Description
This Baked Raspberry Chocolate Chip Pancake is fluffy, light and bursting with fresh raspberries and chocolate chips!
Ingredients
- 2 cups Krusteaz Buttermilk Pancake Mix
- 1-⅓ cup Water
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Butter
- ½ cups Fresh Raspberries
- ¼ cups Chocolate Chips
- Powdered Sugar Or Maple Syrup For Topping, If Desired
Preparation
Preheat oven to 375ºF. Place a 9-inch cast iron skillet or oven-proof skillet in 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 melted and evenly coats 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 5 minutes.
Cut into slices and serve with powdered sugar or syrup, if desired. Enjoy!
