Pancakes With Mini Chocolate Chips & Raspberry Sauc

Name: Pancakes With Mini Chocolate Chips & Raspberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) packagefrozen lightly sweetened raspberries, thawed; 3 tablespoons sugar; 3 tablespoons lemon juice; ¼ cup orange juice; 1 ½ cups flour; 3 tablespoons sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 2 eggs; 1 (8 ounce) carton sour cream; 1 cup milk; ¼ cup butter, melted; ½ cup mini chocolate chip; 1 teaspoon cooking oil

Servings: persons

1 (12 ounce) packagefrozen lightly sweetened raspberries, thawed
3 tablespoons sugar
3 tablespoons lemon juice
¼ cup orange juice
1 ½ cups flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 eggs
1 (8 ounce) carton sour cream
1 cup milk
¼ cup butter, melted
½ cup mini chocolate chip
1 teaspoon cooking oil

1
For Sauce: In a food processor or blender, combine all sauce ingredients and blend or process until smooth.
2
Press sauce through sieve with rubber spatula until seeds remain, then discard seeds.
3
For Pancakes: In a large bowl, stir together with a whisk the flour, sugar, baking powder, baking soda, and salt.
4
In a medium bowl, whisk eggs until combined and add sour cream until smooth.
5
Whisk in milk and butter, then add mixture to dry ingredients.
6
Whisk gently just until mixture is wet; batter will be a little lumpy.
7
Gently fold in chocolate chips and set aside.
8
Heat a griddle with the oil, spreading with heat-resistant pastry brush.
9
Stir batter gently just before laddling onto griddle.
10
Cook pancakes 2 minutes each side and turn gently.
11
Serve with raspberry sauce, whipped cream, fresh raspberries, and more mini chocolate chips!
12
Yum!

696

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (12 ounce) packagefrozen lightly sweetened raspberries, thawed, 3 tablespoons sugar, 3 tablespoons lemon juice, ¼ cup orange juice, and more.

Yes, Pancakes With Mini Chocolate Chips & Raspberry Sauce falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pancakes With Mini Chocolate Chips & Raspberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions