There is nothing better than chocolate for breakfast - indulge in these chocolate chunk pancakes made with Cabot’s greek-style yogurt.
  • 1 1/2 cups pure Vermont maple syrup
  • 6 ounces fresh raspberries (about 1 1/2 cups)
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup Cabot Lowfat Vanilla Bean Greek-Style
  • 2/3 cup milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (3.5-ounce) bar Divine 70% Dark Chocolate, coarsely chopped
  • About 2 tablespoons Cabot Salted or Unsalted Butter, divided


Makes about 12 pancakes for 6 servings


To make syrup:

In medium saucepan over medium heat, gently stir syrup and raspberries until both are warmed through and berries just begin to release their color; remove from heat, cover and set aside.

To make pancakes:

  1. Begin preheating large skillet over medium-low heat.
  2. In medium bowl, whisk together flour, baking powder, baking soda and salt.
  3. In small bowl, whisk together yogurt, milk and eggs; stir into dry ingredients just until combined. Stir in chocolate.
  4. Add about 1 tablespoon butter to skillet; when melted, add 1/4 cup batter for each pancake, spreading slightly.
  5. Cook slowly until some of bubbles that form on surface remain open, about 4 minutes.
  6. Flip and cook until golden on second side and cooked through to center, about 2 minutes longer. 
  7. Wipe skillet clean and make additional pancakes with remaining batter.
  8. Serve topped with warm raspberry maple syrup.
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