Pumpkin White Chocolate Pancakes with a White Chocolate Maple Syrup: A recipe that will change your Fall breakfast expectations for life!
Pancake recipes are my JAM, and if you’re looking for a basic, homemade pancake recipe, then you’ll LOVE the video and recipe I give you HERE!
I’m not a morning person. But there is something about the future smell of pancakes that helps me roll out of bed in the morning.
They’re easy to whip up, always requested by my little guys, and perfect to make in bulk to store for leftovers for a few days. Pancakes for the win!
Pumpkin White Chocolate Pancake Recipe
If you’ve made my 5-Minute Butternut Squash pancakes, then you know that I LOVE experimenting by adding in the “not so normal,” ingredients to the dessert-like breakfast dish. If I can sneak in a little healthy, you better count on it.
But with the Fall season here, the taste and scent of “pumpkin,” is EVERYWHERE. This last weekend was no exception. Unlike with the butternut squash pancakes, I didn’t add in a can of pumpkin to these. I absolutely could have, but decided to splurge and get a little unhealthy with these beauties.
Pumpkin spice, white chocolate chips, and maple syrup created a combo of something pretty amazing.
Could you also add in some canned pureed pumpkin? You bet. It would probably actually make it a little more “pumpkin,” flavored. (I didn’t have any on hand, so I skipped it this round.)
So pumpkin pie spice and white chocolate chips were the heroes of this pancake recipe. But I didn’t stop there.
White Chocolate Maple Syrup
We all know maple syrup is delicious as it stands. (At least I think so. Especially when my hand reaches for the “extra butter,” flavored syrup. Sinful, and unhealthy I know. But only on a whim. Promise.)
To “wow” the kiddos at the breakfast table, I mixed in a bit of maple syrup and milk (to thin it out) to some melted white chocolate… creating a white chocolate maple syrup to drizzle over their Pumpkin White Chocolate Pancakes.
Their eyes shot open like silver dollars when I told them what the “new syrup,” was made of.
For my pancakes, I use Krusteaz pancake mix, only because it’s the best one I’ve used. You only have to add water (for regular ole pancakes), and they make the biggest fluffiest pancakes around! I buy a HUGE bag at Costco to stock up for our ever-so-loving pancake hearts.
For the white chocolate in this recipe, I used Ghirardelli white chocolate chips. You can use any brand that you wish.
Gently mix pancake mix, water, and pumpkin pie spice together in mixing bowl, until evenly distributed. The batter will be lumpy.
Add in chocolate chips, and gently stir in.
Grease griddle with butter.
Begin pouring batter on to griddle into approx. 5 in circles (I use a measuring cup or ice cream scoop.)
When tops of pancakes begin to bubble, flip.
When pancakes are cooked through, remove from griddle. (Stacking the pancakes will help retain heat until time to eat.)
Syrup:
Melt chips in microwave safe container at medium power for 1 to 1 1/2 minutes, stir. If chips have not melted, continue heating in 15-second intervals until smooth.
Needless to say, the kids begged for these the next morning, but I had to be the bearer of bad news, and tell them that we only get to have this on special occasions. Chocolate syrup for breakfast every morning? Yeah I don’t think so. I’m the only one that gets to pour a ton of sugar in my “dish” of the day around here.
I so hope you love these ANY time of the year. Not feeling the “pumpkin,” flavor right now? No problem. Replace it with cinnamon, apple pie spice, or anything else that your little heart desires.
