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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.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
Categories:
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
Can these be made without the whole wheat flour – using all, lol purpose unbleached flour?
I would try it. The recipe is pretty forgiving — I made a few substitutions and it still worked out great. If it works with using all purpose flour please report back because I’m curious to know in case I run out of an alternative flour. Thanks!
Fantastic and very forgiving recipe. I used one flax egg bc I only had one real egg on hand and coconut flour for the wheat flour and Greek yogurt rather than traditional. I was sure I messed it up because it was somewhat difficult to evenly spread around in the pan. But it came out so fluffy and tasty. My kids loved it too. I didn’t do any berries just plain pancakes. Will definitely make these again. This is my second recipe of yours this week and I’ve been very happy!!
Great to know the flax egg worked!
Can I use almond flour instead of whole wheat flour?
Any recommendations for a dairy-free yogurt substitute?
Recipes are healthy and looks yummy. Easy to prepare. But the ingredients pricey here in the Philippines. If I have a budget soon. I will try 😊
Just made this with my grands! ❤️ so easy and tasty!
Anyway to make this gluten free? Thanks!
This recipe came together so quick and easy! It is absolutely delicious. One of the best low cal pancakes recipes I’ve made. And I made it lower calorie by using almond milk and stevia. Thanks so much for this recipe, I really love it! Will be on the rotation for sure
Absolutely delicious and so easy to make! I prepped and mixed the dry ingredients together the night before, just so there would be one less step in the morning. I used 0% plain Greek yogurt and it turned out perfectly! I sprinkled blueberries over a portion of the batter since my husband doesn’t care for them. I also made a mixture of unsweetened applesauce, brown sugar and cinnamon and swirled it into part of the pancake batter— divine! My new go-to pancake recipe!
WW points?
Just made these & they are amazing! I only had Greek yogurt which turned out fine & I used strawberries, blueberries & blackberries. I’m just waiting for them to cool so I can freeze some. These would be great for snacks too! This goes into permanent rotation.
Already commented here once. but want to comment again – these are so good that I ate them for breakfast nearly every day of the local strawberry season last year and once again this year – yummmmm!
With one change though: I find they taste best when you bake the batter enitrely without berries and instead add fresh berries to the finished pancake.
That way, you will 1) get to enjoy their full taste – it seems to me that when the berries are hot from baking in the oven, you hardly taste them and 2) you can add as many berries as you like; I actually love to heap on a very generous layer of cut-up strawberries.
Thank you for one of my favourite recipes on here!
So glad you like it!! 🙂