Chocolate Chunk Pancakes with Fresh Raspberry Maple Syrup
Breakfast & Brunch
Who says breakfast has to be boring? Ditch that standard bowl of cereal and have a little fun at breakfast by trying out our recipe for chocolate chip pancakes with a fresh raspberry maple syrup. The recipe, which makes 12 pancakes (or six servings), calls for delicious dark chocolate chips, and the maple syrup is packed with tons of farm-fresh raspberries. To make sure that the pancakes retain their moisture, we suggest using a little bit of our Greek yogurt in the mix—the tangy yogurt perfectly compliments the sweetness of the chocolate. After trying this recipe, please share it with your friends and family on social media. If any of your friends have little ones, we’re pretty confident that they’ll love the recipe!
All set to make some chocolate chip pancakes for breakfast? You’ll need a few different things for the maple syrup and the pancakes. For the syrup, you’ll need some pure Vermont maple syrup and six ounces of raspberries. In order to make the pancakes, you’ll need some flour, baking powder, baking soda, salt, Cabot Vanilla Bean Greek Yogurt, milk, eggs, vanilla extract, Divine 70% Dark Chocolate, and Cabot Salted Butter or Cabot Unsalted Butter. The syrup is simple to make: add the syrup and the berries into a pan over medium heat, and stir gently until the berries start to change color. The pancakes are also pretty straightforward to make: in a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. In a small bowl, combine the yogurt, milk, eggs, and chocolate. Then, add some butter to a warm skillet, pour your batter, and bingo! You’re ready to go!
If you enjoyed our chocolate chip pancake recipe, then we suggest trying out our recipe for monkey toast. Like the pancakes, it’s a real fun recipe, and it features a whole mess of tasty bananas. Cabot is a cooperative of 800 farm families. We work hard to produce our award-winning cheeses and dairy products. While we’re confident that you and your loved ones will love our chocolate chip pancakes, we’d love to hear your thoughts about the recipe. Please rate and review it if you have the chance.
1 ½ cups pure Vermont maple syrup
- 6 ounces fresh raspberries (about 1½ cups)
1 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
¾ cup Cabot Lowfat Vanilla Bean Greek Yogurt
- ⅔ cup milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
1 (3.5-ounce) bar Divine 70% Dark Chocolate, coarsely chopped
About 2 tablespoons Cabot Salted Butter or Cabot Unsalted Butter, divided
To make syrup:
GENTLY stir syrup and raspberries in medium saucepan over medium heat until both are warmed through and berries just begin to release their color; remove from heat, cover and set aside.
To make pancakes:
- PREHEAT a large skillet over medium-low heat.
- WHISK together flour, baking powder, baking soda and salt in medium bowl.
- WHISK together yogurt, vanilla, milk and eggs in small bowl; stir into dry ingredients just until combined. Stir in chocolate.
- ADD about 1 tablespoon butter to skillet; when melted, add ¼ cup batter for each pancake, spreading slightly.
- Cook slowly until some of bubbles that form on surface remain open, about 4 minutes. Flip and cook until golden on second side and cooked through to center, about 2 minutes longer. Wipe skillet clean and make additional pancakes with remaining batter.
- SERVE topped with warm raspberry maple syrup.
- per serving
- 13.5 grams
- Saturated Fat
- 7.5 grams
- 77 milligrams
- 385 milligrams
- 87 grams
- 4 grams
- 9 grams
- 208 milligrams