Chocolate Chip Pancakes with Homemade Raspberry Syrup

Chocolate Chip Pancakes with Homemade Raspberry Syrup

Are you looking for a celebratory breakfast, a splurge meal, or a fun family brunch idea? Today’s recipe is the answer! A few months back my sweet tooth and pregnancy cravings got the best of me. I NEEDED chocolate first thing in the morning and so, here we are. Chocolate Chip Pancakes drizzled with Homemade Raspberry Syrup.

These ooey, gooey pancakes REALLY hit the spot. The chocolate chips were still creamy while warmed, the pancakes were like bites of fluffy pillows, and the raspberry syrup brought a sweet and tart component that sets them apart! I also have to share a secret ingredient for cooking these pancakes that made all the difference. Coconut Oil! I used this to grease my skillet. Not only does coconut oil have a higher heat point so there is less chance of a pancake burn. BUT, it also gives an extra dimension of flavor. It’s just slight, it doesn’t overwhelm or give a true coconut bite. It’s more of that type of distinctive quality that if you didn’t know you used the oil, you would think “these are SO good but I can’t put my finger on why”.

The raspberry syrup is really just frozen berries that have been warmed and broken down (with a little sugar thrown in!). But, they truly make all the difference in the dish. The pancakes are very sweet when chocolate chips are thrown in. The tart factor of the berries helps balance the flavors to round out the plate. And who doesn’t love the chocolate and berry combo?!

So splurge it up. Celebrate the end of another work week, the warmer weather on the horizon, or just that you have a day to spend with friends or family! These pancakes will be the talk of the table.

…all for the love of the dish


Chocolate Chip Pancakes with Homemade Raspberry Syrup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2-4 servings (about 9 pancakes)


  • 1 cup flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 1 large egg
  • 1 cup milk
  • 2 tbsp butter
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil
  • For raspberry sauce
  • 1 cup frozen raspberries
  • 1/2 cup water
  • 1/4 cup sugar


  1. Make the raspberry sauce first. Add raspberries, water and sugar in a small sauce pan on low heat on the stove top. Let it simmer and cook down into a syrupy sauce (about 7-10 minutes).
  2. Remove from heat and into a separate bowl so it can cool to room temperature for pancakes.
  3. Mix dry ingredients- flour, sugar, baking powder and salt in one small bowl.
  4. Melt butter and add egg, milk, melted butter to another larger bowl and whisk to blend. Slowly pour in dry ingredients and mix to create batter. Don’t overmix though, just until smooth and well combined.
  5. Stir in chocolate chips.
  6. Heat skillet or griddle over medium heat. Add coconut oil to melt. Then add 1/4 cup size scoops of batter to the pan working in batches to make your pancakes.
  7. Cook 2-3 minutes on first side and carefully flip using thin spatula. Cook the other side the same or until lightly golden brown.
  8. Remove from skillet and plate up!
  9. You can store in the microwave in a plate or in a 200 degree heated oven to keep pancakes warm while cooking the others if you like.
  10. To serve, stack and pour raspberry syrup over the pancakes!
  11. Enjoy
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