Sheet-Pan Chocolate Chip Pancakes
Ingredients
- 3 tablespoons unsalted butter
softened, plus 8 tablespoons/115 grams unsalted butter, cut into 1/2-inch cubes and chilled, 1 stick
- 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
Directions
- 1
Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.
- 2
In a large measuring cup, combine the buttermilk and milk; set aside.
- 3
In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.
- 4
Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute. Remove the pan and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.
- 5
Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.
Sheet-Pan Chocolate Chip Pancakes
Similar Recipes
Ratings & Reviews
Based on 2,932 ratings
Rating Breakdown
About this Recipe
Tired of spending your morning tethered to the stove, flipping endless pancakes while everyone else enjoys a hot breakfast? Our Sheet-Pan Chocolate Chip Pancakes are your ultimate solution, delivering a delicious, golden stack for the whole family, all at once.
Why This Recipe Works
This recipe shines by transforming the classic pancake experience into a seamless, large-batch affair. The secret to their incredible texture lies in a biscuit-dough method, where cold butter is cut into the flour, minimizing gluten development for exceptionally fluffy pancakes. Plus, by pre-heating your sheet pan, you'll achieve those coveted wonderfully crisp edges that are often lost in traditional pan-frying, ensuring every bite is a perfect balance of soft and crunchy.
What to Expect
Prepare yourself for light, airy pancakes with a tender crumb, generously studded with melted mini chocolate chips. Each pancake will boast a golden-brown exterior and those irresistible crisp edges, a testament to the sheet-pan technique. This method takes the guesswork out of making breakfast for a crowd, offering a relaxed cooking experience with a satisfyingly indulgent result that feels both comforting and special.
Customization & Variations
Feel free to make these sheet-pan pancakes your own. For an extra layer of warmth, you can stir a teaspoon of vanilla extract directly into the batter. To incorporate more fruit, sprinkle some finely chopped fruit over the batter before baking. You can also mix and match different toppings to please various palates, making it a truly versatile breakfast or brunch centerpiece.
Serving & Context
These sheet-pan chocolate chip pancakes are ideal for family brunches, holiday mornings, or whenever you want to treat a crowd without the fuss. Serve them warm, drizzled generously with maple syrup, and watch them disappear.