Yogurt Sheet Pan Pancakes with Mixed Berries

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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.

sheet pan pancakes on a try with berries and toppings.
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!

stacked sheet pan pancakes with syrupYogurt Sheet Pan Pancakes with Mixed Berries on a plate

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!

sheet pan pancakes on a try with berries and toppings.

close up of sheet pan berry pancakesclose up of berry pancakesstacked sheet pan pancakes with syrup on a plate

More Pancake Recipes You’ll Love:

sheet pan pancakes on a try with berries and toppings.
Print WW Personal Points
5 from 18 votes
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Yogurt Sheet Pan Pancakes with Berries

211 Cals 8 Protein 32 Carbs 4.5 Fats
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings
COURSE: Breakfast, Brunch, Meal Prep
CUISINE: American
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.


  • 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


  • 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.
    pancake wet ingredients
  • 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.
    pancake batter with 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.


  • 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.


Serving: 2squares, Calories: 211kcal, Carbohydrates: 32g, Protein: 8g, Fat: 4.5g, Saturated Fat: 2.5g, Cholesterol: 57mg, Sodium: 484mg, Fiber: 2g, Sugar: 10g
Keywords: berry pancakes, pancake platter, sheet pan pancakes, yogurt pancakes, yogurt sheet pan pancakes

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

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  1. most delicious pancakes, i added some mashed bananas. make this at least once a week, even my picky son loves them!

  2. I used the GF suggestion of oat flour & coconut flour, just wanted to know what the consistency should look like?  I’ve made it before as written and it was amazing!!! Perfect for meal prep! Thank you! 

  3. We love this and it makes great with Bobs 1 to 1 for gluten free

  4. Wow!  I absolutely loved everything about this recipe!  It was so easy and turned out amazing.  I ended up cutting my pancake into 15 pieces (3 rows, 5 columns) and storing half in the freezer in bags of 2 slices in each.  I used blackberries and raspberries and not only was it delicious, the colors of the berries were beautiful!  I’ll be making this again for sure, a great meal prep breakfast recipe!

  5. I just tried this recipe and my pancakes turned out beautiful and delicious! They were so fluffy and had a nice crisp on the outside. I did add some chocolate chips to my batter to help reduce the tartness from the berries.

    I ended up making another batch! I froze all my leftovers. Perfect for quick breakfasts.

  6. can I use greek yogurt?

  7. I would like to try this recipe, how do you get the beautiful confetti look with the berries? Do they just burst in the oven or are you doing something special with them? Thank you!

  8. For GF can you sub the oat flour for any other kind of
    Flour? We can’t have oats either 🙁 TIA

  9. Could you do this recipe but the dry ingredients are a pancake mix? From a box? 

  10. Delicious!!!! You can’t even tell they are a healthier recipe. Definitely a keeper in my books!

  11. I’ve made this recipe tons of times now! I have used whole milk, coconut milk, almond milk all have turned out great. Yesterday decided to make into muffins. I halved the recipe except kept the 2 TBSPs of sugar and did 1.5 tsps of baking powder.

    I baked for 12 minutes at 425, turned out amazing!!! Thanks for the recipe 🙂

  12. which milk are you using? whole milk?

  13. I made this gluten free and you’d never know it. I used frozen mixed berries. Served it with maple,chicken sausage,eggs and sugar free maple syrup. Winner!

  14. Made these with 10% MF Vanilla yogurt (In Canada – Krema) because it’s what I had. Kept the vanilla extract amount basically the same. Baked for 17mins and came out delicious! I like them even better than the buttermilk version. Love how quick and easy they are from start to finish, and great to have on hand for a baby and a toddler 😀

  15. I make these for my personal meal prep and they are delicious!!! Highly recommend this recipe

  16. These are great! A new family favorite. Has anyone tried making the batter the day before?

  17. Absolutely amazing!!! My 17 year old granddaughter ate half the pan. **Note: My frozen berries contained strawberries. Which worked fine. Then sprinkled a few fresh blueberries I had in the fridge to fill in the gaps once batter was poured into sheet pan.

  18. Made these a couple days ago and froze them after cutting into 16 pieces. I’m not a huge pancake lover, but I really liked this with the mixed berries in it. I didn’t even put any toppings on the first one I had and it was great! Thanks for another good recipe!

  19. Another great recipe! These are a weekly favorite in my house with kids and grownups alike! I make with 1/2 whole wheat flour and 1/2 all purpose, Greek yogurt and use coconut oil instead of butter. I actually pour batter out into pan first then drop in mix ins because everyone likes something else (berries, chocolate chips, apples) Such a great way to make healthier pancakes and I don’t have to stand over the stove!

    • Adding the berries later sounds like a good idea – with this recipe as with the buttermilk sheet pancakes one I noticed how if you fold them in first, then pour them into the sheet pan, they’ll be unevenly distributed and you have to shift them around afterwards.

  20. Made these this morning before work- they were so good and easy to make!

  21. Could I swap berries for canned pumpkin instead? I’m trying to use up our leftovers!

  22. 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.

    • YUMMMMMM – Gina does it again! Trying to start my WW journey and stay with it so I can be successful at my weigh-in. Needed a breakfast to make and came across this recipe. I made this gluten-free and used 1 1/2 cups GF flour (King Arthur) and 1/2 cup almond flour. I made this on a huge sheet pan and actually yielded 24 pieces! I have never, ever been disappointed by any recipes by Gina and this is another winner!!!

  23. 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. 

  24. 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.

  25. 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).

  26. 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

  27. 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.  

  28. I don’t have an 18×13 pan can I use two 9×13? 

  29. 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.

  30. 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.

  31. 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?

  32. 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.

  33. To make gluten free, is oat flour just finely ground oatmeal or is it something different?

  34. 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. 

    • Just made these and substituted apple sauce for eggs. (Our daughter has an egg allergy). They turned out great! 

  35. If using frozen berries, do you thaw them before adding to the batter?

  36. What beautiful presentation in your cover photo! The sheet pan pancake recipes intrigue me, but I only cook for myself.  It makes a lot.

  37. 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! 

  38. 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”. 

  39. Thank you so much for these we love the lemon blueberry. I can’t wait to try this one too!!!