Who doesn’t love pancakes? And who doesn’t love French toast? Well, imagine if they got together and had a little breakfast baby—this Raspberry Chocolate Chip Pancake Bake is the delicious result! It has all the fluffiness of pancakes, but with the added crunch of a baked topping and a custardy, French-toast-like filling. What’s even better is that I used Kodiak Cakes Buttermilk Power Cakes, which are made with 100% whole grains and packed with 15 grams of protein per serving. This means you’ll stay satisfied for longer. Ready for the recipe? Let’s dive in!
Method
First, let’s start by making the filling. In a large bowl, whisk together the eggs, milk, vanilla extract, and cinnamon. Keep whisking until the mixture is smooth, then set it aside for later use. This will form the custardy filling that soaks into the pancakes, giving it that delicious French toast-like texture.
Next, it’s time to make the pancakes. In another large bowl, combine the Kodiak Cakes pancake mix with water, mixing until the ingredients are just combined. Be careful not to over-mix—the batter should still be a little lumpy. If you’re adding raspberries to the batter, gently fold them in at this stage, along with the chocolate chips. This gives the pancakes a sweet fruity flavor with the added richness of chocolate chips in each bite.
Now, we’ll cook the pancakes. Heat a non-stick skillet over medium heat and spray it with cooking spray to prevent sticking. Pour the pancake batter into the skillet in small circles, around 4-5 inches in diameter. Cook each pancake for 2-3 minutes on the first side, or until bubbles start to form on the surface, then flip them and cook for an additional 1-2 minutes on the other side until golden brown. Repeat until all the batter is cooked, and you should have about 12-14 pancakes in total.
Once all the pancakes are cooked, it’s time to assemble the bake. Take each pancake and cut it in half down the middle to create two halves. Then, arrange the halves, cut-side down, neatly in an 8×8 baking dish. This layout helps the pancakes soak up the filling evenly. After the pancakes are arranged, pour the egg mixture evenly over the pancakes, ensuring that each pancake is fully covered. The egg mixture will soak into the pancakes, giving them that custardy texture as they bake.
If you’d like to prepare this dish ahead of time, you can bake it immediately or refrigerate overnight. If you’re prepping it the night before, cover the dish with foil and place it in the refrigerator overnight. When you’re ready to bake, simply remove the foil and bake the pancake bake at 350°F for 40-45 minutes, or until the top is golden brown and slightly crispy.Once your pancake bake is done, garnish and serve. Remove it from the oven and dust it with powdered sugar for an extra touch of sweetness. Add fresh raspberries on top and drizzle it all with some warm maple syrup for that perfect breakfast finish. Enjoy every bite of this delicious, comforting pancake bake!
Necessary Tools
- Large mixing bowls
- Whisk
- Non-stick cooking spray
- 8×8 baking dish
- Spatula
- Knife for cutting pancakes
- Foil (optional, for refrigerating overnight)
- Powdered sugar (for garnish)
- Fresh raspberries (for garnish)
- Maple syrup (for drizzling)
Raspberry Chocolate Chip Pancakes Bake: The Ultimate Breakfast Mash-Up
Cuisine: AmericanDifficulty: Easy12
servings10
minutes45
minutes55
minutesIngredients
For the Pancakes:
3 cups Kodiak Cakes Buttermilk Power Cakes (or any other Kodiak pancake mix)
2 cups water
1 cup raspberries, mashed (optional)
3/4 cup chocolate chips
For the Filling:
3 eggs
1 cup milk of choice
2 tsp vanilla extract
1 tsp cinnamon
Directions
- Make the Filling:
In a bowl, whisk together the eggs, milk, vanilla, and cinnamon until smooth. Set aside. - Make the Pancakes:
In a large bowl, combine the pancake mix and water. Add the mashed raspberries and mix until just combined. Be careful not to over-mix! Gently fold in the chocolate chips. - Cook the Pancakes:
Heat a non-stick skillet and spray with cooking spray. Pour small amounts of pancake batter (about 4-5 inches in diameter) onto the skillet, cooking each side until golden brown. You should end up with 12-14 large pancakes. - Assemble the Bake:
Once the pancakes are cooked, cut each one in half down the middle. Arrange the pancake halves, cut-side down, in an 8×8 baking dish. Pour the egg filling mixture over the pancakes. - Bake (Optional Overnight Step):
If you’re prepping the bake the night before, cover with foil and refrigerate overnight. In the morning, bake at 350°F for 40-45 minutes until the top is golden and crispy. - Garnish and Serve:
Remove the pancake bake from the oven and sprinkle with powdered sugar. Top with fresh raspberries and drizzle with maple syrup. Enjoy every bite!
Notes
- Be sure to not over-mix your pancake batter. Over-mixing can make your pancakes tough. A few lumps are okay!
- If you’re making the pancake bake the night before, remember to cover it tightly with foil to prevent it from drying out in the fridge.
- When cutting the pancakes, make sure you have a sharp knife so they stay neat and tidy when placed in the baking dish.
Serving Suggestions
This Raspberry Chocolate Chip Pancake Bake is perfect for a special breakfast, especially on holidays like Christmas Morning or New Year’s Day. Serve it alongside a hot cup of coffee, some fresh orange juice, or even a light fruit salad for a complete meal!
Fun Fact
Did you know that Kodiak Cakes started as a simple pancake mix in the 1980s and is now a popular choice for healthier, high-protein breakfast options? It’s made with whole grains, which give it a richer flavor and texture!
Conclusion
If you’re craving something that combines the best of both pancakes and French toast, this Raspberry Chocolate Chip Pancake Bake is your go-to recipe. It’s an easy, fun, and delicious dish to whip up, whether you’re treating yourself or feeding a crowd. Plus, the addition of Kodiak Cakes adds a bit of extra protein to help keep you full and energized all morning long!
