White Chocolate Chip Pancakes and Fruit
Print Recipe
5 from 1 vote

White Chocolate Chip Pancakes Raspberries

These pancakes are so tasty they don't need syrup. If you love fresh fruit and homemade whipped cream then these pancakes are for you!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Brunch
Cuisine: American
Keyword: chocolate chip, fruit
Method: Bake
Skill Level: Basic
Servings: 10
Calories: 155kcal
Author: Marilyn

Ingredients

Pancakes:

  • 1/2 stick 1/4 cup unsalted butter
  • 3/4 cup plus 3 tablespoons milk
  • 1 large egg
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries
  • 1/2 cup white chocolate chips

Cream Cheese Drizzle:

  • 4 ounces cream cheese room temperature
  • 1/2 cup confectioners' sugar sifted
  • Pinch of salt
  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons milk plus more if needed

Instructions

Pancakes:

  • In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in white chocolate chips.
  • Preheat oven to 200° F.
  • Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.

Cream Cheese Drizzle:

  • In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
  • Top with raspberries. Drizzle cream cheese icing over top.

Optional:

  • Add a dollop of whipped cream over the raspberries.

Notes

©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1pancake | Calories: 155kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 159mg | Potassium: 0mg | Fiber: 2g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg