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.
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!
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
- 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
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.
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.
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.