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Fluffy yogurt pancakes topped with fresh berries on a plate

Yogurt Sheet Pan Pancakes with Berries

These Yogurt Sheet Pan Pancakes with Berries offer a delightful twist to a traditional recipe, embodying creamy yogurt and juicy berries for a quick, delicious breakfast. Perfect for family gatherings!
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Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes
Servings: 16 pieces
Course: Breakfast, Brunch
Cuisine: American, Family
Calories: 135
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose unbleached flour Creates a light and fluffy texture.
  • 0.5 cups white whole wheat flour Adds a hint of nuttiness.
  • 2 tablespoons granulated sugar Adds sweetness without overwhelming the flavor.
  • 2 teaspoons baking powder Necessary for rising.
  • 1 teaspoon baking soda Enhances fluffiness.
  • 1 teaspoon kosher salt Balances sweetness.
Wet Ingredients
  • 1.5 cups Stonyfield Organic 0% plain yogurt Provides creaminess with a touch of tang.
  • 0.75 cups milk Adds moisture.
  • 6 tablespoons water Adjusts consistency.
  • 2 large eggs Binds and enriches the batter.
  • 2 tablespoons unsalted butter, melted and cooled slightly Adds richness.
  • 2 teaspoons vanilla extract Infuses a warm flavor.
Berries
  • 1.5 cups fresh or frozen mixed berries (blueberries, raspberries, blackberries) Bursting with juicy goodness.
Optional Toppings
  • fresh berries, powdered sugar, maple syrup, honey, or yogurt To finish your pancakes.

Method
 

Preparation
  1. Preheat your oven to 425 degrees F.
  2. Spray a rimmed 18” x 13” sheet pan with cooking spray. Cut a piece of parchment paper, around 16 x 20 inches, to cover the bottom and place it on the sheet pan. Spray more oil on parchment and sides.
Mixing
  1. In a medium bowl, whisk together all-purpose flour, white whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt.
  2. In another medium bowl, whisk the yogurt, milk, water, eggs, melted butter, and vanilla extract until combined.
  3. Gently combine the wet mixture with the dry ingredients, being careful not to overmix.
  4. Fold in the mixed berries, taking care not to crush them.
Baking
  1. Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
  2. Bake for 15 to 17 minutes, rotating the pan halfway through.
Serving
  1. Allow pancakes to cool for about 5 minutes. Flip the sheet pan and cut into 16 squares. Serve immediately.

Notes

Avoid overmixing to prevent tough pancakes. Both frozen and fresh berries work well. You can add spices for additional flavor.