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Today: December 17, 2025
Today: December 17, 2025

Sheet-Pan Chocolate Chip Pancakes

Sheet-Pan Chocolate Chip Pancakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 6 servings
Nutritional Facts: Show

Nutrition Facts

Per Serving (Serves 6)

Energy657 kcal
Total lipid (fat)29.5 g
Fatty acids, total saturated18 g
Fatty acids, total trans0 g
Carbohydrate, by difference87.5 g
Fiber, total dietary2.5 g
Sugars, total including NLEA36.5 g
Protein12 g
Cholesterol68 mg
Sodium, Na605.5 mg
Calcium, Ca365.5 mg
Iron, Fe3.5 mg
Potassium, K280 mg
Vitamin D (D2 + D3)1 µg

Note: The information shown is estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

A time-saving twist on traditional pancakes, perfect for feeding a crowd with minimal effort

Ingredients

  • 3 tablespoons - unsalted butter, softened
  • 8 tablespoons (1 stick) - unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 1/2 cups (360 milliliters) - cold buttermilk
  • 1 1/2 cups (360 milliliters) - cold whole milk
  • 3 cups (385 grams) - all-purpose flour
  • 1/4 cup (50 grams) - granulated sugar
  • 1 tablespoon - baking powder
  • 1 teaspoon - baking soda
  • 3/4 teaspoon - kosher salt
  • 3/4 cup (125 grams) - mini chocolate chips
  • - Maple syrup, for serving (optional)
  1. Step 1 Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan with 1 tablespoon of softened butter. Line the pan with parchment paper and set aside.
  2. Step 2 In a large measuring cup, combine the cold buttermilk and milk. Set this mixture aside for later use.
  3. Step 3 In a food processor, combine flour, sugar, baking powder, baking soda, and salt. Blend for about 30 seconds until thoroughly mixed. Add the chilled butter cubes and pulse until the mixture becomes coarse and sandy, with some butter pieces the size of peas.
  4. Step 4 Transfer the dry mixture to a large bowl. Pour the buttermilk mixture over it. Whisk together to combine, and let the batter stand for 5 minutes. In the meantime, place the prepared sheet pan in the oven on the middle rack to heat while the batter rests.
  5. Step 5 Remove the hot pan from the oven, add the remaining 2 tablespoons of softened butter and return to oven until melted and bubbling, about 1 minute. Remove and spread melted butter evenly by tipping the pan.
  6. Step 6 Quickly stir the batter one final time and pour it into the center of the pan, tilting the pan to distribute evenly. Sprinkle the chocolate chips over the batter evenly.
  7. Step 7 Return the pan to oven and bake until the pancakes are fully cooked, 13 to 15 minutes. Broil for 1 to 2 minutes until the top is golden brown. Let the pancakes cool slightly before cutting into squares. Serve warm, with maple syrup if desired.

Ingredients

  • 3 tablespoons - unsalted butter, softened
  • 8 tablespoons (1 stick) - unsalted butter, cut into 1/2-inch cubes and chilled
  • 1 1/2 cups (360 milliliters) - cold buttermilk
  • 1 1/2 cups (360 milliliters) - cold whole milk
  • 3 cups (385 grams) - all-purpose flour
  • 1/4 cup (50 grams) - granulated sugar
  • 1 tablespoon - baking powder
  • 1 teaspoon - baking soda
  • 3/4 teaspoon - kosher salt
  • 3/4 cup (125 grams) - mini chocolate chips
  • - Maple syrup, for serving (optional)

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