These raspberry pancakes are fluffy and full of raspberry flavor. It’s our everyday pancake recipe dotted with bright red raspberries and white chocolate chips. They’re perfect for weekends, slow summer mornings, and special occasions of all kinds. Ready in just 40 minutes!
I love pancake recipes that feel a little special without being fussy, and these raspberry pancakes with white chocolate chips fit that bill perfectly. They’re light and fluffy, with bursts of juicy raspberries and little pockets of creamy white chocolate in every bite — the kind of breakfast that feels like a treat but is still easy enough for any morning.
I start with my go-to pancake batter, then gently fold in fresh raspberries and white chocolate chips right before cooking. The raspberries soften and become jammy as the pancakes cook, while the white chocolate melts just enough to add sweetness without overpowering the fruit. Cooked until golden and fluffy, they’re hard to resist straight from the pan.
For an extra hit of berry flavor, I love serving these pancakes with my r aspberry simple syrup . It ties everything together and makes an already delicious stack feel downright irresistible.
Pro tip
For the fluffiest pancakes, don’t let the pancake batter sit after you mix it – start making the pancakes right away. This is because the baking powder is activated as soon as you mix it with the liquids and it will lose its power after a while. The longer the batter sits, the less fluffy your pancakes will be.
Store leftovers and freeze
Leftovers: Any leftover pancakes can be stored in the fridge in a covered container for up to 5 days. On busy mornings, eat them cold from the fridge – we call these ‘hand pancakes’. Or warm them quickly in the microwave.
Freeze: Pancakes freeze beautifully! When they’re cool, place them on a baking pan in a single layer in the freezer for about 30 minutes. Once frozen, transfer them to a freezer container and store them for up to a month.
Raspberry Pancakes with White Chocolate Chips
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Ingredients
- ▢ 1 ½ cups all-purpose flour
- ▢ 1 tablespoon sugar
- ▢ 1 tablespoon baking powder
- ▢ ½ teaspoon salt
- ▢ 1 large egg
- ▢ 1 ¾ cup milk
- ▢ ½ cup melted butter
- ▢ 1 cup raspberries
- ▢ ½ cup white chocolate chips (optional)
- ▢ Butter, oil, or ghee (for the pan)
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a large bowl, whisk the egg. Then add the milk and melted butter and whisk again. 1 large egg, 1 ¾ cup milk, ½ cup melted butter
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the raspberries and chocolate chips and stir them into the batter. Do not overmix the batter! 1 cup raspberries, ½ cup white chocolate chips
- Heat a nonstick pan or griddle over medium heat and add about ½ tablespoon of butter, oil, or ghee. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more. Butter, oil, or ghee
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra raspberries.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Raspberry Pancakes with White Chocolate Chips
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 large egg
- 1 ¾ cup milk
- ½ cup melted butter
- 1 cup raspberries
- ½ cup white chocolate chips , optional
- Butter, oil, or ghee , for the pan
Instructions
- In a medium-sized bowl, whisk the flour, sugar, baking powder, and sea salt. 1 ½ cups all-purpose flour, 1 tablespoon sugar, 1 tablespoon baking powder, ½ teaspoon salt
- In a large bowl, whisk the egg. Then add the milk and melted butter and whisk again. 1 large egg, 1 ¾ cup milk, ½ cup melted butter
- Fold the dry ingredients into the wet ingredients. When only a few streaks of flour remain, add the raspberries and chocolate chips and stir them into the batter. Do not overmix the batter! 1 cup raspberries, ½ cup white chocolate chips
- Heat a nonstick pan or griddle over medium heat and add about ½ tablespoon of butter, oil, or ghee. Pour ¼ cup of the pancake batter into the pan and let the pancake cook until it’s dry at the edges and the top of covered in little air bubbles, about 3 minutes. Flip the pancake over and cook for 1 minute more. Butter, oil, or ghee
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and extra raspberries.
