Indulge in a breakfast experience that feels like a decadent dessert with our irresistible White Chocolate and Raspberry Pancakes! Perfectly fluffy and bursting with the sweet-tart flavor of fresh raspberries, these pancakes are elevated to new heights with the creamy richness of white chocolate. Whether you're treating yourself on a lazy weekend morning or impressing guests at a brunch gathering, this recipe is sure to steal the show. Get ready to awaken your taste buds and elevate your breakfast game—your fork is waiting!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: Serves 4
Ingredients
- All-purpose flour
- Baking powder
- Salt
- Milk
- Egg
- White chocolate chips
- Raspberries
- Butter
Instructions
- Begin by gathering all your ingredients: 1 cup of all-purpose flour, 2 teaspoons of baking powder, a pinch of salt, 1 cup of milk, 1 large egg, 1/2 cup of white chocolate chips, 1 cup of fresh raspberries, and 2 tablespoons of butter.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk the dry ingredients together until they are evenly mixed.
- In a separate bowl, whisk together the milk and egg until well combined. Melt the butter and let it cool slightly, then add it to the milk and egg mixture, stirring until combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps.
- Once the batter is combined, gently fold in the white chocolate chips and raspberries, taking care not to break the raspberries too much.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface. Allow the butter to melt and sizzle.
- Pour about 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Repeat the cooking process for the remaining batter, adding more butter to the skillet as necessary.
- Once all the pancakes are cooked, stack them on a plate and serve warm. You can top them with additional raspberries, a drizzle of melted white chocolate, or maple syrup if desired.
Tips
- Ingredient Quality Matters: Use high-quality white chocolate chips for a richer flavor. If possible, opt for fresh raspberries to enhance the taste and texture of your pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine and will help keep your pancakes light and fluffy.
- Temperature Control: Ensure your skillet is at the right temperature—medium heat is ideal. Too hot, and the pancakes will burn; too low, and they won’t cook through properly.
- Perfect Pancake Size: Use a measuring cup to pour your batter for evenly sized pancakes. About 1/4 cup of batter per pancake is a great starting point.
- Keep Them Warm: If you're making a large batch, keep the cooked pancakes warm in a low oven (around 200°F or 93°C) while you finish cooking the rest.
- Topping Ideas: Get creative with your toppings! Besides the classic maple syrup, consider adding whipped cream, a dusting of powdered sugar, or a sprinkle of chopped nuts for added texture.
- Make Ahead: You can prepare the batter ahead of time and store it in the fridge for up to 2 hours. Just give it a gentle stir before cooking to reintroduce any settled ingredients.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
