Chocolate Raspberry Swirl Pancakes
I am so glad that society has welcomed chocolate pancakes with open arms and deemed them acceptable breakfast food.
The brave soul who grabbed that first bag of chocolate chips and went to town deserves a huge round of applause.
Thank you. Thank you, oh so much, for giving us an excuse to eat warm, chocolate cake in the wee hours of the morning. Because that is exactly what these pancakes taste like.
Fluffy, warm, gooey, rich chocolate cake.
To make it a little interesting (and because I have a huge thing for chocolate and raspberries, like most normal people), I chose to swirl in some dollops of raspberry preserves as well. The flavor isn’t prominent or overpoweringly sweet, but they add just a little something special. It adds interest to every bite.
These pancakes are a tweak on my favorite buttermilk pancake recipe. It produces fail-proof, fluffy pancakes every single time. These pancakes are no different.
Although there is cocoa powder in the batter, most of the chocolate flavor comes from the addition of semisweet chocolate chips. Please don’t skip them!
Add warm maple syrup and a nice pat of butter, and these are just out of control.
Agh, so fluffy! Can’t even handle it.
Chocolate Raspberry Swirl Pancakes
Ingredients
- 1 cup (120 g) unbleached all-purpose flour
- 2 tablespoons (15 g) unsweetened natural cocoa powder sifted
- 1 tablespoon (12 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- 1 cup (240 mL) buttermilk
- ¼ cup (60 mL) milk
- 1 tablespoon (15 g) unsalted butter melted
- raspberry preserves as desired
- semisweet chocolate chips as desired
Instructions
- Combine flour, cocoa powder, sugar, baking soda, baking powder, and salt in a medium sized bowl. Set aside. In separate bowl, whisk together the buttermilk, milk, egg, and melted butter.
- Add the liquid mixture to the dry ingredients and using a spatula, fold and stir together until just combined. Allow batter to sit for at least 5 to 10 minutes.
- Heat a tab of butter in large non-stick or cast-iron skillet over medium heat. Once the butter begins to sizzle, swirl to the pan to coat the surface in the melted butter. Spoon the batter onto the pan to form 5 to 6-inch diameter pancakes. Avoid over-crowding the pan.
- Using a spoon, dollop several small spoonfuls of raspberry preserves on top of the pancake batter. Using a knife, swirl the jam gently. Sprinkle with chocolate chips as desired.
- Once small bubbles begin to form on the tops and edges of the pancakes, flip them carefully and continue to cook on other side until lightly brown. Adjust heat if necessary. Serve immediately with the warm maple syrup.
40 Comments on “Chocolate Raspberry Swirl Pancakes”
These pancakes sound divine- loving that raspberry swirl, super creative recipe!
ha! chocolate pancakes in the morning, heck yes!! i had two cookies this morning so i’m on that dessert-for-breakfast train too… gorgeous photos and the pancakes sound so yummy too!
A lot of things have become socially acceptable for breakfast these days hey? But no one’s complaining… Especially if you’ve got those waffles in the house mmmm gorgeous photos!
you’re blog always makes me squeal with joy. So tempting!! The healthy eating plan I am on only counts during the week… so I’m gonna be eating these saturday ! the consistency looks legendary! x
Oooh! Yay! That makes me ridiculously happy. Thanks Trisha!
What a great breakfast! This looks really, really good.
I too share a huge thing for chocolate and raspberries, so I die for this!! and for an even quicker fix, take regular pancakes and stack them with nutella + raspberry jam – you will NOT regret it girrrl!
These look delicious!
Waking up in the early hours of morning will only get better with these babies! Chocolate and raspberries in buttery, syrupy pancake form??? YESSSS PLEASE!!!!!!!!!!!!!!!!!!!!!!!!! 🙂