Cranberry White Chocolate Chip Pancakes will help you ring in the new year. Tart cranberries mixed with sweet white chocolate.
During the winter months, for some reason I just crave all things cranberry. I love adding dried cranberries to a multitude of foods. These cranberry white chocolate chip pancakes are always served on snow days in our home.
I’m not sure why I love them so much when it’s snowing, but they just seem like a must-have on snow days. I also sprinkle them with ‘snow’ AKA powdered sugar too. My kids love them as well, and it’s just perfect paired with a nice cup of hot coffee. Then, of course, watching the snowfall too.
The first year I made these was right after my son turned 1, and it was snowing. It was the first time that he really understood what the snow was, too. I guess that may be why any time I think of them, I always think of snow days.
Now, I’m really hoping for some snow this year, maybe not as much as last year, but still, a few days would be nice!
I love these pancakes because they are nice and fluffy. The batter is not very runny, making them easy to shape into that perfectly iconic round pancake that everyone hopes for.
Once they are nice and golden brown, I serve them with pure maple syrup and sprinkled with "snow". That’s the best part! Now, these may be a little sugary for breakfast but they are worth it and so good.
Do you have a breakfast that you always serve on snow days? Or do you just sleep in and wake up at lunchtime? I could only hope for that much sleep, but those days are gone for now in our home, with two little ones under five running around.
What type of pancakes do you enjoy making most? If you’re looking for a tradition to start, start with these, or Heather’s cherry pie pancakes, or even Megan’s mascarpone pancakes. No matter what, it’s time to try these babies, heavy on the white chocolate and tart cranberries, immediately!
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Cranberry White Chocolate Chip Pancakes Recipe
Ingredients
- 2 cups All-Purpose Gluten Free Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- 2 cups Milk
- 1/2 cup Sugar
- 2 Egg
- 1 tablespoon Pure Vanilla Extract
- 1 cup Dried Cranberries
- 1/2 cup White Chocolate Chips
- Powdered Sugar For dusting
- Pure Maple Syrup
Instructions
- Combine all ingredients in a bowl mixing well and folding in the cranberries and chocolate chips. Let batter sit for about 30 minutes for fluffier pancakes.
- While the batter is sitting about 10 minutes before you are ready to cook begin to heat the griddle or skillet to medium heat and spray with non-stick cooking spray.
- Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes. It should release fairly easily from the griddle and you can be sure that the bottom is browned.
- Continue until all pancake batter is used.
- Serve topped with powdered sugar and syrup.