Mini Pancakes with Raspberry Sorbet and Chocolate Sauce

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  • Level: Easy
  • Total: 8 min
  • Prep: 5 min
  • Cook: 3 min
  • Yield: 4 servings
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1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)

3/4 cup water

1 1/2 tablespoons unsalted butter, at room temperature

1 cup semisweet chocolate chips

1/2 cup heavy cream

1 cup raspberry sorbet or gelato, softened

1/2 cup raspberries


  1. Special equipment: a 1-ounce ice cream or cookie scoop
  2. Preheat a griddle or large skillet over medium heat.
  3. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.
  4. Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.
  5. To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.
  6. Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.