Go Back

Chocolate Chip Pancakes with Crushed Raspberries

Learn how to make these delicious and fluffy chocolate chip pancakes with Crushed Raspberries that's the perfect way to start off your morning! Doesn't require any fancy ingredients and it is a super simple recipe to follow and make!
Course Breakfast, quick & easy
Servings 4 or 2 really, really hungry people.


  • 1 ½ cups plain flour sifted
  • ½ cup cocoa sifted
  • 3 teaspoons baking powder
  • ¼ cup caster sugar
  • 1 egg
  • 1 ½ cups buttermilk
  • ½ cup milk
  • 75 g butter melted
  • 50 g dark chocolate chopped finely (try to shave the chocolate as you cut it, or use chocolate chips)
  • Crushed Raspberries
  • 300 g raspberries fresh or frozen
  • icing sugar to taste


  • In a bowl, combine the flour, cocoa, baking powder and sugar. In a separate bowl, combine the wet ingredients of egg, buttermilk, milk and melted butter.
  • Combine the two mixtures with a whisk, ensuring there are no lumps! Add the chocolate. Set aside.
  • In a small bowl, crush half the raspberries with a fork. Add the remaining raspberries. Add icing sugar to taste. If you like it quite tart, omit the icing sugar. I usually add about a tablespoon though, but it depends on your berries. If using frozen raspberries, don’t bother thawing; just use them straight from the freezer. When mixing, add a touch of water to help it along. It won’t hurt. You can also zap it in the microwave for 20 seconds or so too. The whole raspberries added in the second half will thaw by the time you finish making the pancakes.
  • In a non stick pan, pour dollops of batter to whatever size you like. Cook over medium heat until bubbles form at the surface. Flip and cook the other side for 30 seconds or so. Place on a plate, cover with foil to keep warm and repeat with remaining batter.
  • Serve pancakes swimming in the crushed raspberries! If you really want to go overboard, dust with icing sugar.
Keyword Pancakes, Raspberries