Chocolate Raspberry Swirl Pancakes
I am so glad that society has welcomed chocolate pancakes with open arms, and deemed them socially 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.
- 1 cup unbleached all-purpose flour
- 2 tablespoons unsweetened (non-alkalized) cocoa powder, sifted
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup milk
- 1 tablespoon unsalted butter, melted
- raspberry preserves, as desired
- semisweet chocolate chips, as desired
- 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 5-10 minutes.
- Heat a tab of butter in large non-stick (or cast-iron) skillet over medium heat. Once the butter begins to sizzle, spoon the batter onto the pan to form 5-6 inch 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.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 272 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 58mg Sodium: 557mg Carbohydrates: 42g Fiber: 2g Sugar: 14g Protein: 8g