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Dark Chocolate Raspberry Pancakes

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Decadent pancakes bursting with raspberries and shaved dark chocolate with just the right amount of tartness that aren’t cloyingly sweet! Perfect for a special treat any time of day!





Pancakes are so easy to make, that you’ll be treating yourself to a homemade breakfast, (or breakfast for supper!), at least once a month all winter long!

I started with my basic pancake recipe that I’ve been using for more than 30 years, that uses such basic pantry ingredients, you’re sure to always have what you need right on hand!





But this time, I decided to make them an even more special treat, by adding frozen raspberries and dark chocolate!

I used just one square of dark chocolate, and finely grated about a third of the square, and very coarsely grated the rest.





After stirring the dark chocolate into the batter, I gently folded in the last of a bag of frozen raspberries.

Never thaw them, or they’ll break down, turn mushy, and all of the juice will run right into your batter.

Always, always add them still frozen.




I’ve found the best way to cook them, is on a non-stick flat griddle pan, no butter or oil on it, over medium-low heat.

Pancakes are just like their title. They’re flat cakes baked on a pan.

So you literally want to “bake” them on a pan that isn’t too hot!






And never turn them too soon.

Pancakes are ready to turn over when bubbles stop rising to the surface, and the edges look dry.





When they’re looking like they’re close, it’s ok to peek a little underneath!

Be careful turning them, too. Don’t raise them up high over the pan, because when the raw batter side hits the surface, they’ll splatter and be ruined.

Turn them gently, after all, they’re delicate little cakes.





Never, ever, ever PRESS them, either. You’ll smash all the air out of them and they won’t be light and fluffy.





Only cook a few at a time, too. You want to have plenty of room for error when you turn them over!

I did mine in 3 batches and made 9. Since it’s just the two of us, I didn’t have to keep them warm, but if you need to keep them warm, they keep well in a low oven wrapped in lightly sprayed foil, or between damp paper towels placed onto foil. (They also microwave beautifully, too!)






Once they’re all done, stack ’em high, and top them with (real!) soft butter such as Minerva Dairy Amish Butter! (*Simply THE BEST butter there is!)





Drown them with lots of sweet maple syrup to cut the tartness of the berries….



…grab a fork and dig in!!





Now, I don’t recommend eating an entire stack of nine pancakes!! This photo was just for fun because they looked so pretty!

But…psssst!!…my hubby did somehow manage to polish off SEVEN!! Yep!! S-e-v-e-n. He said they were so good he just couldn’t stop!! Ha!

But in his defense, they were small pancakes, and the plate above is merely a salad pate, and not a large dinner plate.

So, fair warning, these are absolutely DELICIOUS!! And you might want to have enough ingredients on hand to make a second batch!!

Hope you all enjoy! And have a wonderful day!


Dark Chocolate Raspberry Pancakes
Yield: 9 medium-sized pancakes

Dark Chocolate Raspberry Pancakes

Dark Chocolate Raspberry Pancakes Author:


  • 1 cup flour
  • 1 Tbl. sugar
  • 1 Tbl. baking powder
  • 1/2 tsp. salt
  • 1/8 tsp. cinnamon
  • 1 extra-large egg, well beaten until frothy
  • 3/4 cup milk
  • 2 Tbl. vegetable oil
  • 1 tsp. vanilla
  • 1 (.375 oz.) square dark chocolate 60% cacao (I used Ghirardelli)
  • 1 1/2 cups frozen raspberries, (unthawed)


  • In medium-sized bowl, whisk dry ingredients well until very well mixed.
  • In second small to medium bowl, whisk egg until fluffy. Whisk in rest of wet ingredients.
  • Pour wet ingredients over dry ingredients and stir until combined, all is moistened, but still lumpy.
  • Stir in chocolate, and fold in frozen raspberries. Don't over stir, you still want the batter to have small lumps.
  • Get pan hot over medium heat until a few drops of water sprinkled on surface skitter around and sizzle. Pour circles of batter onto pan, not too close together, using a 1/3 cup measuring cup. (*2-3 tablespoons for “silver dollar” pancakes, and 1/2 cup for large pancakes.) Cook pancakes until browned on the bottom, bubbles have stopped forming on the surface and have popped, and edges look “dry”.
  • Turn pancakes carefully by getting underneath on all sides to loosen, and turn holding spatula close to the pan so as not to splatter.
  • Cook other side, watching carefully, for about half as long or until second side is also browned.
  • Serve hot with butter and warmed maple syrup.




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