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Easy Yogurt Sheet Pan Pancakes with Mixed Berries recipe photo

Yogurt Sheet Pan Pancakes with Mixed Berries

These Yogurt Sheet Pan Pancakes with Mixed Berries are the ultimate easy breakfast! Enjoy fluffy pancakes baked all at once, bursting with juicy berries.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 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

Equipment

  • Sheet Pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven mitts

Method
 

Preparation Steps:
  1. Preheat your oven to 350°F (175°C) and grease your sheet pan with cooking spray to prevent sticking.
  2. 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.
  3. In another bowl, combine the Stonyfield Organic yogurt, milk, water, eggs, melted butter, and vanilla extract. Whisk until the mixture is smooth and creamy.
  4. 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.
  5. Fold in the mixed berries gently to ensure they’re evenly distributed without breaking them up too much.
  6. 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.
  7. 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.

Notes

  • 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.