Recipe Details
Sheet-Pan Chocolate Chip Pancakes
By Jerrelle Guy
Total Time: 40 minutes | Rating: 4 (2,922 reviews) | Comments: 315
Introduction
Tired of spending hours flipping pancakes one at a time? This sheet-pan method delivers a batch of golden, fluffy pancakes in half the time, with crisp edges and melt-in-your-mouth chocolate chips. By mimicking biscuit dough techniques, we cut gluten development for ultra-light texture, while preheating the sheet pan ensures even, restaurant-quality results—no more sticky spatulas or burnt edges. Perfect for busy mornings, weekend brunches, or gatherings with friends.
Ingredients (Serves 4–6)
Dry Mix:
2 cups (250g) all-purpose flour
1 tablespoon (15g) baking powder
½ teaspoon fine sea salt
2 tablespoons (30g) granulated sugar (adjust for sweetness)
Cold Butter:
½ cup (113g) unsalted butter, cut into ¼-inch cubes (keep chilled)
Wet Mix:
1 ¼ cups (300ml) whole milk (or buttermilk for tang)
1 large egg, room temperature
1 teaspoon pure vanilla extract (optional, for depth)
Finishing Touch:
½ cup (85g) semi-sweet chocolate chips (or chopped dark chocolate)
Step-by-Step Instructions
1. Prep Work
- Preheat Oven & Sheet Pan: Set oven to 375°F (190°C). Place a large sheet pan (13×18 inches) on the middle rack and preheat for 15 minutes. This critical step creates crispy edges by starting the cooking process immediately. Line the pan with parchment paper (optional, but prevents sticking).
2. Make the Batter
Dry Mix: In a large bowl, whisk the flour, baking powder, salt, and sugar until evenly blended.
Butter Integration: Add the chilled butter cubes. Using a fork or fingertips, work the butter into the dry mix until coarse crumbs form (like biscuit dough)—stop when pea-sized butter chunks remain. Cold butter traps air, keeping pancakes light!
Wet Mix: In a separate bowl, whisk milk, egg, and vanilla (if using) until smooth. Pour into the dry-butter mixture. Gently fold with a spatula just until combined—do NOT overmix (overmixing develops gluten, leading to dense pancakes). Fold in chocolate chips.
3. Bake
Pour & Shape: Transfer the batter to the preheated sheet pan. Spread into 4–6 rounded mounds (2–3 inches wide each) to allow space for rising.
Time & Temperature: Bake 15–18 minutes, until edges are golden-brown and the center springs back gently. Check for doneness by tapping the top—it should feel firm.
4. Serve
Let cool for 2–3 minutes, then drizzle with maple syrup, sprinkle with fresh berries, or add a dusting of powdered sugar. Enjoy warm!
Pro Tips
Cold Butter is Key: Chilled butter prevents gluten formation, ensuring fluffiness.
Adjust for Preferences: Swap chocolate chips for chopped nuts, dried fruit, or dairy-free milk.
Batch Friendly: Double the recipe for larger crowds; simply double the ingredients and use two sheet pans.
Nutrition (Per Serving, Approx.)
Calories: 350 | Protein: 6g | Fat: 18g | Carbohydrates: 45g | Fiber: 1g
Slightly adaptable for dietary needs (e.g., gluten-free flour).
This method transforms a breakfast staple into a stress-free, crowd-pleasing dish—save time without sacrificing flavor!