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!
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.
Notes
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.