Sheet Pan Chocolate Chip Pancakes

Pancakes are one of my all-time favorite foods.  Hands down.

Here's an easier way to make them and feed a crowd!

Guys, I love pancakes.

Like, I'm fairly certain I could eat them every single morning if my waistline wouldn't cry out in pain.

I know I've told this story before, but once when I was say 6 or 7 and my brother was in high school my Mom was making us pancakes.  In our house growing up our kitchen was fairly far away from our cozy, sunken family room where we sometimes ate.  Just as my brother was taking his first bite we heard my Mom yell from the kitchen, "stop, don't eat the pancakes!".

Instead of oil in the pan, she had used Lysol.

Lemony, piney, Lysol.

For whatever reason we always kept our cooking oil under the sink next to the cleaning supplies {don't ask} and on this early Saturday morning, my tired Mom grabbed the wrong bottle.  It just goes to show that Moms have always been tired, especially when having to stand at the counter flipping flapjacks.

Today my friends, I've changed up the pancake routine.

If home on Saturday mornings and not in a rush, then I'm making pancakes.  My kids love them and we've already established that I do too.  I have so, so, so many pancake recipes on my blog.  I even have a pancake pin board on Pinterest!

Some of our favorites are my Caramel Pecan Pancakes, my Apple Cider Pancakes and my Zucchini Bread Pancakes.

Often I'm juggling my coffee cup, flipping the pancakes all the while breaking up a fight between siblings.  It's a grand 'ol time.

But my friends, this sheet pan recipe is a much, much easier way to make pancakes.

Pour the batter into a large jelly roll pan and bake it for 15 minutes.  That's it.  Oh, and top with whatever you want!  My kids have a tendancy to either love chocolate chips or blueberries in their pancakes and well chocolate chips won this time.

These "pancakes" are tender and flaky and taste just like the real thing, but in square form.  Cut the squares big {I did 16} or small {32}, feed a crowd or freeze slices for easy quick breakfasts throughout the week.

A light drizzle of maple syrup was PERFECT on these, a slab of butter even better.  Heck, they were delicious down right alone with nothing on them!  

If you ever have a morning where you're on the run and kids are literally running out the door {please tell me I'm not the only one}, these sheet pan pancakes squares are great to wrap up in a napkin and eat on the way to school or sports practice.

I kept this pancake batter basic, you know the usuals - flour, eggs, butter, milk, vanilla, etc. but feel free to try it with whatever pancake batter that has become your mainstay.

Like I said I have a LOT of pancake recipes on the blog {I just counted - EIGHTEEN} and I'd love to try them all.

This recipe would also work great for brunches, holiday gatherings, bridal showers or any morning type event where you need to feed a crowd.

I can't wait to hear what you think of these!

Let's all take a big break from hovering over the skillet and throw these in the oven instead, shall we?  If you make a batch give me a shout and tell me how they went over.  Oh, and also tell me what you topped them with.....be the first to make a pancake bar with all the toppings!

That'd be fun.

Until next time, enjoy.

Sheet Pan Chocolate Chip Pancakes

Yield: 16

Author: Ally

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Stop standing at the counter flipping pancakes! This easy way to serve your crowd, might become your new favorite way! The added chocolate chips make them super sweet.

Ingredients

• 3 cups flour
• 2 T baking powder
• 2 T brown sugar
• 1 t salt
• 2 1/2 cups 2% or whole milk
• 2 eggs
• 2 T vanilla extract
• 1 stick unsalted butter, melted
• 1/2 cup mini semi-sweet chocolate chips

Instructions

1. 1. Preheat the oven to 425 degrees. Spray a large jelly roll pan with cooking spray.
2. 2. Mix together all wet ingredients and then gently sift in the flour, stirring just to combine.
3. 3. Pour the batter into the pan and top with the chocolate chips.
4. 4. Bake for 15 minutes.
5. 5. Cut into squares and serve warm plain or with butter and maple syrup.

Notes

1. Feel free to add any of your favorite toppings to the pancake batter. Blueberries, sliced bananas, strawberries, chopped nuts, your favorite spices - all work great! 2. I have not tested other milks (soy, oat, almond, etc.), but feel free to give it a try!

Nutrition Facts

Calories

196.01

Fat

8.88 g

Sat. Fat

5.23 g

Carbs

24.89 g

Fiber

0.96 g

Net carbs

23.94

Sugar

6.13 g

Protein

4.07 g

Sodium

348.12 mg

Cholesterol

29.86 g

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