Why You’ll Love This Dark Chocolate Raspberry Pancakes

• A Perfect Flavor Harmony. The combination of rich, slightly bitter dark chocolate and tangy, sweet raspberries is a classic for a reason. It’s sophisticated enough for adults but has that undeniable dessert-like appeal that kids (and let’s be honest, all of us) adore.
• Surprisingly Simple to Make. You might look at these and think they require chef-level skills, but the batter is a straightforward, one-bowl situation. The real trick is just gently folding in the chocolate and berries at the end—anyone can do it!
• They Feel Indulgent, But You’re in Control. Because you’re making them from scratch, you can choose the quality of your dark chocolate, use less sugar if you prefer, and pack them full of fresh fruit. It’s a treat you can feel genuinely good about.
• The Most Incredible Aroma. As these cook, the scent of melting chocolate and warm berries will fill your kitchen. It’s honestly half the experience—it just feels like a hug in a pan.

Ingredients & Tools

• 1 cup all-purpose flour
• 2 tbsp unsweetened cocoa powder (the good stuff!)
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk (see tips below for a substitute)
• 1 large egg
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tsp vanilla extract
• 3/4 cup fresh raspberries, plus more for serving
• 1/2 cup dark chocolate chips or chopped dark chocolate bar

Tools: A large mixing bowl, whisk, measuring cups/spoons, a good non-stick skillet or griddle, and a spatula.

A quick note on the ingredients—using a high-quality cocoa powder and real dark chocolate (I like something around 70%) really makes a difference here. It gives a deeper, more complex chocolate flavor rather than just being sugary. And fresh raspberries are key for those juicy bursts, but frozen can work in a pinch if you’re careful!

Serves: 2-3 (makes about 8-10 medium pancakes) | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Why buttermilk? Buttermilk is the secret weapon for incredibly tender, fluffy pancakes. Its acidity reacts with the baking soda, creating tons of little air bubbles. If you don’t have any, make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling it to the 1-cup line with regular milk. Let it sit for 5 minutes until it curdles slightly.
• Don’t overmix the batter! This is the golden rule of pancake-making. A few lumps in your batter are totally fine—in fact, they’re desirable. Overmixing develops the gluten in the flour, leading to tough, chewy pancakes instead of light and airy ones.
• Get your pan to the right temperature. This is crucial. Too hot, and the outside will burn before the inside cooks. Too low, and you’ll get pale, greasy pancakes. A drop of water should sizzle and dance across the surface when it’s ready.
• Fresh vs. Frozen Raspberries. Fresh raspberries are ideal because they hold their shape better. If you must use frozen, do not thaw them! Toss them in straight from the freezer to prevent them from bleeding too much purple juice into the batter.

How to Make Dark Chocolate Raspberry Pancakes

Serving Suggestions

Complementary Dishes

• Crispy Turkey Bacon or Breakfast Sausage — The salty, savory contrast cuts through the richness of the chocolate beautifully, making each bite of pancake taste even sweeter.
• Lightly Sweetened Whipped Cream or Greek Yogurt — A dollop on top adds a cool, creamy element that’s just divine against the warm pancakes. Plus, it looks gorgeous.
• Fresh Fruit Salad with Mint — A side of extra berries, orange segments, and a hint of mint provides a refreshing, light counterbalance to the decadent stack.

Drinks

• A Strong Cup of Coffee — The bitterness of a good dark roast is the ultimate partner for dark chocolate. It’s a match made in heaven.
• Cold Milk or a Milk Alternative — A classic for a reason! There’s nothing quite like a cold glass of milk with chocolate pancakes.
• Sparkling Water with Lemon — The bubbles and citrus help cleanse the palate between bites, keeping everything feeling light and bright.

Something Sweet

• A Simple Berry Sorbet — If you’re serving these for brunch and want to lean into the dessert vibe, a scoop of raspberry or lemon sorbet on the side is unexpectedly fantastic.
• Dark Chocolate Shavings — For the ultimate chocoholic, grate a little extra dark chocolate over the top right before serving. It adds a lovely texture and intensifies the flavor.
• Warm Maple Syrup or Raspberry Sauce — While they’re delicious plain, a light drizzle of warm syrup or a quick homemade raspberry sauce (just berries simmered with a touch of sugar) takes them over the top.

Top Mistakes to Avoid

• Mistake: Overmixing the batter. I know I’ve said it, but it’s the number one pancake fail. Gluten development is the enemy of tenderness. Stir until just combined, then walk away.
• Mistake: Flipping too early. Impatience leads to messy, broken pancakes. Wait for those bubbles to pop on the surface and the edges to look matte and set. The first flip is a commitment—don’t do it until you’re sure!
• Mistake: Crowding the pan. Giving each pancake enough space ensures even cooking and makes flipping a breeze. It also helps you keep track of which one went in first.
• Mistake: Pressing down on the pancakes with the spatula. This isn’t a burger patty! Pressing them flattens all those precious air bubbles you worked so hard to create. Just let them be.

Expert Tips

• Tip: Let the batter rest for 5 minutes. After you’ve mixed it, just walk away. This allows the flour to fully hydrate and the gluten to relax, resulting in a more tender pancake. You’ll notice the batter thicken slightly—that’s a good sign!
• Tip: Use a cookie scoop for perfectly shaped pancakes. A medium (2-tablespoon) ice cream or cookie scoop gives you uniform pancakes that all cook at the same rate. It’s also much less messy than using a ladle.
• Tip: Keep your oven warm. As mentioned, a low oven is your best friend for serving a hot stack to everyone at once. Just pop the finished pancakes directly onto the oven rack or a baking sheet inside.
• Tip: Test your baking powder. If your pancakes aren’t rising, your baking powder might be old. To test it, stir half a teaspoon into a cup of hot water. If it doesn’t vigorously bubble, it’s time for a new can.

FAQs

Can I make the batter the night before?
I wouldn’t recommend it for the best results. The baking powder will lose its oomph, and the batter can become gummy. For a make-ahead option, mix the dry ingredients and wet ingredients separately the night before. In the morning, just combine them and fold in the berries and chocolate. It takes 2 minutes and guarantees fluffy pancakes.

Can I use whole wheat flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour. The texture will be a bit heartier and denser, but still delicious. I wouldn’t recommend using 100% whole wheat, as the pancakes can become too heavy.

My pancakes are turning out flat. What did I do wrong?
Flat pancakes are usually a sign of expired or ineffective leavening agents (baking powder/soda). Double-check that yours are fresh. Another culprit could be an under-heated pan—if it’s not hot enough, the pancakes will spread out before they have a chance to rise.

Can I freeze these pancakes?
Yes, they freeze beautifully! Let them cool completely on a wire rack, then layer them between sheets of parchment paper in a freezer bag. They’ll keep for up to 2 months. Reheat straight from the freezer in a toaster or a 350°F/175°C oven until warm.

What’s the best way to prevent the chocolate from burning?
Using high-quality chocolate chips helps, as they have stabilizers that resist burning. Also, maintaining a consistent medium heat (not too high) is key. If you see the chocolate in the cooking pancake starting to smoke, your pan is definitely too hot. Lower the heat slightly for the next batch.