Dessert

Yogurt Sheet Pan Pancakes with Berries

Tender pancakes emerge golden from the oven, their centers soft and lightly tangy from yogurt while bursts of sweet berry juice dot every square. Warm maple syrup pools into the buttery crumb for a breakfast that feels both cozy and celebratory.

Recipe and photo by Skinnytaste, shared here with credit. View the Original

Yogurt Sheet Pan Pancakes with Berries
Total
27 min
Prep
10 min
Cook
17 min
Serves
8

Nutrition per Serving

Calories
211
Protein
8g
Carbs
32g
Fat
5g
Fiber
2g
Sugar
10g
Sodium
484mg

Ingredients

  • Cooking spray
  • 1 ½ cups all-purpose unbleached flour
  • ½ cup white whole wheat flour
  • 2 tbsp granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 1/2 cup Stonyfield Organic 0% plain yogurt
  • 3/4 cup milk
  • 6 tbsp water
  • 2 large eggs
  • 2 tbsp unsalted butter (melted then cooled slightly)
  • 2 tsp vanilla extract
  • 1 1/2 cup fresh or frozen mixed berries (blueberry, raspberry, blackberry)
  • Optional toppings: fresh berries (powdered sugar, maple syrup, honey or yogurt)

Instructions

  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.