Preheat a griddle or skillet over medium-low heat.
Whisk together the flour, baking powder, and salt. Add the oil, egg and buttermilk, and whisk together until thoroughly combined, adding a splash more buttermilk if batter is too thick. Fold in the chocolate chunks.
Spray or butter the skillet and then pour batter into the skillet. (In a heart shape if desired.) When bubbles form and pop in the batter, carefully flip each pancake, cooking until golden and baked through.
For the Syrup:
Mash the raspberries with a fork and stir in the syrup. Warm to your liking.
Top pancakes with butter and syrup. Enjoy!
Yields 6-8 pancakes. Recipe by The Baker Chic - www.thebakerchic.com