Raspberry and white chocolate pancakes: fluffy pink raspberry pancakes with caramelised white chocolate chunks. I love raspberries, white chocolate and pancakes, so why not combine them all together? The white chocolate chunks caramelise deliciously in the pan perfectly complementing the tart raspberries.
This recipe makes about 5 pancakes but could easily be doubled or tripled to make a pancake feast. By blending the raspberries with the milk these pancakes go a pretty pink colour. Furthermore, the blending process froths up the liquids adding air into the pancakes making them extra light and fluffy.
Ingredients:
These pancakes are easy for anyone to make and contain just 7 ingredients:
- eggs
- milk
- raspberries
- self-raising flour
- sugar
- baking powder
- white chocolate chips
Pink pancakes: substitutes and extras
There are few ways to alter or add to this recipe which I would recommend trying.
- Firstly, there is no denying that white chocolate is very sweet and it is not to everyone’s taste. If you prefer, replace the white chocolate chips for dark chocolate. This will give the pancakes a more sophisticated twist.
- Secondly, you could add extra berries on top of your pancakes. I would recommend trying strawberries or blueberries.
- Thirdly, if you cannot find self-raising flour just add an extra heaped teaspoon of baking powder and your pancakes should still be thick and fluffy.
Pro-tips
There are a couple of ingredients and some equipment I would highly recommend for this recipe.
- My favourite white chocolate to use is Milky Bar. It’s high in sugar so caramelises well in the pan.
- I used fresh raspberries as I wanted to top my pancakes with extra berries. If you have frozen raspberries, however, you can use these in the batter and they will cook through when you fry the pancakes.
- The blender I used is the Breville Active blender. I bought mine over a year ago and, despite it only costing just over £20, it really impressed me. It is durable, powerful and perfect for making pancake batter and smoothies. It’s also easy to clean in the dishwasher.
Dairy-free pancakes
With just a couple of substitutes these pancakes can be made dairy free! Firstly replace the milk with a plant milk. I recommend using pea, oat or soy milk for the best results.
By adding a little apple cider vinegar to your plant milk you can replicate a buttermilk-like consistency. Add 1.5 tsp of apple cider vinegar to the milk and allow it to curdle for a couple of minutes before using.
Secondly you will need to find a dairy-free chocolate replacement. I would recommend replacing the white chocolate with a dark chocolate as many dark chocolates you will find in the supermarket are actually free from dairy.
Pink pancakes: similar Recipes
If you liked this recipe why not try some of my other sweet treats?
- Hong Kong style French toast
- Vegan pancakes with yoghurt and blueberry compote
- Biscoff butter stuffed cookies
- Raspberry and lemon drizzle cake
- Brown butter Nutella cookies
- Sweet chocolate bread rolls
Raspberry and White Chocolate Pancakes
Ingredients
Method
- Add the eggs, milk and raspberries to a blender. Blend until combined and frothy.
- Stir together the flour, sugar and baking powder in a large mixing bowl.
- Add in the egg mixture and mix with an electric hand whisk or balloon whisk until just combined.
- Fold in the white chocolate chips
- Heat a frying pan to medium-high and add a small amount of neutral-flavoured oil
- Add ladlefuls of batter, I made 5 pancakes. Fry until golden brown on each side.
- Serve with more raspberries and a drizzle of melted white chocolate.
What a great idea wow!
Never thought of adding white chocolate to my pancakes – I know I will do in future!
You won’t regret it!