Sheet-Pan Chocolate Chip Pancakes Recipe (2024)

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.

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

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!

Can you make the batter the night before? Or is it better the day of?

To the person asking if this can be made the night before. This is a quickbread and the baking soda and powder will not provide the lift you would want if you make it the night before. You could do everything up to mixing the wet and dry ingredients the night before and finish it up in the morning.

Another great pancake combination for this recipe:Delete chocolate chipsadd cooked crumbled bacon, chopped green chiles from a can, piñon nuts and shredded mild cheddar or Jack cheese. Serve with butter and real maple syrup. Don't knock it till you've tried it!

Anyone know what happens with the parchment paper? It seems like pan, butter, parchment, heat, butter on top of parchment? Heat? Batter on top of buttered parchment? I do not bake enough to know if u remove it, or when, or why it was added to begin with?

This was great and I'd make it again. I used vanilla oat milk (1c plain, 2c mixed with 1tsp ACV). I froze my cut butter for 5 min prior to adding to the flour. I coated each slice in flour then just pressed it flat with my hands; I didn't feel like pulling out the food processor. I sprinkled chips on top but I'd probably mix them in next time.

The parchment paper in this and many other sheet pan baking recipes is to make it easier to remove nice squares from the pan -- the parchment reduces sticking and makes it possible to lift the whole rectangle of pancake out of the pan to slice, if you'd like. Buttering the pan first helps the parchment adhere to the pan so that it doesn't slide around as much (though that's optional in my experience); buttering the parchment further reduces sticking. Cut and lift off of it; don't eat it!

Reverse-engineered cake. Pancakes were invented as a way to quickly make a cake in a pan on the stove top when there is no oven (as in pioneer, homesteading, and camping settings). Thus pan cakes. Pouring the batter into a baking pan in the oven produces cake.

Would this work with boxed batter mix? Just make the batter as though for the stove, but then pour it into the baking pan? Would cooking time need to be adjusted?

Thank goodness for the metric measurements. The whole world is metric and I am tired of converting recipes. Thank You !! PS I am a single person who would really appreciate a "Scaled down version" of recipes for one.

This recipe came along just in time for company. I substituted regular rice flour for a third (one cup) of the all purpose flour, because I like the tenderness it gives to all my pancake recipies. Otherwise followed as written. Wonderful! And everyone at the table gets hot pancakes at the same time ;-)

This recipe won’t replace pancakes in our house, but it is an excellent option for a company brunch. For a first trial we made a half recipe in a 13 by 9 inch pan. We followed the method exactly, but omitted the chocolate chips. The “pancakes” were light and flavorful: we served them topped with fresh fruit and a few toasted pecans. For a full recipe, I plan to use two of these smaller sheet pans—the edges had a crispness we enjoyed!

This is a great recipe that deserves broader categorization.I studded the top with leftover caramelized pineapple and incorporated 2 tablespoons of syrup into the recipe (while reducing the regular milk appropriately). What I got was beautiful breakfast, but with leftovers that really shine. Since this is cut in squares, leftovers are made for the toaster and a nice long toast re-softens the "cake" while adding a whole new level of crisp to the edges. Home-made pineapple pop tarts come to mind!

10/10 these pancakes are the breakfast hill I would die on. Do not skip heating up the pan and adding butter before putting in the batter. So much easier when feeding a hoarde of teens.

This was good and we all enjoyed it. I did find it odd that a pancake recipe had no eggs - seemed more like a sheet pan biscuit.

Used half whole wheat flour, blueberries instead of chocolate chips, and skipped the parchment. Had no issues with sticking to the pan. Absolutely delicious! Pouring into the hot pan achieves the heavenly crisp exterior texture of pan-cooked pancakes, but without standing over a stove for ages. Will be my go-to pancake recipe from now on.

5 girls plus our two slept at our house last night. Sheet pan pancakes cooking for a crowd for the win!—did everything in the food processor to save washing—subbed yogurt for buttermilk—served with heated up frozen strawberriesSuper easy, baked all the way through with butter holes in the middle (frozen butter may have helped prevent over mixing)

A pastry cutter worked just fine for me, rather than using a food processor for incorporating the butter into the flour. Also cut out 3T of the butter and it still turned out great.

its awesome, but complicated

Followed the recipe and it was really gummy and dense and buttery. What went wrong?

I have a question. I love this recipe but every time I make it, I have a section in the middle that is running and did not cook through. But the edges are crispy and it's golden. Should I raise the temperature? Should I cook longer? Help. I love every bite and hate having to discard a runny section. I also looks like I screwed up when serving. V embarrassing. Thanks

Maybe because my buttermilk was a bit older but mine ended up more dense than regular pancakes, resembling a big (flat) scone. I think it is better to skip the chocolate chips as, with this texture, they are more versatile to be eaten with butter, cream cheese or any other spread.

I was really looking forward to this as a way to eliminate extra stove mess and having multiple children, seemed brilliant. Mine came out super gummy on the inside and never fluffed up. Was this because I didn’t let the batter rise long enough? What causes that? Flavor and idea great…missing link to fluffiness?

Oven to 425! Splash of vanilla to wet mix

First -- I LOVE this recipe. However I must be doing something wrong. I have made these three times in two different ovens and have cooked it in a 9 x13 pyrex dish -- for at least th specified time. I always end up with a section in the middle which is not completely cooked and still runny. But the edges and probably 3/4 are cooked through and delicious. What am I doing wrong -- how do I fix this?? Thank you

Grating butter was a wonderful tip. This recipe will be handed down I'm sure, total hit! I used half slivered almonds half chips.

I love this recipe!!! No more being chained to a frypan!!! Thank you:)

Another way to "prepare" the butter is to flour a cheese shredder/grater and flour the stick of cold butter and grate it across the large grating holes. Works great for biscuits too.