Fluffy Raspberry Chocolate Pancakes
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(5)
Ingredients
8 servings
- 1 3/4 cup buttermilk
- 1/4 cup Stonyfield Organic Greek yogurt
- 2 teaspoons vanilla extract
- 3 eggs
- 1/4 cup unsalted butter, melted and cooled slightly
- 2 tablespoons white sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground nutmeg
- 2 cups fresh raspberries
- 1/2 cup dark chocolate chips
- butter as needed
- maple syrup
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Preparation
Step 1
In a small bowl, combine the buttermilk, Stonyfield Organic Greek, vanilla, eggs and melted butter, stir to combine
Step 2
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg and whisk to combine
Step 3
Pour the wet ingredients into the bowl of flour and whisk until a semi-lumpy batter forms, don’t over whisk. Let the batter rest for 10-15 minutes
Step 4
Heat a nonstick skillet over medium heat, add a teaspoon or two of butter to melt and then quickly wipe out with a paper towel.
Step 5
Use a ¼ cup measurer to pour the batter into the lightly greased pan, and sprinkle with a few raspberries and chocolate chips. With a small spoon cover raspberries and chocolate chunks with a little extra batter, this prevents burning when flipping. Cook for 2-3 minutes or until the edges start to bubble. Flip pancake and continue to cook for another 1-2 minutes until golden brown. Remove from the skillet. Pancakes can be kept warm in a low oven, on a baking sheet fitted with a wire rack, at 225 degrees F until ready to serve. Repeat the process for the remaining batter.
Step 6
Serve with warm maple syrup!
Step 7
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