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functional image white chocolate chip pancakes top down image on a plate with white chocolate chips and fresh cranberries a coffee mug and a newspaper
Heather Wolf

White Chocolate Chip Pancakes

Winter is coming so whip up a batch of White Chocolate Chip Pancakes on the next cold spell. Warm, fluffy and topped with fresh cranberries, these pancakes make chilly days worth waking up for.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

Pancakes
  • 2 cups all-purpose flour
  • 2 Tbsp light brown sugar
  • 3 Tbsp granulated sugar
  • 1/2 tsp sea salt fine
  • 5 Tbsp baking powder fresh
  • 2 large eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla pure
  • 1/3 cup white chocolate chips plus more for garnish
  • 1/2 cup cranberries fresh

Method
 

Pancakes
  1. In a large bowl, sift together flour, both sugars, salt and baking powder. Stir to combine then set aside.
  2. In a separate bowl, whisk together eggs, milk and vanilla.
  3. Add wet ingredients to dry and stir gently until barely combined. A few small lumps of flour should still be visible.
  4. Gently fold in white chocolate chips. Stir until evenly distributed, taking care to avoid overmixing. Let batter sit for 10 minutes before cooking.
  5. Preheat griddle over medium heat. Grease griddle with butter then add batter in 1/3 cup measurements. Cook until pancakes bubble and edges begin to set. Flip and cook 1 to 2 minutes longer until lightly browned.
  6. Stack pancakes on a plate and serve warm. If desired garnish with white chocolate chips and fresh cranberries.