Recipe: Double chocolate chip American style pancakes with raspberries

I have to confess that it is many years since I have given up anything for Lent and whenever I did it was always the fairly predictable abstaining from chocolate. Self denial is far from one of my strong points and the second I’m told, even if it is by myself, that I am Not Allowed something then I am overcome by the desire to gorge myself on it.

Double chocolate chip american style pancakes

Pancake Day, or Shrove Tuesday, is on the 12th and marks the last day of indulgence, using up all those things that were traditionally banned for the Lent period. It also marks the day that the little yellow plastic lemons of juice are rooted out from the back of the cupboard and there is a low level of swearing as pancakes are attempted to be flipped with success.

I’m no flipper. My attempts usually end up in a messy heap on the side of the pan or see me wielding a fish slice and burning my finger tips whilst coaxing them over. Clearly I tend to stick to the American style pancakes which are much more well behaved and are happy to be turned sensibly with a spatula.

So these are what we will be indulging in on Tuesday, soft, fluffy chocolate American style pancakes studded with chocolate chips. Stack ‘em up and serve with raspberries and a dusting of icing sugar. Or go the full hog with a scoop of good quality vanilla ice cream and a drizzle of chocolate sauce.

This recipe was originally created for Good to know to help launch the competition they are currently running with Sainsbury’s, there are 5 £50 Sainsbury’s vouchers up for grabs so if you’re getting the frying pan out it might be worth a look.

Double chocolate chip American style pancakes with raspeberries

Yield: approx 15 depending on how big you make them

Soft and fluffy chocolate American style pancakes studded with chocolate chips and served with raspberries. Perfect for Pancake Day or ant time the pancake urge hits.


    For the batter
  • 200g plain flour
  • 25g cocoa powder
  • 1 tbsp baking powder
  • Pinch of salt
  • 2 tsps vanilla sugar
  • 2 eggs
  • 30g butter, melted and left to cool
  • 250g buttermilk
  • 100g milk or dark chocolate chips
  • To serve
  • 300g frozen raspberries, defrosted
  • Icing sugar
  • You will also need around 20g butter for frying


  1. The easiest way to make the pancake batter is to place all of the ingredients (except the chocolate chips) into a mixer and whisk until combined. Otherwise, place the dry ingredients into a bowl and make a well in the centre. Pour the buttermilk, eggs (beaten) and melted butter into the well and whisk to combine. Either way, once the batter is mixed, pour into a jug and leave to rest for 20-30 minutes.
  2. Melt a little of the butter in a frying pan over a medium heat. Pour small amounts of batter into the pan. I like to make mine about 3 inches wide, though keep in mind that they will spread a little. Make sure that the pancakes won’t touch each other as they cook. If they do, then separate gently with a fish slice.
  3. Sprinkle the chocolate chips on to the uppermost side of the pancake as soon as you have poured out the right amount. Once you can see bubbles appearing and popping on the surface they are ready to flip over. Cook the other side for no more than one minute and remove from the pan. Repeat with the rest of the batter until you have used it all up.
  4. Serve with raspberries, a few extra chocolate chips and a dusting of icing sugar.


These are best served as they are cooked but you can keep them warm on a plate in a very low oven whilst you cook the whole batch.