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
- 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.
- Combine Milks: In a large measuring cup, mix together the cold buttermilk and cold whole milk. Set this mixture aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
