Denny’s Blueberry and White Chocolate Pancake Puppies Copycat Recipe

Denny’s blueberry and white chocolate pancake puppies are bite-sized fried dough balls with fresh blueberries and creamy white chocolate chips inside, dusted with powdered sugar and served warm. If you’ve had them at the restaurant and keep thinking about them, this version lets you make a big batch at home in about 30 minutes.

They work great as a weekend treat or a fun dessert when you want something a little different.

Why I Love This Recipe

The outside crisps up golden in the oil while the inside stays soft and almost custardy, with pockets of melted white chocolate throughout. That contrast is what makes them worth making.

Blueberries add a little brightness that cuts through the richness of the white chocolate. The whole thing tastes like a fried pancake, which is exactly what it is.

This is the version I keep coming back to for lazy weekend mornings when I want something that feels indulgent without being a project.

Recipe Ingredients

• 1 cup all-purpose flour – Standard flour gives the right structure; bread flour makes them too chewy
• 2 tsp baking powder – Gives the dough lift so the centers stay light
• 2 tbsp granulated sugar – Just enough sweetness; the white chocolate adds more
• 1/4 tsp salt – Balances the sweetness
• 1 large egg – Binds the batter and adds richness
• 3/4 cup whole milk – Whole milk keeps the batter tender; 2% works too
• 1 tsp vanilla extract – Rounds out the flavor of the white chocolate
• 1/2 cup fresh blueberries – Fresh hold up better during frying than frozen
• 1/2 cup white chocolate chips – Use good-quality chips; cheap ones don’t melt as smoothly
• 2 tbsp powdered sugar – For dusting just before serving
• Vegetable oil for frying – Neutral oil with a high smoke point; canola works fine

Variations / Substitutions

• Frozen blueberries – Thaw and pat them completely dry first or they’ll make the batter too wet and the puppies won’t hold their shape.
• Dark or semi-sweet chocolate chips – The result is richer and less sweet, which is a nice change if white chocolate isn’t your thing.
• Dairy-free milk – Oat milk or almond milk both work at the same quantity; the texture is very close to the original.
• Lemon zest – Add 1 tsp to the batter for a citrus note that makes the blueberries taste brighter.
• Maple glaze instead of powdered sugar – Stir together 3 tbsp powdered sugar with 1 tbsp maple syrup and drizzle it over the top for something stickier and more decadent.

If you like this kind of fried dough treat, you might also enjoy a Denny’s French Toast Sticks copycat recipe.

How To Make Pancake Puppies

Step 1: Mix the Batter

In a large bowl, whisk together the 1 cup all-purpose flour, 2 tsp baking powder, 2 tbsp granulated sugar, and 1/4 tsp salt. In a separate small bowl or measuring cup, beat the 1 large egg with the 3/4 cup whole milk and 1 tsp vanilla extract. Pour the wet ingredients into the dry and stir until just combined, about 20 strokes. A few lumps are fine.

Overmixing is the most common mistake here. Once the flour is mostly gone, stop stirring. Overworked batter makes the inside tough instead of soft and a little pillowy.

Step 2: Fold in the Blueberries and Chocolate Chips

Add the 1/2 cup fresh blueberries and 1/2 cup white chocolate chips to the batter. Fold them in gently with a spatula using 5 or 6 slow turns, just until they are distributed evenly. You want to avoid breaking the blueberries, which would streak the batter purple.

The batter will be thick, closer to muffin batter than pancake batter. That thickness is what lets you scoop clean rounds that hold their shape when they hit the oil.

Step 3: Fry the Dough Balls

Pour enough vegetable oil into a medium heavy-bottomed saucepan to reach about 2 inches deep. Heat it over medium to medium-high heat until it reaches 350°F (175°C), which takes about 5 to 7 minutes. Use a small cookie scoop or two spoons to drop the batter in rounded portions, about 1 heaping tablespoon each. Fry in batches of 4 to 5 at a time for 3 to 4 minutes, turning them halfway through, until they are deep golden brown on all sides.

Don’t crowd the pan. Too many at once drops the oil temperature quickly, and you end up with greasy, pale puppies instead of crisp ones. Watch for a consistent bubbling around each ball while they fry; if the bubbling slows dramatically, your oil has cooled and you need to let it recover before the next batch.

A candy or frying thermometer is worth using here. The oil temperature is the one thing that makes the biggest difference between a great batch and a soggy one.

Step 4: Drain and Dust the Puppies

Lift the fried puppies out with a slotted spoon and set them on a plate lined with paper towels. Let them sit for about 1 minute so the paper towels can absorb the surface oil. Then transfer them to a serving plate and dust generously with the 2 tbsp powdered sugar, holding a fine-mesh sieve above them and tapping it gently so the sugar falls in an even layer.

Serve immediately while the white chocolate is still soft and the edges are still crisp.

Recipe Tips

• Use a thermometer for the oil. Guessing the temperature is how batches go wrong. Too hot and the outside burns before the inside cooks; too cool and they absorb oil and turn soggy. Aim for 350°F (175°C) every time.
• Scoop a consistent size. A 1-tablespoon cookie scoop gives you even portions that all finish cooking at the same time. Uneven sizes mean some are raw in the middle when others are done.
• Let the batter rest for 5 minutes. While the oil heats, leaving the batter alone gives the baking powder time to start working, which makes the insides a little fluffier.
• Fry a test ball first. Drop one in and give it the full 3 to 4 minutes. Cut it open. If the inside is still doughy, your oil is too hot and browning the outside too fast. If it’s pale and greasy, the oil is too cool. Adjust before frying the whole batch.

Cook times by oil temperature and batch size:

How To Store

• Refrigerate – Place cooled puppies in an airtight container and refrigerate for up to 2 days. They lose their crispness once stored, but the flavor holds well.
• Reheating – Reheat in an air fryer at 350°F (175°C) for 3 to 4 minutes, or in an oven at 375°F (190°C) for about 5 minutes. Skip the microwave; it makes them soft and a little rubbery.

What To Serve With Pancake Puppies

A small bowl of warm maple syrup on the side works well here because the slight smokiness of the syrup plays off the sweet white chocolate without fighting it. A scoop of vanilla bean ice cream alongside turns them into a proper dessert, and the cold cream against the warm, crisp exterior is a contrast worth trying. Fresh fruit like sliced strawberries or extra blueberries adds color to the plate and a little tartness that keeps the whole thing from being cloying.

Frequently Asked Questions

Can I make the batter ahead of time?

Yes, but refrigerate it for no more than 1 hour before frying. Beyond that, the baking powder loses its lift and the puppies come out denser.

Can I bake these instead of frying them?

You can bake them at 400°F (200°C) for about 12 to 14 minutes in a greased mini-muffin tin, but the texture changes noticeably. The outside won’t crisp the same way, and they’ll taste more like a mini muffin than a fried dough ball.

Why are my pancake puppies raw in the middle?

The oil temperature is most likely too high, browning the outside before the inside has time to cook through. Lower the heat slightly and give them the full 3 to 4 minutes rather than pulling them out early.

Can I use a deep fryer instead of a saucepan?

Yes, a deep fryer set to 350°F (175°C) works exactly the same way and is actually easier to maintain a steady temperature.

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Pancake Puppies Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 cup all-purpose flour
• 2 tsp baking powder
• 2 tbsp granulated sugar
• 1/4 tsp salt
• 1 large egg
• 3/4 cup whole milk
• 1 tsp vanilla extract
• 1/2 cup fresh blueberries
• 1/2 cup white chocolate chips
• 2 tbsp powdered sugar
• Vegetable oil for frying

Method

 

1. Whisk together the flour, baking powder, granulated sugar, and salt in a large bowl. Beat the egg with the milk and vanilla in a separate bowl, then pour into the dry ingredients and stir until just combined with a few lumps remaining.
2. Fold in the blueberries and white chocolate chips gently with a spatula in 5 or 6 slow turns until evenly distributed.
3. Heat 2 inches of vegetable oil in a medium saucepan over medium to medium-high heat to 350°F (175°C). Scoop the batter in 1-tablespoon portions and fry in batches of 4 to 5 for 3 to 4 minutes, turning halfway, until deep golden brown all over.
4. Remove with a slotted spoon, drain on paper towels for 1 minute, then transfer to a serving plate and dust with the 2 tbsp powdered sugar through a fine-mesh sieve. Serve immediately.

Notes

Let the batter rest for 5 minutes while the oil heats up rather than frying right away. Always fry your first ball as a test and cut it open before committing to the full batch. These are best eaten fresh, straight from the oil.