White Chocolate Pancakes
These white chocolate pancakes are light, fluffy, and full of creamy white chocolate in every bite. The white chocolate syrup is the perfect finishing touch!
White chocolate is a polarizing ingredient. Some people appreciate its creamy mouthfeel and subtle vanilla flavor, while other people are firmly in the camp of I-want-real-chocolate-thankyouverymuch. (Hey, don’t worry friend, we’ve got you covered too: Try chocolate protein pancakes or double chocolate peanut butter pancakes topped with chocolate butter or chocolate whipped cream).
But you—you are here because you love white chocolate and want to enjoy it in pancake form. Well, you’re in luck, because we have a doozy of a recipe for you.
These white chocolate pancakes have double the white chocolate—white chocolate chips in the batter and a white chocolate syrup. And it all comes in the light, fluffy buttermilk pancake package you expect from Pancake Recipes.
About this white chocolate pancake recipe
This recipe is easy to make, quick to whip up, and totally worth it. Plus, white chocolate is one of those versatile ingredients that works with so many different toppings and add-ins, so there’s a lot of room for customization here.
You can lean into the decadence and top your pancakes with chocolate shavings or macadamia nuts, or brighten (and lighten) things up by piling on an assortment of fresh berries or a strawberry sauce or blueberry sauce. Whatever you choose, these white chocolate pancakes are bound to be delicious!
What you need
For The Pancakes
The standard dry ingredients: All-purpose flour, granulated sugar, baking powder, salt
The standard wet ingredients: Butter, eggs, buttermilk (here’s how to make buttermilk), water, vanilla extract
White chocolate chips – When it comes to white chocolate (or, really, any chocolate for that matter), quality is key. Spring for the good white chocolate chips to get that perfect creamy texture.
For The Syrup
You’ll need: Heavy cream, white chocolate chips
How to make them
Preheat your cooking surface. Set an electric griddle to 380°F or place a large non-stick frying pan over medium-low heat.
Make the pancake batter. Whisk the melted butter and eggs in a medium mixing bowl, then whisk in the buttermilk, water, and vanilla, followed by the flour, sugar, baking powder, and salt.
Fold in the white chocolate chips.
Cook the pancakes. Let the batter rest for 5 minutes, then drop spoonfuls (about 1/4 cup) onto the preheated griddle or frying pan. Cook for 3-4 minutes on the first side, then flip and cook for 1 to 3 more minutes on the other side.
Repeat with the remaining batter.
Make the syrup. Heat the whipping cream in a microwave-safe bowl for 1 minute. Stir in the white chocolate chips until they’re melted.
Serve. Stack the pancakes on plates, drizzle with the white chocolate syrup, and add your favorite toppings.
White chocolate fans know, it’s allll about the creaminess. White chocolate is made with cocoa butter, which gives it that smooth, melt-in-your-mouth texture. It has a milky flavor with a hint of vanilla, and it’s very sweet.
There are no laws preventing manufacturers from calling white chocolate chocolate, but from a food science perspective, white chocolate technically isn’t chocolate because it’s made with cocoa butter, not chocolate solids.
The lack of chocolate solids is why white chocolate has such a different flavor than dark chocolate and milk chocolate.
How to make these white chocolate pancakes your own
Here are some of our favorite ideas for variations, toppings, and add-ins:
- Make black-and-white pancakes. Substitute half of the white chocolate chips with dark chocolate chips.
- Add lots of fruit. White chocolate and fresh berries are a perfect pair! Pile your pancakes with blueberries, raspberries, and strawberries.
- Swap out the white chocolate sauce. We love these white chocolate pancakes with Strawberry Sauce and Blueberry Sauce.
Make Ahead Ideas
Both components of this recipe can be made in advance and stored in the refrigerator. The syrup will last for a day or two in the fridge, while the pancakes will last for 5 days in the refrigerator or up to 3 months in the freezer.
Refrigerate or freeze your white chocolate pancakes in an airtight container or freezer bag, using parchment paper to separate the layers and keep them from sticking.
The white chocolate syrup can be stored in an airtight container.
To reheat the pancakes, microwave them until they’re warmed through, or place them on a sheet pan, cover it with foil, and heat them in a 350ºF oven for about 10 minutes. By covering the pancakes with foil, you’ll keep them from drying out.
If you’re reheating the pancakes from frozen, just add a few more minutes to the cooking time.
The sauce can be reheated in the microwave until it’s smooth and pourable, or in a small saucepan set over medium-low heat.
More chocolate chip pancake recipes
- Strawberry Chocolate Chip Buttermilk Pancakes
- Bacon Chocolate Chip Pancakes
- Pumpkin Chocolate Chip Pancakes
Get the Recipe: White Chocolate Pancakes
For The Pancakes:
- ¼ cup butter, melted
- 2 eggs
- 1 cup buttermilk
- 3/4 cup plus 2 tablespoons water
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- Dash of salt
- 3 ounces white chocolate chips (about ⅓ cup)
For The Syrup:
- 6 tablespoons liquid whipping cream (heavy cream)
- 5 ounces white chocolate chips
For the Pancakes:
- Preheat an electric griddle to 380°F or a large non-stick frying pan over medium low heat.
- Whisk together the melted butter and eggs in a medium sized mixing bowl. Whisk in the buttermilk, water, and vanilla.
- Then whisk in the flour, sugar, baking powder, and dash of salt.
- Stir in 3 oz of white chocolate chips.
- Allow the batter to rest for 5 minutes.
- After the batter has rested, drop spoonfuls of batter (about ¼ cup) onto the preheated griddle or frying pan.
- Cook for 3-4 minutes on the first side. Flip and cook for a further 1-3 minutes on the second side.
- Serve pancakes with the white chocolate sauce.
For the Syrup:
- Heat the whipping cream in a microwave safe bowl for 1 minute.
- Remove and stir in the white chocolate chips until melted and fully combined.
- Makes about 18 pancakes.
- One 8 oz package of white chocolate chips is divided between the pancakes and the sauce.
- Did you end up with leftover white chocolate sauce? Keep it in the fridge. It also makes a great dip for pretzels!
- Both components of this recipe can be made in advance and stored in the refrigerator. The syrup will last for a day or two in the fridge, while the pancakes will last for 5 days in the refrigerator or up to 3 months in the freezer.
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