Ingredients
Scale
- 3 cups all-purpose flour
- 2 tablespoons baking powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 2 1/2 cups milk (whole or 2%)
- 2 large eggs
- 1/2 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- Cooking spray or extra butter for the pan
Instructions
- Preheat your oven to 425°F (220°C). Grease a standard 18×13 inch rimmed baking sheet (half-sheet pan) generously with cooking spray or butter. For even easier removal, line the bottom with parchment paper and grease the paper as well. In a large bowl, whisk together the flour, baking powder, sugar, and salt. In a separate medium bowl, beat the eggs and then whisk in the milk, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in most of the chocolate chips, being careful not to overmix the batter.
- Pour the batter onto the prepared baking sheet and use a spatula to spread it evenly into the corners. Sprinkle the remaining chocolate chips over the top. Place the pan in the center rack of the oven and bake for 15 to 18 minutes. The pancake is done when the top is golden brown and a toothpick inserted into the center comes out clean. If you want a bit more color, you can broil it for the last 60 seconds, but watch it closely to prevent burning.
- Remove the pan from the oven and let it cool for about 5 minutes. This allows the structure to set so the pancakes don’t fall apart when cut. Use a knife or a pizza cutter to slice the sheet into 8 large squares or 12 smaller rectangles. Lift the squares out with a spatula and serve them warm with maple syrup, whipped cream, or fresh berries.
- Cook Time: 25 minutes