Hands up who loves the idea of raspberry white chocolate pancakes? Treat yourself to a decadent breakfast experience with these delicious raspberry white chocolate pancakes. Discover the perfect combination of tangy raspberries and sweet white chocolate in these mouth-watering pancakes.
Satisfy your sweet tooth with these delectable raspberry white chocolate pancakes. Whip up this delightful dish that promises to bring a burst of flavour and a touch of luxury to your breakfast.
Why you’ll love this raspberry white chocolate pancakes recipe
These raspberry white chocolate pancakes melt-in-your-mouth with juicy raspberries and creamy white chocolate. Perfectly balanced sweetness from juicy raspberries and creamy white chocolate chips will tantalise your taste buds. One recipe for those with a sweet tooth.
Boost your breakfast game with this recipe – it is a guaranteed hit that will have everyone asking for seconds, thirds and many many more.
This recipe is so easy to whip up. You don’t need anything fancy and all the ingredients are easily found at the supermarket.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Plain Flour
The first key ingredient for achieving that pillowy softness is plain flour / all-purpose flour. Sieve the flour and make sure you beat the mixture well to have light and airy pancakes.
Make sure to measure the flour accurately by using kitchen scales. This will help get the perfect consistency.
Sugar
When sprinkled into the easy American pancake batter, sugar not only adds a delightful sweetness but also helps to create those irresistible golden-brown edges. It caramelises as the pancakes cook, creating a hint of toffee-like flavour. This is also helped by using butter when you make pancakes.
Milk
The addition of milk serves multiple purposes in your pancake batter. Firstly, it contributes to the overall moisture of the mixture, ensuring that your pancakes turn out fluffy.
Eggs
Eggs help bind the ingredients together and add moisture. Be sure to beat the eggs well with the milk before incorporating them into the dry ingredients to ensure even distribution and a consistent texture throughout your pancakes.
White Chocolate Chips
Our recipe for raspberry white chocolate pancakes wouldn’t be complete without these luxurious white chocolate chips. They add a decadent creaminess to each bite, melting gently into the fluffy pancake batter as it cooks. It’s the little bursts of sweetness that make this pancake recipe truly unforgettable.
If you can’t find chocolate chips, then roughly chop a bar of white chocolate and add that to the mix.
Fresh Raspberries
Bursting with vibrant flavour, fresh raspberries are the star of our raspberry and chocolate pancakes. They provide a juicy, tangy contrast to the rich sweetness of the white chocolate chips.
How to Make raspberry white chocolate pancakes – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
Sieve in your dry ingredients and mix together.
Add the eggs, milk and stir until fully combined.
Chop your raspberries and add them with the white chocolate chips to the batter and mix through.
Spoon the batter into the frying pan.
Once one side has turned golden brown, flip them.
Serve while warm and fluffy.
Top Tips
Ensure your white chocolate chips are evenly distributed throughout the pancake batter for a consistent, luxurious flavour in every bite.
Gently fold fresh raspberries into the pancake batter just before cooking to prevent them from breaking apart.
Use a non-stick frying pan or griddle over medium heat and lightly grease with butter to achieve perfectly golden and fluffy raspberry white chocolate pancakes every time.
Serving Suggestions
Warm Raspberry and White Chocolate Pancakes
Serve these delectable raspberry white chocolate pancakes warm, stacked high on a plate, drizzled generously with maple syrup and a dollop of whipped cream for an indulgent breakfast or brunch treat.
Honey
Drizzle these delectable raspberry white chocolate pancakes with maple syrup or honey for an extra touch of sweetness that complements the fruity flavours. It is so lovely to have a cool drizzle of maple syrup on hot pancakes.
Serve with Cream or Ice Cream
Serve the raspberry chocolate pancakes alongside a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat that turns breakfast into a luxurious affair.
Fresh Raspberries Decor
Scatter a handful of fresh raspberries over the top. This not only adds a burst of vibrant colour but also intensifies the raspberry essence in every bite.
Equipment
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Substitutions and variations
Dried Raspberries
Depending on the time of year it might be easier to find dried raspberries in the supermarket. You can easily add them to this recipe.
Dark Chocolate Chips
Instead of white chocolate chips, swap them for some rich and deep dark chocolate chips or chopped dark chocolate. With the tart raspberries, this is heavenly.
Storing raspberry white chocolate pancakes / Making ahead of time options
Prepare the pancake batter the night before and store it covered in the refrigerator. If you do this add the raspberries just before you cook them. It’s a great way to get ahead for a pancake breakfast.
To enjoy these pancakes later, allow them to cool completely after cooking. Then, stack them between layers of parchment paper and place them in an airtight container or resealable freezer bag. They can be stored in the freezer for up to 2 months.
When ready to enjoy, simply reheat the pancakes in a toaster or microwave until warmed through. This ensures they retain their fluffy texture and delightful flavours, making them a convenient breakfast option or snack any day of the week.
FAQS
- Is baking soda or powder better for fluffy pancakes?
- Can you add white chocolate to pancakes?
- How to make pancakes the night before?
- Should pancake batter be thick or thin?
Is baking soda or powder better for fluffy pancakes?
For achieving fluffy pancakes like our raspberry white chocolate pancakes, baking powder is preferred. It contains both an acid and a base, which react when mixed with liquids and heat, causing bubbles that make the pancakes light and airy.
Can you add white chocolate to pancakes?
Absolutely! Adding white chocolate chips to pancake batter, as in our raspberry white chocolate pancakes recipe, enhances their flavour with creamy sweetness. Simply fold the chips into the batter just before cooking for best results.
How to make pancakes the night before?
Prepare the pancake batter the night before by mixing the dry ingredients (flour, sugar, baking powder, salt) in one bowl and the wet ingredients (eggs, milk, melted butter) in another. Combine the two just before cooking, cover, and refrigerate overnight to allow the flavours to develop.
Should pancake batter be thick or thin?
Pancake batter should be moderately thick for our raspberry white chocolate pancakes. It should pour easily but not be runny. Adjust consistency by adding more milk if too thick or more flour if too thin, ensuring the batter spreads evenly on the griddle while cooking.
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Recipe
Raspberry White Chocolate Pancakes
Ingredients
- 200 g (1½ cups) self-raising flour
- 1 teaspoon (1 teaspoon) baking powder
- 1 tablespoon (1 tablespoon) icing sugar / confectioners sugar
- 25 g (â…• cups) caster sugar
- 25 g (2 tbsp) unsalted butter (melted)
- 1 medium egg
- 250 ml milk
- 100 g (â…” cups) white chocolate chips
- 100 g (1 cup) fresh raspberries
- butter for the pan
Instructions
- Sieve the flour in to a bowl along with the baking powder and icing sugar. Stir in the caster sugar.200 g (1½ cups) self-raising flour, 1 teaspoon baking powder, 1 tablespoon icing sugar / confectioners sugar, 25 g (⅕ cups) caster sugar
- Melt the butter and allow to cool slightly before adding to the mix. Whisk it in along with the egg and milk.25 g (2 tbsp) unsalted butter, 1 medium egg, 250 ml milk
- Chop up the raspberries and stir in with the chocolate chips.100 g (â…” cups) white chocolate chips, 100 g (1 cup) fresh raspberries
- Heat up a frying pan until it’s a medium/high heat.
- Add a little butter to the pan and allow to melt.
- Put a spoonful/small ladle of mix into the pan (I can usually do 4 in a pan to make a stack each round).
- When the pancakes start to bubble flip them over.
- When they are done stack them on a plate and serve.
Notes
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.