Baked Chocolate Chip Pancakes

Baked Chocolate Chip Pancakes are light, fluffy and fast to make. Instead of standing over the stove, the pancakes bake in a rimmed baking sheet at the same time! Perfect for a crowd.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 25

Cooling Time 5

Total Time 35

Servings pancakes

Calories 133kcal

Author Toni Dash

Ingredients

1 cup All-Purpose Flour (regular or gluten-free measure-for-measure flour blend)
½ teaspoon Salt
2 teaspoons Baking powder
2 tablespoons Granulated sugar
1 cup Milk
3 tablespoons Vegetable oil
1 large Egg
½ cup Chocolate Chips

Instructions

Preheat oven to 350 degrees F. Line a 9x13 rimmed baking sheet with foil or parchment paper. Spray lightly with non-stick cooking spray. TIP: leave an overhang to easily lift the pancakes out of the pan once cooled and cut.
In a large bowl, whisk together the flour, salt, baking powder, and sugar.
Add the milk, vegetable oil, and egg and whisk until just combined. NOTE: there may be some lumps in the batter; as long as it is combined they will come out during baking.
Spread the mixture evenly over the prepared baking sheet. Sprinkle the chocolate chips evenly over the top.
Bake in the preheated oven for 25 to 30 minutes, until the pancake springs back when touched and is beginning to turn golden in color.
Allow to cool in the pan for five minutes before cutting into squares and serving.

Nutrition