Banana and Dark Chocolate Chip Pancakes with a Fresh Raspberry Syrup
Makes approximately 12-15 pancakes, depending on size.
  • For the pancakes:
  • 2 cups all purpose flour
  • ¼ tsp kosher salt
  • 2 TBS sugar
  • 4 tsp baking powder
  • 1½ cup milk or buttermilk ( add a little more if needed)
  • 2 eggs (slightly beaten)
  • 1 tsp vanilla
  • 4 TBS vegetable oil or melted butter
  • ½ cup mashed ripe bananas (about 1 and ½ bananas)
  • ¾ cup dark chocolate chips
For the syrup:
  • 2 cups of fresh raspberries
  • 1 cup of water
  • 1 cup of granulated sugar
  • 1 and ½ TBSP arrowroot
Garnish with additional ingredients:
  • banana slices
  • fresh raspberries
For the pancakes:
  1. Combine dry ingredients together.
  2. Then mix in milk, eggs, vanilla, oil, and mashed banana.
  3. Mix until all lumps are gone and then gently stir in dark chocolate chips.
  4. Heat a lightly greased griddle to medium heat, adjust heat as needed. I use an electric griddle and set the temperature to 350 degrees.
  5. Pour or scoop approximately ⅓ cup of batter onto the griddle, use more or less batter to create your desired size of pancakes.
  6. Brown pancakes on both sides and serve warm!
For the syrup:
  1. On medium low heat whisk water, sugar, and arrowroot until sugar is completely dissolved and everything is combined well.
  2. Stir in raspberries and simmer for 10 minutes, whisking occasionally.
  3. Pour the syrup through a fine mesh strainer.
  4. Work the raspberry syrup through the mesh strainer with a spoon to remove the seeds.
  5. Pour syrup over a warm stack of banana and dark chocolate chip pancakes and garnish with fresh banana slices and fresh raspberries.
  6. Enjoy!
You may replace cornstarch for the arrowroot, but I favor arrowroot more for thickening syrups.
Also, the longer the syrup cools, the thicker it becomes.
Recipe by Cherished Bliss at