Molten Ruby Pancakes Delight

Molten Ruby Pancakes are the kind of brunch dish that makes jaws drop and forks move fast. Fluffy milk chocolate pancakes hide a creamy molten white chocolate raspberry center, all crowned with sparkling ruby chocolate shards. This is pure celebration food that turns any weekend into a small event.

I stumbled on this combination while experimenting on a rainy Saturday with my kids. Since then every time I make them laughter spills out of the kitchen and not a crumb is left behind.

Ingredients

• All purpose flour: brings structure and fluff to every pancake Choose a fresh bag for the best results
• Unsweetened cocoa powder: creates depth and chocolate backbone Dutch process gives a richer color
• Granulated sugar: balances bitterness and keeps the pancakes soft
• Baking powder and baking soda: work together for beautiful rise Make sure they are not expired
• Fine salt: sharpens all the flavors Use a pure salt
• Whole milk: makes the batter rich and tender Use full fat for best texture
• Large egg: binds ingredients to hold the pancakes together
• Unsalted butter: keeps pancakes luscious and prevents sticking
• Vanilla extract: adds warmth and a hint of sweetness Pure extract makes a difference
• Milk chocolate chips melted: blend directly into the batter Reading labels ensures a creamy finish
• White chocolate chips and heavy cream for the molten core: combine to make a silky center
• Fresh raspberries: add bright flavor and color in the core Choose firm berries for best results
• Ruby chocolate: brings a tart berry snap and pink sparkle to the topping If substituting use white chocolate and a little freeze dried raspberry
• Extra fresh raspberries and powdered sugar: add visual and fruity flair at the end
• For all chocolate: choose high quality bars or chips as flavor really shines in a simple recipe like this

Step by Step Instructions

Prepare the molten core:

In a heatproof bowl combine white chocolate chips and heavy cream Microwave in short bursts stirring each time until smooth Let the mixture cool just slightly then gently fold in the mashed raspberries Place this in the fridge for 10 minutes so it becomes thicker and holds its shape

Make the pancake batter:

In a large bowl whisk together flour cocoa powder sugar baking powder baking soda and salt In a separate bowl combine milk egg melted butter and vanilla extract Pour the wet mix into the dry ingredients Add melted milk chocolate and stir gently until just combined Avoid overmixing as this keeps pancakes tender

Heat the cooking surface:

Set a non stick skillet or griddle over medium low heat Once hot lightly grease with a touch of butter or neutral oil to prevent sticking

Assemble pancakes with molten center:

Spoon about two tablespoons of batter onto the skillet Place a generous teaspoon of the chilled white chocolate raspberry mixture in the center of the batter dollop Quickly cover with another tablespoon of batter Ensuring the filling is fully sealed in

Cook pancakes:

Allow pancakes to cook for two to three minutes until you see bubbles forming at the edges Carefully flip each pancake and cook another two minutes so the center stays molten but the cake is cooked through

Finish and serve:

Stack warm pancakes on plates Top with a shower of ruby chocolate shards extra fresh raspberries and a dusting of powdered sugar Serve right away to enjoy the full molten experience

Save

Molten Ruby Pancakes are at their best fresh when the centers flow. If you need to store leftovers let them cool completely then wrap each pancake tightly in plastic wrap and store in an airtight container in the fridge for up to two days. Reheat gently on low heat in a skillet or briefly in the microwave to loosen the chocolate center again.

Ingredient Swaps

If ruby chocolate is hard to find use white chocolate and sprinkle a few bits of freeze dried raspberry on top for color and tartness. Almond or oat milk can be swapped for whole milk for a lighter version but the texture will be a bit different. If you do not have fresh raspberries in season try good quality frozen berries but thaw and drain them well first.

Serving Suggestions

Go all out and stack these high with a scoop of vanilla bean ice cream for a striking dessert. For brunch I like to add a swirl of whipped cream alongside fresh berries. These pancakes also pair fantastically with a strong espresso or a simple fruity mimosa.

Save

A Bit of Ruby Chocolate History

Ruby chocolate is relatively new in the world of sweets It is made from special ruby cacao beans resulting in a naturally pink color and a slightly tangy taste without the need for added fruit or dyes. It adds a fresh contemporary edge to this recipe and always gets questions at the table.

Recipe FAQs

→ Can I substitute ruby chocolate if unavailable?

Yes, you can use white chocolate mixed with freeze-dried raspberries for a similar color and flavor profile.

→ How do I keep the molten center soft?

Serve pancakes hot right after cooking to maintain the molten texture. Refrigerating will firm up the filling.

→ What is the best way to mash the raspberries for the core?

Gently mash fresh raspberries with a fork until juicy but still slightly chunky for texture in the filling.

→ Can I make these pancakes ahead of time?

It's best to enjoy them fresh, but you can prep the fillings and batter in advance and cook to order.

→ Are there suitable dairy-free alternatives?

Use plant-based milk, dairy-free butter, and vegan chocolate to create a dairy-free version of the pancakes.

→ What's the secret to fluffy pancakes?

A light hand when mixing and not overworking the batter helps pancakes stay airy and soft.