White Chocolate Chip Pancakes with Raspberry Sauce

What better compliment for tart raspberries than sweet, smooth white chocolate?  Add them to vanilla pancakes and you have yourself a delightful breakfast that tastes like dessert.



If you’d prefer your raspberry sauce to be more syrup-like, you can blend it in a food processor after cooking, then strain it with a mesh strainer. I personally like the texture and don’t mind the seeds.



White Chocoloate Chip Pancakes with Raspberry Sauce

Serves 2
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes


pancake mix

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1 cup milk
  • 1.5 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 4 tablespoons white chocolate chips

raspberry sauce

  • 1 cup fresh or frozen raspberries
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch
  • 1/2 cup water


Raspberry Sauce
1. Prepare sauce by combining raspberries, sugar and lemon juice in a small sauce pan. Blend water and cornstarch in water then pour into pan and mix. Bring to a boil and simmer for about 5 minutes. Turn off heat.
2. Lightly grease skillet or griddle with butter. Preheat over medium heat.
3. Combine wet ingredients in mixing bowl. Sift in dry ingredients (except for chips). MIx until only slightly lumpy, then mix in chips. Cover and let sit for five minutes.
4. Spoon about a 1/4-1/3 cup batter onto griddle. Cook a few minutes until batter starts to bubble then flip and cook another 1-2 minutes.
5. Serve pancakes with raspberry sauce and additional chips and berries if you wish.
Recipe Name
White Chocolate Chip Pancakes with Raspberry Sauce
Published On
Preparation Time
Cook Time
Total Time
Average Rating
0 Based on 1 Review(s)

Published by