Sheet-Pan Chocolate Chip Pancakes

1. Preheat Oven and Prepare Pan

Begin by preheating your oven to the required temperature and prepare your 13-by-18-inch sheet pan by greasing it with a tablespoon of softened unsalted butter and lining it with parchment paper. This ensures your pancakes won't stick and will be easy to serve.

2. Mix Milks

In a large measuring cup, mix together the cold buttermilk and whole milk. This combination contributes to the fluffy texture of the pancakes due to the acidity in the buttermilk reacting with the baking powder and soda.

3. Blend Dry Ingredients

Now, take your food processor and add in the all-purpose flour, granulated sugar, baking powder, baking soda, and kosher salt. Give these dry ingredients a quick whirl for about 30 seconds to blend them thoroughly, creating a uniform base for your pancakes.

4. Add Butter to Dry Mix

To the dry mix, add the cubed and chilled unsalted butter. Pulse the mixture until it resembles coarse crumbs. The chilled butter is secret to creating pockets of steam as the pancakes cook, which results in a tender crumb.

5. Combine and Rest Batter

Transfer the flour and butter mixture to a large bowl and gradually stir in the buttermilk mixture. Allow the batter to sit for 5 minutes after mixing. This rest time lets the flour absorb the liquids evenly, avoiding lumps and ensuring that your pancakes cook evenly.

6. Prepare Sheet Pan

Now, place the sheet pan with the remaining 2 tablespoons of softened butter into the oven for just a minute until the butter melts. This hot, buttery surface is crucial for that initial sizzle when the batter hits the pan, which contributes to the pancakes' golden edges.

7. Bake Pancake

Carefully remove the hot sheet pan from the oven. Pour the batter into the pan, spreading it out to an even thickness. Sprinkle the mini chocolate chips evenly over the batter. The chocolate chips will partially sink into the batter as it bakes, creating delightful, melty pockets.

8. Broil and Serve

Bake the pancake in the oven for 13 to 15 minutes or until it's fully cooked through. For a beautifully golden top, switch the oven to broil for an additional 1 to 2 minutes, but keep a watchful eye to prevent burning. Serve the sheet-pan pancake hot, cutting it into squares or rectangles. Drizzle with maple syrup if desired, and enjoy the comfort of classic chocolate chip pancakes with a twist.