Yogurt Sheet Pan Pancakes with Mixed Berries (2024)

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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.

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

4.89 from 42 votes

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:

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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

Serving: 2 squares, Calories: 211 kcal, Carbohydrates: 32 g, Protein: 8 g, Fat: 4.5 g, Saturated Fat: 2.5 g, Cholesterol: 57 mg, Sodium: 484 mg, Fiber: 2 g, Sugar: 10 g

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Yogurt Sheet Pan Pancakes with Mixed Berries (2024)