Muddle 1/4 cup of raspberries with a mortar and pestle or backside of a fork in a small bowl.
Whisk together dry ingredients, flour, baking powder, baking soda, salt and sugar in a medium bowl. When well combined, lightly beat in previously beaten eggs, buttermilk and butter. The key to a fluffy pancake is to not over whisk the batter. Expect the batter to have lumps.
Heat griddle to 375 degrees or a large frying pan to medium heat. Heat oven to "warm" or 175 degrees. Put raspberries and white chocolate chips in small bowls right beside the griddle 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. The chocolate chips will melt making a mess of your gorgeous pancakes.
Repeat until all batter is used.
Garnish pancakes with muddled raspberries and drizzle with Dutch honey.
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