A big thank you to Krusteaz for sponsoring this post. As always, all opinions expressed here are my own. Thank you for supporting the brands and companies that help make Pumpkin ‘N Spice possible!
Fluffy, light and bursting with fresh raspberries and chocolate chips, this Baked Raspberry Chocolate Chip Pancake uses Krusteaz’s Buttermilk Pancake Mix and is ready in less than thirty minutes. It’s sweet enough to eat on its own or sprinkled with some powdered sugar or syrup!
Now that I’m officially working from home, my eating habits are all out of whack. I eat lunch in the morning, sometimes skip breakfast, and make cocktails before noon. It’s doesn’t necessarily make sense, but that’s the life of a food blogger, right?
Yields 8 slices
Fluffy, light and bursting with fresh raspberries and chocolate chips, this Baked Raspberry Chocolate Chip Pancake uses Krusteaz's Buttermilk Pancake Mix and is ready in less than thirty minutes. It's sweet enough to eat on its own or sprinkled with some powdered sugar or syrup!
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1 1/3 cups water
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 1/2 cup fresh raspberries
- 1/4 cup chocolate chips
- Powdered sugar or maple syrup for topping, if desired
- Preheat oven to 375 degrees. Place a 9 inch cast iron skillet or oven-proof skillet into the oven to warm up.
- As oven is preheating, combine pancake mix, water, and vanilla in a medium bowl, whisking until just combined.
- Remove skillet from oven and swirl butter onto skillet until it's melted and evenly coating bottom of pan.
- Pour pancake mixture into skillet. Top with raspberries and chocolate chips.
- Bake for 23-25 minutes, or until edges are lightly browned and middle is firm.
- Remove from oven and let cool for five minutes.
- Cut into slices and serve with powdered sugar or syrup, if desired.
This dish can be stored in the refrigerator for up to five days.