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!

Yield: 8

Author: Ange Zahn

Print

With ImageWithout Image

Raspberry and White Chocolate Pancake Tray Bake

Looking for a simple yet irresistible breakfast or snack idea? This Raspberry White Chocolate Pancake Tray Bake 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!

Prep time: 10 MinCook time: 26 MinTotal time: 36 Min

Cook modePrevent screen from turning off

Ingredients

• 1 ½ cups milk
• 1 teaspoon vinegar
• 2 ¼ cups SR Flour
• 1 teaspoon bicarbonate of soda
• Pinch salt
• 4 tablespoons caster sugar
• 2 eggs
• 2 teaspoon vanilla
• 2 cups of raspberries (frozen or fresh)
• 1 cup white chocolate chips

Instructions

1. Set the oven to 160°C fan-forced. Line a slice tray (approximately 18x28 cm) with baking paper, ensuring it hangs slightly over the edges for easy removal.
2. Measure out the milk into a jug and heat in the microwave for 20–30 seconds, until lukewarm (avoid overheating). Stir in the vinegar and set aside for a few minutes to allow the mixture to curdle slightly.
3. In a large mixing bowl, sift the flour and bicarbonate of soda. Stir in the sugar and salt until evenly combined.
4. To the milk mixture in the jug, add the eggs and vanilla extract. Whisk well until fully combined.
5. Pour the wet mixture into the bowl with the dry ingredients. Gently whisk until just combined—do not overmix, as this may result in a dense texture.
6. Gently fold in half of the raspberries and white chocolate chips, ensuring even distribution.
7. Pour the pancake batter into the prepared slice tray. Use a spatula to smooth the top evenly.
8. Crush the remaining (frozen) raspberries slightly with your hands and scatter them over the top of the batter. Sprinkle the remaining white chocolate chips evenly over the surface.
9. Place the tray in the oven and bake for 30 minutes, or until the top is lightly golden and the pancake is set in the centre (a skewer inserted into the middle should come out clean).
10. Allow to cool slightly before slicing into squares or bars. Serve warm or at room temperature with maple syrup, yoghurt, vanilla ice cream, or extra fresh berries—your choice!

Notes

You can use either fresh or frozen raspberries. If using fresh raspberries, you might prefer to place them on top instead of crushing with your hands. This works better with frozen raspberries.

Nutrition Facts

Calories

311

Fat

10 g

Sat. Fat

6 g

Carbs

49 g

Fiber

3 g

Net carbs

46 g

Sugar

17 g

Protein

8 g

Sodium

196 mg

Cholesterol

51 mg

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

All rights reserved for Cooking With Ange

Did you make this recipe?

Tag @cooking_with_ange on instagram and hashtag it #cookingwithange