Prepare to transform your ordinary morning into an extraordinary culinary adventure! These Raspberry Chocolate Chip Buttermilk Pancakes aren't just a breakfast - they're a mouthwatering experience that will make your taste buds dance with joy. Imagine fluffy, golden pancakes studded with bursts of juicy raspberries and rich chocolate chips, creating a symphony of flavors that will have everyone at the breakfast table begging for seconds. Whether you're a passionate home cook or a weekend brunch enthusiast, this recipe is 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
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 egg
- 2 tablespoons melted butter
- 1/2 cup raspberries
- 1/2 cup chocolate chips
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 1 tablespoon of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 1 cup of buttermilk, 1 egg, 2 tablespoons of melted butter, 1/2 cup of raspberries, and 1/2 cup of chocolate chips.
- In a large mixing bowl, combine the dry ingredients: the flour, sugar, baking powder, baking soda, and salt. Whisk them together until they are well blended and free of lumps.
- In another bowl, whisk together the wet ingredients: pour in the buttermilk, crack in the egg, and add the melted butter. Mix these ingredients until they are fully combined.
- Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently stir the mixture with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- Gently fold in the raspberries and chocolate chips into the batter, ensuring they are evenly distributed without breaking up the raspberries too much.
- Preheat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a bit of butter or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until they are golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with additional raspberries, chocolate chips, and a drizzle of maple syrup if desired.
Tips
- Don't overmix the batter - lumps are your friend! Overmixing can lead to tough, dense pancakes.
- Use room temperature ingredients for smoother batter integration.
- Let the batter rest for 5-10 minutes before cooking to allow the flour to hydrate.
- Check your skillet temperature: a drop of water should sizzle and dance, not immediately evaporate or sit still.
- Use a ladle or 1/4 cup measuring cup for consistent pancake sizes.
- Keep pancakes warm in a low oven (200°F) while cooking the entire batch.
- For extra decadence, try using dark chocolate chips for a more intense chocolate flavor.
- Fresh raspberries work best, but frozen can be used if thawed and gently patted dry.
- If the batter seems too thick, thin it with a little extra buttermilk.
- Clean your skillet between batches to prevent burning and ensure even cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 10g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 65mg
