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White Chocolate Pretzel Pancakes

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White Chocolate Pretzel Pancakes
  • 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

Ingredients

Pancakes

White Chocolate Sauce

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

Steps

  • 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

Nutrition Facts are not available for this recipe
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