Sheet Pan Chocolate Chip Pancakes
Does your family love pancakes but you hate standing all mornin’ at the griddle? That’s where Sheet Pan Chocolate Chip Pancakes come to the rescue. Instead of one or two at a time, bake your pancakes all at once in a rimmed baking sheet – talk about fast and easy!
Sheet pan pancakes are light and fluffy with crispy edges. Just pour the batter in the baking sheet, then top with chocolate chips….or even finely chopped fruit. Do whatever your family enjoys for an easy and filling breakfast.
Sheet Pan Chocolate Chip Pancakes Recipe – A Fantastic Breakfast Idea
Howdy! Chef Alli Here. Let’s Get You Cookin’…. Shall We??
I am constantly on the lookout for quick and easy breakfast ideas that my family will enjoy. I love to make pancakes from scratch but I don’t especially like how tedious the job is, making them one-by-one – it seems to take forever.
Enter sheet pan pancakes! They were an instant success at my house so I’ve made this pancake recipe repeatedly, especially since we are a family that adores any kind of breakfast food.
One of our favorite breakfast casseroles is Make-Ahead Egg and Sausage Wake-Up Casserole because it’s such a light and fluffy breakfast strata.
And, since my guys adore anything with gravy, I’m always making Jan’s Overnight Sausage, Egg and Cheese Casserole with Sausage Gravy (made with pumpernickle bread!) as well as Creamed Eggs on Toast.
What to love about baking fluffy pancakes made in a sheet pan
- No more standing at the stove, making one or two pancakes at a time – yay!
- You can customize these pancakes to your family’s liking.
- Sheet pan pancakes reheat perfectly in the microwave.
Here are the ingredients you need to make buttermilk pancakes from scratch….the easy way!
- Buttermilk (or make your own sour milk)
- Baking powder
- Baking soda
- Mini chocolate chips
- Maple syrup
What you’ll learn from this recipe –
- Why sheet pan pancakes are superior to stovetop pancakes
- The secret technique that makes pancakes extra fluffy with crispy edges
How to make sheet pan pancakes step-by-step
Preheat the oven to 400 degrees F. Grease a 13×18 rimmed baking sheet with butter, then add a sheet of parchment paper to the bottom of the pan. In a measuring cup, combine milk and the buttermilk; reserve.
Place the dry ingredients (flour, sugar, baking powder, baking soda, and salt) into the bowl of a food processor; pulse a couple of times to combine.
Add the cubed butter to the dry ingredients in the food processor.
Pulse the food processor to incorporate the butter into the dry ingredients; continue pulsing until the pieces are about pea-size or a bit smaller.
Transfer the prepared flour mixture to a large mixing bowl, making a well in the center; pour the buttermilk/milk mixture into the well. Whisk to combine, then let the batter stand for 5 minutes. (Batter will be lumpy, but not to worry.)
While the batter is resting, place the prepared baking sheet onto the center rack of the preheated oven. Remove the hot baking sheet from the oven; add the remaining 2 Tbs. of butter to the baking sheet, then return to the oven.
When the butter is melted and bubbling, remove the baking sheet from the oven; carefully tip the baking sheet back and forth the spread the melted butter all over.
Stir the batter once more, then pour it into the prepared and hot pan, tipping the baking sheet again to spread the batter out evenly. Sprinkle the mini chocolate chips evenly over the batter.
Bake the pancake until cooked throughout, 12-15 minutes. For the last couple minutes of baking time, move the baking sheet to an upper rack of the oven so the pancake can get golden brown on top.
Let the pancake cool slightly then cut into squares.
Serve warm, with maple syrup, as desired.
Answers to Common Questions Asked About This Recipe
Which tools are helpful for making sheet pan pancakes?
Bowl whisk – A heavy-duty stainless steel balloon whisk is essential for batters, dressings, sauces, and frostings. (And if you don’t have one yet, always keep a good silicone-coated FLAT whisk in your kitchen. Flat whisks are made for skillets and saute pans when making sauces and gravies.)
Silicone spatulas and spatula spoons – No kitchen can ever have enough silicone spatulas and spoonulas! I love all the bright colors and flexibility, plus their heat-resistance qualities.
What’s so great about sheet pan pancakes?
No more making pancakes at the stove, one-by-one! Heck, just pour the pancake batter into a buttered baking sheet (one with rimmed edges), top with chocolates or even finely chopped fruit, if preferred, then baked.
Sheet pan pancakes allow you to make homemade pancakes in one bit batch. Once baked, you just slice and serve!
Are sheet pan pancakes good for a pancakes and pajamas party?
Heck yes! Anytime you’re looking for a way to feed a group of people pancakes, sheet pan pancakes are definitely the way to go. Pour the batter into the baking sheet, bake, slice and serve – so easy.
For added fun at your pancakes and pajamas party, add some sprinkles to the top of the batter once you’ve sprinkled on the chocolate chips – the kiddos will love it.
What makes sheet pan pancakes light and fluffy?
Be sure to preheat your baking sheet before adding the batter. Once the butter is hot and bubbly, THEN add the batter. This technique ensures you get light and fluffy sheet pan pancakes with crispy edges. So delish.
Are sheet pan pancakes good without any toppings at all?
Yep. If your fam likes a more basic pancake, you don’t need to add a thing to the batter.
More Favorite Breakfast Recipes to Enjoy
- CREAMED EGGS ON TOAST
- CHOCOLATE PEANUT BUTTER CHIP MUFFINS
- POP-AND-GO INSTANT POT EGG BITES
- CRISPY OVEN BACON
- CARAMEL APPLE FRENCH TOAST
- SPEEDY CINNAMON ROLLS WITH MAPLE FROSTING
Printable Sheet Pan Chocolate Chip Pancakes Recipe
Sheet Pan Chocolate Chip Pancakes
- 3 Tbs. unsalted butter
- 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups cold buttermilk or sour milk To make sour milk: add 2 Tbs. cider vinegar to a large measuring cup, then pour in enough milk to measure 1 1/2 cups
- 1 1/2 cups milk
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup mini chocolate chips
- maple syrup, for drizzling, warm
- Preheat the oven to 425 degrees F.
- Grease a 13×18-inch rimmed baking sheet with 1 Tbs. butter, then place a sheet of parchment paper over the bottom of the pan; set aside.
- In a large measuring cup, combine the buttermilk and milk; reserve.
- In a food processor, add the flour, sugar, baking powder, baking soda and salt; pulse a couple of times to combine.
- Sprinkle the cubes of butter on top of the flour mixture; pulse the food processor until the butter is incorporated, and most pieces are the pea-size or smaller.
- Transfer the prepared flour mixture to a large mixing bowl, making a well in the center; pour the buttermilk/milk mixture into the well. Whisk to combine, then let the batter stand for 5 minutes. **Don't worry about the batter being a bit lumpy at this time.
- While the batter is resting, place the prepared baking sheet into the preheated oven on the middle rack for 2 minutes, letting it heat up. Remove the hot baking sheet from the oven; add the remaining 2 Tbs. butter to the pan and return to the oven.
- When the butter is melted and bubbling, remove the baking sheet from the oven; carefully tip the baking sheet to spread the melted butter all across the bottom of the pan.
- Stir the batter one final time, then pour it into the prepared pan, over the top of the melted butter, tipping the baking sheet again to spread the batter out evenly.
- Sprinkle the mini chocolate chips evenly over the batter. Return the filled baking sheet to the oven; bake until cooked through, 12-15 minutes. For the last couple of minutes of baking time move the baking sheet to an upper rack of the oven so the pancake can get golden brown on top.
- Let the pancake cool slightly then cut into squares. Serve warm, with maple syrup, as desired.
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