Yogurt Sheet Pan Pancakes with Berries

Name: Yogurt Sheet Pan Pancakes with Berries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: cooking spray; 1 ½ cups all-purpose unbleached flour; ½ cup white whole wheat flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 1/2 cups Stonyfield Organic 0% plain yogurt; 3/4 cup milk; 6 tablespoons water; 2 large eggs; 2 tablespoons unsalted butter; 2 teaspoons vanilla extract; 1 1/2 cups fresh or frozen mixed berries; Optional toppings: fresh berries

User Reviews

4.9

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 servings
Calories
211 kcal
Course
Breakfast, Brunch, Others
Cuisine
American

Yogurt Sheet Pan Pancakes with Berries

Iris Warren

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Yogurt Sheet Pan Pancakes with Mixed Berries are an easy breakfast or brunch for the holiday season or any time of the year. Set out all the toppings and let your family serve themselves.

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Ingredients

Servings

cooking spray
1 ½ cups all-purpose unbleached flour
½ cup white whole wheat flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups Stonyfield Organic 0% plain yogurt
3/4 cup milk
6 tablespoons water
2 large eggs
2 tablespoons unsalted butter (melted then cooled slightly)
2 teaspoons vanilla extract
1 1/2 cups fresh or frozen mixed berries (blueberry, raspberry, blackberry)
Optional toppings: fresh berries (powdered sugar, maple syrup, honey or yogurt)

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Instructions

Move the oven rack to the middle position and preheat oven to 425 degrees F.
Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.
Cut a piece of parchment paper to cover the bottom completely, about 16 x 20 inches. Place on the sheet pan and spray more oil on the parchment, and around the sides of the sheet pan.
In a medium bowl, whisk together dry ingredients (from flour to salt).
In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
Transfer wet ingredients into the bowl with the dry ingredients and whisk until just combined. Do not over mix (or worry if there are some lumps).
Gently fold in berries.
Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple times to settle the batter.
Bake for 15 to 17 minutes, rotating the pan halfway through.
Allow to cool for 5 minutes in the pan then, place a large cutting board over the top of the pan and flip the pancakes onto cutting board. Cut into 16 squares and serve immediately.

Notes

To store: Cool completely and store in an air-tight container or zip lock bag in therefrigerator 4 days.
To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
To reheat from the fridge: Place pancakes on a microwave safe plate and microwave for 40 seconds, flipping halfway through.
To reheat from frozen: Heat on a microwave safe plate 45 seconds, flip and cook for an additional 45 seconds or until heated through.

Nutrition Information

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Serving 2squares Calories 211kcal (11%) Carbohydrates 32g (11%) Protein 8g (16%) Fat 4.5g (7%) Saturated Fat 2.5g (13%) Cholesterol 57mg (19%) Sodium 484mg (20%) Fiber 2g (8%) Sugar 10g (20%)