Raspberry White Chocolate Pancake Traybake
Looking for a simple yet irresistible breakfast or snack idea? This Raspberry White Chocolate Pancake Traybake is a game-changer! Light, fluffy, and packed with juicy raspberries and sweet white chocolate, it’s baked to golden perfection in just one tray - no flipping pancakes required!
Perfect for busy mornings, brunch with friends, or an after-school treat, this recipe is as easy to make as it is to devour.
Serve it with maple syrup, a dollop of yoghurt, or your favourite toppings and watch it disappear in no time!
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.
