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White Chocolate Raspberry Pancakes

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin
White Chocolate Raspberry Pancakes Recipe photo by Taste of Home
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Ingredients

  • 1-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 large eggs, room temperature
  • 3/4 cup 2% milk
  • 3/4 cup plain Greek yogurt
  • 2 tablespoons canola oil
  • 1/4 teaspoon almond extract
  • 1 cup fresh or frozen raspberries
  • 1/4 cup white baking chips
  • Optional: additional fresh raspberries and baking chips

Directions

  1. Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips.
  2. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts

3 pancakes: 439 calories, 19g fat (7g saturated fat), 110mg cholesterol, 569mg sodium, 56g carbohydrate (18g sugars, 3g fiber), 12g protein.

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