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!
Ingredients
1 ½ cupsall-purpose flour
1tablespoonsugar
1tablespoonbaking powder
½ teaspoonsalt
1largeegg
1 ¾ cupmilk
½ cupmelted butter
1cupraspberries
½ cupwhite 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
If you cook pancakes one at a time, it will take a long time before you eat breakfast. To speed things up, use at least two pans at a time. We usually cook four pancakes at a time, using one pan on each element on our stove. The cook time is based on you using two pans at a time. For extra raspberry flavor, serve these pancakes with our raspberry simple syrup!