe maker and picture taker behind Hungry Girl por Vida. She loves to bake from scratch and make things that taste as good as they look. Cindy was born near Seoul but grew up in California and Nevada. She believes strongly in homemade birthday cakes, creamy coffee, and making room for dessert.
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