Best Chocolate Pancakes With Blueberry Raspberry Syrup Recipes

EASY BLUEBERRY-WHITE CHOCOLATE PANCAKES

Steps:

• Heat nonstick griddle or skillet over medium-low heat.
• Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
• For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
• Serve pancakes with butter and syrup.

CHOCOLATE PANCAKES

Steps:

• In a large bowl, sift together flour, cocoa powder, baking powder, and salt (or whisk well with a whisk). Set aside.
• In a separate medium bowl, whisk together egg and sugar until well combined. Add milk, oil (or melted butter), and vanilla extract. Pour the wet ingredients into the dry ingredients and stir just until combined and moistened. Do not over mix. Mix in chocolate chips or chunks. Set batter aside and make the chocolate sauce.
• Chocolate sauce: In a medium heatproof bowl, combine chocolate and heavy cream. Microwave in 20- to 30-second increments, mixing in between, until chocolate is melted and mixture is smooth. Set aside while making the pancakes. I like to pour it over the pancakes while it's warm.
• Cook the pancakes: Heat a griddle or skillet over medium heat. Coat with butter or oil. For each pancake, drop 1/4 cup of batter onto skillet. Cook 1-2 minutes, until surface of pancakes have some bubbles and the bottom appears to be done. Flip carefully and cook another 1-2 minutes. Transfer to a plate and if you want you can cover the plate loosely with aluminum foil to keep warm. Coat the skillet with butter or oil before every pancake or batch of pancakes to prevent sticking.
• Serve immediately with chocolate sauce (rewarm sauce in the microwave for a few seconds if needed).

BLUEBERRY AND RASPBERRY PANCAKE TOPPING

Steps:

• Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

RASPBERRY, BLUEBERRY, AND CHOCOLATE CHIP PALEO PANCAKES (GF)

Steps:

• In a medium bowl, mash up the banana (this resulted in about 1/3 cup of mashed banana for me), then add 10 raspberries to the bowl and mash them into the mashed banana. Add two eggs, 2 Tbs coconut milk, 1 tsp of honey and 1 tsp of lemon juice to the bowl and mix everything together well with a fork or a hand-held mixer.
• In a second bowl, mix together the 1/4 tsp baking soda, 1/2 cup almond flour, and 1 Tbs +1.5 tsp of coconut flour.
• Pour the dry flour mixture into the wet mixture and mix with a fork until everything is blended. Fold in the blueberries and chocolate chips.
• Heat 1 tsp of olive oil in a large frying pan over medium heat and evenly spread it out using a paper towel. Add 1 Tbs of the batter to the pan per pancake...(you'll probably have to cook these in batches, as this recipe makes 12 small pancakes). I cooked about 3-4 at a time, added a bit more oil to the pan, and then immediately made 3-4 more until all my batter was gone.
• Cook for about 1-2 minutes per side, until golden brown and you can easily flip them over (depending on your stove top or your pan, these may cook more or less quickly, so just keep an eye on them).
• This recipe makes 12 small pancakes, which is perfect for 2 people.
• Top with maple syrup and enjoy!

ALMOND PANCAKES WITH RASPBERRY SYRUP

Steps:

• Preheat the oven to 200 degrees F. Bring the raspberries and maple syrup to a boil in a small saucepan over medium heat. Reduce the heat to a simmer and cook until the berries soften and the syrup takes on a pinkish color, 7 to 8 minutes. Remove from the heat and mash the berries with a potato masher or fork. Strain the syrup. Keep warm or set aside to cool to room temperature.
• Whisk the flour, sugar, baking powder and salt together in a large bowl. Whisk the milk, eggs, vanilla and almond extracts together in a medium bowl until combined. Whisk in the melted butter. Add the milk mixture to the flour mixture and stir until it just comes together in a thick lumpy batter.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Drop 2 tablespoons batter for each pancake into the skillet. Cook until bubbles appear on the tops of the pancakes, and the undersides are golden brown, 2 to 3 minutes. Flip the pancakes and continue to cook until golden on the underside and cooked through in the center, about 1 minute more.
• Transfer to the oven to keep warm and continue to make pancakes until all the batter is used. Serve topped with the raspberry syrup and chopped almonds.

RASPBERRY PANCAKES

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.