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Sheet-Pan Chocolate Chip Pancakes Recipe

★★★★★

4.7 from 114 reviews
  • Author: lilan
  • Total Time: 32 minutes
  • Yield: 8 to 10 servings 1x

Description

These Sheet-Pan Chocolate Chip Pancakes are an easy and fun twist on traditional pancakes, baked in a large sheet pan for a perfect golden-brown breakfast treat packed with mini chocolate chips. With a simple buttermilk batter and a quick broil for a crispy top, this recipe provides a convenient, crowd-pleasing way to enjoy fluffy pancakes all at once.

Ingredients

Scale

For the Batter

  • 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

For Serving

  • Maple syrup, optional

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 450°F (232°C). Grease a 13-by-18-inch sheet pan with 1 tablespoon of the softened butter and line it with parchment paper. Set the prepared pan aside.
  2. Mix Milk Ingredients: In a large measuring cup, combine the cold buttermilk and cold whole milk. Set aside to use in the batter.
  3. Combine Dry Ingredients: In a food processor, add the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Pulse for about 30 seconds until all the dry ingredients are thoroughly mixed.
  4. Add Butter to Dry Mix: Sprinkle the chilled ½-inch butter cubes over the dry ingredients in the food processor and pulse until the mixture resembles coarse sand with some pea-sized pieces of butter.
  5. Mix Batter: 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 rest for 5 minutes to allow it to rise slightly.
  6. Heat Sheet Pan: Place the prepared sheet pan in the oven on the middle rack during the 5-minute rest to heat it through.
  7. Melt Butter in Pan: Remove the hot pan from the oven and add 2 tablespoons of the softened butter. Return it to the oven until the butter melts and bubbles, about 1 minute. Carefully tilt the pan to spread the melted butter evenly across the surface.
  8. Pour Batter and Add Chocolate Chips: Quickly stir the risen batter once more, then pour it into the center of the hot, buttered sheet pan. Tilt and rotate the pan to spread the batter evenly. Sprinkle the mini chocolate chips evenly over the surface.
  9. Bake and Broil: Return the pan to the oven and bake for 13 to 15 minutes until the pancakes are cooked through. Then, switch the oven to broil and broil the top for 1 to 2 minutes until it turns golden brown and slightly crispy. Watch carefully to prevent burning.
  10. Serve: Let the pancakes cool slightly before cutting into squares. Serve warm with maple syrup, if desired.

Notes

  • Use cold buttermilk and milk to ensure a tender texture in the pancakes.
  • Chilling the butter and pulsing it into the flour mixture helps create a light and fluffy crumb.
  • Heating the sheet pan beforehand and melting butter in it results in a crispy, buttery bottom crust.
  • Broil briefly at the end for a beautifully golden, slightly crisp top—keep a close eye to avoid burning.
  • Maple syrup is optional but highly recommended for serving.
  • Cut into squares for easy serving and portion control.
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: sheet pan pancakes, chocolate chip pancakes, easy breakfast, baked pancakes, sheet pan recipe, buttermilk pancakes

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Find it online: https://cooklilan.com/sheet-pan-chocolate-chip-pancakes-recipe/