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.