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.