Imagine waking up to a plate of heavenly pancakes that burst with the tangy sweetness of fresh raspberries and the rich, decadent touch of chocolate chips. These aren't just ordinary pancakes - they're a morning masterpiece that will transform your breakfast from mundane to magical! Whether you're looking to impress your family, treat yourself to a weekend brunch, or simply elevate your morning routine, these Fresh Raspberry Chocolate Chip Pancakes are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1 cup fresh raspberries
- 1/2 cup chocolate chips
Instructions
- In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat the egg and then add milk and melted butter. Whisk these wet ingredients until thoroughly blended.
- Pour the wet ingredients into the dry ingredients and gently mix with a spatula. Stir just until the batter is combined - do not overmix, as this can make pancakes tough. Some small lumps are perfectly acceptable.
- Gently fold in half of the fresh raspberries and half of the chocolate chips into the batter, reserving the rest for topping.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
- Cook pancakes until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
- Transfer cooked pancakes to a warm plate. Repeat the process with remaining batter.
- Serve pancakes warm, garnishing with remaining fresh raspberries and chocolate chips. Optional: Drizzle with maple syrup or dust with powdered sugar.
Tips
- Don't overmix your batter! Lumpy batter is your friend - overmixing can lead to tough, chewy pancakes.
- Use a non-stick skillet or griddle and ensure it's properly heated before pouring batter.
- Wait for those small bubbles to form on the surface before flipping - this ensures even cooking.
- Keep your cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the rest of the batch.
- For extra flavor, try using dark chocolate chips or adding a hint of vanilla extract to the batter.
- If you want fluffier pancakes, separate your egg and whip the egg white until soft peaks form, then gently fold it into the batter last.
- Fresh raspberries are key - if they're not in season, frozen raspberries can work, but make sure to thaw and drain them first.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 8g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg