After a week of oatmeal or smoothies consumed on the way out the door (or at the desk), pancakes always feel extra special. Today’s pancakes feel particularly indulgent thanks to a handful of mini chocolate chips thrown into the batter and a sweet-tangy raspberry syrup to top it all off. I like the way mini chips disperse more evenly throughout the batter, giving you a better chip-to-pancake ratio in every bite, but regular chips will also work. Feel free to use what you have on hand or like best. The easy syrup is made with just frozen raspberries, sugar, and water. It maintains some of that bright zing from the raspberries while still being just sweet enough. It makes a great topping for these fluffy chocolate chip pancakes. Make these pancakes on a lazy weekend morning, or even for a special Valentine’s Day breakfast!
Bonus Tip
These pancakes freeze beautifully! Arrange them in a single layer on a parchment-lined baking sheet and freeze them until solid. Pop the frozen pancakes into a zip-top bag and store in the freezer for up to a month. To reheat, microwave them in 30-second bursts until just hot (don’t microwave for longer or the pancakes become tough), and drizzle with leftover raspberry syrup or maple syrup.
2 cups (about 9 ounces) frozen raspberries 3/4 cup sugar 1/2 cup water 2 teaspoons lemon juice 1 1/4 teaspoons cornstarch
For the pancakes:
5 1/2 ounces all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 3 tablespoons sugar 1 1/4 cups buttermilk 1 large egg 1 teaspoon vanilla extract 1/2 cup mini chocolate chips Butter, for the pan
Pour the buttermilk mixture into the flour, and stir gently to combine. Break apart any large pockets of flour with your spatula; a few small lumps are okay. Fold in the mini chocolate chips. Repeat with the remaining batter. Serve warm drizzled with raspberry syrup.
