Sheet-Pan Chocolate Chip Pancakes

Hey NYT Cooking—would love if you would consider adding an equipment list to accompany the ingredients. Sometimes the pan sizes or types are specific and it would great to know that before getting too attached to making something. Thanks.

Would love it if there were more gluten free recipes or substitutions !

So to those of you fretting about not having a food processor: fear not. I do have one, but kids are sleeping so I used the same method used forever to mix butter and flour in my native France: just cut the butter in small cubes and mix it in with tips of fingers rubbing into the flour. Tip: cut your stick of butter four times lengthwise, turn it over and repeat on adjacent face, then cut crosswise all the way through. You will have about pea size squares , dump in flour separating them. Voila!

Can you make the batter the night before? Or is it better the day of?

To the person asking if this can be made the night before. This is a quickbread and the baking soda and powder will not provide the lift you would want if you make it the night before. You could do everything up to mixing the wet and dry ingredients the night before and finish it up in the morning.

Another great pancake combination for this recipe: Delete chocolate chips add cooked crumbled bacon, chopped green chiles from a can, piñon nuts and shredded mild cheddar or Jack cheese. Serve with butter and real maple syrup. Don't knock it till you've tried it!

Anyone know what happens with the parchment paper? It seems like pan, butter, parchment, heat, butter on top of parchment? Heat? Batter on top of buttered parchment? I do not bake enough to know if u remove it, or when, or why it was added to begin with?

The parchment paper in this and many other sheet pan baking recipes is to make it easier to remove nice squares from the pan -- the parchment reduces sticking and makes it possible to lift the whole rectangle of pancake out of the pan to slice, if you'd like. Buttering the pan first helps the parchment adhere to the pan so that it doesn't slide around as much (though that's optional in my experience); buttering the parchment further reduces sticking. Cut and lift off of it; don't eat it!

This was great and I'd make it again. I used vanilla oat milk (1c plain, 2c mixed with 1tsp ACV). I froze my cut butter for 5 min prior to adding to the flour. I coated each slice in flour then just pressed it flat with my hands; I didn't feel like pulling out the food processor. I sprinkled chips on top but I'd probably mix them in next time.

Reverse-engineered cake. Pancakes were invented as a way to quickly make a cake in a pan on the stove top when there is no oven (as in pioneer, homesteading, and camping settings). Thus pan cakes. Pouring the batter into a baking pan in the oven produces cake.

Would this work with boxed batter mix? Just make the batter as though for the stove, but then pour it into the baking pan? Would cooking time need to be adjusted?

Thank goodness for the metric measurements. The whole world is metric and I am tired of converting recipes. Thank You !! PS I am a single person who would really appreciate a "Scaled down version" of recipes for one.

This recipe came along just in time for company. I substituted regular rice flour for a third (one cup) of the all purpose flour, because I like the tenderness it gives to all my pancake recipies. Otherwise followed as written. Wonderful! And everyone at the table gets hot pancakes at the same time ;-)

This recipe won’t replace pancakes in our house, but it is an excellent option for a company brunch. For a first trial we made a half recipe in a 13 by 9 inch pan. We followed the method exactly, but omitted the chocolate chips. The “pancakes” were light and flavorful: we served them topped with fresh fruit and a few toasted pecans. For a full recipe, I plan to use two of these smaller sheet pans—the edges had a crispness we enjoyed!

This is a great recipe that deserves broader categorization. I studded the top with leftover caramelized pineapple and incorporated 2 tablespoons of syrup into the recipe (while reducing the regular milk appropriately). What I got was beautiful breakfast, but with leftovers that really shine. Since this is cut in squares, leftovers are made for the toaster and a nice long toast re-softens the "cake" while adding a whole new level of crisp to the edges. Home-made pineapple pop tarts come to mind!