Take your breakfast or brunch to the next level with Raspberry Chocolate Pancake Puffs, a delightful treat stuffed with juicy raspberries and melty chocolate.
These little pancake bites are inspired by Danish aebleskivers, a beloved holiday dish, but with a simpler, modern twist. Instead of using a traditional aebleskiver pan (which can be a bit tricky to master), this version makes use of a donut hole or cake pop machine. The result? A convenient, mess-free, mini-sized way to enjoy this festive favorite.
Why You’ll Love These Mini Pancake Puffs
- Light and Fluffy Texture: The secret is in the egg whites! Whipping them to stiff peaks ensures the puffs are tender and airy. While stiff peaks may sound intimidating, they’re surprisingly easy to achieve with a few simple tricks:
- Use cold, fresh eggs.
- Make sure no yolk sneaks into the whites.
- Add a pinch of salt to stabilize the peaks.
- Beat on medium speed for 4–5 minutes (don’t overdo it!).
- Healthier Cooking: Unlike traditional aebleskivers, these pancake puffs can be made with little to no butter or oil thanks to the nonstick magic of a donut hole machine.
- Endless Customization: While fresh raspberries and chocolate chips are a dreamy combination, the possibilities are endless. Jam, nut butters, diced fruit, or even savory fillings can be used to suit your mood or menu.
A Holiday Treat to Remember
Perfect for holiday brunches, weekend breakfasts, or even as a festive dessert, these cake pop maker pancake bits this are guaranteed to be a hit with kids and adults alike. Each tender bite is a surprise, with bursts of fresh raspberry and chocolate that make every puff feel like a special treat.
Make it a family tradition: Invite the kids to help fill the batter and discover the joy of biting into a “hidden treasure” inside each puff. It’s an easy way to create holiday memories while enjoying a dish that’s as fun to make as it is to eat.
Pro Tips for Pancake Puff aka Aebleskivers Success
- Don’t overfill: A small dollop of batter, followed by your filling, and then another small dollop on top ensures a neat seal.
- Preheat your machine: Like any pancake, these cook best when your cooking surface is hot and ready.
- Serve warm: The gooey chocolate and warm raspberries are best enjoyed fresh from the machine. But, if you have leftovers (almost unheard of!), keep them in the fridge, and then microwave on a paper towel-lined sheet for 10 seconds or so.
Whether you’re hosting a festive brunch or just looking to bring a little holiday cheer to your table, this easy aebleskivers recipe is an easy, impressive, and utterly delicious option. With their light texture, customizable fillings, and festive appeal, they’re sure to become a new family favorite.
What’s your favorite filling for pancake puffs? Let me know in the comments and happy cooking!
Stuffed with raspberries and chocolate, these little pancake puffs make a fun, festive treat for breakfast or brunch. Inspired by a Danish holiday dish called aebleskivers – except skipping the traditional tricky pan in lieu of an easy, convenient donut hole / cake pop machine. Bringing egg whites to stiff peaks help the puffs cook up light and fluffy and I always use Eggland’s Best eggs for the great taste and superior nutrition.
- 1 cup all-purpose flour
- 2 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 large eggs separated
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- 6- oz container fresh raspberries should have about 48-60 in there
- 48 chocolate chips
- Optional: powdered sugar or maple syrup
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In a large bowl, whisk together flour, sugar, baking powder & salt.
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Separate eggs, set whites aside.
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Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until mostly smooth, slight lumps okay.
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In a separate bowl, using electric mixers, beat egg whites until stiff peaks form. Ad a tiny pinch of salt before mixing to help them peak.
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Gently fold egg whites into batter.
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Let cake pop/donut hole machine preheat for about 3 minutes, or indicator light says its ready.
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While machine is pre-heating, stuff a chocolate chip into the center of each raspberry; set aside.
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Fill each well in the machine with about 1 tablespoon batter.
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Moving quickly, add one chocolate-stuffed raspberry to the center of each. The top each raspberry with just enough batter to cover.
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Close machine and let cook for about 3 minutes or until indicator light notifies. Pancake puffs with be lightly golden brown when ready.
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Use a fork or spoon to carefully remove each; let cool on a paper towl.
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Repeat process until remaining batter and raspberries used up. (Note: my machine makes 12 at a time, so I did the process 4 times).
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Sprinkle with powdered sugar or maple syrup and any leftover raspberries!
