Go Back Email Link

White Chocolate Raspberry Pancakes

Hold on to your aprons, folks! Today we're diving into the delectable world of **White Chocolate Raspberry Pancakes**. Forget the same old boring breakfast routine. This treat is about to set your morning taste buds on a joyride! Think luscious white chocolate, juicy raspberries, and fluffy pancakes all in one. Ready to elevate your breakfast game? Let's roll.
5 from 2 votes
Print Share Tweet Pin
Total Time: 30 minutes

Nutritions

Nutrition Facts
White Chocolate Raspberry Pancakes
Amount per Serving
Calories
425
% Daily Value*
Fat
 
15
g
23
%
Cholesterol
 
85
mg
28
%
Sodium
 
320
mg
14
%
Carbohydrates
 
62
g
21
%
Fiber
 
4
g
17
%
Sugar
 
25
g
28
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • * White chocolate chips: 1 cup 240 ml
  • * Fresh raspberries: 1 cup 240 ml
  • * All-purpose flour: 2 cups 480 ml
  • * Baking powder: 2 tsp 10 ml
  • * Salt: 1/4 tsp 1.25 ml
  • * Sugar: 2 tbsp 30 ml
  • * Eggs: 2 large
  • * Milk: 1 1/2 cups 360 ml
  • * Vanilla extract: 1 tsp 5 ml
  • * Unsalted butter for frying: 3 tbsp (45 ml)

Instructions

  • **The Prep Step**: Start by sifting your flour into a large mixing bowl. Add in the baking powder, salt, and sugar. Whisk these dry ingredients together. You're setting the stage for those lovely **White Chocolate Raspberry Pancakes**.
  • **Wet Meets Dry**: In a separate bowl, whisk the eggs. Slowly incorporate the milk and vanilla extract. Now, pour this mixture into your dry ingredients. Mix until you get a smooth batter. No overmixing, or you'll lose that fluffiness we crave!
  • **Choco-Raspberry Magic**: Gently fold in the white chocolate chips and fresh raspberries into the batter. Make sure they're evenly distributed. This is where the true flavor of our **White Chocolate Raspberry Pancakes** comes to life.
  • **Pancake Time**: Heat a non-stick skillet or griddle over medium heat. Add a little butter. Once melted, pour in a quarter of the batter to form a pancake. Cook until you see bubbles on the surface, then flip. Each side should be golden brown. Repeat until all batter is used.
  • **Serving**: Once all pancakes are cooked, stack 'em up! Garnish with some extra white chocolate chips and fresh raspberries if you wish.

Notes

1. Always sift your flour. It helps in making the pancakes fluffier.
2. Want more berry punch? Consider making a raspberry sauce or compote as a drizzling buddy for your **White Chocolate Raspberry Pancakes**.
3. Don't overmix your batter. A few lumps are okay and ensure a fluffy end result.
4. Use a measuring cup or ladle for pouring the batter into the skillet. This ensures consistent size and cooking time.