Raspberry And White Chocolate Pancakes – a delicious recipe with Pancake Mix, Milk, Egg, Vanilla, White Chocolate Chips, Raspberries. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
In a large bowl, combine pancake mix, milk, egg, vanilla, and white chocolate chips. Whisk until well combined. Set aside.
2
Heat griddle or large skillet over medium-low heat. Spray the griddle or skillet with nonstick spray. Sprinkle raspberries directly on the griddle or skillet in small circles. Ladle batter over the berries on griddle or skillet. Using a spatula, help shape the pancakes into circles, moving any raspberries pushed to the edges back into the pancake.
3
Flip pancake after bubbles rise to the surface and bottoms brown, approximately 2 to 4 minutes. Cook until the second side is lightly browned.
4
Serve or hold on a sheet pan or ovenproof plate in a 200u00b0F oven for up to 15 minutes.
183
kcal
Calories
10
g
Fat
15
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup Pancake Mix, 3/4 cups Milk, 1 Egg, 1 teaspoon Vanilla, and more.
Yes, Raspberry And White Chocolate Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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