Yogurt Sheet Pan Pancakes with Mixed Berries
These Yogurt Sheet Pan Pancakes with Mixed Berries are fluffy, tangy, and perfect for feeding a crowd with minimal effort!
Equipment
- Baking Sheet
- Mixing Bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- Cooking spray for greasing the pan
- 1 ½ cups all-purpose unbleached flour the base for your pancakes
- ½ cup white whole wheat flour adds a nutty flavor and extra nutrition
- 2 tablespoons granulated sugar for a touch of sweetness
- 2 teaspoons baking powder gives the pancakes lift
- 1 teaspoon baking soda helps with leavening
- 1 teaspoon kosher salt enhances flavor
- 1 ½ cups Stonyfield Organic 0% plain yogurt keeps the pancakes moist and fluffy
- ¾ cup milk adds creaminess
- 6 tablespoons water helps combine the ingredients smoothly
- 2 large eggs binds the mixture together
- 2 tablespoons unsalted butter melted then cooled slightly, adds richness
- 2 teaspoons vanilla extract for a warm flavor
- 1 ½ cups fresh or frozen mixed berries blueberries, raspberries, and blackberries
- Optional toppings fresh berries, powdered sugar, maple syrup, honey, or yogurt
Instructions
Yogurt Sheet Pan Pancakes with Mixed Berries Cooking Guide
- Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper and spray it lightly with cooking spray to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.
- In a separate bowl, combine the Stonyfield Organic 0% plain yogurt, milk, water, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Gently fold in the mixed berries, ensuring they’re evenly distributed throughout the batter.
- Pour the batter onto the prepared baking sheet, spreading it out evenly with your spatula. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
- Once baked, remove the sheet pan from the oven and let it cool for a few minutes. Slice the pancakes into squares or rectangles and serve warm with your choice of toppings such as fresh berries, powdered sugar, maple syrup, honey, or yogurt.
Notes
- Do not overmix the batter to avoid dense pancakes.
- You can substitute non-dairy yogurt for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Use parchment paper between layers when freezing to prevent sticking.
- Adjust baking time if using a different pan size or depth.