Sheet Pan Pancakes with Mini Chocolate Chips
This pancake recipe is a true game changer! Thanks to this pancake sheet pan hack, gone are the days of over and under baked pancakes. You can count on these pancakes to be perfectly cooked, amazingly fluffy, irresistibly delicious AND ready to serve the whole crowd in under 15 minutes. All you need to get started is a short list of basic baking and Hiland Dairy pantry staples.
Recipe and photography
by Emily Schuermann, Food for a Year.
-
Prep Time
20 Minutes -
Cook Time
10–12 Minutes -
Servings
12
Ingredients
- 1¾ cups Hiland Plain Yogurt
- ¼ c Hiland Skim Milk
- 3 tablespoons Hiland Butter, melted
- 2 eggs
- 2 cups self-rising flour
- 2 teaspoons baking soda
- ¼ teaspoon kosher salt
- ½ cup mini chocolate chips (optional)
Directions
- Preheat the oven to 425°.
- Prepare a 15”x10”x2” rimmed baking pan by spraying with nonstick cooking spray and lining with parchment paper.
- In a large mixing bowl, whisk together the first 4 ingredients. Once combined, add flour, baking soda and salt, mixing to combine (be sure to scrape the sides and bottom of the bowl for even mixing).
- Pour the pancake batter onto the prepared baking sheet and sprinkle with mini chocolate chips.
- Bake for 10-12 minutes or until lightly golden and done in the center (to test doneness, the center should firm to the touch).
- Cool for 2 minutes then cut into 12 even servings.
- Serve with fruit and syrup.
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