Name: Edd Kimber's big chocolate chip pancake
Yield: 4 servings

Edd Kimber's big chocolate chip pancake with whipped salted maple butter on a plate

By Edd Kimber | Published - 3 Feb 2026

I love pancakes but I hate making them, especially for big groups. Standing over the stove making a seemingly unending stack of pancakes isn’t my idea of fun. I’d much rather be spending that time with my family or friends, or doing practically anything else.

Step forward this giant chocolate chip pancake recipe, which eliminates pretty much all the work and replaces it with a gloriously large pancake with a deliciously crisp crust that can be cut into wedges, so that everyone gets a piece.

To serve, I like to pair it with a whipped butter flavoured with maple syrup. The recipe makes more than you’re likely to need, but it stores well in the refrigerator and is a great topping for French toast, crumpets or just regular ol' toast. If you prefer, you can just make a simple salted whipped butter.

Serves

Ingredients

For the pancake

175g (1⅓ cups) plain (all-purpose) flour
50g (¼ cup) caster (superfine) sugar
2 tablespoons malted milk powder
½ teaspoon fine sea salt
1 teaspoon baking powder
½ teaspoon bicarbonate of soda (baking soda)
180ml (¾ cup) whole milk
2 large eggs
50g (3½ tablespoons) unsalted butter
75g (scant ½ cup) chocolate chips, dark or milk chocolate

For the whipped and salted maple butter

150g (1⅓ sticks) unsalted butter, room temperature
2 tablespoons whole milk
50ml (3½ tablespoons) maple syrup, plus extra to serve
½ teaspoon flaked sea salt
¼ teaspoon vanilla bean paste

Method

To make the maple butter, put the butter and milk in a large bowl and, using an electric mixer, whisk on low speed for 1-2 minutes or until the butter and milk are combined. Increase the speed and whisk until the butter is very soft and pale (about 5 minutes), then add the maple syrup, salt and vanilla, and whisk just until fully combined. Scrape into a bowl and set aside until needed.
Preheat the oven to 190°C/170°C fan (375˚F).
In a large bowl, mix together the flour, sugar, malt powder, salt, baking powder and bicarbonate of soda. In a large jug, whisk together the milk and eggs. Melt 35g (1oz) of the butter and pour this into the milk mixture, whisking well to combine. Make a well in the flour mixture, then pour in the milk mixture and chocolate chips. Stir together to form a batter. Don’t worry about making it perfectly smooth; a few lumps are absolutely fine.
Place a 23-25cm (9-10in) non-stick or cast-iron frying pan that can subsequently go in the oven over a medium heat. Add the remaining butter and, once melted and foaming, pour in the batter. It should spread easily into an even layer, but can be encouraged to do so with the back of a spoon. Immediately transfer the pan to the oven and bake for 20-25 minutes or until the pancake springs back to a light touch. Remove from the oven and set aside for 5 minutes before inverting onto a large plate.
Top the pancake with plenty of the whipped butter, and extra maple syrup should you wish, and cut into wedges to serve.
It's best eaten on the day it's made, whilst still warm.

Note

Isn’t this just a cake?

Admittedly, cakes and pancakes, especially this giant pancake, are incredibly similar. One very big difference, though, is the level of sweetness and amount of fat.

Pancake batter is considerably less sweet than most cakes, and generally includes a lot less fat, giving the pancake a markedly different flavour and texture.

Recipe from Chocolate Baking by Edd Kimber (Quadrille), RRP £28

Hero image © Matthew Hague

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Written by: Edd Kimber

Edd Kimber is a London-based baker, food writer, and television personality best known as the winner of the first series of The Great British Bake Off in 2010. He has established himself as a leading authority on baking, authoring several cookbooks and contributing to culinary publications.

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