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.
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!