These Sheet Pan Chocolate Chip Pancakes are the easy way to make pancakes, and they bake up light and fluffy. There is no flipping required - just pour and bake! They are also a family favorite and the best chocolate chip pancakes recipe for feeding a crowd because you can make 12 pancakes at once!
They can also be made dairy-free and WW friendlier/lightened - see variations and substitutions. This recipe was inspired by my Pumpkin Sheet Pan Pancakes and my Classic Pancake recipe on this site, and pairs well with Fruit Salad.
Jump to:
For years, I have regularly made chocolate chip pancakes for my kids. Chocolate Chip pancakes are their favorite breakfast and the most requested birthday breakfast (besides Birthday Cake Batter and Ice Cream Crepes), sleepover breakfast, back to school, and Sunday mornings (weekend breakfast) in our house!
But I wanted to create my own version that was quicker and easier! These EASY Sheet Pan Chocolate Chip Pancakes are just that. There's no standing over a hot stove top or flipping required. Simply pour and bake!
These baked chocolate chip pancakes are also ideal for bringing along to a breakfast potluck! And be sure to check out my 35 breakfast potluck ideas!
🥘Ingredient Notes.
You will need the following simple ingredients, which include several pantry staples, for these homemade chocolate chip pancakes:
- White sugar. You don't need a lot of sugar for pancakes, especially because you are adding sweet chocolate chips.
- Milk and white vinegar. You don't have to use butter for tender and fluffy pancakes. A lighter form of buttermilk (milk with a little vinegar), mixed with baking soda and baking powder, makes these pancakes fluffier than the typical sheet pan pancake. This makes it lighter and easier to adjust for lactose intolerance or a dairy allergy. *I use 1% milk because it's what I have on hand, but you can use regular milk.
- Chocolate chips. I use milk chocolate chips because they make the best, chocolatey pancakes!
*Please see recipe card for full list of ingredients and quantities.
📖Variations & Substitutions
- Chocolate Chips - I use milk chocolate chips, but you could use semi-sweet, dark chocolate chips, or white chocolate chips. You could even use mini chocolate chips!
- WW friendlier - use sugar-free chocolate chips and a sugar substitute like monkfruit, if you desire. You can also replace the oil with the same amount of applesauce (this will make them a little chewier, but still delicious!)
- Milk - I use 1% milk, but you could use 2% or whole milk
- Oil - I use canola oil, but you could use vegetable oil instead
- Lactose-free/Dairy-free - use dairy-free chocolate chips and lactose-free or dairy-free milk (almond or soy).
- Toppings: you could use different toppings like raspberries or blueberries, real maple syrup, a cranberry compote, or even vanilla ice cream (if you really want to indulge)!
The first time I tested these oven pancakes, they were a bit dense. So I made some adjustments and created fluffier pancakes that were a big hit with my testers!
🔪Step-by-Step: How to Make Chocolate Chip Sheet Pan Pancakes
PREP: Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 sheet pan/baking sheet with nonstick cooking spray (or use Wilton cake release - see Top Tip), ensuring to cover the sides and corners.
- Step 1: Add vinegar to milk, stir, and set aside.
- Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Step 3: In a separate medium bowl, whisk in the eggs, oil, and vanilla.
- Step 4: Mix the wet egg mixture into the dry ingredients. Then immediately pour the milk/vinegar into the batter and mix ingredients until combined *It will still be a little lumpy (not perfectly smooth).
- Step 5: Gently fold the chocolate chips into the pancake batter.
- Step 6: Pour pancake batter onto the prepared sheet pan and spread it out evenly with a spatula. Hint: For best results, tap the sheet pan on the counter a few times to even out the batter and remove air bubbles before putting it in the oven.
- Step 7: Bake for about 10 minutes or until a toothpick or cake tester, inserted into the center, comes out clean and the pancakes are lightly browned. Cool cooked pancakes for 2-5 minutes before cutting.
- Step 8: Slice into 12 individual pancakes. Garnish these fluffy chocolate chip pancakes with strawberries, whipped cream, syrup, and extra chocolate chips or your favorite toppings!
Expert Recipe Tips
- Don't overmix the batter - Once the wet and dry ingredients are combined, stop mixing, even if the batter looks a little lumpy. Overmixing will make the pancakes tough instead of light and fluffy.
- Tap the pan before baking - After spreading the batter into the pan, tap it gently on the counter a few times. This helps level the batter and removes air bubbles so the pancakes bake up evenly.
- Use Wilton Cake Release - Greasing well ensures the pancakes lift out cleanly.
- Check doneness early - Every oven is different, so start checking at 9 minutes. The pancakes should be lightly golden, and a toothpick inserted into the center should come out clean.
- Let them rest before slicing - Cooling for 2-5 minutes helps the pancakes firm up, making them easier to cut into neat squares.
- Customize the mix-ins - Fold in nuts, shredded coconut, or even a swirl of peanut butter or Nutella for a fun flavor twist. Just be careful not to overload the batter.
- Reheat the right way - To keep them fluffy, reheat leftovers in the oven at 325°F for a few minutes instead of microwaving (which can make them chewy).
- Cut small for snacks - Slice into smaller squares to pack in lunchboxes or serve as a kid-friendly grab-and-go snack.
🥗 What to Serve with Sheet Pan Chocolate Chip Pancakes
Chocolate Chip pancakes go well with fresh fruit, such as strawberries, raspberries, or blackberries. If you're looking for a protein, try it with bacon or keep it a little lighter with my Air Fryer Turkey Sausage (shown).
Top tip
Use Wilton cake release (affiliate link) to grease your sheet pan and guarantee that your chocolate chip pancake recipe won't stick!
🍽Equipment
For this Baked Chocolate Chip Pancakes recipe, you will need a rimmed baking sheet (cookie sheet) , mixing bowls, a whisk, a wooden spoon, a cake tester and a spatula, for scraping, a silicone spatula (affiliate links) for lifting pancakes off the sheet pan, also come in handy. You'll want to get one that's thin (a flipper), as it's easier to get under the pancake on the sheet pan.
🌡️Storage
Store these sheet-pan pancakes in an airtight container for up to 4 days.
These easy chocolate chip pancakes can also be made ahead and heated up in the microwave for a busy morning.
Freeze leftover pancakes in squares, laying flat in a single layer, between sheets of parchment paper, in a sealed container or Ziplock freezer bag, for up to 3 months.
👪 Serving Size
This easy breakfast recipe makes 12 servings. However, you can half, double, or triple these delicious pancakes by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. If you make a big batch of these fluffy homemade pancakes (doubling or tripling the recipe) will need additional sheet pans.
❔ Recipe FAQs
Yes! These sheet pan pancakes can be made in advance and stored in an airtight container in the fridge for up to 4 days. You can also freeze them (layered with parchment paper) for up to 3 months and simply reheat in the microwave or oven
The vinegar creates a quick buttermilk substitute, which reacts with the baking soda to help the pancakes rise and stay fluffy. You won't taste the vinegar in the final product.
Insert a toothpick or cake tester into the center-if it comes out clean (without wet batter) and the edges look lightly golden, your pancakes are ready.
If you are looking for easy, fluffy sheet pan pancakes that the whole family will love, these sheet-pan chocolate chip pancakes are the recipe for you!
And if you're looking for more sheet pan breakfasts, try my Sheet Pan Sugar Cookie Pancakes, my Sheet Pan Carrot Cake Pancakes, my Mexican Sheet Pan Eggs, or my Sheet Pan Vegetarian Huevos Rancheros (shown)!
📋More Pancake Recipes
Did your family❤️this recipe? Did you know that commenting and⭐rating recipes is one of the best ways to support your favorite recipe creators? If you LOVED this recipe, please comment and rate it in the recipe card or share photos on social media using the hashtag #foodmeanderings or tagging @foodmeanderings !
📋 Sheet Pan Chocolate Chip Pancakes
Ingredients
- 1 ½ teaspoon vinegar
- 1 ¼ cup milk - 1% milk
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 3 tablespoons white sugar
- ½ teaspoon salt
- 2 large eggs
- ⅓ cup cooking oil * I use canola
- 1 cup chocolate chips * I use milk chocolate
- 1 teaspoon vanilla extract
Garnish
- whipped cream
- syrup
- strawberries
- additional chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Coat a 9x13 sheet pan/baking sheet with nonstick spray ensuring to cover the sides and corners.
- Add vinegar to milk, stir and set aside.1 ¼ cup milk - 1% milk, 1 ½ teaspoon vinegar
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt2 cups flour, 3 teaspoons baking powder, 1 teaspoon baking soda, 3 tablespoons white sugar, ½ teaspoon salt
- In a separate bowl, whisk in the eggs, oil, and vanilla.2 large eggs, ⅓ cup cooking oil, 1 teaspoon vanilla extract
- Mix wet ingredients into the dry ingredients. Then immediately pour the milk into the batter and mix until combined. *It will still be a little lumpy (not perfectly smooth)
- Gently fold in the chocolate chips1 cup chocolate chips
- Pour batter onto the prepared baking sheet. Tap the pan on the counter a few times to even out the batter.
- Bake for about 10 minutes (on the middle rack of the oven) or until a toothpick or cake tester, inserted into the center, comes out clean and the pancakes are golden brown on the bottom.Cool cooked pancakes for 2-5 minutes before cutting.
- Slice into 12 individual servings
Garnish
- Serve with whipped cream and strawberries. Sprinkle chocolate chips over pancakes.whipped cream, strawberries, additional chocolate chips, syrup
Notes
- Don't overmix the batter - Once the wet and dry ingredients are combined, stop mixing, even if the batter looks a little lumpy. Overmixing will make the pancakes tough instead of light and fluffy.
- Tap the pan before baking - After spreading the batter into the pan, tap it gently on the counter a few times. This helps level the batter and removes air bubbles so the pancakes bake up evenly.
- Use Wilton Cake Release or parchment paper - Greasing well ensures the pancakes lift out cleanly. Parchment paper also makes slicing and serving easier.
- Check doneness early - Every oven is different, so start checking at 9 minutes. The pancakes should be lightly golden and a toothpick inserted into the center should come out clean.
- Let them rest before slicing - Cooling for 2-5 minutes helps the pancakes firm up, making them easier to cut into neat squares.
- Customize the mix-ins - Fold in nuts, shredded coconut, or even a swirl of peanut butter or Nutella for a fun flavor twist. Just be careful not to overload the batter.
- Reheat the right way - To keep them fluffy, reheat leftovers in the oven at 325°F for a few minutes instead of microwaving (which can make them chewy).
- Cut small for snacks - Slice into smaller squares to pack in lunchboxes or serve as a kid-friendly grab-and-go snack.
Terri Gilson
This has been my go-to pancake for sleepovers, birthdays and many weekends when the kids want something a little more special for breakfast! It's quick, easy and delicious. My son just asked for it again for his 19th birthday breakfast!