Oven Baked Chocolate Chip Pancakes
Transform your breakfast routine with these irresistible Oven Baked Chocolate Chip Pancakes—a quick and easy spin on a brunch classic! This crowd-pleasing recipe eliminates the need for flipping, as the batter is baked to golden perfection in a single 9x13-inch dish. Featuring fluffy, melt-in-your-mouth texture, studded with gooey semi-sweet chocolate chips in every bite, it’s a delightful treat for family gatherings or lazy weekend mornings. With just 10 minutes of prep and minimal cleanup, this hassle-free dish is perfect for feeding a hungry crowd. Serve these baked pancake squares warm with a drizzle of maple syrup, a dollop of whipped cream, or a sprinkle of fresh berries for a breakfast that’s sure to impress. Perfect for pancake lovers seeking an effortless and delicious twist!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 1.25 cups milk
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 units large eggs
- 0.75 cups semi-sweet chocolate chips
- 1 as needed non-stick cooking spray or neutral oil for greasing
Instructions
Preheat your oven to 375°F (190°C).
Grease a 9x13-inch baking dish with non-stick cooking spray, or lightly brush it with neutral cooking oil.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
In a separate medium mixing bowl, whisk together the milk, melted butter, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Do not overmix; the batter should still have a few lumps.
Fold in the chocolate chips gently to distribute them evenly throughout the batter.
Pour the batter into the prepared baking dish, spreading it out evenly with a spatula or the back of a spoon.
Bake in the preheated oven for 18-22 minutes, or until the top is golden-brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the baked pancake to cool for 5 minutes in the dish before slicing into squares or rectangles.
Serve warm with syrup, whipped cream, or fresh fruit on top, if desired.
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1753 mg | 76% | |
| Total Carbohydrate | 268.9 g | 98% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 108.8 g | ||
| Protein | 49.6 g | 99% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 471 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
