Description

These Yogurt Sheet Pan Pancakes with Berries offer a quick and easy way to enjoy fluffy, tender pancakes without the hassle of flipping individual cakes. Baked in a single large sheet pan and studded with fresh or frozen mixed berries, they make a perfect breakfast or brunch dish that’s both delicious and convenient.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients

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

Fruits and Toppings

1 1/2 cups fresh or frozen mixed berries (blueberry, raspberry, blackberry)
Optional toppings: fresh berries, powdered sugar, maple syrup, honey, or yogurt

Other

Cooking spray

Instructions

Preheat Oven: Move the oven rack to the middle position and preheat your oven to 425 degrees F (218 degrees C). This ensures even cooking and a nicely browned pancake texture.
Prepare Sheet Pan: Spray a rimmed 18” x 13” sheet pan with cooking spray to hold the parchment paper in place. Then, cut a piece of parchment paper about 16 x 20 inches to fully cover the bottom of the pan. Place the parchment on the pan and spray more cooking spray on it and around the sides of the pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, white whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined.
Mix Wet Ingredients: In another medium bowl, whisk together the plain yogurt, milk, water, eggs, melted and cooled butter, and vanilla extract until the mixture is smooth and uniform.
Combine Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently until just combined; some lumps are fine as over mixing can make the pancakes tough.
Add Berries: Gently fold in the mixed berries, being careful not to crush them and discolor the batter.
Pour Batter: Transfer the batter to the prepared sheet pan. Use a spatula to spread the batter evenly across the pan. Tap the pan a few times on the counter to settle the batter and remove any air bubbles.
Bake: Place the pan in the oven and bake for 15 to 17 minutes. Rotate the pan halfway through bake time to ensure even cooking and browning.
Cool and Serve: Allow the pancakes to cool in the pan for 5 minutes. Then, place a large cutting board over the top of the pan and carefully flip the pancakes onto the cutting board. Cut into 16 squares and serve immediately with optional toppings like fresh berries, powdered sugar, maple syrup, honey, or yogurt.

Notes

Do not over mix the batter to keep pancakes fluffy and tender.
You can use fresh or frozen berries; if frozen, do not thaw to prevent color bleeding.
Flipping the entire sheet pan onto a cutting board creates convenient, uniform servings and avoids sticking issues.
For dairy-free version, substitute yogurt and milk with plant-based alternatives.
These pancakes reheat well in a toaster oven or microwave.

Prep Time: 10 minutes
Cook Time: 17 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: sheet pan pancakes, yogurt pancakes, baked pancakes, easy breakfast, berry pancakes, healthy pancakes