Go Back
Take your breakfast or brunch to the next level with Raspberry Chocolate Pancake Puffs, a delightful treat stuffed with juicy raspberries and melty chocolate. My convenient take on a traditional Danish holiday breakfast and brunch recipe.
Print
Raspberry Chocolate Pancake Puffs
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

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.

Course: Breakfast, brunch, holiday
Keyword: danish, gluten free pancake, holiday, pancake, waffles
Servings: 6 servings (8 puffs each)
Calories: 200 kcal
Ingredients
  • 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
Instructions
  1. In a large bowl, whisk together flour, sugar, baking powder & salt.
  2. Separate eggs, set whites aside.
  3. Whisk in egg yolks, buttermilk, melted butter and vanilla extract. Whisk until mostly smooth, slight lumps okay.
  4. 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.
  5. Gently fold egg whites into batter.
  6. Let cake pop/donut hole machine preheat for about 3 minutes, or indicator light says its ready.
  7. While machine is pre-heating, stuff a chocolate chip into the center of each raspberry; set aside.
  8. Fill each well in the machine with about 1 tablespoon batter.
  9. Moving quickly, add one chocolate-stuffed raspberry to the center of each. The top each raspberry with just enough batter to cover.
  10. Close machine and let cook for about 3 minutes or until indicator light notifies. Pancake puffs with be lightly golden brown when ready.
  11. Use a fork or spoon to carefully remove each; let cool on a paper towl.
  12. Repeat process until remaining batter and raspberries used up. (Note: my machine makes 12 at a time, so I did the process 4 times).
  13. Sprinkle with powdered sugar or maple syrup and any leftover raspberries!
Recipe Notes