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Hot Chocolate Sheet Pan Pancakes is an easy pancake recipe made with chocolate sauce and melted marshmallows.
With sheet pan recipes, you make everything in one pan. A sheet pancake is just like a traditional pancake, but so much easier! You’re not stuck at the skillet flipping pancakes and you can make enough for a crowd all at the same time. This is hands down the easiest way to make pancakes.
Hot Chocolate Pancakes Ingredients
To make these pancakes from scratch, you will need the following ingredients (go to the recipe below for exact amounts):
- All-Purpose Flour
- Powdered Sugar
- Cornstarch
- Baking Powder
- Cocoa Powder
- Salt
- Butter
- Eggs
- Heavy Whipping Cream
- Vanilla Extract
- Dark Chocolate Chips
- Mini Marshmallows
How to Make Sheet Pan Pancakes
- Prepare the oven and sheet pan. Preheat the oven to 350F. Prepare a sheet pan with parchment paper and grease the paper with butter.
- Mix dry ingredients. In a large bowl, combine the all-purpose flour, granulated sugar, cornstarch, baking powder, cocoa powder, and salt.
- Mix wet ingredients. In a small bowl, combine the eggs, 1 ½ cups of heavy whipping cream, the vanilla extract, and 5 tablespoons of butter, whisking to combine.
- Combine ingredients and add to pan. Add the wet ingredients to the dry ingredients and mix until combined. Pour the batter into a sheet pan. Jiggle the pan slightly to spread the batter evenly across the pan.
- Make the chocolate sauce. Heat the remaining ½ cup of heavy whipping cream (either in the microwave or on the stove top), until it simmers. Pour the hot heavy cream over the dark chocolate chips in a bowl, and allow to sit for a minute or two before stirring to combine. Using a spoon, drop dollops of the chocolate sauce over the entire sheet pancake.
- Melt the marshmallows. Heat the mini marshmallows in the microwave for about 45 seconds, stirring until smooth. Drop dollops of the melted marshmallow over the sheet pancake.
- Bake the pancakes. Using a butter knife, slowly drag it through the batter to swirl the chocolate and marshmallow through the batter. Bake for 10-15 minutes, checking the middle with a toothpick to confirm doneness.
- Add toppings. If desired, top with remaining chocolate sauce and additional marshmallows.
Can I Used Boxed Pancake Mix?
Yes! Simply follow the box pancake mix instructions and add the cocoa to it.
Storage Instructions
You can store any leftover pancakes in an airtight container in the fridge for 3-5 days. These also freeze really well and can be kept in the freezer for up to 2 months. Reheat in the microwave for a quick breakfast.
Can I Eat Pancakes Warm or Cold?
Either! We love them fresh out of the oven and they are just as good after they’ve cooled down to room temperature.
Tips for Sheet Pancakes
- If you prefer a golden brown color on your pancakes, simply pop them under the broiler for a minute or two. Do not walk away (they can burn super quickly). Keep a close eye on the pancakes and remove them as soon as they have reached the color you like.
- If using a 9×13 cake pan, make sure to split the batter in half or you will end up with pancakes that are super thick and not cooked through. Pancakes are definitely something you don’t want served half baked.
- I prefer to use butter on the sheet pan (vs cooking spray) as it adds more flavor to the pancakes as they bake.
Hot Chocolate Sheet Pan Pancakes
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- ¼ cup cocoa powder
- ½ teaspoon salt
- 2 eggs
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 5 tablespoons butter melted
- 1 cup dark chocolate chips
- 1 cup mini marshmallows
Instructions
- Heat the oven to 350F.
- In a large bowl, combine the all-purpose flour, granulated sugar, cornstarch, baking powder, cocoa powder, and salt.
- In a small bowl, combine the eggs, 1 ½ cups of heavy whipping cream, the vanilla extract, and 5 tablespoons of butter, whisking to combine.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into a sheet pan prepared with parchment paper and greased with butter. Jiggle the pan slightly to spread the batter evenly across the pan.
- Heat the remaining ½ cup of heavy whipping cream (either in the microwave or on the stove top), until it simmers.
- Pour the hot heavy cream over the dark chocolate chips in a bowl, and allow to sit for a minute or two before stirring to combine.
- Using a spoon, drop dollops of the chocolate sauce over the entire sheet pancake.
- Heat the mini marshmallows in the microwave for about 45 seconds, stirring until smooth.
- Drop dollops of the melted marshmallow over the sheet pancake.
- Using a butter knife, slowly drag it through the batter to swirl the chocolate and marshmallow through the batter.
- Bake for 10-15 minutes, checking the middle with a toothpick to confirm doneness.
- If desired, top with remaining chocolate sauce and additional marshmallows.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
cho
Monday 5th of September 2022
Please include what size sheet pan you use with the recipe as there are several different sizes...
Emily Enchanted
Tuesday 6th of September 2022
@cho, It is linked in the Recommended Products section of the recipe card - a regular Baker's half sheet pan.
Emily Enchanted
Friday 5th of August 2022
I love this recipe because these pancakes are perfect for a sweet treat. They are really like a dessert!