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Raspberry White Chocolate Pancakes
Indulge in the delightful combination of sweet, juicy raspberries and creamy white chocolate nestled within fluffy pancakes. Perfect for a special brunch or a cozy weekend breakfast, these pancakes are sure to impress your family and friends. Originating from the classic American pancake tradition, this recipe adds a gourmet twist that brings a burst of fruity flavor and velvety richness to your morning routine.
Ingredients
- All-purpose flour
- 1 cup
- Baking powder
- 2 teaspoons
- Salt
- 1/4 teaspoon
- Granulated sugar
- 2 tablespoons
- Milk
- 1 cup
- Egg
- 1, large
- Vanilla extract
- 1 teaspoon
- Butter
- 2 tablespoons, melted (plus more for cooking)
- Raspberries
- 1 cup, fresh or frozen
- White chocolate chunks
- 1/2 cup
- Maple syrup
- for serving
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
- In a separate bowl, beat the egg, then add the milk and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Gently fold in the raspberries and white chocolate chunks, ensuring an even distribution throughout the batter.
- Heat a non-stick skillet or griddle over medium heat and brush it with melted butter.
- For each pancake, pour 1/4 cup of batter onto the skillet. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more melted butter to the skillet as needed.
- Serve the pancakes warm, drizzled with maple syrup, and enjoy the burst of flavors!
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 320 Fat: 15g Carbs: 42g Protein: 7g Sodium: 300mg Sugar: 10g
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