Raspberry White Chocolate Pancakes From IHOP

Raspberry White Chocolate Pancakes From IHOP


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Filled with white chocolate chips, these special IHOP pancakes in breakfast will be perfect for a special brunch. No one would able to resist the sight out pancakes that include raspberries and a homemade cream cheese icing on top.

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Time needed

15-20 min cooking

Serving Size / Yield

8 servings


  • 1 1/4 C. all-purpose flour
  • 1 egg
  • 1 1/4 C. buttermilk
  • 1/4 C. granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 C. cooking oil
  • 1/8 tsp. salt
  • 1 C. white chocolate chips
  • Cream cheese icing:
  • 6 oz. cream cheese, softened
  • 1 Tbs. unsalted butter, softened
  • 1 1/4 C. powdered sugar
  • 1/2 tsp. vanilla extract
  • 1 jar raspberry preserves, warmed up

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Preheat a skillet over medium heat. Mix all of the ingredients, one at a time, until combined. Melt butter in the pan. Pour batters by batches on pan. Flip when bubbling starts. Cook until second side is golden brown.

Top pancakes with warm raspberry preserves. For cream cheese icing, beat together the cream cheese and butter with an electric mixer until creamy. Gradually add the powdered sugar and vanilla, and beat until smooth. Warm up in microwave to drizzle over pancakes.

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