Raspberry Pancakes with Chocolate Sauce

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These raspberry pancakes with chocolate sauce make a wonderful special occasion breakfast. Everyone loves this easy gluten-free recipe.

These raspberry pancakes with chocolate sauce make a wonderful special occasion breakfast. Everyone loves this easy gluten-free recipe.

We enjoy pancakes almost every weekend. There are so many different variations, and we try to mix up the traditional pancakes with different flavor combinations throughout the year.

Chocolate and raspberries go so well together, and these pancakes are popular with everyone in my house.

Raspberry Pancakes Tips

This pancake batter comes together quickly and easily. Raspberry puree goes into the batter to give the pancakes a mild raspberry flavor, and fresh raspberries on top add to the flavor.

The chocolate sauce is a simple combination of maple syrup, chocolate, and raspberries, and the pancakes are flavored with raspberry puree. Melt the ingredients before you’re ready to serve the pancakes so everything is ready to go at the same time.

These are great for a special occasion like a birthday or Valentine’s Day, but they’re simple enough to enjoy any day of the week.

Visit this collection of gluten free pancake recipes for other delicious ideas.

Raspberry Pancakes with Chocolate Sauce

These raspberry pancakes with chocolate sauce make a wonderful special occasion breakfast.
Print Recipe
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes

Recommended Equipment


Ingredients for the Pancakes

  • 1 1/2 cups gluten-free flour (or white whole wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1/3 cup melted coconut oil
  • 1 1/2 cups coconut milk
  • 1/4 cup raspberry puree
  • 1 tsp vanilla extract

Ingredients for the Sauce

  • 1 ounce dark chocolate
  • 1/4 cup maple syrup
  • 1/4 cup raspberries


  • In a small bowl, stir together the flour, baking powder, and salt for the pancakes.
  • In a large bowl, combine the eggs, coconut oil, coconut milk, raspberry puree, and vanilla. Add the dry ingredients and stir together until just combined.  Do not overmix.
  • Pour the batter onto a hot griddle to make 3-inch pancakes.
  • To make the sauce, place the ingredients in a small saucepan and simmer over medium-low heat until the chocolate is completely melted.
  • Serve the pancakes with the warm sauce drizzled over them.

Approximate Nutrition Info

Calories: 522kcal | Carbohydrates: 68g | Protein: 8g | Fat: 27g | Saturated Fat: 20g | Cholesterol: 82mg | Sodium: 331mg | Potassium: 249mg | Fiber: 6g | Sugar: 24g | Vitamin A: 119IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg
Servings: 4
Calories: 522kcal
Cost: $.83 per serving

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Price Breakdown

This recipe makes 12 pancakes and the total cost is $3.32, or $.83 per serving.  These pancakes are a wonderful variation on the classic pancake breakfast. You shouldn’t expect to see any leftovers.

Try these raspberry vanilla overnight oats for another healthy breakfast.


  1. I was just dreaming of pancakes. These looks so good! Anything with chocolate is a win for me

  2. I’m a pancake fiend, especially to use my sourdough starter, and these look comforting and rich. Perfect for special occasions and rainy days. 🙂

    Thanks for linking up at Hearthfelt Hopes. I’m so glad you shared!

  3. These look lovely! I’m digging your berry and chocolate theme 🙂 I’ve not heard of white whole wheat flour, though hardly surprising since we’re gluten free nearly 2 years now!

    1. Thanks, Dana. White whole wheat flour is a lighter form of whole wheat that’s still whole grain (as opposed to white flour).

  4. Annemarie, these sound great–at this rate you’ll be feeding us chocolate and raspberries for breakfast, lunch and dinner. I wanna be your kid and eat at your house! (I am kidding about that, but still, this sounds awesome).

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