Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups whole milk
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (plus more for topping)
- Non-stick cooking spray or extra butter for the pan
Instructions
- Start by preheating your oven to 425°F (220°C). Grab a standard 18×13 inch rimmed baking sheet (half-sheet pan). Generously grease the bottom and sides with non-stick cooking spray or a thin layer of melted butter. For even easier removal, you can line the pan with parchment paper, leaving a slight overhang on the sides.
- In a large mixing bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt. Use a whisk to stir these together thoroughly. This ensures the baking powder is evenly distributed, which is the secret to a high-rising, fluffy pancake.
- In a separate medium bowl, whisk together the milk, eggs, melted butter, and vanilla extract. Ensure the eggs are fully beaten and the mixture is smooth. Using room temperature milk and eggs helps prevent the melted butter from solidifying back into small chunks.
- Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or a large spoon to gently fold the mixture together. Stop mixing as soon as no large streaks of flour remain. A few small lumps are perfectly fine; overmixing will lead to tough, rubbery pancakes.
- Gently fold in about 3/4 cup of the chocolate chips. Save the remaining chips to sprinkle on top for a more professional look. This ensures you have chocolatey goodness in every single bite.
- Pour the batter onto your prepared baking sheet. Use an offset spatula or the back of a spoon to spread the batter into an even layer, reaching all the way to the corners. Sprinkle the remaining chocolate chips over the top of the batter.
- Place the pan in the center rack of the oven. Bake for 12 to 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The pancake should spring back slightly when touched.
- Remove the pan from the oven and let it cool for just a minute or two. Use a knife or a pizza cutter to slice the giant pancake into 12 even squares. Serve warm with maple syrup, whipped cream, or fresh fruit.
- Cook Time: 25 minutes