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Fresh Raspberry Chocolate Chip Pancakes

Fresh Raspberry Chocolate Chip Pancakes

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. 1 cup all-purpose flour
  2. 2 tablespoons sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon salt
  5. 1 cup milk
  6. 1 large egg
  7. 2 tablespoons melted butter
  8. 1 cup fresh raspberries
  9. 1/2 cup chocolate chips

Instructions

  1. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well combined and no lumps remain.
  2. In a separate medium bowl, beat the egg and then add milk and melted butter. Whisk these wet ingredients until thoroughly blended.
  3. 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.
  4. Gently fold in half of the fresh raspberries and half of the chocolate chips into the batter, reserving the rest for topping.
  5. Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
  6. Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between each pancake.
  7. Cook pancakes until small bubbles form on the surface and edges start to look dry, approximately 2-3 minutes.
  8. Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.
  9. Transfer cooked pancakes to a warm plate. Repeat the process with remaining batter.
  10. Serve pancakes warm, garnishing with remaining fresh raspberries and chocolate chips. Optional: Drizzle with maple syrup or dust with powdered sugar.

Tips

  1. Don't overmix your batter! Lumpy batter is your friend - overmixing can lead to tough, chewy pancakes.
  2. Use a non-stick skillet or griddle and ensure it's properly heated before pouring batter.
  3. Wait for those small bubbles to form on the surface before flipping - this ensures even cooking.
  4. Keep your cooked pancakes warm in a low-temperature oven (around 200°F) while preparing the rest of the batch.
  5. For extra flavor, try using dark chocolate chips or adding a hint of vanilla extract to the batter.
  6. 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.
  7. 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

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