Recipes Breakfast Brunch Breakfast By Type Pancakes

Chocolate Chip Pancakes with Raspberry Sauce

These pancakes get special treatment with chocolate chips and a homemade raspberry syrup! Make them as a surprise for someone you love.

How to Make Chocolate Chip Pancakes
Cindy Rahe

Featured in 11 Recipes to Make with Freezer Ingredients

Weekend breakfasts are a big deal around our house. We don’t get too crazy or complicated, but we do like to slow down and hang out in our pajamas a little longer than usual—especially around a stack of pancakes.

After a week of oatmeal or smoothies consumed on the way out the door (or at the desk), pancakes always feel extra special.

Chocolate Chip Pancakes with Raspberry Sauce - one perfect bite
Cindy Rahe

Today's pancakes feel particularly indulgent thanks to a handful of mini chocolate chips thrown into the batter and a sweet-tangy raspberry syrup to top it all off. I like the way mini chips disperse more evenly throughout the batter, giving you a better chip-to-pancake ratio in every bite, but regular chips will also work. Feel free to use what you have on hand or like best.

The easy syrup is made with just frozen raspberries, sugar, and water. It maintains some of that bright zing from the raspberries while still being just sweet enough. It makes a great topping for these fluffy chocolate chip pancakes.

Make these pancakes on a lazy weekend morning, or even for a special Valentine’s Day breakfast!

How to Make Chocolate Chip Pancakes
Cindy Rahe

Bonus Tip

These pancakes freeze beautifully! Arrange them in a single layer on a parchment-lined baking sheet and freeze them until solid. Pop the frozen pancakes into a zip-top bag and store in the freezer for up to a month.

To reheat, microwave them in 30-second bursts until just hot (don't microwave for longer or the pancakes become tough), and drizzle with leftover raspberry syrup or maple syrup.

Chocolate Chip Pancakes with Raspberry Sauce

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 4 servings

Ingredients

  • For the raspberry syrup:
  • 2 cups (about 9 oz) frozen raspberries
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 teaspoons lemon juice
  • 1 1/4 teaspoons cornstarch
  • For the pancakes:
  • 1 1/4 cups (about 5 1/2 ounces) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup mini chocolate chips
  • Butter, for the pan

Method

  1. Make the syrup:

    Place the raspberries, sugar, water, lemon juice, and cornstarch in a small saucepan, stirring to combine. Cook over medium-high heat until the raspberries break down and the mixture begins to boil. Boil for 3 to 5 minutes, until thickened. Remove from the heat and set aside to cool.

    Chocolate chip pancakes from scratch making the sauce
    Cindy Rahe
    Chocolate Chip Pancake Recipe Raspberry sauce
    Cindy Rahe
  2. Make the batter:

    In a medium mixing bowl, whisk together the flour, baking powder, baking soda, kosher salt, and sugar. In a second small bowl, whisk the buttermilk, egg, and vanilla together to combine.

    Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips.

    Homemade chocolate chip pancakes mix the flours
    Cindy Rahe
    How to make chocolate chip pancakes make the batter
    Cindy Rahe
  3. Cook the pancakes:

    Heat a large nonstick skillet or griddle over medium heat. Add a pat of butter and swirl to coat the bottom of the pan. Ladle the batter (about 1/4 cup per pancake) onto the skillet and cook until the bottoms are golden and bubbles cover the surface of the pancakes. Flip and cook until golden on the other side.

    Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.

    Chocolate Chip Pancakes from Scratch cook the pancakes
    Cindy Rahe