Best Raspberry Chocolate Chip Pancakes Recipes
CHOCOLATE CHUNK PANCAKES WITH RASPBERRY SAUCE
Chocolate and raspberries are two of my ideal ingredients, so I pack both into pancakes. I make them in honor of my sister, who adores chocolate. -Katherine Nelson, Centerville, Utah
Provided by Taste of Home
Time 25m
Yield 12 pancakes (1-1/2 cups sauce).
Number Of Ingredients 15
Steps:
- Place raspberries, orange juice, lemon juice and sugar in a blender; cover and process until pureed. Press through a fine-mesh strainer into a bowl; discard seeds., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk eggs, milk, yogurt and melted butter until blended. Add to dry ingredients, stirring just until moistened. Fold in chocolate chunks., Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle. Cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. Serve with raspberry sauce.
Nutrition Facts :
CHOCOLATE CHIP PANCAKES
There's a rush to breakfast in my house when I whip up this chocolate chip pancake recipe. The batter calls for chocolate milk and mini chips, and I top the golden brown cakes with butter and fruit. My daughter says the chocolate chip pancakes are one of her all-time favorites. -Laura Rader, Fergus Falls, Minnesota
Provided by Taste of Home
Time 20m
Yield 8 pancakes.
Number Of Ingredients 10
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk egg, milk, oil and vanilla. Stir into dry ingredients just until moistened; stir in chocolate chips. , Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with extra chocolate chips, maple syrup, and butter.
Nutrition Facts : Calories 311 calories, Fat 14g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 445mg sodium, Carbohydrate 41g carbohydrate (15g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE CHIP RASPBERRY PANCAKES - HEALTHIFIED
Because I was able to get another box of raspberries for $0.98 on Monday, leftover from last week's sale, I had to get these pancakes made and marked off the "Stock the Freezer" list! As I was making them, I kept thinking to myself...chocolate for breakfast? Really? I wasn't sure how I felt about that. Don't get me wrong. I'm all for chocolate. But somehow for breakfast, it didn't seem quite right. BUT, if I add in some healthy ingredients like ground flaxseed and ground almonds, THEN it will be OK. Because they've been healthified. Right??? Justify. Justify. I made a quadruple batch of the recipe below. And most of them made it into the freezer...as a few were eaten as an afternoon snack. And I don't think these need any butter or syrup. That would just be sugar overload! The chocolate and raspberry combo is perfect and makes them just sweet enough!
Provided by ElizabethKnicely
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Make pancake mix according to box instructions, or make your favorite homemade pancake batter.
- To the batter, add raspberries, chocolate chips, ground flaxseeds, and ground almonds.
- Mix well, and make on the griddle.
- Flip and enjoy!
Nutrition Facts : Calories 487, Fat 19, SaturatedFat 6.7, Cholesterol 13.7, Sodium 795.9, Carbohydrate 73.7, Fiber 8.4, Sugar 18.9, Protein 10.9
RASPBERRY CHOCOLATE-CHIP PANCAKES
Categories Chocolate Dairy Fruit Breakfast Brunch Kid-Friendly Quick & Easy Raspberry Summer Pan-Fry Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 pancakes
Number Of Ingredients 9
Steps:
- In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
- Preheat oven to 200° F.
- Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
- Serve pancakes with syrup.
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