No. 142: Smashed Raspberry Chocolate Chunk Pancakes

One my favorite moments to come out of the gem that is Parks and Recreation is when Tom and Donna spend a day treating themselves. It's the best day of their year, and they keep repeating their theme ... "Treat Yo Self!"

Part of why I love the weekends so very much are all the little treats we tend to give ourselves with full permission.

  • Nap at noon? Treat yo self.
  • More than one glass of wine at the dinner party? Treat yo self.
  • Hardline the full second season of House of Cards on one Saturday? Treat yo self.
  • Make a breakfast that tastes more like dessert? Treat Yo Self.

Smashed Raspberry Chocolate Chunk Pancakes

These pancakes from Joy the Baker are the the very definition of delightful breakfast dessert.


Serves 2 and makes about 10 small pancakes

1 cup all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
Dash of ground cinnamon
1 cup buttermilk
2 tablespoons unsalted butter, melted and slightly cooled
1 large egg
1 teaspoon pure vanilla extract
1/3 cup dark chocolate chips or chunks
1/2 cup fresh raspberries
Maple syrup and powdered sugar for garnish
Butter for skillet

To make

In a medium bowl, whisk together flour, sugar, baking powder, salt, and cinnamon . Set aside.

In a small bowl, whisk together buttermilk, melted butter, egg, and vanilla extract.

Add the dry ingredients, all at once to the wet ingredients. Whisk to combine. If there are a few lumps in the mixture, that’s totally fine. Stir in chocolate chips.


Let the mixture rest for 5 minutes while the skillet heats. Preheat oven to 200 degrees. Place a heat-proof plate in the oven to help keep cooked pancakes warm.

Over medium-low heat, add about 1/2 tablespoon of butter to the non-stick skillet. Add 2 tablespoon of batter to the pan for each pancake. Cook until browned, flip once and cook on the other side until golden brown and cooked through.


Place cooked pancakes on the plate in the oven until all of the pancakes are cooked and ready to serve.

To serve, smash raspberries in a small bowl. Place a few smashed raspberries on a plate. Top with three or four small pancakes and more raspberries. Add maple syrup as desired. Serve warm.

The results

Well, these pancakes are an absolute treat.

Final pancakes

What really makes this breakfast dessert approachable and not too decadent is that it's the perfect amount of chocolate. Enough to feel like these are sweet pancakes, but not so much that it's overwhelming. The smashed berries on top bring some wonderful juicy goodness to the whole package. We topped ours with some drizzled agave nectar.

The base recipe is also phenomenal without chocolate. I'm pretty sure it's my new favorite pancake.

So go ahead. Treat Yo Self!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina