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Chocolate Chip Sheet Pan Pancakes



– 6 tablespoons (3/4 stick) Real California unsalted butter, melted, divided, plus more for serving – 2 cups Real California milk – 2 large eggs – 1 teaspoon vanilla extract – 3 cups all-purpose flour – 1/4 cup sugar – 4 teaspoons baking powder – 3/4 teaspoon salt – 1 1/2 teaspoons ground cinnamon (optional) – 1 cup chocolate chips, divided – Maple syrup, for serving :Milk, Butter, Pancakes, Chocolate
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Prep time: 15 minutes

Cook time: 15 minutes

Preheat the oven to 425°F. Arrange one rack in the middle of the oven and another about 4 inches from the broiler heating element. Brush the bottom and sides of a 13x18-inch rimmed baking sheet with 1 tablespoon butter and set aside.

In a medium bowl, whisk together milk, eggs, vanilla, and remaining 5 tablespoons butter. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon, if using. Add milk mixture to flour mixture, whisking until only small lumps remain. Add 1/2 cup chocolate chips.

Pour batter into prepared baking sheet, spreading it into an even layer. Top with remaining 1/2 cup chocolate chips. Bake on the middle rack until pancake is starting to brown and pull away from the sides of the pan, about 9 minutes. Transfer to the top rack and broil until browned, about 2 minutes.

Cut into pieces and serve with maple syrup and more butter.

Serves 6 to 8.

Note: To make other pancake flavors, substitute blueberries, strawberries, sliced bananas, or other favorites for the chocolate chips.