Chocolate Raspberry Swirl Pancakes | bloggingoverthyme.com

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.

Chocolate Raspberry Swirl Pancakes | bloggingoverthyme.com

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.

Chocolate Raspberry Swirl Pancakes | bloggingoverthyme.com

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!

Chocolate Raspberry Swirl Pancakes | bloggingoverthyme.com

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 | bloggingoverthyme.com

Chocolate Raspberry Swirl Pancakes

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Yield: 3 - 4 Servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Decadent homemade chocolate pancakes with a raspberry preserve swirl! These pancakes are a tweak on my favorite buttermilk pancake recipe. It produces fail-proof, fluffy pancakes every single time. Although there is cocoa powder in the batter, most of the chocolate flavor comes from the addition of semisweet chocolate chips. Don't skip them!

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.
Serving: 1serving, Calories: 272kcal, Carbohydrates: 42g, Protein: 8g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Cholesterol: 58mg, Sodium: 557mg, Fiber: 2g, Sugar: 14g
Author: Laura / A Beautiful Plate
Course: Waffles and Pancakes
Cuisine: American