Name: Chocolate Chip Pancakes with Raspberry Sauce Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: For Raspberry Syrup:; 2 cups frozen raspberries; ¾ cup sugar; ½ cup water; 2 tsp lemon juice; 1¼ tsp cornstarch; For Pancakes:; 1¼ all purpose flour; 1 tsp baking powder; ½ tsp Baking Soda; ¼ tsp kosher salt; 3 tbsp sugar; 1¼ cups buttermilk; 1 large egg; 1 tsp vanilla extract; ½ cup mini chocolate chips; butter

Indulge in these fluffy, mini chocolate chip pancakes drizzled with homemade raspberry syrup for a delightful breakfast. A perfect blend of sweet and tart flavors, this recipe will make your morning meal more special and enjoyable.

Photos of Chocolate Chip Pancakes with Raspberry Sauce Recipe

Most of the ingredients in this recipe are likely already in your kitchen. However, you might need to buy mini chocolate chips and frozen raspberries. Mini chocolate chips are preferred for this recipe because they disperse more evenly through the pancake batter than regular sized chips. As for the raspberries, you can usually find them in the frozen fruit section of your local supermarket.

Ingredients for Chocolate Chip Pancakes with Raspberry Sauce

Frozen raspberries: These will be used to make the homemade raspberry syrup. The tart flavor balances well with the sweetness of the chocolate.

Sugar: White granulated sugar will be used in both the raspberry syrup and pancake batter to provide sweetness.

All-purpose flour: The main dry ingredient for your pancakes.

Baking powder and Baking soda: These will make your pancakes light and fluffy.

Buttermilk: Buttermilk creates a richer, tangier flavor in pancakes than regular milk.

Egg: It binds the ingredients together.

Vanilla extract: Adds extra flavor to your pancakes.

Mini chocolate chips: Distributes evenly throughout the batter providing a burst of chocolate in every bite.

Butter: Used to grease the pan for cooking the pancakes.

One reader, Benjamin Conger says:

These chocolate chip pancakes with raspberry sauce are a game-changer! The fluffy pancakes are studded with chocolate chips and the raspberry sauce adds a delightful tangy sweetness. It's the perfect combination for a decadent breakfast treat. I highly recommend trying this recipe for a delightful morning indulgence!

Benjamin Conger

Techniques Required for Making Chocolate Chip Pancakes with Raspberry Sauce

How to make raspberry syrup: Combine raspberries, sugar, water, lemon juice, and cornstarch in a saucepan. Cook until the raspberries break down and the mixture thickens.

How to make pancake batter: Whisk together flour, baking powder, baking soda, salt, and sugar in a bowl. In a separate bowl, whisk buttermilk, egg, and vanilla. Combine the wet and dry ingredients, then fold in the chocolate chips.

How to cook pancakes: Heat a nonstick skillet, add butter, and ladle the batter onto the skillet. Cook until golden on both sides.

How To Make Chocolate Chip Pancakes with Raspberry Sauce

A sweet and hearty breakfast? Indulge in some chocolate chip pancakes with tangy raspberry syrup to top it all off and for a filling and sweet meal.

Preparation: 5 minutes

Cooking: 30 minutes

Total: 35 minutes

Serves:

Ingredients

For the Raspberry Syrup:

2cupsfrozen raspberries
¾cupsugar
½cupwater
2tsplemon juice
1¼tspcornstarch

For the Pancakes:

1¼all purpose flour
1tspbaking powder
½tspbaking soda
¼tspkosher salt
3tbspsugar
1¼cupsbuttermilk
1large egg
1tspvanilla extract
½cupmini chocolate chips
butter,for the pan

Instructions

Raspberry Syrup:

Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil.
Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.

Pancakes:

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine.
Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula. Fold in the mini chocolate chips.
Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan.
Ladle the batter onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side.
Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

Nutrition

Calories: 449.39kcal
Fat: 11.87g
Saturated Fat: 6.75g
Trans Fat: 0.18g
Monounsaturated Fat: 1.43g
Polyunsaturated Fat: 0.39g
Carbohydrates: 81.34g
Fiber: 5.39g
Sugar: 71.31g
Protein: 6.58g
Cholesterol: 61.66mg
Sodium: 550.94mg
Calcium: 233.44mg
Potassium: 247.26mg
Iron: 1.36mg
Vitamin A: 57.24µg
Vitamin C: 20.26mg

Pro Tip for Achieving Fluffy Pancakes Every Time

When making your pancakes, ensure your pan or griddle is at the right temperature before adding the batter. A good way to test this is by sprinkling a few drops of water onto the pan. If it sizzles and evaporates quickly, your pan is ready. This will help you achieve a perfect golden-brown color on your pancakes. Additionally, remember to be patient when cooking your pancakes. Wait until you see bubbles forming on the surface before flipping them. This ensures they are cooked through and ready to be flipped.

Time-Saving Tips for Making This Recipe

Prep ahead: Mix the dry ingredients for the pancakes the night before and store them in an airtight container. In the morning, simply add the wet ingredients and chocolate chips.

Double batch: Make a double batch of the raspberry syrup and store the extra in the refrigerator for future use. It will save time when making pancakes again.

Non-stick spray: Use non-stick spray on the griddle or skillet to prevent the pancakes from sticking, making the cooking process quicker and easier.

One-flip wonder: Cook the pancakes on medium heat to ensure they cook through evenly, reducing the need to flip them multiple times.

Efficient assembly: Set up a pancake assembly station with all the toppings and syrup ready to go, making it quick and easy to plate up the pancakes.

Substitute Ingredients For Chocolate Chip Pancakes with Raspberry Sauce Recipe

frozen raspberries - Substitute with fresh raspberries: Fresh raspberries can be used as a substitute for frozen raspberries. They will provide a similar tartness and sweetness to the syrup.
buttermilk - Substitute with milk and lemon juice: Combine 1 cup of milk with 1 tablespoon of lemon juice and let it sit for 5 minutes to curdle. This will mimic the tangy flavor of buttermilk in the pancake batter.
mini chocolate chips - Substitute with chopped dark chocolate: Chopped dark chocolate can be used instead of mini chocolate chips to provide a richer and more intense chocolate flavor in the pancakes.

Plating Ideas for Chocolate Chip Pancakes with Raspberry Sauce

Elevate the pancake stack: Instead of serving the pancakes flat on a plate, stack them in a neat tower to create visual appeal and height. This will make the dish look more impressive and inviting.
Garnish with fresh raspberries: Add a pop of color and freshness to the dish by garnishing the pancake stack with fresh raspberries. Their vibrant red color will contrast beautifully with the chocolate chips and add a touch of elegance to the presentation.
Drizzle the raspberry syrup artistically: Instead of simply pouring the syrup over the pancakes, take the time to drizzle it in an artistic pattern on the plate. This will add a professional touch and make the dish look more refined.
Use a dusting of powdered sugar: Lightly dust the entire plate with a fine sprinkle of powdered sugar for a delicate and elegant finishing touch. The hint of sweetness will complement the flavors of the dish and add a touch of sophistication to the presentation.
Incorporate edible flowers: Introduce a touch of whimsy and sophistication by incorporating edible flowers, such as rose petals or violets, as a delicate garnish. The flowers will add a touch of luxury and elevate the overall presentation.
Serve on a high-quality plate: Present the dish on a high-quality, elegant plate to enhance the visual appeal. Choose a plate that complements the colors of the dish and provides a beautiful backdrop for the pancakes and raspberry syrup.
Add a dollop of whipped cream: Place a small, carefully piped dollop of freshly whipped cream on top of the pancake stack. This will add a touch of indulgence and create a visually appealing focal point on the plate.

Essential Kitchen Tools for Making Pancakes and Sauce

Mixing bowl: A mixing bowl is essential for combining ingredients and mixing the pancake batter.
Saucepan: A saucepan is used to cook the raspberry syrup, allowing the raspberries, sugar, and other ingredients to simmer and thicken.
Whisk: A whisk is used to combine the buttermilk, egg, and vanilla for the pancake batter, ensuring a smooth and well-mixed consistency.
Spatula: A spatula is used to gently fold in the mini chocolate chips into the pancake batter and to flip the pancakes while cooking.
Nonstick skillet or griddle: A nonstick skillet or griddle is used to cook the pancakes, providing a smooth surface for even cooking and easy flipping.

Storage and Freezing Instructions for Chocolate Chip Pancakes

Let the pancakes cool completely before storing or freezing. This will prevent them from becoming soggy or sticking together.
To store leftover pancakes in the refrigerator, place them in an airtight container or resealable plastic bag. They will keep for up to 3-4 days.
For longer storage, freeze the pancakes:
- Place a sheet of parchment paper or wax paper between each pancake to prevent them from sticking together.
- Stack the pancakes with the paper separators and wrap the entire stack tightly in plastic wrap or aluminum foil.
- Place the wrapped stack in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents.
- Frozen pancakes will keep for up to 2 months.
To reheat refrigerated pancakes, microwave them for 20-30 seconds or until warmed through. You can also reheat them in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes.
To reheat frozen pancakes, you can:
- Microwave them for 30-60 seconds or until warmed through.
- Place them in a toaster oven or regular oven at 350°F (175°C) for 8-10 minutes, or until heated through.
- Thaw overnight in the refrigerator and then reheat using the methods for refrigerated pancakes.
Store the raspberry sauce in an airtight container in the refrigerator for up to 1 week.
You can also freeze the raspberry sauce for up to 2 months. Thaw it overnight in the refrigerator before reheating in a saucepan over low heat, stirring occasionally, until warmed through.

How To Reheat Leftover Pancakes

To reheat leftover chocolate chip pancakes in the microwave, place them on a microwave-safe plate and heat for 15-20 seconds per pancake. For best results, cover the pancakes with a damp paper towel to prevent them from drying out. The raspberry sauce can be reheated separately in a microwave-safe bowl for 20-30 seconds, stirring halfway through.
For a crispy texture, reheat the chocolate chip pancakes in a toaster oven or conventional oven. Preheat the oven to 350°F (175°C) and place the pancakes on a baking sheet lined with parchment paper. Heat for 5-7 minutes, or until warmed through and slightly crispy on the edges. Warm up the raspberry sauce in a saucepan over low heat, stirring occasionally, until heated through.
If you have a griddle or non-stick skillet, you can reheat the chocolate chip pancakes on the stovetop. Set the heat to medium-low and add a small amount of butter to the surface. Place the pancakes on the griddle or skillet and heat for 1-2 minutes on each side, or until warmed through and slightly crispy. Reheat the raspberry sauce in a separate saucepan over low heat, stirring occasionally.
For a quick and easy method, use a panini press or waffle iron to reheat the chocolate chip pancakes. Preheat the appliance and place the pancakes inside, closing the lid and pressing down gently. Heat for 1-2 minutes, or until warmed through and slightly crispy. The raspberry sauce can be reheated in a microwave-safe bowl or saucepan, as mentioned in the previous methods.
If you want to reheat a larger batch of chocolate chip pancakes, you can use a slow cooker or crockpot. Place the pancakes in the slow cooker, layering them with parchment paper in between to prevent sticking. Cover and heat on low for 1-2 hours, or until warmed through. The raspberry sauce can be reheated separately using any of the methods mentioned above.

Interesting Trivia About Chocolate Chip Pancakes

Chocolate chip pancakes are a popular breakfast dish in the United States. They are often served with a variety of toppings, such as syrup, fruit, or whipped cream.

Is Making Chocolate Chip Pancakes with Raspberry Sauce Cost-Effective?

This chocolate chip pancakes with raspberry sauce recipe is moderately cost-effective for a household. The ingredients, such as raspberries and chocolate chips, can be on the pricier side, but the recipe yields a generous portion. The versatility of the ingredients also allows for multiple uses in other dishes. The approximate cost for a household of 4 people is around $15-$20. Overall Verdict: 8/10

Are Chocolate Chip Pancakes with Raspberry Sauce Healthy?

The chocolate chip pancakes with raspberry sauce recipe, while undeniably delicious, leans more towards the indulgent side rather than being a healthy breakfast option. The recipe contains a significant amount of sugar, both in the pancake batter and the raspberry syrup. Additionally, the use of all-purpose flour and chocolate chips contributes to the high carbohydrate and fat content of the dish. However, the inclusion of raspberries does provide some nutritional benefits, as they are rich in antioxidants and fiber.

To make this recipe healthier, consider the following modifications:

Swap all-purpose flour with whole wheat flour or a gluten-free alternative like almond or oat flour to increase the fiber content and nutritional value
Reduce the amount of sugar in both the pancake batter and the raspberry syrup, or opt for natural sweeteners like honey or maple syrup
Use dark chocolate chips with a higher cocoa content (70% or above) to reduce sugar and increase the antioxidant benefits
Replace some of the buttermilk with Greek yogurt to boost the protein content and create a fluffier texture
Serve the pancakes with fresh berries and a drizzle of the raspberry sauce, rather than drowning them in syrup, to control the sugar intake

Editor's Opinion on This Delightful Breakfast Treat

The combination of fluffy chocolate chip pancakes and tangy raspberry syrup creates a delightful balance of flavors. The raspberry syrup adds a burst of fruity sweetness, complementing the rich chocolate chips in the pancakes. The texture of the pancakes is perfectly light and airy, making them a delightful breakfast or brunch option. The recipe is straightforward and easy to follow, making it accessible for home cooks of all skill levels. Overall, this recipe is a delicious and indulgent treat that is sure to impress anyone who tries it.

Enhance Your Chocolate Chip Pancakes with Raspberry Sauce Recipe with These Unique Side Dishes:

Grilled Pineapple with Cinnamon Sugar: Grill thick slices of pineapple until caramelized, then sprinkle with a mixture of cinnamon and sugar for a sweet and tangy side dish.

Bacon-Wrapped Asparagus: Wrap each asparagus spear with a slice of bacon and bake until crispy for a savory and indulgent side dish.

Creamy Avocado Salad: Toss diced avocado with a creamy dressing made of yogurt, lime juice, and cilantro for a refreshing and healthy side dish.

Roasted Garlic Mashed Potatoes: Roast whole garlic cloves and mash them into creamy mashed potatoes for a flavorful and comforting side dish.

Similar Recipes to Try If You Love Chocolate Chip Pancakes

Creamy Tomato Basil Soup: This creamy tomato basil soup is the perfect comfort food for a cozy night in. The combination of ripe tomatoes, fresh basil, and cream creates a rich and flavorful soup that will warm you up from the inside out.

Grilled Peach Salad with Balsamic Glaze: Grilled peaches add a smoky sweetness to this refreshing salad, while the balsamic glaze adds a tangy kick. Tossed with mixed greens, goat cheese, and toasted pecans, this salad is a delightful mix of flavors and textures.

Honey Garlic Glazed Salmon: This honey garlic glazed salmon is a quick and easy dish that's perfect for a weeknight dinner. The sweet and savory glaze caramelizes beautifully on the salmon, creating a mouthwatering meal that's sure to impress.

Mango Coconut Chia Pudding: This mango coconut chia pudding is a light and refreshing dessert that's perfect for a hot summer day. The sweet mango and creamy coconut milk pair perfectly with the nutty chia seeds, creating a delicious and healthy treat.

Roasted Vegetable Quinoa Bowl: This roasted vegetable quinoa bowl is a hearty and nutritious meal that's packed with flavor. The combination of roasted vegetables, fluffy quinoa, and a zesty vinaigrette creates a satisfying dish that's perfect for lunch or dinner.

Appetizers and Main Dishes to Serve with This Recipe

Appetizers:

Stuffed Mushrooms: Create a savory and indulgent appetizer by stuffing mushrooms with a flavorful mixture of cream cheese, garlic, and herbs. Bake until golden and serve hot for a delicious start to any meal.

Spinach and Artichoke Dip: Whip up a creamy and cheesy dip featuring spinach and artichokes for a crowd-pleasing appetizer. Serve with crispy tortilla chips or toasted bread for a satisfying and flavorful snack.

Main Courses:

Chicken Alfredo: Creamy, indulgent, and oh-so-satisfying, this classic Italian dish is a crowd-pleaser. The tender chicken and al dente pasta are coated in a rich, velvety sauce that's made from scratch. It's the ultimate comfort food that's perfect for a cozy night in.

Beef Stir Fry: This flavorful and colorful dish is a quick and easy way to get your daily dose of veggies and protein. The tender strips of beef are stir-fried with a rainbow of crunchy vegetables and coated in a savory, umami-packed sauce. It's a healthy and delicious option for a busy weeknight dinner.

Why trust this Chocolate Chip Pancakes with Raspberry Sauce Recipe:

This recipe offers a delightful combination of fluffy pancakes with a luscious raspberry syrup and decadent chocolate chips. The raspberry syrup is made with real frozen raspberries and a touch of lemon juice, ensuring a burst of fruity flavor. The pancake batter is carefully crafted with buttermilk for a rich and tangy taste, and the addition of mini chocolate chips provides a delightful indulgence. With clear instructions and quality ingredients, this recipe guarantees a delightful breakfast experience.

Want to share your experience making these delectable Chocolate Chip Pancakes with Raspberry Sauce? Head over to the Recipe Sharing section of our forum and join the conversation!

FAQ:

How can I make the raspberry syrup thicker?

To make the raspberry syrup thicker, you can increase the amount of cornstarch in the recipe. Start by adding an additional 1/2 teaspoon of cornstarch and mix it with a little water before adding it to the syrup. Cook the syrup for a few more minutes until it reaches your desired thickness.

Can I use fresh raspberries instead of frozen ones for the syrup?

Yes, you can use fresh raspberries instead of frozen ones for the syrup. Simply adjust the cooking time as fresh raspberries may break down more quickly than frozen ones.

Can I substitute buttermilk with regular milk in the pancake batter?

Yes, you can substitute buttermilk with regular milk in the pancake batter. However, the buttermilk adds a tangy flavor and helps create a fluffy texture, so the pancakes may have a slightly different taste and texture.

Can I make the pancake batter ahead of time?

Yes, you can make the pancake batter ahead of time. Simply store it in the refrigerator in an airtight container for up to 24 hours. When ready to cook, give the batter a gentle stir before using.

Can I use a different type of fruit for the syrup?

Absolutely! You can use a variety of fruits to make the syrup, such as strawberries, blueberries, or a combination of fruits. Adjust the sugar and lemon juice to taste based on the sweetness of the fruit you choose.