Sheet-Pan Chocolate Chip Pancakes

By Jerrelle Guy

Sheet-Pan Chocolate Chip Pancakes
David Malosh for The New York Times. Food stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(2,886)
Comments
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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.

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Ingredients

Yield:6 servings
  • 3tablespoons unsalted butter, softened, plus 8 tablespoons/115 grams unsalted butter (1 stick), cut into ½-inch cubes and chilled
  • 1½cups/360 milliliters cold buttermilk
  • 1½cups/360 milliliters cold whole milk
  • 3cups/385 grams all-purpose flour
  • ¼cup/50 grams granulated sugar
  • 1tablespoon baking powder
  • 1teaspoon baking soda
  • ¾teaspoon kosher salt
  • ¾cup/125 grams mini chocolate chips
  • Maple syrup, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

605 calories; 23 grams fat; 14 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 87 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 12 grams protein; 589 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 450 degrees. Grease a 13-by-18-inch sheet pan using 1 tablespoon softened butter, then line it with parchment paper. Set aside.

  2. Step 2

    In a large measuring cup, combine the buttermilk and milk; set aside.

  3. Step 3

    In 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. Place the prepared sheet pan in the oven on the middle rack to heat while the batter sits.

  4. Step 4

    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. Remove the pan 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.

  5. Step 5

    Return the pan to the oven and bake until cooked through, 13 to 15 minutes. Broil until the top turns golden brown, 1 to 2 minutes. Let cool slightly then cut into squares. Serve warm, with maple syrup, if desired.

Ratings

4 out of 5
2,886 user ratings
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Comments

MMS

Hey NYT Cooking—would love if you would consider adding an equipment list to accompany the ingredients. Sometimes the pan sizes or types are specific and it would great to know that before getting too attached to making something. Thanks.

Grreeneyzz

Would love it if there were more gluten free recipes or substitutions !

Jacqueline

So to those of you fretting about not having a food processor: fear not. I do have one, but kids are sleeping so I used the same method used forever to mix butter and flour in my native France: just cut the butter in small cubes and mix it in with tips of fingers rubbing into the flour. Tip: cut your stick of butter four times lengthwise, turn it over and repeat on adjacent face, then cut crosswise all the way through. You will have about pea size squares , dump in flour separating them. Voila!

Evan

These are delicious, easy, and flexible if you are hosting. I even considerably altered the recipe by using gluten-free flour, oat milk, and a Greek yogurt with oat milk mixture instead of buttermilk (1:2 ratio) and they stilled turned out great! I'll definitely be making these again!

w

@M Varrin I prefer to melt butter and pour it into the dry ingredients bowl (as if you were making crumble). It's way easier than negotiating freezing milk in the a specific size bowl in a full freezer!!

live your life

Full disclosure - I just used this recipe as a template and halved the ingredients on a quarter sheet pan on a busy weeknight morning (I was getting ready to go out) to feed a hungry preschooler, as I became a fan of sheet pan pancakes for its ease and no-mess. Didn’t want to fuss with food processor so just used melted butter oil (I was low on butter) and mixed it up w dry ingredients milk/buttermilk. And of course bc I don’t (and don’t want to) keep buttermilk around so subbed lemon juice milk. Used butterscotch chips instead of chocolate chips bc I wanted to get rid of leftovers. This was very good, plenty sweet without maple syrup. Served w chopped strawberries.

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