Raspberry White Chocolate Pancakes
Hannah Gumbley
over 1 year ago
These fluffy pancakes are bursting with the sweet and tangy flavors of raspberries and white chocolate. They make the perfect indulgent breakfast or brunch treat.
Cooking Time
20 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
320
Protein
7g
Fat
12g
Sat Fat
7g
Carbs
47g
Chole
55mg
Fiber
2g
Sugar
22g
Sodium
350mg
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1/2 cup fresh raspberries
- 1/2 cup white chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the raspberries and white chocolate chips.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. 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.
- Serve the pancakes warm with maple syrup and additional raspberries and white chocolate chips for garnish, if desired.
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