These chocolate chip baked pancakes are made with buttermilk, honey and whole wheat flour! They’re the most delicious sheet pan pancakes you’ll ever have!
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!
How do you make sheet pan pancakes?
Start by combining the dry ingredients together in one bowl:
- all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- salt
- cinnamon
I like combining all-purpose and whole wheat flour 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!
After mixing the dry ingredients together, whisk together the wet ingredients in a separate mixing bowl:
- buttermilk
- melted butter
- eggs
- honey
- vanilla
My recipe uses buttermilk, because I firmly believe buttermilk makes for the fluffiest pancake! You can certainly make your own with a simple combination of milk and vinegar or lemon juice, but I always find the store-bought buttermilk works so much better.
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.
Once the wet ingredients are thoroughly mixed, combine the wet with the dry and stir gently to combine. Add in the the chocolate chips, and then spread out the batter in a lightly greased 11 x 17″ pan.
Bake the pancakes at 400 F for 10-11 minutes, or until the pancakes spring back when pressed lightly with a finger. Cut and serve immediately!
Can you make these chocolate chip baked pancakes ahead of time?
I like to sometimes combine the dry ingredients in a zip-top 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 these sheet pan pancakes be frozen?
Yes, absolutely! 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.
I think you’ll love this little shortcut of mine to delicious, fluffy pancakes! You can even switch things up a little and instead of chocolate chips, try coconut flakes, mixed berries, or a swirl of Nutella in the middle of the batter.
The leftovers also make for a terrific snack or lunchbox treat.
And don’t forget the maple syrup!
Some other pancake recipes from the blog:
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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! They’re the most delicious sheet pan pancakes you’ll ever have!
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
Keywords: chocolate chip baked pancakes // buttermilk chocolate chip pancakes // sheet pan chocolate chip pancakes // sheet pan pancakes
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.
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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!
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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!
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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!
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I love it too! Soo much easier than regular pancake flipping!! 🙂