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Yogurt Sheet Pan Pancakes with Berries
4.9 from 90 votes

Yogurt Sheet Pan Pancakes with Berries

The Yogurt Sheet Pan Pancakes with Berries deliver a large, baked pancake featuring a tender crumb from yogurt and a mix of flours. Fresh or frozen berries are gently folded into the batter before baking on a parchment-lined sheet pan, producing evenly cooked pancakes that can be cut into squares. The recipe provides a convenient way to serve pancakes for multiple people with a moist texture complemented by bursts of berry flavor.

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

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

    Cup of Yum
  1. Move the oven rack to the middle position and preheat oven to 425 degrees F.
  2. Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.
  3. 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.
  4. In a medium bowl, whisk together dry ingredients (from flour to salt).
  5. In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
  6. 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).
  7. Gently fold in berries.
  8. 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.
  9. Bake for 15 to 17 minutes, rotating the pan halfway through.
  10. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 211

% 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.