Name: Yogurt Sheet Pan Pancakes with Mixed Berries
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup all-purpose unbleached flour; 1 cup white whole wheat flour; 2 tablespoons granulated sugar; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1.5 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; 1.5 cups fresh or frozen mixed berries (choose from blueberries, raspberries, and blackberries); Optional toppings (fresh berries, powdered sugar, maple syrup, honey, or more yogurt for serving)

There’s something undeniably comforting about pancakes. They are the epitome of a cozy breakfast, and what could be better than a batch of fluffy pancakes baked all at once in a sheet pan? Enter Yogurt Sheet Pan Pancakes with Mixed Berries, a delightful recipe that combines the creaminess of yogurt with the burst of juicy berries. Whether you’re feeding a crowd or just want an easy breakfast option for the week, this recipe has got you covered. With minimal effort and maximum flavor, you’ll be reaching for seconds in no time!

What You’ll Love About This Recipe

– **Effortless Cooking**: No need to flip pancakes one by one. Just pour the batter into a sheet pan and let the oven do the work!
– **Healthy Twist**: Packed with yogurt, these pancakes are high in protein and have a lovely, moist texture.
– **Berry Bliss**: The mixed berries not only add a pop of color but also provide a natural sweetness that pairs perfectly with the pancakes.
– **Customizable**: Feel free to switch up the berries or add your favorite toppings to make this recipe your own.

Ingredient Rundown

Cooking spray: To ensure easy removal of the pancakes from the pan.
1 cup all-purpose unbleached flour: The base of our pancake batter for that classic pancake texture.
1 cup white whole wheat flour: Adds a nutty flavor and a bit more fiber.
2 tablespoons granulated sugar: Just the right amount of sweetness.
2 teaspoons baking powder: For fluffy pancakes.
1 teaspoon baking soda: Helps the pancakes rise perfectly.
1 teaspoon kosher salt: Enhances all the flavors.
1 1/2 cups Stonyfield Organic 0% plain yogurt: Adds creaminess and protein to the batter.
3/4 cup milk: Keeps the batter moist and helps achieve the right consistency.
6 tablespoons water: Adjusts the batter to the desired thickness.
2 large eggs: Binds the ingredients together for fluffy pancakes.
2 tablespoons unsalted butter, melted then cooled slightly: Adds richness and flavor.
2 teaspoons vanilla extract: A hint of warmth and sweetness.
1 1/2 cups fresh or frozen mixed berries: Choose from blueberries, raspberries, and blackberries for a burst of flavor.
Optional toppings: Fresh berries, powdered sugar, maple syrup, honey, or more yogurt for serving.

Gear Checklist

Sheet pan: A standard half-sheet pan works perfectly for this recipe.
Mixing bowls: For combining wet and dry ingredients separately.
Whisk: Essential for mixing the batter until smooth.
Spatula: For spreading the batter evenly in the pan.
Oven mitts: Safety first when handling hot pans!

Mastering Yogurt Sheet Pan Pancakes with Mixed Berries: How-To

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your sheet pan with cooking spray to prevent sticking.

Step 2: Combine Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, white whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt until well combined.

Step 3: Mix Wet Ingredients

In another bowl, combine the Stonyfield Organic yogurt, milk, water, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Step 5: Add the Berries

Fold in the mixed berries gently to ensure they’re evenly distributed without breaking them up too much.

Step 6: Bake the Pancakes

Pour the batter into the prepared sheet pan and spread it evenly. Bake in the preheated oven for about 20-25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Once baked, remove the pancakes from the oven and let them cool for a few minutes. Cut into squares and serve warm with your favorite toppings like fresh berries, powdered sugar, maple syrup, or yogurt.

In-Season Swaps

Seasonal Berries: Use strawberries in the spring, peaches in the summer, or apples in the fall for different flavor profiles.
Flavor Variations: Add a teaspoon of lemon zest or almond extract for a unique twist.
Nuts: Toss in some chopped walnuts or pecans for added texture and nutty flavor.

Insider Tips

For extra fluffy pancakes, let the batter sit for about 10 minutes before pouring it into the sheet pan.
If using frozen berries, do not thaw them before adding; this helps prevent the batter from turning purple.
For a dairy-free version, substitute the yogurt with a dairy-free yogurt and use non-dairy milk.
Make sure not to overbake the pancakes; they will continue cooking slightly once removed from the oven.

Make Ahead Like a Pro

You can prepare the batter the night before and store it in the refrigerator. Just remember to give it a gentle whisk before pouring it into the sheet pan. You can also bake these pancakes in advance, let them cool completely, and store them in an airtight container in the fridge for up to 5 days. Reheat in the microwave or toaster oven for a quick breakfast during the week.

Common Qs About Yogurt Sheet Pan Pancakes with Mixed Berries

Can I use different types of flour?

Absolutely! If you want a gluten-free option, try using a 1:1 gluten-free flour blend. Just keep in mind that texture may vary slightly.

How do I store leftovers?

Store any leftover pancakes in an airtight container in the refrigerator for up to 5 days. You can also freeze them for longer storage; just make sure to layer them with parchment paper to prevent sticking.

Can I double the recipe?

Yes, you can easily double the recipe! Just use a larger sheet pan or bake in batches if necessary.

What can I use instead of yogurt?

If you don’t have yogurt on hand, you can substitute it with buttermilk or a dairy-free yogurt alternative for similar results.

Before You Go

When it comes to breakfast, Yogurt Sheet Pan Pancakes with Mixed Berries are the perfect solution for busy mornings or leisurely brunches with family and friends. The combination of yogurt and berries not only makes for a tasty dish but also adds nutritional benefits that can fuel your day. This recipe is as flexible as it is delicious, allowing you to mix and match ingredients based on what you have on hand.

So, the next time you’re in the mood for pancakes, skip the flipping and opt for this simple sheet pan method. You’ll be rewarded with fluffy, berry-studded goodness that will have everyone coming back for more. Enjoy your delicious breakfast adventure!