Light and fluffy buttermilk pancakes are made even better with the addition of raspberries and dark chocolate chips!
Considering how much I enjoy raspberries and chocolate together, it was only a matter of time before I decided to combine them in a pancake.
Like most of my pancake recipes, this version was thrown together at the last minute on a Saturday evening. (Why is it that the “last minute” recipes often taste better than the ones that are planned a week in advance?)
By the way, I finally figured out how to pour syrup on a stack of pancakes with one hand while taking a picture with the other. Consider me accomplished. Yes, I do have a tripod. I just wanted to see how coordinated I really was by attempting to take the picture without it. 😉
Happy almost weekend, and enjoy some pancakes!
Raspberry Chocolate Chip Buttermilk Pancakes
- 2 cups whole wheat flour
- 1/4 cup whole cane sugar (I use Sucanat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs, beaten
- 1/4 cup olive oil OR coconut oil
- 1 cup raspberries, fresh or frozen
- 1 cup dark chocolate chips
In a large bowl, stir together flour, cane sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, and olive oil and mix just until combined. Fold in raspberries and chocolate chips.
Using a 1/3 measuring cup, drop batter onto a lightly greased skillet over medium heat. Cook until underside is golden brown and top starts to bubble. Flip and cook until other side is golden brown.
~K in the Kitchen