IHOP's Raspberry White Chocolate Chip Pancakes
A copycat of IHOP's pancakes studded with fresh raspberries and white chocolate chips, served warm with extra berries and chips on top.
⏱️ Prep: 15 min🍳 Cook: 15 min
Nutritionper 100 g›
225
Calories
5.5g
Protein
30g
Carbs
9g
Fat
Ingredients
| 2 cups (250 g) | all-purpose flour |
| 2 tbsp | granulated sugar |
| 1 tbsp | baking powder |
| 1/2 tsp | salt |
| 2 cups (480 ml) | milk |
| 2 | big eggs |
| 1/4 cup (55 g) | unsalted butter, melted |
| 1/2 cup (85 g) | white chocolate chips |
| 1/2 cup (60 g) | fresh raspberries |
Instructions
- In a sizable bowl, combine the flour, sugar, baking powder and salt.
- In a separate basin, whisk the milk, eggs and melted butter.
- Add the liquid components to the dry ingredients and mix only until barely blended.
- Gradually fold in the raspberries and white chocolate chips.
- Lightly oil a non-stick pan or griddle with butter or frying spray and heat it up over medium heat.
- For every pancake, pour 1/4 cup (60 ml) of batter onto the skillet and cook until bubbles appear on the surface. Flip and cook for a further 1–2 minutes, until golden brown.
- Serve the warm pancakes with extra raspberries and white chocolate chips on top.