Raspberry White Chocolate Oven Baked Pancake
Sunday morning pancakes are one of my favourite family traditions, but if I'm honest, I don't always enjoy standing at the stove flipping pancake after pancake while everyone else is already eating!
That's exactly why I love this Raspberry White Chocolate Oven Baked Pancake. It has everything we love about fluffy homemade pancakes, but it's baked in one tray, meaning everyone gets to sit down and enjoy breakfast together.
Every bite is filled with juicy raspberries and pockets of creamy white chocolate that make this pancake feel just a little bit special. It's light, fluffy, incredibly easy to make and perfect whether you're feeding the family for breakfast, hosting brunch or looking for an easy after-school treat.
Serve it warm with maple syrup, fresh berries and a dollop of yoghurt and don't be surprised if everyone asks for seconds!
If you love easy oven baked pancake recipes, you might also enjoy my Mixed Berry Oven Baked Buttermilk Pancake.
More Pancake Recipes You Might Enjoy
Why You'll Love This Recipe
No standing at the stove flipping pancakes.
Bakes in one tray for easy serving.
Soft, fluffy and perfectly golden.
Juicy raspberries and creamy white chocolate in every bite.
Perfect for breakfast, brunch or afternoon tea.
Great for feeding the whole family.
Ready using simple pantry ingredients.
Topping Ideas
This oven baked pancake is delicious served with:
Maple syrup
Fresh raspberries
Extra white chocolate
Greek yoghurt
Vanilla yoghurt
Coconut yoghurt
Whipped cream
Icing sugar
Fresh strawberries
Blueberries
Banana slices
Toasted flaked almonds
Top Tips
Don't overmix the batter or the pancake can become dense.
Frozen raspberries work just as well as fresh. There's no need to thaw them first.
Serve while still warm for the softest texture and melted chocolate.
Leftovers are delicious warmed in the microwave the next day.
Makes a great lunchbox treat for the kids.
Variations
Try changing the flavours with:
Mixed berries instead of raspberries.
Milk or dark chocolate instead of white chocolate.
Add lemon zest for a fresh citrus flavour.
Sprinkle with chopped macadamias or flaked almonds.
Swap raspberries for blueberries or strawberries.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat individual slices in the microwave for 20–30 seconds before serving.
Frequently Asked Questions
Can I use frozen raspberries?
Absolutely! Add them straight from the freezer without thawing.
Can I make this ahead?
Yes. Bake it the day before and simply warm before serving.
Can I freeze it?
Yes. Freeze slices for up to 2 months. Thaw overnight in the fridge and reheat before serving.
What can I serve with it?
Maple syrup, yoghurt, whipped cream, fresh berries or a dusting of icing sugar are all delicious.
Raspberry and White Chocolate Pancake Tray Bake
This Raspberry White Chocolate Pancake Traybake is soft, fluffy and oven-baked in one pan. An easy, no-flip pancake recipe perfect for breakfast, brunch or snacks.
Ingredients
- 1½ cups milk
- 1 teaspoon white vinegar
- 2¼ cups self-raising flour
- 1 teaspoon bicarbonate of soda
- Pinch of salt
- 4 tablespoons caster sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups fresh or frozen raspberries
- 1 cup white chocolate chips
Instructions
- Preheat oven to 160°C fan-forced. Line an 18 x 28 cm slice tray with baking paper, leaving overhang for easy removal.
- Heat the milk in the microwave for 20-30 seconds until lukewarm. Stir in vinegar and set aside for 2-3 minutes.
- In a large bowl, sift together flour and bicarbonate of soda. Stir in sugar and salt.
- Add eggs and vanilla to the milk mixture and whisk until combined.
- Pour wet ingredients into dry ingredients. Gently whisk until just combined - do not overmix.
- Fold through half the raspberries and white chocolate chips.
- Pour batter into the prepared tray and smooth the top.
- Lightly crush remaining raspberries in your hands and scatter over the batter. Sprinkle with remaining white chocolate chips.
- Bake for 30 minutes or until lightly golden and set in the centre.
- Cool slightly, slice and serve with maple syrup, yoghurt, ice cream or extra berries.
Notes
Top Tips:
- Don’t overmix: Stop stirring as soon as the batter comes together to keep the pancake light and fluffy.
- Frozen raspberries work: Use straight from the freezer - no need to thaw.
- Make ahead: Store slices in an airtight container for up to 3 days or freeze individually for quick breakfasts.
Nutrition Facts
Calories
310Fat
11 gSat. Fat
6 gCarbs
48 gFiber
3 gNet carbs
45 gSugar
17 gProtein
9 gSodium
196 mgCholesterol
51 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
