4 tbsp (60 g) melted butter, plus more for cooking (substitute neutral oil for dairy-free)
1 tsp vanilla extract (optional)
1/2 cup (90 g) semi-sweet chocolate chips
1 cup fresh raspberries
Optional garnishes: powdered sugar, maple syrup, extra berries, whipped cream, mint
Instructions
Whisk dry ingredients: In a large bowl, sift or whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until evenly combined.
Mix wet ingredients: In a separate bowl, whisk the buttermilk, eggs, melted (cooled slightly) butter, and vanilla until smooth and slightly glossy.
Combine gently: Make a well in the dry mix, pour in the wet ingredients and fold with a spatula until just combined. The batter should be thick and slightly lumpy; add a tablespoon of milk at a time if it seems too thick.
Fold in chips carefully: Fold in chocolate chips and reserve a few for sprinkling on top. Stir gently so chips don’t melt into the batter right away.
Rest the batter (optional): Let the batter rest 5–10 minutes to relax the gluten and yield lighter pancakes.
Heat your pan: Preheat a heavy skillet or griddle over medium heat. Test with a drop of water — it should dance and evaporate. Brush with a little melted butter or oil.
Scoop and cook: For 3–4-inch pancakes, use a 1/4-cup scoop. Spoon batter onto the hot pan, then gently press a few raspberries onto each pancake and top with reserved chocolate chips. Cook until edges look set and small bubbles form across the surface, about 2–3 minutes.
Flip and finish: Flip gently and cook the second side until puffed and set, about 1–2 minutes more. The internal texture should be moist but not wet.
Keep warm and repeat: Transfer finished pancakes to a baking sheet in a 200°F (95°C) oven to keep warm while you finish the batch.
Serve immediately: Stack, dust with powdered sugar, drizzle with maple syrup or chocolate sauce, and scatter extra raspberries for color and brightness.
Notes
Optional garnishes: powdered sugar, maple syrup, extra berries, whipped cream, mint. Swap 1:1 gluten-free flour if needed; substitute neutral oil for dairy-free option; can make buttermilk by adding 1 tbsp lemon juice to milk and resting 5 minutes.
