Name: Sheet-Pan Chocolate Chip Pancakes Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 3 tablespoons unsalted butter, softened, plus 8 tablespoons (115 grams, 1 stick) unsalted butter, cut into ½-inch cubes and chilled; 1 ½ cups (360 milliliters) cold buttermilk; 1 ½ cups (360 milliliters) cold whole milk; 3 cups (385 grams) all-purpose flour; ¼ cup (50 grams) granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; ¾ teaspoon kosher salt; ¾ cup (125 grams) mini chocolate chips; Maple syrup, optional

Introduction

Sheet-pan chocolate chip pancakes are an easy and fun way to enjoy a classic breakfast favorite with minimal effort. This recipe creates a fluffy, golden pancake sheet dotted with sweet chocolate chips, perfect for feeding a crowd or meal prepping. Serve warm with maple syrup for an irresistible treat.

A rectangular sheet of cake cut into square pieces, with a light golden-brown top layer dotted with many small, dark chocolate chips scattered evenly across the surface; two squares are served on a white round plate showing a soft and fluffy texture with a drip of amber syrup pooling around and over the cake. Next to the plate is a small glass pitcher of syrup with droplets spilled on a white marbled surface, and a fork rests beside the cake on the plate. The baking tray holding the rest of the cake shows a slightly browned edge and a clean area where pieces have been removed. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons unsalted butter, softened

8 tablespoons (115 grams) unsalted butter (1 stick), cut into ½-inch cubes and chilled

1 ½ cups (360 milliliters) cold buttermilk

1 ½ cups (360 milliliters) cold whole milk

3 cups (385 grams) all-purpose flour

¼ cup (50 grams) granulated sugar

1 tablespoon baking powder

1 teaspoon baking soda

¾ teaspoon kosher salt

¾ cup (125 grams) mini chocolate chips

Maple syrup, for serving (optional)

Instructions

Step 1: Preheat the oven to 450°F (232°C). Grease a 13-by-18-inch sheet pan with 1 tablespoon of softened butter, then line it with parchment paper. Set aside.

Step 2: In a large measuring cup, combine the cold buttermilk and cold whole milk. Set aside.

Step 3: In a food processor, combine the flour, sugar, baking powder, baking soda, and salt. Blend for about 30 seconds until mixed. Sprinkle the chilled butter cubes on top and pulse until the mixture resembles coarse sand with some pea-sized pieces.

Step 4: Transfer the flour and butter mixture to a large bowl. Pour the buttermilk and milk mixture over it, and whisk gently to combine. Let the batter stand for 5 minutes.

Step 5: Place the prepared sheet pan in the oven on the middle rack to heat while the batter rests.

Step 6: Remove the hot pan from the oven. Add the remaining 2 tablespoons of softened butter and return the pan to the oven until the butter melts and bubbles, about 1 minute. Carefully tip the pan to spread the melted butter evenly.

Step 7: Quickly stir the risen batter once more, then pour it into the center of the hot pan. Tilt the pan to spread the batter evenly across the surface. Sprinkle the mini chocolate chips evenly over the top.

Step 8: Bake the pancakes until cooked through, about 13 to 15 minutes. For a golden top, broil for 1 to 2 minutes. Let cool slightly before cutting into squares.

Step 9: Serve warm with maple syrup if desired.

Tips & Variations

Use cold butter and milk to create a tender, flaky texture in the pancakes.

Swap mini chocolate chips for blueberries or chopped nuts for different flavors.

For a dairy-free option, use plant-based milk and vegan butter substitutes.

Be careful when broiling to avoid burning the top; watch closely during the last step.

FAQs

Can I make this recipe without a food processor?

Yes, you can cut the cold butter into the dry ingredients using a pastry cutter or two forks until you achieve a coarse, sandy texture with pea-sized butter pieces. It may take a little extra effort but works well.

Can I prepare this recipe in advance?

You can mix the dry ingredients and store them in the fridge up to a day ahead. For best results, add the cold butter cubes and wet ingredients just before baking. The batter can be cooked fresh for the fluffiest pancakes.