Dessert

Yogurt Sheet Pan Pancakes with Berries Recipe

ByMariam Harutyunyan December 19, 2025December 19, 2025

Introduction

Yogurt sheet pan pancakes are an easy and delicious way to enjoy a fluffy breakfast with minimal effort. Infused with fresh berries and baked all at once, this recipe is perfect for feeding a crowd or meal prepping for the week.

A wooden tray holds a colorful breakfast spread arranged in neat sections. On the left side, bright red strawberries with green leaves sit next to a curved line of sliced bananas. Below the bananas, a pile of dark blueberries dusted with powdered sugar forms a solid block, and bright red raspberries with powdered sugar are at the bottom left. In the center, two small white bowls contain chocolate chips and white yogurt. On the right, six pieces of golden blueberry and raspberry pancakes are stacked, slightly overlapping, with powdered sugar sprinkled on top. Two small white bowls of syrup and peanut butter are placed at the bottom corners near the berries. The tray rests on a white marbled surface with two cups of coffee visible on the left side. photo taken with an iphone --ar 4:5 --v 7

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 ½ cups plain yogurt (0% fat)
¾ cup milk

6 tablespoons water
2 large eggs
2 tablespoons unsalted butter, melted and slightly cooled

2 teaspoons vanilla extract
1 ½ cups fresh or frozen mixed berries (blueberries, raspberries, blackberries)
Optional toppings: fresh berries, powdered sugar, maple syrup, honey, or yogurt

Instructions

Step 1: Move the oven rack to the middle position and preheat the oven to 425°F (220°C).
Step 2: Spray a rimmed 18” x 13” sheet pan with cooking spray to help the parchment paper stick.
Step 3: Cut a piece of parchment paper about 16 x 20 inches and place it on the sheet pan. Spray more oil on the parchment and around the sides of the pan.

Step 4: In a medium bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
Step 5: In another medium bowl, whisk the wet ingredients: yogurt, milk, water, eggs, melted butter, and vanilla extract until smooth.
Step 6: Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Small lumps are okay—do not overmix.

Step 7: Gently fold in the mixed berries to avoid crushing them.
Step 8: Pour the batter evenly into the prepared sheet pan. Spread with a spatula and tap the pan on the counter a few times to settle the batter.
Step 9: Bake for 15 to 17 minutes, rotating the pan halfway through to ensure even cooking.

Step 10: Let the pancakes cool in the pan for 5 minutes. Place a large cutting board over the pan and carefully flip it to turn the pancakes onto the board. Cut into 16 squares and serve immediately with your choice of toppings.

Tips & Variations

Use frozen berries directly from the freezer without thawing to prevent the batter from turning purple.
For extra flavor, add a teaspoon of lemon zest along with the vanilla extract.

Try swapping plain yogurt with Greek yogurt for a thicker batter and tangier taste.
Serve with a dollop of yogurt and a drizzle of honey for a light breakfast option.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a toaster oven or microwave until heated through. For longer storage, freeze the pancakes separated by parchment paper in a sealed bag for up to 1 month and toast or microwave straight from frozen.

How to Serve

A stack of four square pancakes with a light golden color, dotted with bright blueberries and pink berries inside and on the edges, sits on a white plate. The pancakes have a soft, slightly airy texture with small holes visible. Golden syrup is being poured from a light gray jug, flowing down the sides and pooling slightly at the bottom of the stack. The background is a white marbled surface with a blurred white cup visible in the back. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of flour in this recipe?

Yes, you can substitute whole wheat flour with oat or spelt flour, but the texture and rise might change slightly. For best results, stick to a mix of all-purpose and whole wheat flour as stated.

Can I make this recipe dairy-free?

Absolutely. Replace the yogurt with a dairy-free yogurt alternative and use plant-based milk to make this recipe suitable for a dairy-free diet.

Mariam Harutyunyan