Sheet Pan Pancakes are the fastest way to make pancakes! Topped with bananas and chocolate and baked to fluffy squares, these pancakes are a must for a weekend breakfast.
Preheat oven to 425 degrees F. Line a large 13" x 9" rimmed sheet pan with parchment paper. Set aside.
In a large mixing bowl, whisk together dry ingredients (flour, sugar, baking powder, baking soda and salt).
In a measuring cup, combine half and half and apple cider vinegar. Stir few times and let sit 2 to 3 minutes. It should thicken up and half and half should sour. You just made buttermilk.
Add egg, oil and vanilla to buttermilk mixture. Whisk until smooth.
Add the wet ingredients and chocolate chips to dry ingredients and stir to combine. Do not overmix.
Spread the batter onto prepared baking sheet. Top with slices of banana and chocolate chips.
bake for 13 to 15 minutes. The top should be golden and dry.
Remove from oven and let cool.
Cut into squares and serve with maple syrup or warmed up peanut butter.
Notes
You can freeze cooled squares in a ziploc bag for up to 1 month. Thaw out and reheat in microwave.
Half and half is a mixture of equal parts of whole milk and light cream. It is in my opinion the best for making homemade buttermilk, that makes pancakes thick and fluffy. You can use whole milk in it's place but the pancakes won't rise as much.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.