Raspberry White Chocolate Pancakes Recipe
Fluffy pancakes studded with tart raspberries and creamy white chocolate chunks create a luxurious breakfast treat that balances sweet and tangy flavors in every bite.
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>
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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>
Chef’s Notes
A few helpful details for making this recipe.
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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