Sheet-Pan Chocolate Chip Pancakes Recipe

ByIsabella Vance
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Introduction

Sheet-pan chocolate chip pancakes are an easy and fun way to make fluffy pancakes for a crowd. Baked in one large pan, they offer a perfectly golden, tender texture studded with melty chocolate chips. Serve warm with maple syrup for a delightful breakfast treat.

Two square pieces of light yellow cake with a soft and fluffy texture are placed on a white plate. They are topped with small dark brown chocolate chips scattered evenly across the surface and drizzled generously with thick golden syrup that pools slightly around the cake. A silver fork rests next to the cake on the plate. To the right, there is a metal baking tray with more pieces of the same cake lined up, showing the light golden crust on the bottom and the soft yellow top with chocolate chips. Above the plate, there is a clear glass cup filled with amber syrup with a small drip spilled next to it. The surface beneath everything is a white marbled texture. 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 1/2-inch cubes and chilled
  • 1 1/2 cups (360 milliliters) cold buttermilk
  • 1 1/2 cups (360 milliliters) cold whole milk
  • 3 cups (385 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (125 grams) mini chocolate chips
  • Maple syrup, for serving (optional)

Instructions

  1. Step 1: Preheat the oven to 450 degrees Fahrenheit. Grease a 13-by-18-inch sheet pan with 1 tablespoon of the softened butter, then line the pan with parchment paper. Set aside.
  2. Step 2: In a large measuring cup, combine the cold buttermilk and cold whole milk; set aside.
  3. Step 3: In a food processor, blend the flour, sugar, baking powder, baking soda, and salt until combined, about 30 seconds. Sprinkle the chilled butter cubes over the flour mixture, then pulse until the mixture is coarse and sandy, with some pea-sized pieces remaining.
  4. Step 4: Transfer the mixture to a large bowl. Pour the buttermilk and milk mixture on top and whisk until just combined. Let the batter stand for 5 minutes.
  5. Step 5: Place the prepared sheet pan on the middle rack of the oven to heat while the batter rests.
  6. 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. Remove the pan and tilt it carefully to spread the melted butter evenly.
  7. Step 7: Stir the rested batter once more, then pour it into the center of the hot pan. Tilt the pan to spread the batter evenly. Sprinkle the mini chocolate chips evenly over the surface.
  8. Step 8: Bake until the pancakes are cooked through, about 13 to 15 minutes. Then, broil for 1 to 2 minutes until the top is golden brown. Let cool slightly, cut into squares, and serve warm with maple syrup if desired.

Tips & Variations

  • For a nutty flavor, substitute half the butter cubes with browned butter.
  • Use dark or semisweet chocolate chips for a richer taste, or add fresh berries alongside the chocolate chips for extra freshness.
  • If you don’t have a food processor, use a pastry blender or two forks to cut the butter into the dry ingredients.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat individual squares in the microwave for about 20-30 seconds or warm them in a 350°F oven until heated through. For longer storage, freeze the pancakes in a single layer with parchment paper between layers, then thaw and reheat as needed.

How to Serve

The image shows a slice of golden brown baked pastry with slightly puffed edges on a white plate. The pastry's top layer is smooth and shiny, covered with scattered small dark chocolate chips and a light dusting of powdered sugar. The crust edges are thicker and have a flaky texture, curling upward on one side of the slice. The base looks soft and slightly lighter in color compared to the crust. The plate holding the slice is on a wooden surface, with parts of two other white plates visible, each holding similar slices with the same textures and toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil and use plant-based milk and buttermilk alternatives to maintain moisture and flavor.

Why do I need to heat the pan before adding the batter?

Heating the pan and melting butter ahead of time helps create a slightly crispy, golden-brown crust on the pancakes and prevents sticking for easy serving.

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Sheet-Pan Chocolate Chip Pancakes Recipe

★★★★★

5 from 124 reviews
  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 12 servings (cut into squares) 1x
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Description

These Sheet-Pan Chocolate Chip Pancakes are a fun, easy twist on traditional pancakes, baked in a single pan for quick preparation and serving. Soft, fluffy, and studded with mini chocolate chips, they’re perfect for a breakfast that feeds a crowd or for a simple, comforting treat.

Ingredients

Scale

For the Pancakes

  • 3 tablespoons unsalted butter, softened
  • 8 tablespoons (115 grams) unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 1/2 cups (360 milliliters) cold buttermilk
  • 1 1/2 cups (360 milliliters) cold whole milk
  • 3 cups (385 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 3/4 cup (125 grams) mini chocolate chips

For Serving

  • Maple syrup (optional)

Instructions

  1. Preheat and Prepare Pan: Heat your oven to 450°F (232°C). Grease a 13-by-18-inch sheet pan with 1 tablespoon of the softened butter, then line with parchment paper to prevent sticking. Set the pan aside.
  2. Combine Milks: In a large measuring cup, mix together the cold buttermilk and cold whole milk. Set this mixture aside.
  3. Mix Dry Ingredients and Incorporate Butter: In a food processor, blend the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt for about 30 seconds until combined. Sprinkle the chilled butter cubes over the mixture and pulse until the mixture resembles coarse sand with some pea-sized pieces of butter remaining. Transfer this to a large bowl.
  4. Add Liquids and Rest: Pour the buttermilk and milk mixture into the bowl with the dry ingredients and butter. Whisk gently to combine, then let the batter stand for 5 minutes to rest and thicken.
  5. Heat Pan and Melt Butter: While the batter rests, place the prepared sheet pan in the oven on the middle rack to heat. After 5 minutes, remove the hot pan carefully from the oven, add the remaining 2 tablespoons of softened butter, and return it to the oven for about 1 minute until the butter is melted and bubbling. Remove and tilt the pan to coat the surface evenly with the melted butter.
  6. Pour Batter and Add Chocolate Chips: Stir the rested batter quickly one last time, then pour it into the center of the hot pan. Tilt and spread the batter evenly across the pan’s surface. Evenly sprinkle the mini chocolate chips on top of the batter.
  7. Bake and Broil: Return the pan to the oven and bake for 13 to 15 minutes, or until the pancakes are cooked through. Then switch the oven to broil and cook the pancakes for 1 to 2 minutes until the top turns golden brown. Watch carefully to avoid burning.
  8. Serve: Let the sheet-pan pancakes cool slightly, then cut into squares. Serve warm with maple syrup if desired for an extra touch of sweetness.

Notes

  • Make sure your butter cubes are well chilled to achieve a tender, flaky texture.
  • Using a food processor to incorporate the butter ensures even distribution without overmixing the batter.
  • You can substitute mini chocolate chips with nuts or berries for variation.
  • Broil time is short—monitor closely to prevent burning.
  • Store leftovers covered at room temperature for up to 2 days; reheat in the oven for best results.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: sheet-pan pancakes, chocolate chip pancakes, baked pancakes, breakfast recipe, easy pancakes, crowd-pleaser breakfast

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