Raspberry and White Chocolate Pancakes

In a large bowl, combine pancake mix, milk, egg, vanilla, and white chocolate chips. Whisk until well combined. Set aside.

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. 

Flip pancake after bubbles rise to the surface and bottoms brown, approximately 2 to 4 minutes. Cook until the second side is lightly browned. 

Serve or hold on a sheet pan or ovenproof plate in a 200ºF oven for up to 15 minutes.