Sheet Pan Pancakes with Chocolate Chips Recipe
Sheet Pan Pancakes offer a fun and effortless twist on traditional pancakes by baking the batter in a large sheet pan. This method yields fluffy, golden squares perfect for feeding a crowd, and the addition of chocolate chips adds a touch of indulgence. Served warm with your favorite toppings, they make breakfast or brunch simple and delicious.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine kosher salt
Wet Ingredients
- 1 2/3 cups whole milk
- 1/4 cup honey (maple syrup or agave can be used)
- 1/2 cup plain Greek yogurt (vanilla Greek yogurt also works)
- 2 large eggs
- 3 tablespoons avocado oil (or coconut oil)
- 2 teaspoons vanilla extract
Add-ins
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (200°C) and line a 9x13-inch sheet pan with parchment paper. Lightly grease the parchment with a tiny bit of avocado oil to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine kosher salt until evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk the whole milk, honey, plain Greek yogurt, eggs, avocado oil, and vanilla extract until smooth and well combined.
- Combine Wet and Dry: Pour the wet mixture over the dry ingredients. Gently fold the batter until just combined; lumps are okay and preferable to avoid overmixing which can make the pancakes dense. Carefully fold in the semi-sweet chocolate chips.
- Pour and Spread Batter: Pour the batter evenly into the prepared sheet pan. Use a spatula to spread it out smoothly across the pan.
- Bake: Place the pan in the oven and bake for 14–16 minutes, or until the center is set and the pancakes have a light golden color.
- Rest and Slice: Remove the sheet pan from the oven and let the pancakes rest for 5 minutes. Then, slice into squares for serving.
- Serve: Serve the sheet pan pancakes warm with extra honey, fresh bananas, berries, or yogurt as desired.
Notes
- Do not overmix the batter; some lumps are fine to keep the pancakes fluffy.
- Substitute honey with maple syrup or agave syrup if preferred.
- Vanilla Greek yogurt adds a subtle sweetness and flavor variation.
- For a dairy-free version, use plant-based milk and yogurt alternatives.
- Sheet pan size: Using a 9x13-inch pan ensures even cooking and thickness of the pancakes.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat pancakes in the oven or toaster oven for best texture retention.
