Our White Chocolate Raspberry Pancakes are perfect fluffy homemade buttermilk pancakes dotted with fresh raspberries, white chocolate chips and homemade Dutch honey syrup.
What's In This Article
Fun Pancake Ideas
I’ve been on a pancake kick lately. I don’t ever want to exclusively eat them for a meal, but I like to have a few bites and then follow up with a more savory breakfast item.
But they are so easily customizable! I have way more flavor combo ideas than I have time to make them.
One of these was white chocolate chips in raspberry pancakes. Fruit naturally blends well with fluffy pancakes, adding a fresh aspect to the bready base. Raspberries tend to hold their structure well and not totally disintegrate.
What You’ll Need
They homemade pancake batter comes together using kitchen essentials, but if you don’t feel like taking the time to do this, feel free to just add raspberries and chips to premade mix. Add about 1 teaspoon of vanilla to make the batter a little more flavorful.
Otherwise you’ll need:
- Flour– for structure
- Baking powder & baking soda– to make them fluffy!
- Fine sea salt– salt enhance the other natural flavors
- Sugar– balances out tart buttermilk
- Eggs– For structure
- Vanilla- For flavor, you can also make your own!
- Buttermilk – This is the one ingredient you might not have on hand. Here is how to make your own and below are substitutions.
- Unsalted Melted Butter– If using salted butter, omit additional fine sea salt.
- Fresh raspberries– Fresh is best for this one, frozen raspberries tend to have excess water and won’t stick to the batter well. Make sure the raspberries are rinse, but pat dry well. Really, any fresh berries will do.
- White chocolate chips- or milk chocolate chips.
How to Make Raspberry Pancakes
ONE. Whisk together dry ingredients, this ensures they are evenly blended before adding wet ingredients. After wet ingredients are added, you want to mix as sparingly as possible. This is also why I whisk the eggs before adding to the batter. Combine wet and dry ingredients.
TWO. The key to a fluffy pancake is to not over whisk the batter. Expect the batter to have lumps. See the lumps?
THREE. Heat griddle to 375°F or a large frying pan to medium heat. Heat oven to “warm” or 175°F. Put raspberries and white chocolate chips in small bowls right beside the griddle for easy access. Spray cooking surface cooking spray.
PRO TIP: Adding the larger, heavy items while on the griddle instead of directly to the pancake batter will prevent them all from sinking to the bottom and being unevenly distributed in your pancakes.
FOUR. Pour 1/3 cup of batter onto cooking surface. Sprinkle 5-6 white chocolate chips and 4-5 raspberry halves onto each pancake. You will know the pancake is ready to flip when it starts to bubble. Using a spatula, peek on the underside to make sure it is lightly browned. Flip!
FIVE. Cook opposite side until lightly browned as well. Remove pancakes to an oven safe dish. Keep in the oven to stay warm until you complete all pancakes. Make sure the oven is just warm and not HOT. The chocolate chips will melt making a mess of your gorgeous pancakes.
SIX. Repeat until all batter is used. Garnish with more fresh raspberries and then pick your syrup.
I love a good syrup with my pancakes. For these I use a homemade Dutch Honey, some call it a blond syrup and others a vanilla syrup. It is totally decadent and snap to make. It also freezes well!
Of course a real maple syrup will also suffice.
Chances are the only ingredient you don’t stock regularly is buttermilk. Well, maybe the raspberries unless it is like my house where my kids eat through a pint every morning for breakfast, but I digress.
What I do keep stocked is dry buttermilk. It isn’t ideal, but it works in a pinch. It is just like any powdered milk product.
You can also add 1 tablespoon of white vinegar or lemon juice to 2% or whole milk for each cup and let it sit for 10 minutes to develop flavor.
In an absolute pancake emergency, it is permissible to use just milk, but I strongly advise it being whole milk or half skim and half cream. You need some fats for nice, fluffy pancakes.
More easy breakfast ideas:
- Blueberry Lemon Ricotta Pancakes
- Bacon, Egg and Cheese Breakfast Bread
- Stuffed Breakfast Potatoes
- Pizza Pancakes
- Fluffy Vanilla Yogurt Pancakes
- Nutella Pancakes
Electric Griddle – So easy for keeping a steady temperture in order to not burn your pancakes and cook more than one or two at once!
White Chocolate and Raspberry Pancakes
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, salt and sugar. Set aside.
- In another medium mixing bowl, combine the eggs, buttermilk and melted butter, gently mixing. Combine wet and dry ingredients, folding until just wet. The key to a fluffy pancake is to not over whisk the batter. Expect the batter to have lumps.
- Heat griddle to 375°F or a large frying pan to medium heat. Heat oven to "warm" or 175°F. Place raspberries and white chocolate chips in bowls beside the griddle/skillet for easy access. Spray cooking surface with cooking spray.
- Pour 1/3 cup of batter onto cooking surface. Sprinkle 5-6 white chocolate chips and 4-5 raspberry halves onto each pancake. You will know the pancake is ready to flip when it starts to bubble. Using a spatula, peek on the underside to make sure it is lightly browned. Flip!
- Cook opposite side until lightly browned as well. Remove pancakes to an oven safe dish. Keep in the oven to stay warm until you complete all pancakes. Make sure the oven is just warm and not HOT (or chocolate will melt).
- Repeat until all batter is used.
- Garnish pancakes with more fresh raspberries and syrup of choice.
- If you've tried this recipe, please come back and let us know how it was in the comments or ratings.