Treat yourself to a delightful morning with these White Chocolate Raspberry Pancakes – a perfect balance of sweet white chocolate and tart raspberries. Whether you’re celebrating a special occasion or simply craving a decadent breakfast, these fluffy pancakes are sure to elevate your brunch experience. Plus, they’re easy to make and guaranteed to impress even the pickiest of eaters.
White Chocolate Raspberry Pancakes
Treat yourself to a delightful morning with these White Chocolate Raspberry Pancakes – a perfect balance of sweet white chocolate and tart raspberries.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- ½ cup fresh raspberries
- Butter or oil for cooking
- Maple syrup for serving
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the white chocolate chips and raspberries until evenly distributed throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface of the pancake and the edges begin to look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
- Serve the pancakes warm, topped with additional raspberries and a drizzle of maple syrup.
Notes
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
- Feel free to customize these pancakes by adding other mix-ins such as chopped nuts or shredded coconut.
- Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days or frozen for longer storage. Simply reheat in the toaster or microwave before serving.
