Orange White Chocolate Chip Pancakes – a delicious recipe with flour, baking powder, salt, white sugar, milk, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix your dry ingredients together in a large bowl.
2
In a separate bowl, mix wet ingredients together, including the orange zest but NOT the butter.
3
Pour your wet ingredients into the large bowl with the dry ingredients and mix until just combined. Add the melted butter and stir it in!
4
Preheat your griddle/pan over medium heat. When it is nice and toasty, rub a little butter (or non-stick cooking spray) across the surface. It should sizzle and bubble just a little, but should not be smoking.
5
Pour batter onto your pan using a 1/4 cup of the batter for each pancake. When you get the beginnings of the tell-tale bubbles, sprinkle some white chocolate chips onto the wet pancake. However many you use is up to you. A little does go a long way, since they will melt and spread out a little.
6
When the bubbles are really talking to you, flip the pancake and cook until the other side is golden brown. Continue with the remaining batter.
7
Enjoy with the toppings of your choice.
358
kcal
Calories
13
g
Fat
51
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 3 1/2 teaspoons baking powder, 1 teaspoon salt, 1 tablespoon white sugar, and more.
Yes, Orange White Chocolate Chip Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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