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.
Raise your hand if you’re addicted to breakfast foods. I’d have both in the air but I need one to type and the other to brush croissant crumbs from my keyboard. It’s not even morning. Not to brag, but my breakfast game is all day strong, all day long.
Last night I ate cereal for dinner then went to bed early just so breakfast would hurry up and get here. Like most Americans, the election has me mega stressed. But there’s nothing about polls and politics that a flapjack can’t fix.
This country is more divided than ever, yet our love of pancakes unites us still. Even in battleground states, there’s no bickering about Trump versus Biden at the breakfast table. When there’s a fluffy stack of pancakes in front of you, the only issue worthy of a debate is butter versus syrup.
On that ballot, I’m voting independent and making the case for creamy white chocolate. Winter is right around the corner and cold weather is the perfect time to whip up a batch of white chocolate chip pancakes. Studded inside and out with the sweetness of white chocolate then topped with tart cranberries, these pancakes make chilly days worth waking up for.
Just don’t blame me if you have to double up on Spanx after devouring the entire batch by yourself.
White Chocolate Chip 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
- In a large bowl, sift together flour, both sugars, salt and baking powder. Stir to combine then set aside.
- In a separate bowl, whisk together eggs, milk and vanilla.
- Add wet ingredients to dry and stir gently until barely combined. A few small lumps of flour should still be visible.
- Gently fold in white chocolate chips. Stir until evenly distributed, taking care to avoid overmixing. Let batter sit for 10 minutes before cooking.
- 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.
- Stack pancakes on a plate and serve warm. If desired garnish with white chocolate chips and fresh cranberries.
- Keep cooked pancakes warm while finishing up the rest of the batch by placing them on a baking sheet in a 200 degree oven.
- Pancakes are so simple to make ahead! Whip up a double batch on Sunday then enjoy them all week long. All you have to do is let pancakes cool completely after cooking, stack between layers of parchment paper then freeze in an airtight container. Pancakes freeze well up to 2 months. Reheat in microwave and serve.