Yogurt Sheet Pan Pancakes with Mixed Berries
Yogurt Sheet Pan Pancakes with Mixed Berries are an easy breakfast or brunch for the holiday season or any time of the year. Set out all the toppings and let your family serve themselves.
Yogurt Sheet Pan Pancakes with Mixed Berries
My Lemon Blueberry Buttermilk Sheet Pan Pancakes from my new cookbook Skinnytaste Meal Prep were such a hit that I decided to make a new version with yogurt instead of buttermilk. They turned out so good and love the added protein. Not only are they great for meal prep, they are also perfect for serving a crowd. There’s no need to stand over a stove – just pop them in the oven. Then set out all the toppings and let everyone help themselves!
I partnered with Stonyfield Organic, my favorite yogurt brand, to make these delicious pancakes. This recipe calls for 1 ½ cups of their 0% Fat Smooth & Creamy Plain Yogurt, which packs these healthy pancakes with extra protein.
Stonyfield Organic is always looking for ways to give back. In April, they added a new yogurt donation program to support all our heroes in the fight against COVID-19. In six months, Stonyfield has donated a million products to 49 organizations. If you would like to nominate someone for a yogurt donation, fill out Stonyfield’s request form.
How to Serve Sheet Pan Pancakes
I like to serve my sheet pan pancakes cut into squares and placed on a large platter or board with all the fixings, so people can help themselves. My favorite pancake topping is bananas and nut butter, but feel free to play around. Below are some topping ideas, but if you have more, comment below!
- Fresh fruit, like strawberries, blueberries, and bananas
- Chocolate chips
- Vanilla yogurt
- Maple syrup
- Honey
- Butter
- Powdered sugar
Pancake Variations:
- For gluten-free pancakes, replace the all-purpose flour with 1 1/2 cups oat flour and 1/2 cup coconut flour.
- Use fresh or frozen berries and any berry combination you like. I used a mix of raspberries, blueberries, and blackberries.
- Don’t want mixed berries, just use the the same amount of the fruit you prefer.
- Got picky kids? Swap out the berries for chocolate chips!
More Pancake Recipes You’ll Love:
- Banana Pancake Cereal
- Whole Wheat Pumpkin Pecan Pancakes
- 4-Ingredient Flourless Banana-Nut Pancakes
- Whole Wheat Pancakes
- Banana Nut Pancakes
Yogurt Sheet Pan Pancakes with Berries
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 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
- 1 1/2 cups fresh or frozen mixed berries, blueberry, raspberry, blackberry
- Optional toppings: fresh berries, powdered sugar, maple syrup, honey or yogurt
Instructions
- Move the oven rack to the middle position and preheat oven to 425 degrees F.
- Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.
- 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.
- In a medium bowl, whisk together dry ingredients (from flour to salt).
- In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
- 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).
- Gently fold in berries.
- 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.
- Bake for 15 to 17 minutes, rotating the pan halfway through.
- 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
- To store: Cool completely and store in an air-tight container or zip lock bag in the
refrigerator 4 days. - To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
- To reheat from the fridge: Place pancakes on a microwave safe plate and microwave for 40 seconds, flipping halfway through.
- To reheat from frozen: Heat on a microwave safe plate 45 seconds, flip and cook for an additional 45 seconds or until heated through.
Nutrition
Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez
Made these this morning before work- they were so good and easy to make!
Could I swap berries for canned pumpkin instead? I’m trying to use up our leftovers!
Came out flawless and fluffy!
– I made with 1 c. unbleached flour and 1 c. almond flour
– I used frozen berries straight from the freezer, cutting larger fruit pieces into smaller size.
– My baking sheet was slightly smaller than recommended; it was only 17″x11″. Because I assumed the batter was a bit thicker, I baked for 20 minutes total.
Came out perfect and still to pancake-like proportions. I think they are tasty without additional toppings and will freeze in ~1-1/2″ in wide slices. They will be perfect as either pancakes with toppings or, without the toppings, as an on-the-go snack for my toddler grandchildren.
I didn’t have Greek yogurt and subbed an equal amount of cottage cheese instead. They turned out great! I served them with homemade raspberry syrup and fresh raspberries on top.
I made these but they turn out raw in the middle . My pan was a little smaller. Tried to salvage them by cooking longer, didn’t help. Outside overcooked… yet the middle seem under cooked. I usually love skinny taste recipes.
I smaller pan would make them thicker, which would require more time in the oven.
Is anyone having a problem with the sheet pan warping while baking the pancakes? I have not tired these yet, but am concerned that will happen with the pan I own and having had it warp before for a cake (meaning that the batter ended up thin and overcooked in one corner and thick in the opposite corner).
These are delish, as are all your recipes …. I put mine in a 13 x 9 Corning ware casserole dish … all I had….pancakes were not done in middle…..I’m going to eat these for several meals so when I microwave then that will cook the middle …. since you’re the expert, do you think thats a good plan
Shockingly good!! I wasn’t sure if these would be too cakey or under cooked towards the middle. They turned out perfectly and everyone loved them. Even though I’m not a pancake fan, I did too! I love the healthy add-in of yogurt. I also love not needing to stand over the stove monitoring and flipping.
I don’t have an 18×13 pan can I use two 9×13?
Instead of using both 1 1/2 cups of AP unbleached flour and 1/2 cup of white whole wheat flour, can you use just 2 cups of AP unbleached flour? Thanks, planning on making this day after Christmas morning.
HI there! Could you substitute greek yogurt for regular yogurt? Thank you!
I did use Greek and loved them. I like things less sweet with the option to use an extra drop of maple syrup or whipped cream. I think I will only use Greek yogurt going forward.
This looks delicious! Our kids do best with more fat in the morning, so I’d want to try it with full-fat plain greek yogurt instead of 0% fat — do you think that would change the texture or anything else (other than calorie count!) in a negative way?
I never seem to have buttermilk in the house, so I’ve been using greek yogurt as a replacement all along and they’ve come out great. I made them with cranberries and cinnamon on Thanksgiving morning and they were delicious.
To make gluten free, is oat flour just finely ground oatmeal or is it something different?
I think a gluten-free blend like cup4cup is best
Has anyone tried making these sheet pancakes without eggs. My son has an egg allergy. Thanks?!
Was thinking the same thing – two kids with egg allergy and one with dairy allergy so I’ll be swapping. I’ll probably try with the powdered egg replacer I use (which I think is mostly cornstarch but works in all my other baking and for regular pancakes). But this sheet pancake is a genius idea.
If using frozen berries, do you thaw them before adding to the batter?
I used frozen blueberries and strawberries – didn’t thaw. Just stirred in and they were perfect.
I used frozen and just decreased the water to 3 Tbsp and it was perfect!
What beautiful presentation in your cover photo! The sheet pan pancake recipes intrigue me, but I only cook for myself. It makes a lot.
Maybe they could be frozen. I do that with pancakes all the time
I bet you can freeze them!! More for later 🙂
Hi! I’m making this for a picky toddler and I’d like to substitute as much ground whole grain oats in for the all-purpose flour as I can. How much oats would you recommend if I kept the rest of the recipe as is? Thanks!
Hard to say if it will work without testing?
Can you substitute Almond Flour for some or all of the flours?
Hard to say without testing.
Try one of the gluten-free 1/1 flour blends. You will have better luck. Use buttermilk instead of whole milk. I think adding whole oats would make a dreadful pancake sister, perhaps you can find non-gmo whole wheat from local Amish or buy some “Bob’s”.
Thank you so much for these we love the lemon blueberry. I can’t wait to try this one too!!!