What’s better than a fluffy chocolate-chip pancake? A giant fluffy chocolate-chip pancake…that’s also easier to whip up than standing by the stove like a short-order cook. Enter sheet-pan pancakes with chocolate chips.
Now, this guy could feed a crowd, but even if you’re not serving breakfast (or brinner) for six people, have no fear. Sliced into squares, the pancake makes excellent leftovers. Even better, cut it into strips and serve it like French toast sticks with maple syrup for dipping.
2 cups (454g) buttermilk
2 large (100g) eggs
½ teaspoon pure vanilla extract (optional)
2½ (350g) cups all-purpose flour
1 tablespoon (12g) baking powder
¼ cup (50g) granulated sugar
½ teaspoon kosher salt
¾ cup (128g) chocolate chips (optional)
Maple syrup, for serving
1. Preheat the oven to 425°F. Grease a half sheet pan with butter or nonstick spray. Optionally, you can also line the sheet pan with parchment paper.
2. In a small bowl, whisk together the buttermilk, eggs and vanilla, if using. In a separate large bowl, whisk together the flour, baking powder, sugar and salt until thoroughly combined.
3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Using a silicone spatula, fold the wet ingredients into the dry ingredients until combined—a few lumps are OK.
4. Pour the batter into the prepared sheet pan and spread into the edges, smoothing out the top into an even layer. Sprinkle the chocolate chips on top. Transfer to the oven and bake until the pancake springs back lightly when touched in the center and looks golden on top, 13 to 15 minutes.
5. Sprinkle the pancake with chocolate chips if using. Slice into squares and serve with maple syrup and butter.
Note: Any leftovers will keep in the fridge for up to five days or the freezer for up to a month. To reheat, toast lightly in a toaster oven.