📋 Sheet Pan Chocolate Chip Pancakes
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! You can make 12 pancakes at once so they're perfect for feeding a crowd
Servings 12 servings
Calories 214kcal
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
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.
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 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.
Nutrition
Calories: 214kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 213mg | Potassium: 173mg | Fiber: 1g | Sugar: 10g | Vitamin A: 88IU | Calcium: 82mg | Iron: 1mg
