Chocolate Pancakes

Make your morning delicious with these sweet and chocolatey pancakes! Top with delectable raspberry syrup and Minerva Dairy Maple Butter for the perfect pancake dish.


  • 1 1/2 Cups All Purpose Flour
  • 1 Cup Baker's Whole Milk
  • 2 Eggs
  • 1/2 Cup Sugar
  • 3 Tbsp. Unsweetened Cocoa
  • 3 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/4 oz. Hot Cocoa Mix
  • 4 Tbsp Minerva Dairy Amish Roll Butter, melted. Plus more for the pan.


For the Syrup:

Take your favorite Raspberry Jam and add water to it to thin it out into syrup in a saucepan (1 cup jam to 2 Tbsp. water).

Combine all ingredients in a blender and blend. Take 1/3 cup batter and add to a buttered skillet over medium heat - cook until bubbling and edges pull up from the pan. Carefully flip and cook through. Top with Minerva Dairy Maple Butter, Raspberry Syrup, and some fresh Raspberries.

Prep Time:


4 servings

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