Pancakes for a crowd are made easy with this sheet pan pancakes recipe. Make chocolate chips pancakes 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 recently 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 and a summer berry salad among other things.

If you love the convenience of one pot meals, you will love sheet pan meals too.

These pancakes bake up fluffy and slightly browned on the top. The trick here is to brush them with more butter after the initial bake and place them under the broiler for the same slightly crispy top you would get on the griddle.

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 desired toppings.
• Bake for 10-12 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.

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.

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.
• 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.

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
• peanut butter drizzle
• chopped and toasted walnuts
• chopped and toasted pecans
• roasted hazelnuts
• toasted coconut
• lemon zest

Reheating Sheet Pan Pancakes

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.