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Dark Chocolate Raspberry Pancakes

Categories: Breakfast

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The raspberry syrup in this recipe is simply made of fresh raspberries and pure maple syrup, giving it a perfect tart-sweet combo and adding some brightness to the dish.


  • 1 c. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. salt
  • 1 Tbsp. canola oil
  • 1 c. buttermilk
  • 4 oz. raspberries fresh or frozen
  • 1 egg lightly beaten
  • 1/2 c. maple syrup (or more if you like)
  • 1/2 c. semi sweet chocolate chips chopped


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 -