Pancakes with Mini Chocolate Chips Raspberry Sauce
Indulge in the perfect blend of sweetness and tang with these Pancakes with Mini Chocolate Chips and Raspberry Sauce! Fluffy and tender, these homemade pancakes are studded with melty mini chocolate chips for bursts of rich flavor in every bite. The star, however, is the luscious raspberry sauce—made from fresh raspberries simmered with sugar and a hint of vanilla for a vibrant, slightly tart topping that beautifully complements the chocolatey pancakes. Quick to prepare and ready in just 30 minutes, this recipe is a breakfast treat or brunch centerpiece that’s sure to impress. Serve these delectable pancakes warm, drizzled with the vibrant sauce and a sprinkle of extra chocolate chips for the ultimate morning delight. Perfect for family gatherings, weekend indulgence, or even a romantic breakfast-in-bed!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Granulated sugar
- 0.25 teaspoon Salt
- 0.75 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 0.5 cup Mini chocolate chips
- 1 cup Fresh raspberries
- 3 tablespoons Granulated sugar (for raspberry sauce)
- 2 tablespoons Water
- 0.5 teaspoon Vanilla extract
Instructions
Make the raspberry sauce: In a small saucepan, combine 1 cup of fresh raspberries, 3 tablespoons of sugar, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens, about 5-7 minutes.
Remove the raspberry sauce from heat and stir in 0.5 teaspoon of vanilla extract. Strain the sauce through a fine-mesh sieve to remove seeds, if desired. Set aside to cool.
Prepare the pancake batter: In a medium mixing bowl, whisk together 1 cup of flour, 2 teaspoons of baking powder, 2 tablespoons of sugar, and 0.25 teaspoon of salt.
In another bowl, whisk together 0.75 cup of milk, 1 large egg, and 2 tablespoons of melted butter.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
Gently fold in 0.5 cup of mini chocolate chips.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Pour 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. Flip the pancakes and cook the other side until golden brown, about 1-2 minutes more.
Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm, topped with the raspberry sauce and extra mini chocolate chips, if desired.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 428 mg | 19% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 6.3 g | 23% | |
| Total Sugars | 29.8 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 95 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 274 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
