Raspberry And Dark Chocolate Buttermilk Pancakes
Fluffy, moist, decadent and filled with bursts of fresh raspberries…..this is a delicious take on your average pancake recipe!
These little golden gems are SO SO SO SO SO good! Served hot…..these pancakes melt in your mouth! Buttermilk allows the batter to be fluffy without drying the texture…..and the raspberries and dark chocolate chips….new-level-tasty! Pictured below are the ingredients and the equipment needed to create my recipe for Raspberry and Dark Chocolate Buttermilk Pancakes. (Also…..if you are as detail investigative as me…..you will notice the expiration dates from the buttermilk and milk in my picture…..I documented this recipe weeks ago…..I am not that gross, HAH!)
To begin, microwave butter in a small mixing bowl until melted; set aside and cool completely. In a large mixing bowl, whisk together flour, sugar, salt, baking soda and baking powder. In a medium mixing bowl, beat the eggs; add the vanilla extract, almond extract, buttermilk and milk; whisk until combined. Add the wet ingredients into the large mixing bowl of dry ingredients; stir until the batter begins to form. Fold in the dark chocolate chips and raspberries; set batter aside and leave untouched for 10 minutes.
Heat a griddle on medium heat and spray the surface with extra virgin olive oil spray. (You will spray before each fresh pour of batter to prevent sticking.) Pour batter onto the heated and greased griddle by 1/3 cup scoops.
When bubbles begin to form on top of the batter, flip the pancakes and continue cooking for another 3 minutes; or until golden brown.
Serve immediately and enjoy!
XOXO,
Kendallraye
Raspberry and Dark Chocolate Buttermilk Pancakes
Equipment
- Mixing Bowls
- Griddle
Ingredients
- 1/2 cup Salted Butter Melted and Cooled
- 2 1/2 cups All Purpose Flour
- 1/4 cup Granulated Sugar
- 1 teaspoon salt
- 2 teaspoons Baking Soda
- 2 teaspoons Baking Powder
- 1 teaspoon Vanilla Extract
- 1 teaspoon Almond Extract
- 2 cups Buttermilk
- 1/2 cup 1% Milk
- 2 Eggs
- 1 cup Dark Chocolate Chips
- 3/4 cup Fresh Raspberries
- Extra Virgin Olive Oil Spray
Instructions
- Microwave butter in a small mixing bowl until melted; set aside and cool completely.
- In a large mixing bowl, whisk together flour, sugar, salt, baking soda and baking powder.
- In a medium mixing bowl, beat the eggs; add the vanilla extract, almond extract, buttermilk and milk; whisk until combined.
- Add the wet ingredients into the large mixing bowl of dry ingredients; stir until the batter begins to form.
- Fold in the dark chocolate chips and raspberries; set batter aside and leave untouched for 10 minutes.
- Heat a griddle on medium heat and spray the surface with extra virgin olive oil spray. (You will spray before each fresh pour of batter to prevent sticking.)
- Pour batter onto the heated and greased griddle by 1/3 cup scoops.
- When bubbles begin to form on top of the batter, flip the pancakes and continue cooking for another 3 minutes; or until golden brown.
- Serve immediately. Enjoy!
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