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These chocolate chip baked pancakes are made with buttermilk, honey and whole wheat flour! It’s the most delicious sheet pan pancakes recipe you’ll ever try!
Important question: have you ever had baked pancakes!?
They have been such a game-changer for me since having kids. We like to switch things up for breakfast around here, we’re definitely not a “same thing every morning” kind of family. Every morning when I see Wally, my middle, the first thing he asks me is “what are we having”? I get that before I even get a “good morning, Mom”!
Hands down, my kiddos’ favorite thing to eat in the morning is pancakes! Before discovering the wonder of sheet pan pancakes, I never treated them during the week to pancakes – they were only a weekend thing! I just couldn’t justify standing there flipping the pancakes, one after the other when we had to rush to school and do all of the other things!
Things have changed!! Enter the excitement of the baked pancake!
What Are Baked Pancakes?
Rather than standing there flipping pancakes, baked pancakes are made entirely in one sheet pan, and baked in the oven before cutting into slices and serving. The pancakes are just as fluffy and delicious as regular pancakes and the ingredients are essentially the same; however, the time taken to make the pancakes is cut right in half!
Voila – weekday morning pancakes are born!
Ingredients for Chocolate Chip Baked Pancakes
A great reason why you want to choose this particular recipe for baked pancakes, is that this recipe is made with really good ingredients! You’ll need:
- all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- salt
- cinnamon
- buttermilk
- melted butter
- eggs
- honey
- vanilla
Ingredient Substitutions
Flours: You’ll note that I have both all-purpose and whole wheat flour in this recipe. I like combining these flours together in a lot of my baked goods. You get some added nutrition from the whole wheat flour, but using half all-purpose still yields a light and fluffy pancake. If you have access to white whole wheat flour, you could use 2 whole cups of that instead!
Buttermilk: My recipe uses buttermilk, because I firmly believe buttermilk makes for the fluffiest pancake! You can certainly make your own by combining 2 tablespoons of vinegar or lemon juice with the buttermilk and allowing it to sit for 10 minutes; however, I always find the store-bought buttermilk works so much better. You can check out this tutorial for homemade buttermilk.
Honey: I’ve also made these pancakes refined sugar-free (other than the chocolate chips) by using honey. It adds the perfect amount of sweetness! You could substitute this with maple syrup if you’d like.
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Directions for Chocolate Chip Baked Pancakes
1. Preheat the oven to 400 F. In a large bowl, whisk together both flours, along with the baking powder, baking soda, salt and cinnamon.
2. After mixing the dry ingredients together, use a separate bowl to whisk together the eggs with the honey, then whisk in the melted butter, followed by the buttermilk and vanilla extract.
3. Once the wet ingredients are thoroughly mixed, combine the wet with the dry and stir gently with a large wooden spoon to combine. Gently stir in the chocolate chips, then spread out the batter in a lightly greased 11 x 17″ pan.
4. Bake the pancakes for 10-11 minutes, or until the pancakes spring back when pressed lightly with a finger.
Cut and serve immediately!
Can Chocolate Chip Baked Pancakes Be Made Ahead of Time?
I’ve never tried preparing the entire pancake batter ahead of time, but what I like to do sometimes is to combine the dry ingredients in a sealed bag ahead of time, and then keep the measured wet ingredients in the fridge, ready to be whisked together in the morning.
When you have everything ready to go, this recipe takes so little time! You’ll have no excuse not to make pancakes during the week!
Can You Freeze Sheet Pan Pancakes?
You can absolutely freeze oven baked pancakes! I love making a large batch of these pancakes and freezing them for even quicker breakfasts. The pancakes can actually be warmed straight from the freezer. You can microwave them or even pop them in the toaster. I love toasting them because they stay warm and fluffy on the inside, with a light, crispy outside!
The pancakes can be kept in the freezer for up to 2 months, in an airtight container.
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Recipe Tips and Tricks
- Try switching the recipe up by adding sprinkles on top before baking, use coconut flakes instead of chocolate chips, or add in mixed berries. You could even swirl Nutella or peanut butter on the top before baking!
- Top the pancakes with whipped cream or even coconut whipped cream.
Don’t forget the maple syrup!
My Favourite Pancake Recipes
Some of my other pancake and waffle recipes from the blog:
- whole wheat buttermilk pancakes
- banana pancakes
- buttermilk pumpkin pancakes
- healthy banana waffles
- multigrain pancakes
Chocolate Chip Baked Pancakes
- Total Time: 25 minutes
- Yield: 12 pancakes 1x
Description
These chocolate chip baked pancakes are made with buttermilk, honey and whole wheat flour! It’s the most delicious sheet pan pancakes recipe you’ll ever try!
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour*
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 eggs
- 1/3 cup honey***
- 2 tbsp unsalted butter, melted
- 2 cups buttermilk**
- 1 tsp pure vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat the oven to 400 F and spray a 11 x 17″ baking sheet with nonstick spray. In a large mixing bowl, whisk together both the flours, followed by the baking powder, baking soda, salt and cinnamon. In another bowl, thoroughly whisk the eggs before adding the honey and whisking again. Add in the melted butter, followed by the buttermilk and vanilla extract. Whisk thoroughly, about 30 seconds.
- Pour the wet ingredients into the dry and stir just until combined. Fold in the mini chocolate chips, then spread the batter out in an even layer on to the prepared pan. Bake the pancakes for 10-11 minutes. Check for doneness by poking gently with a finger; if the pancakes spring back then they are done! Remove the pan from the oven, and slice into 12 equal pieces. Serve with maple syrup!
Leftover pancakes can be kept in an airtight container for 1-2 days on the counter or in the freezer for up to 2 months. To reheat the pancakes, place them in the toaster or microwave oven.
Notes
*Feel free to sub the flour for 2 cups all-purpose flour, 2 cups whole wheat flour or 2 cups white whole wheat flour. Using all whole wheat flour will yield a more dense pancake.
**I prefer to use buttermilk from the store, but you can easily substitute for homemade (stir together 2 cups whole milk with 2 tsp vinegar or lemon juice and allow it to sit for 10 minutes before using).
***Substitute with maple syrup or agave if desired
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: breakfast
- Method: oven bake
- Cuisine: american
*Please note* this post was originally posted in 2021. I’ve updated the text and added a video but the recipe remains the same.
I love your idea for using a sheet pan, what a fabulous baking shortcut! These look so tasty good!
Just sooo easy Heidi! I am obsessed with this method!
Genius idea to bake pancakes! Love it that everyone gets to dig in at the same time.
Thanks Marissa! I love that part too – even Mom gets to dig in as soon as they’re baked 😉
This is awesome! Love this idea!!
Thanks Kim!! 🙂
These pancakes look so scrumptious! Love that they are baked and can be frozen as well, so all you have to do is heat these yummies up come brunch-time!
I love the freezing option too! It makes breakfast sooo much easier especially during those busy weeknights!!
You genius, you!!! What an incredible idea! I’m definitely here for any and all tips to make mornings easier!
Haha thanks Michelle – hope you get a chance to try this out!!
Pancakes don’t get much easier Katherine! I love making them in a sheet pan when we have guests for the weekend. So much easier and just as delicious!
So much easier! A great recipe for guests indeed. Thank you Mary Ann!!
I just love making sheet pan pancakes — you can make so many and there’s no flipping! My boys would love this chocolate chip version!
I love it too! Soo much easier than regular pancake flipping!! 🙂