Imagine waking up to the aroma of freshly baked pancakes, without the usual hassle of standing over a hot griddle, flipping each one individually. This dream becomes a delicious reality with these **Sheet Pan Chocolate Chip Pancakes**! This recipe offers the ultimate easy way to prepare a hearty and delightful breakfast that bakes up incredibly light and fluffy. No more messy stovetops or unevenly cooked pancakes; simply pour the batter into a sheet pan and let your oven do all the work.

These baked chocolate chip pancakes are not just about convenience; they’re also a genuine family favorite and the ideal solution for feeding a crowd. You can effortlessly make 12 generous pancakes at once, making them perfect for busy weekend mornings, holiday brunches, or even a casual breakfast potluck. Beyond their incredible ease, this recipe is also versatile, allowing for dairy-free alternatives and options to make them WW-friendlier or lighter. This innovative approach to pancake making was inspired by our popular Pumpkin Sheet Pan Pancakes and our beloved Classic Pancake recipe. For a complete breakfast experience, they pair wonderfully with a refreshing Fruit Salad.

🥞 Ingredient Notes for Fluffy Sheet Pan Pancakes

Creating these delightful homemade chocolate chip pancakes requires only a few simple ingredients, many of which are likely already in your pantry. Each component plays a vital role in achieving that perfect light and fluffy texture.

• White Sugar: While chocolate chips add sweetness, a small amount of white sugar in the batter enhances the overall flavor balance, ensuring your pancakes are perfectly sweet without being overpowering. You don’t need excessive sugar here, as the chocolate provides plenty of sweetness.
• Milk and White Vinegar: This combination creates a quick, homemade buttermilk substitute, which is crucial for achieving tender and exceptionally fluffy pancakes. When vinegar reacts with baking soda and baking powder, it produces carbon dioxide bubbles, making the pancakes airy and light – far fluffier than many typical sheet pan pancake recipes. This ingenious trick also makes it incredibly easy to adapt the recipe for lactose intolerance or dairy allergies by simply swapping in dairy-free milk. I personally use 1% milk because it’s what I always have on hand, but feel free to use 2% or whole milk for a richer flavor.
• All-Purpose Flour: The foundation of our pancake structure. Using regular all-purpose flour ensures a consistent and reliable texture.
• Baking Powder & Baking Soda: These leavening agents are the secret to the pancakes’ impressive rise and airy texture. The baking soda specifically reacts with the vinegar-treated milk, while baking powder provides an additional lift.
• Salt: A pinch of salt is essential to balance the sweetness and enhance the flavors of all the other ingredients, preventing the pancakes from tasting flat.
• Eggs: Large eggs bind the ingredients together, add moisture, and contribute to the structure and richness of the pancakes.
• Cooking Oil (Canola or Vegetable): Oil keeps the pancakes moist and tender, and helps achieve a lovely golden crust during baking. Canola oil is my preference for its neutral flavor, but vegetable oil works just as well.
• Vanilla Extract: A touch of vanilla adds warmth and depth to the pancake flavor, complementing the chocolate chips beautifully.
• Chocolate Chips: The star of the show! I typically opt for milk chocolate chips for their creamy texture and rich, sweet flavor that melts perfectly into the pancakes. However, you have many options to customize this.

*Please see the complete recipe card below for the full list of ingredients and precise quantities.

📖 Delicious Variations & Easy Substitutions

One of the best aspects of these sheet pan chocolate chip pancakes is their adaptability. Feel free to customize them to suit your taste preferences or dietary needs.

• Chocolate Chip Choices: While milk chocolate chips are a personal favorite for their classic, melty goodness, you can easily experiment with other types. Try semi-sweet chocolate chips for a less sweet option, dark chocolate chips for a more intense cocoa flavor, or even white chocolate chips for a creamy, distinct taste. Mini chocolate chips are also a fun variation, distributing chocolatey pockets more evenly throughout each bite.
• WW Friendlier / Lighter Version: To lighten up this recipe or make it more Weight Watchers friendly, consider a few simple swaps. Opt for sugar-free chocolate chips to reduce the sugar content, and if desired, replace the white sugar with a natural sugar substitute like monk fruit or erythritol. For a significant reduction in fat, you can replace the cooking oil with an equal amount of unsweetened applesauce. This will make the pancakes a little chewier in texture, but they will still be incredibly moist and delicious!
• Milk Alternatives: I use 1% milk for its lighter profile, but the recipe is flexible. You can use 2% or whole milk for a richer, creamier pancake. For those with dietary restrictions, lactose-free milk or various dairy-free milk options such as almond milk, soy milk, oat milk, or cashew milk work perfectly with the vinegar to create the necessary “buttermilk” effect.
• Oil Alternatives: Canola oil is a neutral choice that lets the other flavors shine. However, vegetable oil is a direct substitute and will yield similar results. For a slightly different flavor profile and added richness, you could even try melted unsalted butter, though it would increase the fat content.
• Lactose-free/Dairy-free: Achieving a dairy-free version is straightforward. Simply use dairy-free chocolate chips (many brands offer these) and choose a lactose-free or plant-based milk (almond or soy milk are excellent choices). The vinegar will still react to create the desired fluffiness.
• Creative Toppings: While classic maple syrup and whipped cream are always a hit, don’t shy away from imaginative toppings. Fresh berries like raspberries, blueberries, or sliced bananas add a burst of freshness and natural sweetness. For a gourmet touch, try a warm cranberry compote, a drizzle of chocolate sauce, or a sprinkle of toasted nuts. And if you’re truly looking to indulge for a special occasion, a scoop of vanilla ice cream turns these pancakes into a decadent dessert!
• Add-ins: Beyond chocolate chips, consider folding in other mix-ins like chopped nuts (walnuts, pecans), shredded coconut, or even a swirl of peanut butter or Nutella into the batter for an extra layer of flavor and texture. Just be mindful not to overcrowd the batter.

The journey to perfecting these oven-baked pancakes involved a bit of experimentation. My initial attempts resulted in a texture that was a little too dense. However, after careful adjustments to the leavening agents and liquid ratios, I successfully developed a recipe that consistently produces incredibly fluffy pancakes – a huge hit with all my taste testers!

🔪 Step-by-Step Guide: How to Make Sheet Pan Chocolate Chip Pancakes

Making these easy sheet pan chocolate chip pancakes is a breeze. Follow these simple steps for a perfect batch every time!

PREP: Begin by preheating your oven to 375 degrees F (190 degrees C). This ensures the oven is at the correct temperature for even baking. Next, generously coat a 9×13-inch sheet pan (or baking sheet) with nonstick cooking spray, making sure to cover all the sides and corners thoroughly. For an extra layer of nonstick insurance, consider using Wilton cake release – it works wonders to guarantee your pancakes won’t stick!

1. Step 1: To create our homemade buttermilk, add the white vinegar to the milk in a small bowl. Give it a gentle stir and set it aside for a few minutes while you prepare the other ingredients. This allows the milk to curdle slightly, which is key for a tender crumb.

2. Step 2: In a large mixing bowl, combine all your dry ingredients: whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Whisking them thoroughly ensures they are evenly distributed, which is essential for uniform leavening.

3. Step 3: In a separate medium bowl, whisk together the wet ingredients: the large eggs, cooking oil, and vanilla extract. Ensure they are well combined.

4. Step 4: Pour the wet egg mixture into the bowl with the dry ingredients. Mix until just combined. Immediately after, pour the prepared milk/vinegar mixture into the batter and mix again until everything is just incorporated. It’s perfectly normal for the batter to still be a little lumpy – do not overmix, as this can lead to tough pancakes.

5. Step 5: Gently fold the chocolate chips into the pancake batter using a spatula. Be careful not to stir too vigorously, as you want to distribute them without overmixing the batter.

6. Step 6: Pour the pancake batter evenly onto your prepared sheet pan. Use a spatula to gently spread it out, ensuring it covers the entire surface to the edges.
   Hint: For the best results and a perfectly even bake, gently tap the sheet pan on your kitchen counter a few times. This helps to settle the batter, remove any trapped air bubbles, and ensures a uniform thickness.

7. Step 7: Bake the sheet pan pancakes in the preheated oven for approximately 10 minutes. Baking time may vary slightly depending on your oven, so keep an eye on them. The pancakes are done when they are lightly browned around the edges, and a toothpick or cake tester inserted into the center comes out clean, indicating no wet batter.
   Allow the cooked pancakes to cool on the sheet pan for 2-5 minutes before attempting to cut them. This cooling period helps them set and makes them much easier to slice neatly.

8. Step 8: Once slightly cooled, use a knife or pizza cutter to slice the large sheet of pancake into 12 individual, perfectly portioned pieces.
   Now comes the fun part – garnishing! Top these fluffy chocolate chip pancakes with fresh strawberries, a dollop of whipped cream, a generous drizzle of your favorite syrup (maple syrup is a classic!), and a scattering of extra chocolate chips. Of course, feel free to use your favorite toppings to make them uniquely yours!

✨ Expert Recipe Tips for Perfect Baked Pancakes

Achieving perfectly fluffy, delicious sheet pan pancakes is easy with these insider tips:

• Don’t Overmix the Batter: This is perhaps the most crucial tip for any pancake recipe. Once you’ve combined the wet and dry ingredients, mix them until *just* combined. A few lumps are perfectly fine and even desirable! Overmixing develops the gluten in the flour too much, resulting in tough, rubbery pancakes instead of the desired light and fluffy texture.
• Tap the Pan Before Baking: After you’ve poured and spread the batter onto the sheet pan, gently tap the pan on your counter a few times. This simple action helps the batter settle evenly, removes any hidden air bubbles, and ensures your pancakes bake up with a consistent thickness and smooth top.
• Use Wilton Cake Release (or Parchment Paper) for Easy Removal: While nonstick spray is good, Wilton Cake Release is a secret weapon for guaranteeing your pancakes lift out cleanly from the pan without any sticking. Alternatively, lining your sheet pan with parchment paper is another excellent method that not only prevents sticking but also makes cleanup and slicing incredibly easy.
• Check Doneness Early: Ovens can vary significantly in temperature, so don’t just rely on the suggested baking time. Start checking your pancakes around the 9-minute mark. Look for lightly golden edges, and insert a toothpick or cake tester into the center. If it comes out clean (without any wet batter clinging to it), your pancakes are perfectly cooked and ready to come out.
• Let Them Rest Before Slicing: Patience is key here. Allowing the baked pancakes to cool for 2 to 5 minutes on the sheet pan before you cut into them helps them to firm up slightly. This makes them much easier to slice into neat, clean squares without crumbling or losing their shape.
• Customize the Mix-ins Creatively: Chocolate chips are fantastic, but don’t stop there! Feel free to fold in other delicious additions like chopped nuts (walnuts, pecans), shredded coconut, a handful of fresh blueberries or raspberries, or even a swirl of peanut butter or Nutella through the batter before baking. Just be mindful not to overload the batter, which can affect its structure and baking time.
• Reheat Leftovers the Right Way: To maintain their fluffy texture, it’s best to reheat any leftover sheet pan pancakes in the oven. Warm them at 325°F (160°C) for a few minutes until heated through. Microwaving can often make pancakes chewy, so the oven method is preferred for preserving their delightful lightness.
• Cut Small for Snacks or Lunchboxes: These pancakes aren’t just for breakfast! Slice them into smaller, bite-sized squares. They make fantastic grab-and-go snacks for kids, easy additions to lunchboxes, or even a quick treat for adults on the move.

🥗 What to Serve with Your Fluffy Sheet Pan Chocolate Chip Pancakes

These versatile chocolate chip pancakes are a delightful base for a variety of accompaniments, whether you prefer something light and fresh or a more substantial protein-packed meal.

For a burst of color and natural sweetness, fresh fruit is always an excellent choice. Think vibrant strawberries, juicy raspberries, sweet blueberries, or sliced bananas. A simple fruit salad can also elevate your breakfast. If you’re looking to add some protein to your plate, crispy bacon or savory sausage are classic pairings that complement the sweetness of the pancakes beautifully. For a slightly lighter but equally satisfying option, consider serving them alongside my flavorful Air Fryer Turkey Sausage, as shown in the image below. Other great choices include a side of scrambled eggs, a dollop of Greek yogurt, or even a smear of nut butter for an extra boost of energy.

💡 Top Tip for Non-Stick Baking!

To guarantee that your sheet pan chocolate chip pancakes will effortlessly release from the pan every single time, I highly recommend using Wilton cake release (affiliate link) to grease your sheet pan. It creates an impeccable non-stick surface that a simple cooking spray sometimes can’t match, ensuring perfect, intact pancakes.

🍽 Essential Equipment for Baked Chocolate Chip Pancakes

Making this baked chocolate chip pancakes recipe requires a few standard kitchen tools that you likely already own:

• A Rimmed Baking Sheet (9×13-inch or similar): This is the star of the show! A standard 9×13-inch size is perfect for making 12 pancakes. Ensure it has a rim to prevent batter from spilling.
• Mixing Bowls: You’ll need at least two – one large for dry ingredients and one medium for wet ingredients.
• Whisk: Essential for thoroughly combining both your dry and wet ingredients, ensuring a smooth, lump-free (mostly!) batter.
• Wooden Spoon or Spatula: Great for gently folding in the chocolate chips and for light mixing to avoid overworking the batter.
• Cake Tester or Toothpick: Crucial for checking the doneness of your pancakes, ensuring they are cooked through but still moist.
• Silicone Spatula (for scraping and spreading): A flexible spatula is perfect for scraping down the sides of your mixing bowl and for evenly spreading the batter onto the sheet pan.
• Thin Silicone Flipper: (affiliate link) This is particularly handy for carefully lifting the cut pancakes off the sheet pan without damaging them. A thin edge makes it easier to get underneath.

🌡️ Storage & Make-Ahead Tips

One of the many benefits of these easy sheet pan pancakes is how well they store, making them perfect for meal prep or quick breakfasts on busy mornings!

To store these delicious baked chocolate chip pancakes, allow them to cool completely after baking and slicing. Then, place them in an airtight container. They will remain fresh and delightful in the refrigerator for up to 4 days. This makes them a fantastic make-ahead option; simply grab and reheat when you’re short on time.

For longer storage, these fluffy chocolate chip pancakes freeze beautifully. Once cooled and sliced into individual squares, arrange them in a single layer between sheets of parchment paper. This prevents them from sticking together. Transfer the layered pancakes into a sealed container or a heavy-duty Ziplock freezer bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, simply reheat from frozen in the microwave for a quick bite or in the oven for a crisper texture.

👪 Serving Size & Adjustments

This easy breakfast recipe is designed to yield 12 generous servings, making it perfect for a family meal or entertaining guests. However, you have complete flexibility to adjust the recipe to fit your needs.

If you’re cooking for a smaller group or just yourself, you can easily half the recipe. Conversely, if you’re planning a larger gathering or want to prepare a big batch for meal prepping throughout the week, you can double or even triple these delicious pancakes. To do so, simply click on the serving number in the recipe card below and select the desired number of servings. The ingredient quantities will automatically adjust for you.

Do keep in mind that if you opt to make a big batch (doubling or tripling the recipe), you will likely need additional sheet pans to ensure the batter spreads thinly and bakes evenly. Using multiple pans prevents overcrowding and guarantees that each pancake piece achieves that desired light and fluffy texture.

❔ Recipe FAQs for Sheet Pan Pancakes

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