This is a sponsored post written by me on behalf of Hungry Jack®. As always, all opinions are 100% my own.
White Chocolate Pancakes are served with homemade berry syrup and fresh berries and white chocolate on top. They’re AMAZING!
I love to serve these white chocolate berry pancakes with a heap of crispy bacon, scrambled eggs, and a cold glass of copycat Orange Julius! These berry pancakes make an extra special breakfast for any special occasion!
SO yummy berry breakfast!
I thought it would be fun to share a quick and easy way to jazz up buttermilk pancakes. We’re always looking for something effortless to add to our breakfast spread. It has to be relatively simple, mess-free and crowd-pleasing. I’m talking a stress-free meal that doesn’t take more than 20 minute to make. These white chocolate berry pancakes were a big hit with everyone!
Since our family loves white chocolate, we mixed in some white chocolate chips instead of traditional chocolate chips… so yummy! Of course, if you can’t find chips, you could chop up a bar of white chocolate too.
It only took a few minutes to whip everything up and cook them. Even our kiddos helped out! After all of the batter was gone, we stacked them high and drizzled some Hungry Jack® Original Syrup on top. FYI: the bottle has a really cool indicator on it that lets you know when it’s ready. Smart, right? Just pop it in the microwave and peek at it every minute or so until it turns red HOT.
Making berry pancakes & Syrup
PANCAKES. Start with 2 cups Hungry Jack® Complete Buttermilk Pancake and Waffle Mix. Add 1½ cups water and it’s ready to go! Stir in white chocolate chips. Heat a greased pan or grilled to medium heat, when hot pour about ⅓ cup of batter for each pancake. Flip and repeat until the remaining batter is gone.
SYRUP. Meanwhile, in a small saucepan, combine the blueberries, raspberries, strawberries, water and sugar. Bring mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes.
SERVE. Stack pancakes and serve with syrup, berry sauce, sliced fruit, and additional white chocolate chips, if desired.
Use milk instead of water. This may even give a richer taste. Be aware the batter may be a little thicker so cook accordingly.
Make both the pancake and the berry syrup ahead of time. Allow the syrup to cool and store for up to 2 days in the fridge in an airtight container. For the pancakes you can either mix up the batter and store it in the fridge for up to 2 days, or fry the pancakes and store them in the fridge or freezer until you’re ready to serve them.
Pancake flipping tips:
- Be sure the pan is the right temperature; about 375 degrees. Too hot and the outside will burn before the center is done. Too cold and the pancake will become tough.
- Flip when the edges start to cook AND the center batter bubbles.
- You can take a peek at the underside to see if it has started turning a beautiful golden brown.
- You should only flip once so don’t flip too soon.
- The second side will cook faster than the first.
- Do not press down on the pancake. It will not help it cook faster and only serves to flatten them.
STORE cooked pancakes in an airtight container for 3-4 days in the fridge.
Place pancakes in a single layer on a baking pan and FREEZE for 1-2 hours. Transfer to an airtight freezer safe container. Label and freeze for up to 3 months.
The easiest way to REHEAT pancakes is in the microwave. Heat in 20 second increments until hot. Another easy way is to use a toaster. For larger batches of pancakes use an oven set at 350 degrees F. Spread pancakes evenly over a baking sheet, cover with foil, and bake for about 10 minutes or until hot.
For more fluffy pancakes, check out:
- Easy Pancake Recipe
- Protein Pancakes
- Swedish Pancakes
- Cinnamon Roll Pancakes
- Chocolate Chip Pancakes
- Banana Oatmeal Pancakes
White Chocolate Berry Pancakes Recipe
- Hungry Jack® Complete Buttermilk Pancake & Waffle Mix
- 1/2 cup white chocolate chips
- 1/2 cup blueberries fresh or frozen
- 1/2 cup raspberries fresh or frozen
- 1/2 cup strawberries fresh or frozen
- 1/2 cup water
- 3 tbsp granulated sugar
- Hungry Jack® Original Syrup
- Whisk together 2 cups of the pancake & waffle mix along with 1½ cups of water, according to the package's instructions. Stir in the white chocolate chips.
- Heat a greased pan or grilled to medium heat, when hot pour about ⅓ cup of batter for each pancake. Flip and repeat until the remaining batter is gone.
- Meanwhile, in a small saucepan, combine the blueberries, raspberries, strawberries, water and sugar. Bring mixture to a boil, then reduce heat to medium-low and simmer for about 10 minutes.
- Stack pancakes and serve with syrup, berry sauce, sliced fruit, and additional white chocolate chips, if desired.