White Chocolate Berry Pancakes 15 Minute Breakfast

White Chocolate Berry Pancakes 15 Minute Breakfast

This is a sponsored post written by me on behalf of Hungry Jack®. As always, all opinions are 100% my own.

White Chocolate Berry Pancakes with homemade berry syrup, fresh berries and white chocolate. They are amazing!

I love serving these white chocolate berry pancakes with a pile of crispy bacon, scrambled eggs and a glass of cold orange Julius! These berry pancakes make a special breakfast for any special occasion!

Delicious breakfast with berries!

We’re always looking for something to add effortlessly to our breakfast spreads. It has to be relatively simple, uncluttered, and flattering. I’m talking about a stress-free meal that doesn’t take more than 20 minutes to complete.

These White Chocolate Berry Pancakes are it!

This recipe is a super easy way to liven up buttermilk pancakes. Since our family loves white chocolate, we mixed in some white chocolate chips instead of the traditional ones…so yummy! Of course, if you can’t find chips, you can also cut a piece of white chocolate.

It only takes a few minutes to whip everything up and cook. Even our kids helped out! When the pancakes are done, we stack them high and drizzle some Hungry Jack® Plain Syrup on top.

FYI: There’s a really cool indicator on the bottle to let you know when it’s ready. Smart, right? Just pop it in the microwave and peek every minute or so until it turns red.

How to Make White Chocolate Pancakes

Pancake. Start with 2 cups of Hungry Jack® Complete Buttermilk Pancake and Waffle Mix. Add 1.5 cups of water and you’re ready to go! Stir in the white chocolate chips. Heat a greased pan or bake over medium heat and pour about ⅓ cup of batter into each pancake while still hot. Flip and repeat until remaining batter is gone.

syrup. Meanwhile, in a small saucepan, combine blueberries, raspberries, strawberries, water and sugar. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes.

Serve. If desired, stack pancakes and serve with syrup, berry jam, fruit slices, and extra white chocolate chips.

Recipe Tips

Use milk instead of water. This can even provide a richer flavor. Note that the batter may be slightly thicker, so cook accordingly.

Make pancakes and berry syrup ahead of time. Let the syrup cool and store in the refrigerator in an airtight container for up to 2 days. For pancakes, you can mix the batter and store in the refrigerator for up to 2 days, or fry the pancakes and store in the refrigerator or freezer until you’re ready to eat.

Pancake Flip Tips

• Make sure the pan is the right temperature; about 375 degrees. It was so hot that the outside would burn before the center was finished. Too cold and the pancakes will get tough.
• Flip when the edges start to cook and the center batter is bubbly.
• You can take a look at the bottom to see if it has started to turn a nice golden brown.
• Only flip once, so don’t flip too quickly.
• The second side will cook faster than the first.
• Do not press on pancakes. It doesn’t help it cook faster, it just flattens them.

store information

shop Pancakes cooked in an airtight container will keep in the refrigerator for 3-4 days.

Place pancakes in a single layer on a baking sheet, then freeze 1-2 hours. Transfer to an airtight freezer-safe container. Label and freeze for up to 3 months.

The easiest way to reheat pancakes in the microwave. Heat in 20 second increments until warm. Another easy way is to use a toaster. For large batches of pancakes, use a 350°F oven. Spread pancakes evenly on a baking sheet, cover with foil, and bake for about 10 minutes or until warm.

For more fluffy pancakes, check out:

Course breakfast

American food

Prep time 5 minutes

Cook Time 10 minutes

Total time 15 minutes

Serving Size 6

Calories 120 kcal

by Lil’ Luna

• Hungry Jack® Complete Buttermilk Pancake and Waffle Mix
• 1/2 cup white chocolate chips
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 1/2 cup fresh or frozen strawberries
• 1/2 cup water
• 3 tablespoons granulated sugar
• Hungry Jack® Original Syrup

• Whisk together 2 cups pancake and waffle mixture and 1.5 cups water according to package directions. Stir in the white chocolate chips.

• Heat a greased pan or bake over medium heat and pour about ⅓ cup of batter into each pancake while still hot. Flip and repeat until remaining batter is gone.

• Meanwhile, in a small saucepan, combine blueberries, raspberries, strawberries, water and sugar. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for about 10 minutes.

• If desired, stack pancakes and serve with syrup, berry jam, fruit slices, and extra white chocolate chips.

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