Skip flipping a dozen pancakes over the stovetop and makes these Chocolate Chip Sheet Pan Pancakes instead! They are easy, fluffy pancakes that are great for meal prep, serving a handful of people and are freezer friendly.
What Do I Need to Make Chocolate Chip Sheet Pan Pancakes?
- All purpose flour: I have not tested this with any other flour varieties
- Granulated sugar: adds sweetness to pancakes. You cna adjust according to your preference or sub with a sugar alternative, maple syrup, or honey.
- Baking powder: this is a leavening agent that is essential for providing pancakes with a fluffy texture.
- Salt: a pinch of salt balances the sweetness and helps enhance the pancake flavors.
- Eggs: provides structure and moisture to pancakes.
- Milk: this recipe tastes AMAZING with whole milk, but feel free to use your fave.
- Unsalted butter: I melted my butter!
- Vanilla extract: you can use other extracts or flavors if you prefer.
- Chocolate chips: Grab a bag of your favorite morsels and throw them in there
Step by Step
- Mix together the dry ingredients.
- Whisk together the wet ingredients until well combined
- Combine wet and dry ingredients
- Add chocolate chips
- Transfer to the sheet pan
- Bake and enjoy!
The exact pan I used
Expert Tips
- Grease the Sheet Pan: In order to ensure the pancakes don't stick to the sheet, generously grease it with cooking spray, butter, or oil before pouring the batter.
- Evenly spread the batter: Use a spatula to evenly spread the batter across your greased pan. Double check to see if the thickness is even all around.
- Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined. Overmixing can make the pancakes tough. It’s okay if there are a few lumps in the batter.
- Sprinkle Chocolate Chips on Top: Fora fudgier pancake sprinkle the chocolate chips on top of the batter after pouring it into the pan.
- Cool Slightly Before Cutting: Let the pancakes cool in the pan for a few minutes before cutting them into squares. This helps them set and makes them easier to slice.
Variations
The best part of these chocolate chip sheet pan pancakes is that they are soooo easy to customize!
Toppings
- Fresh Berries: Scatter fresh blueberries, raspberries, or sliced strawberries over the batter before baking.
- Banana Slices: Add slices of ripe banana for a sweet, fruity twist.
- Nuts: Sprinkle chopped nuts like walnuts, pecans, or almonds for added crunch and flavor.
- Shredded Coconut: Sprinkle unsweetened shredded coconut for a tropical touch.
- Granola: Add a handful of granola for extra texture and a bit of crunch.
- Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar over the top for a warm, sweet flavor.
- Nut Butter Drizzle: After baking, drizzle melted peanut butter, almond butter, or Nutella over the pancakes for an indulgent touch.
- Powdered Sugar: Dust with powdered sugar for a classic, sweet finish.
- Maple Syrup: Drizzle with maple syrup right before serving for that traditional pancake taste.
- Whipped Cream: Top with a dollop of whipped cream for an extra special treat.
Optional Add-ins
- Chocolate Variations: Substitute or combine the chocolate chips with white chocolate chips, milk chocolate chips, or butterscotch chips.
- Dried Fruit: Add dried cranberries, raisins, or chopped dried apricots to the batter for a chewy, fruity surprise.
- Spices: Mix in spices like cinnamon, nutmeg, or pumpkin pie spice to the batter for a warm, cozy flavor.
- Zest: Add a teaspoon of lemon or orange zest for a fresh, citrusy note.
- Yogurt Swirl: Drop spoonfuls of Greek yogurt or fruit-flavored yogurt onto the batter and swirl with a knife for a tangy, creamy addition.
- Protein Powder: For a protein boost, mix in a scoop of your favorite protein powder into the batter. Make sure to adjust the liquid ingredients accordingly.
- Cocoa Powder: For a chocolatey twist, add a couple of tablespoons of cocoa powder to the dry ingredients.
How to Serve and Store Sheet Pan Pancakes
Cut into squares and serve with warm maple syrup, fruit, and butter.
To refrigerate leftover sheet pan pancakes, make sure they cool completely. Then layer them, in an airtight container to store in the fridge for up to 3 days.
To freeze leftover pancakes, let them cool. Stack them between sheets of parchment paper and place in a tightly sealed container or individual freezer-safe bags. Store for up to 2 months.
If you make these Air Fryer S’mores Dip, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Chocolate Chip Sheet Pan Pancakes
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 larg eggs
- 1 1/2 cups milk
- 1/4 cup unsalted butter, melted
- 2 tsp vanilla extract
- 1/2 cup chocolate morsels
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a standard-sized sheet pan or line it with parchment paper for easier cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, whisk the eggs until lightly beaten. Add in the milk, melted butter, and vanilla extract, and whisk until well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixture together until just combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips until evenly distributed throughout the batter.
- Pour the pancake batter onto the prepared sheet pan, spreading it out evenly with a spatula. ( I used 9 x 13 pan)
- Place the sheet pan in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Then, slice the sheet pan pancakes into squares or rectangles and serve warm with your favorite pancake toppings, such as maple syrup, whipped cream, or fresh berries.
