White Chocolate and Berry Pancakes Recipe

This easy White Chocolate and Berry Pancakes recipe is made with a classic fluffy buttermilk batter, studded with sweet white chocolate chips, and topped with a warm, tangy mixed berry compote. This recipe creates a stack of perfect, golden-brown pancakes, bursting with pockets of melted chocolate and bright berry flavor. Perfect for a special weekend breakfast or a celebratory brunch, this recipe makes enough for 4 people and is sure to become a family favorite.

White Chocolate and Berry Pancakes Ingredients

For the Berry Compote:

• 2 cups mixed berries (fresh or frozen, such as raspberries, blueberries, and strawberries)
• 2 tbsp granulated sugar
• 1 tbsp lemon juice
• 2 tbsp water

For the Pancakes:

• 2 cups (250g) all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 2 cups (480ml) buttermilk
• 3 tbsp unsalted butter, melted, plus more for the griddle
• 1 tsp vanilla extract
• ¾ cup (135g) white chocolate chips

How To Make White Chocolate and Berry Pancakes

1. Make the Berry Compote: In a small saucepan, combine the mixed berries, sugar, lemon juice, and water. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and let it cook for 8-10 minutes, until the berries have broken down and the sauce has thickened slightly. Set aside to cool while you make the pancakes.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, and salt.
3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs and buttermilk together. Slowly whisk in the melted butter and the vanilla extract until just combined.
4. Mix the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula until just moistened. It’s important not to overmix; a few lumps in the batter are perfectly fine. Gently fold in the white chocolate chips.
5. Rest the Batter: Let the pancake batter rest for 5-10 minutes. This allows the gluten to relax and results in more tender pancakes.
6. Cook the Pancakes: Heat a large non-stick skillet or griddle over medium heat and melt a small amount of butter. Once hot, pour about ¼ cup of batter onto the griddle for each pancake. Cook for 2-3 minutes per side, until bubbles appear on the surface and the underside is golden-brown.
7. Flip and Finish: Flip the pancakes carefully and cook for another 1-2 minutes until the other side is also golden-brown. Repeat with the remaining batter, adding more butter to the griddle as needed.
8. Serve Immediately: Serve the pancakes stacked high, with a generous spoonful of the warm berry compote on top.

Recipe Tips

• Don’t Overmix the Batter: For light and fluffy pancakes, mix the batter only until the wet and dry ingredients are just combined. Overmixing develops gluten, which can make pancakes tough and dense.
• Use Buttermilk for Tenderness: Buttermilk is the key to a tender, fluffy pancake. Its acidity reacts with the baking soda to create extra lift. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• Resting is Important: Allowing the batter to rest for a few minutes before cooking gives the flour time to hydrate and the leavening agents a chance to start working, resulting in a fluffier texture.
• Keep Pancakes Warm: To serve all the pancakes warm at once, place a wire rack on a baking sheet and keep it in a low oven (around 90°C / 200°F). Transfer cooked pancakes to the rack while you finish the rest of the batch.

What To Serve With White Chocolate And Berry Pancakes

These pancakes are a complete treat with the included berry compote. For extra indulgence, you can add a dollop of fresh whipped cream, a scoop of vanilla ice cream, or an extra sprinkle of white chocolate chips. A dusting of powdered sugar also adds a beautiful finishing touch. For a savory balance, serve them alongside crispy bacon or breakfast sausages.

How To Store White Chocolate And Berry Pancakes Leftovers

• Refrigerate: Store leftover pancakes and berry compote in separate airtight containers in the refrigerator for up to 3 days.
• Freeze: Pancakes freeze exceptionally well. Let them cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag or container and freeze for up to 3 months. The berry compote can also be frozen separately in a freezer-safe container.

White Chocolate and Berry Pancakes Nutrition Facts

• Calories: 620 kcal
• Total Fat: 24g
• Saturated Fat: 14g
• Cholesterol: 115mg
• Sodium: 750mg
• Total Carbohydrate: 89g
• Dietary Fiber: 6g
• Sugars: 45g
• Protein: 15g

Frequently Asked Questions

• Can I use frozen berries for the pancakes? Yes, you can use frozen berries directly in the batter. Toss them in a little flour before folding them in to prevent them from sinking to the bottom and streaking the batter with color.
• What are the best berries to use for the compote? A mix of raspberries, blueberries, and strawberries works beautifully. Raspberries break down to create a lovely sauce, while blueberries hold their shape well. You can use any combination you prefer.
• Why are my pancakes flat instead of fluffy? Flat pancakes can be caused by several factors: overmixing the batter, using expired baking powder or baking soda, or not letting the batter rest. A light hand and fresh ingredients are key.
• Can I make this batter ahead of time? It’s best to cook the batter shortly after it’s made. The leavening agents (baking powder and baking soda) are activated once mixed with the wet ingredients, and they will lose their power over time. You can, however, mix the dry and wet ingredients in separate bowls the night before and combine them in the morning.