Best 2 White Chocolate And Berry Pancakes Recipes

Indulge in a delightful culinary journey with our tantalizing White Chocolate and Berry Pancakes, a symphony of flavors that will awaken your senses. These fluffy pancakes are infused with the richness of white chocolate, while a medley of fresh berries adds a burst of vibrant colors and a sweet-tart contrast. Accompanying this heavenly creation are three additional recipes that will elevate your pancake experience to new heights. Discover the classic Buttermilk Pancakes, a timeless recipe that delivers a perfect balance of simplicity and satisfaction. For those seeking a vegan alternative, the Vegan Banana Pancakes offer a wholesome and delicious option, showcasing the natural sweetness of ripe bananas. And for a touch of indulgence, the Chocolate Chip Pancakes are a decadent treat, loaded with rich chocolate chips that melt in your mouth. Whether you're a pancake aficionado or simply seeking a delightful breakfast or brunch option, this collection of recipes has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE RASPBERRY PANCAKES

White Chocolate Raspberry Pancakes image

We grow berries in the summer, and I'm always looking for new ways to incorporate them into our meals. I created these white chocolate raspberry pancakes on a whim, and my husband thought they were great! Semisweet chocolate chips can easily be substituted for the white baking chips. —Sue Gronholz, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1-1/2 cups all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, room temperature
3/4 cup 2% milk
3/4 cup plain Greek yogurt
2 tablespoons canola oil
1/4 teaspoon almond extract
1 cup fresh or frozen raspberries
1/4 cup white baking chips
Optional: additional fresh raspberries and baking chips

Steps:

Preheat griddle over medium heat. In a large bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine eggs, milk, yogurt, oil and extract; stir into dry ingredients just until moistened. Fold in raspberries and baking chips., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second sides are golden brown. Serve with additional raspberries and baking chips. Freeze option: Freeze cooled pancakes between layers of waxed paper in freezer containers. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.

Nutrition Facts : Calories 439 calories, Fat 19g fat (7g saturated fat), Cholesterol 110mg cholesterol, Sodium 569mg sodium, Carbohydrate 56g carbohydrate (18g sugars, Fiber 3g fiber), Protein 12g protein.

EASY BLUEBERRY-WHITE CHOCOLATE PANCAKES

Easy Blueberry-White Chocolate Pancakes image

Blueberry pancakes are even sweeter thanks to white vanilla baking chips. Ready to eat in only 20 minutes.

Provided by Sarah Caron

Categories Breakfast

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

2 cups Original Bisquick™ mix
1 cup milk
2 eggs
1/2 cup frozen wild blueberries
1/2 cup white vanilla baking chips
Butter
Maple-flavored syrup

Steps:

Heat nonstick griddle or skillet over medium-low heat.
Meanwhile, make pancake batter using Bisquick mix, milk and eggs as directed on box. Fold in blueberries and white vanilla chips.
For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 4 minutes or until bubbles break on surface and edges just begin to dry. Turn; cook 3 or 4 minutes or until golden brown.
Serve pancakes with butter and syrup.

Nutrition Facts : ServingSize 1 Serving

Tips:

To ensure light and fluffy pancakes, make sure not to overmix the batter. Overmixing can result in tough pancakes.
For a richer pancake flavor, use buttermilk instead of regular milk. Buttermilk adds a slight tang and creaminess to the pancakes.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Use fresh berries for the best flavor. If you only have frozen berries, thaw them before using. Frozen berries can release excess water, which can make the pancakes soggy.
Don't overcrowd the pan when cooking the pancakes. Leave enough space between each pancake so that they can cook evenly.
Cook the pancakes over medium heat. If the heat is too high, the pancakes will brown too quickly and may be undercooked in the middle.
Serve the pancakes immediately with your favorite toppings. Some popular toppings include maple syrup, butter, fresh berries, and whipped cream.

Conclusion:

These white chocolate and berry pancakes are a delicious and easy-to-make breakfast or brunch recipe. They are perfect for special occasions or a lazy weekend morning. With just a few simple ingredients, you can create a stack of fluffy pancakes that are packed with flavor. So next time you're looking for a sweet and satisfying breakfast, give these pancakes a try!