Tart frozen raspberries and sweet white chocolate chips combine in this indulgent Raspberry White Chocolate Pancakes recipe. They’re so good on their own you won’t even need syrup.
It feels like a lifetime ago that I was a relatively new mom with an toddler and a preschooler. There was a high chair and a booster seat at the kitchen table, sippy cups and bottles in the cabinets and two little kids in the house who loved Elmo, the Laurie Berkner Band and Curious George. They were (and still are) two small people, both mine, so different from each other. Where Will was quiet, Paige was loud. Where Will was easy going, Paige was stubborn. And vice versa.
It was a good thing when they agreed on things — from movies to meals. Back then, and still today, Will’s very favorite breakfast was pancakes. Since Paige liked them too, I made them often — so often that it felt like every day. The flavor combinations that hit the table were endless — from banana pancakes to pumpkin pancakes to raspberry applesauce pancakes.
(Paige, for the record, has always liked pancakes but loved scrambled eggs — which also made frequent appearances on our breakfast table.)
The pancakes were often based on a buttermilk pancake recipe from an old edition of the Betty Crocker Cookbook. We almost always had a bottle of buttermilk in the fridge, ready for breakfast or whatever else I felt like making. Beyond pancakes, the buttermilk also went into all sorts of fluffy delicious creations like biscuits and cakes, and marinated chicken too.
Eventually, the days of pancakes all the time ended. When the kids started elementary school, there just didn’t seem to be time anymore. So they learned to like cereals, oatmeals, granola bars, fruits and more for breakfast.
But pancakes? Pancakes are still special in our house, and often make appearances for birthdays, breakfast for dinner nights and weekend mornings. Buttermilk is no longer a constant in our kitchen, but I will often whip up a small batch of buttermilk with directions from The Kitchn. It does the job when I need it to.
Of course, you don’t need buttermilk to make pancakes. Milk works too with some adjustment to the recipe (you need less milk than buttermilk).
When I wanted to make pancakes this past weekend, there was no buttermilk in the house and I didn’t feel like making any. So I opted to use milk instead. The flavors for them? Raspberry and white chocolate — a combination I’ve made many times but apparently never actually shared here on SCB. The recipe is similar to our favorite wild blueberry white chocolate pancakes, but with a few adjustments.
The combination of juicy berries — in this case, tart frozen raspberries — and sweet white chocolate chips make these pancakes decadently wonderful. And because they already have so much flavor — and sweetness — to them, you don’t even need to use syrup. Just make a batch and dig in.
Speaking of making a batch, I have a few secrets to getting perfect pancakes each time.
Start with a nonstick pan. I use my larger one so I can make two pancakes at once. Heat it on a burner that is set to just below medium heat while you make the batter. This will ensure the pan is completely warmed when you’re ready to cook. Use a ladle to drop the batter into the pan in rounds — as I did in the above video. This gives you the flexibility to adjust the size of your pancakes, which also effectively getting the batter from the bowl to the pan. And then wait to flip it. You aren’t just looking for bubbles on the top of the pancake but for a slight drying around the edges of it too.
- 1 large egg
- 1 cup all purpose flour
- ¾ cup milk
- 2 tbsp canola or vegetable oil
- 1 tbsp granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup frozen raspberries
- ½ cup white chocolate chips
- Heat a large nonstick skillet on a burner set to just below medium heat.
- Meanwhile, while the skillet is heating, make the batter. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg until frothy -- about 2-3 minutes.
- Add the flour, milk, oil, sugar, baking powder, baking soda and salt. Beat until just combined, scraping down the bowl as needed. Add the raspberries and white chocolate chips and beat until just combined.
- Use a ladle to pour batter onto the skillet -- I typically do about ¼ cup portions but you can make these as large or small as you wish. Cook until the pancake begins to bubble. Then flip and cook until browned on both sides.
- Place a baking sheet in the oven set to 225 degrees and let the pancakes sit in there while you cook more.