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Sheet Pan Pancakes cut into pieces on a plate with butter.

Sheet Pan Pancakes with Chocolate Chips

Sheet Pan Pancakes with Chocolate Chips are light and fluffy with crispy edges that are perfect for batch-making for the whole family or any gathering!
Servings: 8 servings
Chef Alli
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

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Ingredients
 

  • 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

Instructions
 

  • Preheat the oven to 425 degrees F.
  • Grease a 13x18-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.

Notes

**Be sure to check the blog post for tips and tricks, specific instructions, recommended tools, and FAQ’s for making this recipe.

Nutrition

Calories: 403kcalCarbohydrates: 50gProtein: 7gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 44mgSodium: 591mgPotassium: 148mgFiber: 2gSugar: 20gVitamin A: 548IUVitamin C: 1mgCalcium: 187mgIron: 2mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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