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Raspberry White Chocolate Pancakes Recipe

Raspberry White Chocolate Pancakes Recipe

Learn how to make the best homemade raspberry white chocolate pancakes with this easy baking recipe. The secret is folding fresh raspberries and white chocolate chunks into a light, buttermilk batter for perfect Sunday morning pancakes every time. These fluffy pancakes balance sweet and tangy flavors beautifully.
Difficulty:
Beginner
Prep Time:
15 mins
Cook Time:
20 mins
Serves:
12 pancakes (4 servings)
An overhead shot of a stack of three golden-brown pancakes on a white ceramic plate, with melted white chocolate visible in pockets throughout. Fresh raspberries are scattered across the top and around the plate, with a few deliberately placed to show their vibrant red color against the pancakes. A stream of maple syrup cascades down the sides, catching the soft morning light streaming through a nearby window. Specks of powdered sugar dust the top like morning frost, while a small glass pitcher of additional syrup and a sprig of mint sit nearby for styling. The pancakes' texture is clearly visible, showing their light, airy crumb and moist interior where the raspberries have created pockets of jammy goodness.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">250g plain flour</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">1 tsp baking powder</li> <li class="ingredients-single-item">1/2 tsp baking soda</li> <li class="ingredients-single-item">1/4 tsp salt</li> <li class="ingredients-single-item">350ml buttermilk (or milk with 1 tbsp lemon juice)</li> <li class="ingredients-single-item">2 large eggs</li> <li class="ingredients-single-item">40g unsalted butter, melted</li> <li class="ingredients-single-item">1 tsp vanilla extract</li> <li class="ingredients-single-item">150g fresh raspberries</li> <li class="ingredients-single-item">100g white chocolate, chopped into small chunks</li> <li class="ingredients-single-item">Butter or oil for cooking</li> <li class="ingredients-single-item">Maple syrup and extra raspberries, for serving</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Non-stick frying pan or griddle</li> <li class="equipment-single-item">Mixing bowls</li> <li class="equipment-single-item">Whisk</li> <li class="equipment-single-item">Ladle or 1/4 cup measure</li> <li class="equipment-single-item">Flexible spatula</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> In a large bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. This thorough mixing ensures even leavening throughout your batter, giving you perfectly fluffy pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In another bowl, whisk the buttermilk, eggs, melted butter, and vanilla extract until well combined. The acidic buttermilk will react with the baking soda to create carbon dioxide bubbles that make your pancakes light and airy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Pour the wet ingredients into the dry ingredients and whisk gently just until combined. You should still see a few small lumps - this is perfect! Over-mixing develops gluten and leads to tough pancakes. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Let the batter rest for 5 minutes. This allows the gluten to relax and the leavening agents to start working, resulting in fluffier pancakes. During this time, gently wash your raspberries and pat them dry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Very gently fold in the white chocolate chunks and about two-thirds of the raspberries, being careful not to crush the berries. Save the remaining raspberries for topping. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and spread it evenly. When a drop of water sizzles on the surface, your pan is ready. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For each pancake, ladle about 60ml (1/4 cup) of batter onto the hot pan. If any raspberries or chocolate chunks remain in your ladle, place them on top of the pancake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This is the perfect time to check that your heat isn't too high - the pancakes should be golden brown, not dark brown. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Flip each pancake gently and cook for another 1-2 minutes until golden brown on the second side and cooked through. The white chocolate will melt inside, creating pockets of creamy sweetness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Transfer cooked pancakes to a warm plate (you can keep them in a low oven at 100°C while making the rest). Continue with remaining batter, adding a small amount of butter or oil to the pan between batches. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Serve the pancakes warm, stacked high and topped with the reserved fresh raspberries and a drizzle of maple syrup. The contrast between the warm pancakes and cool berries creates a delightful temperature contrast. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Raspberry White Chocolate Pancakes?

These pancakes require plain flour, sugar, baking powder, baking soda, salt, buttermilk, eggs, unsalted butter, vanilla extract, fresh raspberries, and white chocolate chunks. Optional serving ingredients include maple syrup and extra raspberries.

How to cook Raspberry White Chocolate Pancakes at home?

Learn how to cook Raspberry White Chocolate Pancakes by whisking dry ingredients, combining wet ingredients separately, then gently mixing them together without overmixing. Fold in raspberries and white chocolate chunks, then cook spoonfuls of batter on a medium-heat buttered pan for 2-3 minutes per side until golden brown and bubbles form on the surface.

Why does my pancake batter need to rest before cooking?

Allowing pancake batter to rest for 5 minutes is crucial as it relaxes the gluten (preventing tough pancakes), lets the leavening agents start working (creating fluffier results), and helps dry ingredients fully hydrate for a more uniform texture and better rise.

Can I use frozen raspberries instead of fresh in breakfast pancakes?

Yes, frozen raspberries work well in pancakes! Don't thaw them first—add them frozen directly to the batter to prevent bleeding and soggy pancakes. You might need to increase cooking time slightly, and consider using 1-2 tablespoons fewer to account for extra moisture.

What's the secret to perfectly fluffy buttermilk pancakes?

The secret to perfectly fluffy buttermilk pancakes is threefold: don't overmix the batter (small lumps are good), allow the batter to rest for 5 minutes before cooking, and ensure your pan is at the right temperature—a drop of water should sizzle but not instantly evaporate.

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During this time, gently wash your raspberries and pat them dry." }, { "@type": "HowToStep", "name": "Add mix-ins", "text": "Very gently fold in the white chocolate chunks and about two-thirds of the raspberries, being careful not to crush the berries. Save the remaining raspberries for topping." }, { "@type": "HowToStep", "name": "Heat pan", "text": "Heat a non-stick frying pan or griddle over medium heat. Add a small amount of butter or oil and spread it evenly. When a drop of water sizzles on the surface, your pan is ready." }, { "@type": "HowToStep", "name": "Cook first side", "text": "For each pancake, ladle about 60ml (1/4 cup) of batter onto the hot pan. If any raspberries or chocolate chunks remain in your ladle, place them on top of the pancake." }, { "@type": "HowToStep", "name": "Check pancakes", "text": "Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. This is the perfect time to check that your heat isn't too high - the pancakes should be golden brown, not dark brown." }, { "@type": "HowToStep", "name": "Flip and finish", "text": "Flip each pancake gently and cook for another 1-2 minutes until golden brown on the second side and cooked through. The white chocolate will melt inside, creating pockets of creamy sweetness." }, { "@type": "HowToStep", "name": "Keep warm", "text": "Transfer cooked pancakes to a warm plate (you can keep them in a low oven at 100°C while making the rest). Continue with remaining batter, adding a small amount of butter or oil to the pan between batches." }, { "@type": "HowToStep", "name": "Serve", "text": "Serve the pancakes warm, stacked high and topped with the reserved fresh raspberries and a drizzle of maple syrup. The contrast between the warm pancakes and cool berries creates a delightful temperature contrast." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "158" }, "review": [ { "@type": "Review", "author": "Sofia Martinez", "datePublished": "2024-04-12", "reviewBody": "Perfectly balanced sweet-tart flavor! The combination of tart raspberries and sweet white chocolate is divine. My husband requested these for his birthday breakfast!", "name": "Sweet-Tart Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2024-04-15", "reviewBody": "My kids devoured these in seconds! I've been trying to find a pancake recipe they both agree on, and this is finally the winner. The white chocolate melts beautifully inside.", "name": "Family Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Chen", "datePublished": "2024-04-08", "reviewBody": "Restaurant-quality pancakes at home! I've paid good money for pancakes that weren't nearly this good. The buttermilk makes all the difference. I'll be freezing extras for quick weekday breakfasts.", "name": "Better Than Restaurant", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aiden O'Connor", "datePublished": "2024-04-18", "reviewBody": "I've made these three weekends straight! The recipe is foolproof and produces consistently fluffy pancakes every time. I love how the raspberries create little pockets of jammy goodness.", "name": "Weekend Staple", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amara Okafor", "datePublished": "2024-04-05", "reviewBody": "Impressive without being complicated! I made these for brunch with friends and everyone was so impressed. The instructions were clear and the results were beautiful. Will definitely make again!", "name": "Brunch Winner", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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