Easy Raspberry White Chocolate Pancake Recipe – Quick Breakfast Ideas

Last Updated on 1 month by Neha Deshmukh

Easy Raspberry White Chocolate Pancake Recipe – Quick Breakfast Ideas

Okay, let’s be real – who doesn’t love pancakes? Especially when they’re fluffy, bursting with fresh raspberries, and dotted with melty white chocolate. I first made these for a special Valentine’s Day breakfast, and they’ve been a weekend staple ever since! They’re surprisingly easy to whip up, even on a busy morning, and always bring a little sunshine to the table. This recipe makes about 8 pancakes, perfect for sharing (or not!).

Why You’ll Love This Recipe

These aren’t your average pancakes. The mashed bananas add a natural sweetness and incredible moisture, while the raspberries provide a lovely tartness that balances the white chocolate perfectly. Plus, they come together in under 30 minutes – a total win for those weekend brunch cravings! They’re also easily adaptable, so you can customize them to your heart’s content.

Ingredients

Here’s what you’ll need to make these dreamy raspberry white chocolate pancakes:

• 1 cup all-purpose flour (about 120g)
• 1.5 teaspoons baking powder (about 7g)
• 2 bananas
• 2 eggs
• 1 cup organic raspberries (about 150g)
• 0.25-0.5 cup milk (60-120ml) – I used regular milk, but any kind works!
• 0.5 cup white chocolate chips (about 60g)
• 1 pinch salt
• 2 tablespoons butter (about 30g), for greasing the skillet

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• All-Purpose Flour: This is the base of our pancakes, giving them that lovely structure. You could experiment with whole wheat flour for a nuttier flavour, but all-purpose keeps them light and fluffy.
• Organic Raspberries: I always prefer organic when it comes to berries, but any fresh raspberries will do. Frozen work in a pinch (see FAQs!).
• White Chocolate Chips: These are key for that sweet, melty goodness. I love using good quality white chocolate chips – they really elevate the flavour. If you’re not a white chocolate fan, milk or dark chocolate chips would also be delicious!
• Bananas: The riper the banana, the sweeter and more flavorful your pancakes will be. Those spotty bananas are perfect!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, mash those bananas really well. You want them almost liquid.
2. Add the eggs and mix until combined.
3. Now, gently mix in the flour and baking powder.
4. Slowly add the milk, starting with ¼ cup, and mix with a fork until just combined. Don’t overmix! A few lumps are okay. You want a batter that’s pourable but still a little thick. Add more milk if needed.
5. Gently fold in the raspberries and a pinch of salt. Be careful not to crush the raspberries too much.
6. Heat a lightly buttered skillet or griddle over medium-low heat. This is important – low and slow is the key to fluffy pancakes!
7. Pour about ¼ – ⅓ cup of batter onto the hot skillet for each pancake.
8. Sprinkle a few white chocolate chips over each pancake.
9. Cook for 2-3 minutes per side, or until bubbles form and burst on the surface, and the edges look set. Flip carefully and cook for another 2 minutes, or until golden brown.
10. Repeat with the remaining batter.

Expert Tips

• Don’t Overmix: Seriously, this is the biggest pancake mistake! Overmixing develops the gluten in the flour, resulting in tough pancakes.
• Low and Slow: Cooking over medium-low heat ensures the pancakes cook through without burning.
• Butter is Your Friend: A well-greased skillet is essential for preventing sticking.

Variations

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results.
• Spice Level: A pinch of cinnamon or nutmeg in the batter adds a lovely warmth. My grandma always added a tiny bit of cardamom!
• Festival Adaptations: These are perfect for Valentine’s Day (the raspberries and white chocolate are so romantic!), or a special brunch celebration.

Serving Suggestions

These pancakes are delicious on their own, but a little extra something never hurts!

• A drizzle of maple syrup is classic.
• A dollop of whipped cream adds a touch of luxury.
• Fresh raspberries and white chocolate shavings make a beautiful garnish.
• A side of crispy bacon or sausage is always a good idea!

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. They’re also freezer-friendly! Wrap individually and freeze for up to 2 months.

FAQs

What is the best way to prevent the pancakes from sticking to the skillet?

Make sure your skillet is well-greased with butter and cook over medium-low heat. Patience is key!

Can I use frozen raspberries in this recipe?

Yes, you can! Just don’t thaw them beforehand, or the batter will turn pink. They might bleed a little colour into the pancakes, but it won’t affect the taste.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Store the batter in an airtight container in the refrigerator for up to 24 hours. It might thicken slightly, so you may need to add a splash of milk before cooking.

What can I substitute for white chocolate chips?

Milk chocolate chips, dark chocolate chips, or even chopped white chocolate will work.

How can I adjust the sweetness of these pancakes?

If you prefer less sweetness, reduce the amount of white chocolate chips. You can also use slightly underripe bananas.