Yogurt Sheet Pan Pancakes with Berries

Make Yogurt Sheet Pan Pancakes with Berries for an easy, berry-studded breakfast that yields 16 squares in about 32 minutes.

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

Step 1: Preheat and Prepare the Sheet Pan

Move the oven rack to the middle position and preheat the oven to 425°F. Spray a rimmed 18" x 13" sheet pan lightly with cooking spray so the parchment will stick. Cut a piece of parchment about 16 x 20 inches to fully cover the pan bottom, lay it into the tray, and spray a little more oil on the parchment and around the sides—this simple prep makes the flip much cleaner and prevents sticking.

Step 2: Whisk the Dry Ingredients

In a medium mixing bowl whisk together the all-purpose flour, white whole wheat flour, granulated sugar, baking powder, baking soda, and kosher salt until evenly combined and aerated. This step is about distributing the leaveners and creating a light base texture so the sheet batter bakes up tender and even.

Step 3: Combine the Wet Ingredients

In another medium bowl whisk together the plain yogurt, milk, water, eggs, melted cooled butter, and vanilla until smooth and homogenous. The yogurt creates a thick, tangy liquid body—keep the mixture glossy and well blended, but don’t worry about tiny air bubbles.

Step 4: Bring Wet and Dry Together and Fold in Berries

Pour the wet ingredients into the dry ingredients and whisk gently until just combined; the batter should be thick, with a few intentional lumps—over-mixing will make the finished pancakes tougher. Gently fold in 1½ cups of mixed berries so clusters remain intact and some berries are visibly embedded rather than crushed.

Step 5: Spread Batter in the Prepared Pan and Settle It

Pour the mixed batter into the prepared rimmed sheet pan and spread it evenly with an offset spatula, creating a thin, uniform layer. Tap the pan a couple of times on the counter to release air pockets and let a few berries bob to the surface; an offset spatula or flexible metal spatula can rest on the rim, lightly smeared with batter.

Step 6: Bake, Cool, Flip, Slice, and Serve

Bake the sheet for 15–17 minutes, rotating once halfway so the color is evenly golden. Let it cool in the pan for about five minutes, then place a large cutting board over the top and flip the whole sheet out onto the board; cut into 16 neat squares and serve immediately with optional fresh berries, a dusting of powdered sugar, little bowls of yogurt or maple syrup, or a drizzle of honey.

Notes

• Do not overmix the batter; a few lumps keep the pancakes tender.
• Gently fold in berries to prevent them from bleeding into the batter.
• Use parchment and a little oil for an easy flip and clean release.
• Reheat squares in a toaster oven or oven for crisp edges; avoid the microwave when possible.
• You can substitute Greek or 0% yogurt and adjust milk slightly if batter is too thick.