Chocolate Chip Sheet Pan Pancakes

Chocolate chip sheet pan pancakes make feeding a crowd easy. One batter, baked in the oven, no flipping. Make them with chocolate chips or any flavor you want!

Everyone loves a good homemade pancake but it's time consuming if you're trying to feed a crowd or serve up a nice brunch. It takes a long time at the stove and the first person is usually done eating before the last person gets their pancakes.

I first made these sheet pan pancakes with chocolate chips for a father's day brunch. It probably would have been easier to just make chocolate chip muffins but then you can't have toppings!

It was a big hit and a huge time saver since I was also trying to prepare mini chai spice donuts, summer berry salad, and chocolate chip banana bread among other things.

These days they're my go-to for busy school mornings too. Bake a pan over the weekend, freeze the squares, and breakfast pops out of the toaster all week.

How to Make Sheet Pan Pancakes:

• Prepare a 12 x 17 inch sheet pan by lining with parchment paper and greasing it with butter.
• Whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Set aside.
• Whisk together wet ingredients: eggs, buttermilk, vanilla, melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. Do not over mix.
• Pour the batter into the prepared pan and add chocolate chips or other flavors (see variations section).
• Bake for 12-14 minutes at 425F.
• Brush the baked top with butter and place the sheet pan under the broiler for just a few minutes until lightly browned. Keep an eye on the oven. Pancakes can go from lightly browned to burnt top very quickly under the broiler.

Pro tip: Don't skip the butter and broil step. It's what gives these pancakes the same slightly crispy top you would get on the griddle.

Sheet pan pancakes are the best because with just one base recipe you can make so many different kinds of pancakes. Simply add whatever you want to your batter by sprinkling toppings over the batter in the sheet pan just before baking.

You can even make more than one type in the same sheet pan by adding different toppings to different parts of the pan.

What Size Pan Do I Need?

This recipe is written for a half sheet pan, which is 12 x 17 inches (sometimes labeled 13 x 18) with a raised rim. The rim is important - a flat cookie sheet won't hold the batter. If you only have a 9 x 13 inch pan, cut the recipe in half, or use the full batter and add a few extra minutes to the bake time since it will be thicker.

Can I Use Pancake Mix?

Yes! If you're short on time, you can pour prepared pancake mix batter into the sheet pan and bake it the same way. Follow the package directions to make enough batter for about 15 pancakes, pour it into the prepared pan, add your toppings, and bake at 425°F until a toothpick comes out clean.

Pancake mix is more versatile than people think. I also use it to make crepes with pancake mix, pancake mix coffee cake, and even pancake mix peanut butter cookies.

Variations for Sheet Pan Pancakes:

• Chocolate Chip Pancakes: sprinkle semi sweet chocolate chips over batter.
• Blueberry Lemon Pancakes: add blueberries and lemon zest over the top of the pancake batter.
• Mixed Berry Pancakes: add a combination of your favorite berries.
• Apple Cinnamon Pancakes: sprinkle with cinnamon and diced apples. You can also serve these with warm cooked apples spooned over the top.
• Banana Pancakes: add sliced bananas over the batter.
• Nutella Pancakes: add small spoonfuls of Nutella over the top and swirl it in with the tip of a butterknife.
• Pumpkin Spice Pancakes: for a fall griddle version, try my whole grain pumpkin spice pancakes.

Toppings for Serving Pancakes:

Once your sheet pan pancakes are cut up into squares, you can add more toppings or leave them on the side for people to help themselves. Some possibilities include:

• whipped cream
• fresh cut fruits
• maple syrup
• pats of butter
• chocolate sauce
• raspberry sauce
• peanut butter drizzle
• chopped and toasted walnuts
• chopped and toasted pecans
• roasted hazelnuts
• toasted coconut
• lemon zest

Storing, Freezing, and Reheating

These pancakes are best served immediately after baking. However, if you need to reheat them, I recommend covering the sheet pan tightly with foil and returning them to a 350F for about 10 minutes.

Leftovers keep well too. Store cut squares in an airtight container in the refrigerator for 3-4 days. To freeze, layer the squares between pieces of parchment paper in a freezer bag or container for up to 2 months. Reheat individual squares right in the toaster or toaster oven for a quick weekday breakfast - no thawing needed.

Frequently Asked Questions

Can you really make pancakes in the oven? Yes! Baking pancake batter in a sheet pan gives you fluffy pancakes without any flipping. A quick brush of butter and a few minutes under the broiler gives them the same golden top you'd get from the griddle.

How many people does this serve? One half sheet pan makes 15 pancake squares, enough to serve 5-6 people with 2-3 squares each.

Can I make these ahead for brunch? Yes. Bake the pan, let it cool, cover with foil, and rewarm at 350°F for about 10 minutes before serving. If you're planning a bigger brunch spread, these pair well with make-ahead recipes like brioche cinnamon rolls.