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Sheet-Pan Chocolate Chip Pancakes

Sheet-Pan Chocolate Chip Pancakes

Here’s a clever trick for making a big batch of pancakes that will save you from spending all morning at the stove: Bake them all at once on a sheet pan. In this recipe, the batter comes together like biscuit dough by cutting the cold butter into the flour before adding the liquid. This cuts down on gluten production, which means fluffier pancakes. For wonderfully crisp edges, heat the sheet pan in advance, so the batter starts cooking as soon as it’s poured into the pan. If you like, you can stir a teaspoon of vanilla extract into the batter, sprinkle it with finely chopped fruit, or mix and match toppings to please the crowd.

40 mins total time

24 mins active time

Easy

Serves 6

Ingredients


Measurements:

  • 3 tbsp unsalted butter

    softened

  • 8 tbsp unsalted butter

    (1 stick), cut into 0.5-inch cubes and chilled

  • 1½ cups cold buttermilk
  • 1½ cups cold whole milk
  • 3 cups all-purpose flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ¾ tsp kosher salt
  • ¾ cup mini chocolate chips
  • Maple syrup

    for serving (optional)

Instructions

  • 1Insert wire rack to position 5 and set oven to 450°F Bake. While the oven heats, continue to the next step.
  • 2Grease a 13½ x 8½-inch sheet pan using 1 tablespoon of softened butter, then line it with parchment paper; set aside.
  • 3In a large measuring cup, combine the buttermilk and milk; set aside.
  • 4In a food processor, add the flour, sugar, baking powder, baking soda and salt, and blend until combined, about 30 seconds. Sprinkle the chilled butter cubes on top and pulse the mixture until the butter is coarse and sandy, and some pieces are the size of peas. Transfer the mixture to a large bowl and pour the buttermilk mixture on top. Whisk to combine, then let stand for 5 minutes.
  • 5Place the prepared sheet pan in the oven while the pancake batter rests. Remove the hot pan from the oven, add the remaining 2 tablespoons softened butter to the pan and return to the oven until the butter is melted and bubbling, about 1 minute.
  • 6Remove the hot pan from the oven and carefully tip to spread the melted butter around. Working quickly, stir the risen batter one final time and pour it into the center of the pan, tipping the pan again to spread the batter evenly. Sprinkle the chocolate chips evenly over the batter.
  • 7Once the oven is preheated, place the pan in the oven and start the timer. Bake until cooked through.
  • 8Bake until the top turns golden brown. If not, give it a bit more time.
  • 9Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.