Pancakes with Raspberries and White Chocolate Recipe
Fluffy pancakes with chunks of white chocolate and juicy raspberries are a breakfast that can easily pass for dessert. In American cafés, this kind of flavor combination often appears on seasonal breakfast menus. The sweetness of the chocolate and the light tartness of the raspberries balance each other out, so the pancakes don’t feel overly heavy.
These pancakes combine the richness of white chocolate with the freshness of raspberries, giving you a dish that feels like a café-style seasonal special but is easy to make at home.
Chef's tips
Don’t overmix the batter – a few small lumps are fine and will keep the pancakes light and fluffy. If the batter thickens while standing, loosen it with a splash of milk before frying the next batch.
How to serve
Stack the pancakes on a warm plate, sprinkle with extra raspberries, dust lightly with powdered sugar, and add a spoonful of Greek or natural yogurt on the side.
Ingredients
- wheat flour - 200 g
- milk - 250 ml
- egg - 1 piece
- white chocolate - 80 g
- raspberries - 120 g
- sugar - 2 tablespoon
- baking powder - 2 teaspoon
- vanilla - 1 teaspoon
- salt - 0.25 teaspoon
- vegetable oil - 2 tablespoon
- vegetable oil - 2 tablespoon
Preparation
- Chop the white chocolate into small pieces with a knife.
- In a bowl, mix the flour, baking powder, salt, and sugar.
- In another bowl, whisk the egg with the milk, oil, and vanilla until combined.
- Pour the wet ingredients into the dry and stir with a spoon just until combined. The batter should be thick but pourable.
- Add the chopped white chocolate and gently fold it in. If using fresh raspberries, rinse and pat them dry; if using frozen, do not thaw them beforehand.
- Heat a pan over medium heat, add a little oil, and spread it over the surface.
- Spoon the batter onto the pan, forming small pancakes. Place a few raspberries on top of each pancake, gently pressing them into the batter.
- Cook for 2–3 minutes, until bubbles appear on the surface and the edges start to set. Carefully flip and cook for another 1.5–2 minutes, until golden.
- Serve the pancakes immediately. You can add more fresh raspberries on top and, if you like, a little powdered sugar or yogurt.
Storage
Store cooled pancakes in an airtight container in the fridge for up to 2 days, separating layers with baking paper. Reheat gently in a dry pan or in the oven so they stay fluffy.
This is my go-to recipe when I want a breakfast that feels celebratory but doesn’t take all morning. The balance of sweet and tangy makes it a hit even with those who usually avoid very sweet dishes.
