SHEET-PAN CHOCOLATE CHIP PANCAKES
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.
Provided by Jerrelle Guy
Categories breakfast, brunch, easy, pancakes
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- 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.
- In a large measuring cup, combine the buttermilk and milk; set aside.
- 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.
- 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.
- 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.
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Jake L
[email protected]These pancakes were easy to make and they tasted great! I will definitely be making them again.
Simo Kahuit
[email protected]I made these pancakes for a brunch party and they were a huge hit! Everyone loved them.
Sanjana Thakur
[email protected]These pancakes were delicious! I added some chocolate chips and they were the perfect treat.
Rafi Sikder
[email protected]These pancakes were a bit bland. I think I'll add some more spices next time.
Hafiz Ramzan khan
[email protected]The pancakes were a little too sweet for my taste. I think I'll use less sugar next time.
Sundas Batool
[email protected]These pancakes were so easy to make and they tasted amazing! I will definitely be making them again.
Adonai Sword
[email protected]I made these pancakes for my kids and they loved them! They said they were the best pancakes they've ever had.
Joshua Ibekwe
[email protected]These pancakes are the best! I've made them several times and they're always a hit.
Robert Green
[email protected]The pancakes were easy to make, but they didn't turn out as fluffy as I expected. I'm not sure what I did wrong.
Mst kiron Sultana
[email protected]These pancakes were a little dry for my taste. I think I'll add some more milk next time.
Asaremonika Sherif
[email protected]The pancakes were delicious! I added some fresh berries and whipped cream on top, and they were the perfect breakfast.
sulman r
[email protected]I've never made pancakes on a sheet pan before, but this recipe made it so easy. The pancakes were cooked evenly and they were so fluffy!
Jamal Jibril
[email protected]These pancakes were a hit with my family! They were so easy to make and the instructions were clear and concise.