Chocolate Chip Sheet Pan Pancakes bake in the oven for an easy pancake breakfast for the whole family. They’re fluffy, chocolaty perfect pancakes that satisfy and serve a hungry crowd!
What to Make for a Family Breakfast
Making breakfast for your crew but you’re short on time? Or maybe you just feel like trying something new. This is your sign to make a batch of Chocolate Chip Sheet Pan Pancakes. Fluffy pancakes that bake in the oven with melting chocolate in every bite. They’re so easy to make and sure to satisfy your breakfast crowd!
Baked Pancakes Are The Real Deal
Skeptical of a baked pancake? I was, too! But there’s no denying the deliciousness of this sheet pan pancake recipe!
I perfected the batter so it bakes up just like you expect a pancake to feel and taste. Fluffy. Just a little bit sweet and chocolaty. And ready to drizzle with maple syrup. You just have to try it!
More of My Favorite Pancake Recipes
It’s a breakfast bonanza with All My Best Pancake Recipes! From classic buttermilk and whole wheat pancakes to creative sheet pan pancakes and dippable mini pancakes, there’s something for everyone!
What Do I Need to Make Chocolate Chip Sheet Pan Pancakes?
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Granulated sugar
- Eggs
- Milk
- Butter
- Semi-sweet chocolate chips, divided
- Diced fruits
- Maple syrup
- Baking sheet
- Nonstick cooking spray
How to Make Chocolate Chip Sheet Pan Pancakes
- Preheat oven to 350°F. Spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Make a space in the center of the flour mixture and add the eggs and milk. Whisk until just combined.
Quick Tip: Don’t Over-Mix Pancake Batter
When making pancakes, it’s important not to over-mix the batter.
When the instructions say, “Whisk just until combined” it means, it’s okay to leave a few lumps. The lumps won’t show in cooked pancakes. But more importantly, mixing until you don’t see any lumps in the batter means you’re also breaking up the air bubbles that make your pancakes light and fluffy.
Over-mixing also activates the gluten in the flour, which can make your pancakes turn out rubbery and flat. And no one wants a flat, rubbery pancake!
- Gently whisk in the melted butter until the batter is well combined.
- Stir 1 cup of the chocolate chips to the batter.
- Pour and spread the batter evenly into the prepare sheet pan.
- Sprinkle with the remaining 1/4 cup chocolate chips, if desired.
- Bake for 20-25 minutes or until the pancake has risen, is starting to turn light brown on top and a toothpick inserted in the center comes out clean.
- Slice into 24 squares and serve warm with maple syrup and diced fruits like strawberries, blueberries and bananas. Enjoy!
More Sheet Pan Recipes You’ll Love
A sheet pan dinner is an easy, one-pan dinner that helps you feed a crowd without a ton of fuss. It’s one of my favorite ways to prepare dinner for my family. My favorite sheet pan meals are:
- Sheet Pan Chicken Fajitas: A no-fuss, one-pan dinner that’s big on Tex-Mex flavor. You’ll love how easy they are to make and they’ll love how delicious they taste!
- Sheet Pan Pizza: scrumptious scratch-made with simple and satisfying toppings that everyone will devour!
- Sheet Pan Chicken and Black Bean Nachos: sure to be a family favorite for an easy meal or game day great!
- Sheet Pan Grilled Cheese Sandwiches: feed a crowd with ease. With crisp buttery outsides and melty cheesy centers, this pan of sandwiches is sure to satisfy!
How to Serve and Store Sheet Pan Pancakes
Cut into squares and serve with butter, warm maple syrup and diced fruit.
To refrigerate leftover sheet pan pancakes, let them cool completely. Then stack them in an airtight container or baggie to store in the refrigerator for up to three days.
To freeze leftover pancakes, let them cool completely. Then stack them between sheets of parchment paper and place in a freezer-safe container or in individual freezer-safe baggies. Store in the freezer for up to two months.
To reheat: When ready to eat, place the slices in a single layer on a microwave-safe plate and microwave for about 20 seconds (30 seconds from frozen) or until heated through. You could also reheat in the oven at 300°F for about 5 minutes (10 minutes from frozen) or until heated through.
If you make these Chocolate Chip Sheet Pan Pancakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Chocolate Chip Sheet Pan Pancakes
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 pancakes
Description
Chocolate Chip Sheet Pan Pancakes bake in the oven for an easy pancake breakfast for the whole family. They’re fluffy, chocolaty perfect pancakes that satisfy and serve a hungry crowd!
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 and 1/2 cups milk
- 1/4 cup butter, melted
- 1 and 1/4 cups semi-sweet chocolate chips, divided
- Diced fruits, for serving
- Maple syrup, for serving
Instructions
- Preheat oven to 350°F. Spray a 12×17-inch half sheet pan with non-stick cooking spray and set aside.
- In a large mixing bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Make a space in the center of the flour mixture and add the eggs and milk. Whisk until just combined. Gently whisk in the melted butter until the batter is well combined.
- Stir 1 cup of the chocolate chips to the batter.
- Pour and spread the batter evenly into the prepare sheet pan. Sprinkle with the remaining 1/4 cup chocolate chips, if desired.
- Bake for 20-25 minutes or until the pancake has risen, is starting to turn light brown on top and a toothpick inserted in the center comes out clean.
- Slice into 24 squares and serve warm with maple syrup and diced fruits like strawberries, blueberries and bananas. Enjoy!
Made this for my family and everyone said it was delicious. Made it for a breakfast potluck and it was all eaten up. Simple way to make chocolate chip pancakes for a crowd! Only problem I found is that many of the chocolate chips sink to the bottom and have to be scraped off the pan. I might try mini chips next time to see if that solves it.
Hi Melinda! Yay! I’m so happy to hear. It’s definitely an easy crowd-pleaser! I’ve never had trouble with my chocolate chips sinking to the bottom. I wonder if certain brands are just bigger or weigh more than others? You could always wait and just sprinkle the chocolate chips on the batter once it’s in the pan and then give it a gently swirl so they sink a bit down into the batter and are evenly distributed throughout. Or you could definitely use mini chocolate chips. I hope this helps and that y’all enjoy it again and again!
Can you substitute blueberries for the chocolate chips in the sheet pan pancake recipe?
Hi Nancy! Absolutely! Blueberries would be bake and taste great in this recipe. Enjoy!