Sheet Pan Pancakes are made with a simple homemade pancake batter and any of your favorite additions! The perfect pancakes for an easy no fuss breakfast!
Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with sides (mine is around 13x17) with parchment paper and spray with non-stick spray on the sides.
Whisk the eggs in a large bowl and add the sugar and vanilla and whisk until well combined.
Pour in the milk and butter and whisk again.
In a separate large bowl, whisk together the flour, half of the chocolate chips, baking powder, baking soda and salt.
Pour the wet ingredients into the dry ingredients and stir just a few times, it’s ok if there are still large lumps left.
Cover with a towel and let it rest for 10 minutes, then stir 4-5 more times, to get any remaining lumps out. (Don’t over-stir or the pancakes will be tough and rubbery.)
Pour the batter into the baking pan about ¾ full and sprinkle on the remaining half of the chocolate chips. (If your pan is smaller, you may have excess batter.)
Bake for 10 minutes, then insert a toothpick into the center of the pancake. If it comes out clean, take the pancake from the oven, if not, let it bake for another 2-3 minutes, or until a toothpick comes out clean.
Let the pancakes cool for 4-5 minutes before slicing and serving with fresh fruit, butter and syrup.
Notes
**NOTE: You can add whatever mix ins you prefer such as blueberries or strawberries.**NOTE : To store the pancakes, make sure you allow the pancakes to cool completely before storing them. The squares last in the fridge for up to 3 days stored in an airtight container. In the freezer you can store them for up to three months. You can simply microwave to reheat.