Yogurt Sheet Pan Pancakes with Berries
User Reviews
4.9
Yogurt Sheet Pan Pancakes with Berries
Description
This recipe combines unbleached all-purpose and white whole wheat flours with baking powder, baking soda, sugar, and salt for a balanced leavening and sweetness. Yogurt and milk add moisture and tang, while eggs and melted butter enrich the batter. Vanilla extract provides subtle flavor depth.
Berries are folded in last to distribute bursts of fruit throughout the batter. Baked at 425°F on an oiled, parchment-lined rimmed sheet pan, the pancakes cook evenly in a short time. The result is a soft, moist cake-like pancake with lightly browned edges and the fresh taste of berries.
The large sheet pan format makes it easy to serve several people at once, and leftovers can be stored refrigerated or frozen. Reheating in the microwave is straightforward, making this pancake style practical for busy mornings or gatherings.
Instructions include ways to store, freeze, and reheat the pancakes, helping maintain texture and flavor over several days.
Ingredients
- cooking spray
- 1 ½ cups all-purpose flour unbleached
- 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 PLAIN yogurt Stonyfield Organic brand; 0% fat
- 3/4 cup milk
- 6 tablespoons water
- 2 egg large
- 2 tablespoons butter melted then cooled slightly, unsalted
- 2 teaspoons vanilla extract
- 1 1/2 cups mixed berries blueberry, raspberry, blackberry, fresh or frozen
- berries powdered sugar, maple syrup, honey or yogurt, fresh, for optional toppings
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
- Cool pancakes completely before storing in an airtight container or freezer bag for up to 4 days in refrigerator or longer in freezer.
- Reheat refrigerated pancakes in microwave for about 40 seconds, flipping halfway; frozen pancakes need about 90 seconds total.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 211 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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