Baked Chocolate Chip Pancake
This easy breakfast treat tastes like a cross between a pancake and a cakey chocolate chip cookie. It's perfectly sweet as is, so no syrup is required. Tuck this recipe away for birthdays, slumber parties, and other festive occasions.


  • 2 1/4 cups pancake and waffle mix (not Bisquick; I used King Arthur flour’s GF version)
  • 1 1/2 cups milk
  • 2 eggs
  • 3 tablespoons granulated sugar
  • 2 tablespoons vegetable oil or melted butter
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup (3 ounces) semisweet chocolate chips


  1. Preheat the oven to 425°F. Grease (or line with parchment) a 15×10-inch rimmed baking sheet or jelly roll pan or a 14-inch round pizza pan. (Two 9-inch cake pans would cover approximately the same surface area.)
  2. 2. In a large bowl, whisk together all of the ingredients–except the chocolate chips–until thoroughly incorporated. (Be careful not to over-mix though.) Pour the batter into the prepared pan, and then sprinkle the chocolate chips evenly overtop.
  3. 3. Bake for 10 to 12 minutes, depending on oven and precise dimensions of pan used, or until the pancake is cooked through and lightly golden on top. Cut into wedges and serve.

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