White Chocolate Raspberry Pancakes
Indulge in the ultimate breakfast treat with these White Chocolate Raspberry Pancakes, a heavenly combination of fluffy pancakes studded with creamy white chocolate chips and bursts of fresh raspberries. This easy-to-make recipe brings together the classic flavors of tangy fruit and sweet chocolate in every golden-brown bite. With just 10 minutes of prep time and a few pantry staples, these pancakes are perfect for a luxurious weekend brunch or a special morning surprise. Top them off with a gentle sprinkle of powdered sugar and a drizzle of maple syrup for an irresistible finish. Whether you’re treating yourself or impressing guests, these pancakes promise a delightful start to the day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1.25 cups milk
- 1 whole large egg
- 3 tablespoons unsalted butter (melted)
- 1 teaspoons vanilla extract
- 0.5 cups white chocolate chips
- 0.75 cups fresh raspberries
- 1 tablespoons butter or oil (for greasing pan)
- 2 tablespoons powdered sugar (optional, for garnish)
- 0.25 cups maple syrup (optional, for serving)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; the batter should be slightly lumpy.
Fold in the white chocolate chips and fresh raspberries carefully to avoid crushing the raspberries.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spacing them apart to allow room for spreading.
Cook for 2-3 minutes, or until small bubbles form on the surface and the edges appear set. Flip the pancakes and cook for another 2-3 minutes, until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm, optionally dusted with powdered sugar and drizzled with maple syrup.
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 58.8 g | 294% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 305.2 g | 111% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 145.3 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 708 mg | 54% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1483 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
