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White Chocolate Pretzel Pancakes

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  • Prep 25 min
  • Total 25 min
  • Servings 14
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Use quick-prep Bisquick mix for this dish that blurs the lines between breakfast and dessert, but is clearly on the side of "delicious."
By Cheri Liefeld
Updated Jul 19, 2012
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White Chocolate Sauce

  • 8 oz white chocolate chips
  • 1/3 cup milk
  • 1/2 teaspoon vanilla


  • 1
    In medium bowl, stir together Bisquick mix, 1 cup milk and the eggs just until blended. Heat griddle or skillet over medium-high heat (375°F). Brush with vegetable oil if necessary (or spray with cooking spray before heating). For each pancake, pour 1/4 cup batter onto hot griddle. Sprinkle each with about 1 tablespoon of the crushed pretzels. Cook until edges are dry and bubbles form on top. Turn; cook other side until golden brown.
  • 2
    Meanwhile, place white chocolate chips in small heatproof bowl. In small saucepan, heat 1/3 cup milk just to boiling; pour over chocolate chips and stir until melted. Stir in vanilla.
  • 3
    To serve, sprinkle pancakes with remaining crushed pretzels; drizzle with caramel topping and white chocolate sauce.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can make the white chocolate sauce ahead of time and reheat it in the microwave prior to serving.
  • tip 2
    To keep pancakes warm, place in a single layer on a cookie sheet. Cover with foil and place in a 200°F oven up to 10 minutes.


Nutrition Facts are not available for this recipe
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