Yogurt Sheet Pan Pancakes with Berries
"Yogurt Sheet Pan Pancakes with Berries offer a delightful and convenient option for breakfast or brunch, perfect for the festive season or any occasion throughout the year. Arrange a variety of toppings for your family to help themselves and enjoy!"
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Ingredients
- Cooking spray
- 1 ½ cups all-purpose unbleached flour
- 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
- 2 teaspoons vanilla extract
- 1 1/2 cups fresh or frozen mixed berries
- Optional toppings: fresh berries
- 2 teaspoons baking powder
- ½ cup white whole wheat flour
- 2 tablespoons granulated sugar
Instructions
- 1
Adjust the oven rack to the center and preheat the oven to 425 degrees Fahrenheit.
- 2
Lightly coat a rimmed 18” x 13” sheet pan with cooking spray to help keep the parchment securely in place.
- 3
Cut a piece of parchment paper measuring approximately 16 x 20 inches to fully cover the bottom of the pan. Lay it in the sheet pan and apply a bit more cooking spray on the parchment and around the edges of the pan.
- 4
In a medium-sized mixing bowl, combine the dry ingredients, whisking together everything from the flour to the salt.
- 5
In a separate medium bowl, mix the wet ingredients, whisking together the yogurt through to the vanilla extract until well blended.
- 6
Pour the wet mixture into the bowl containing the dry ingredients and stir gently with a whisk until just combined. It’s fine if there are a few lumps; avoid over-mixing.
- 7
Carefully fold in the berries until evenly distributed.
- 8
Transfer the batter to the prepared sheet pan. Use a spatula to spread the batter evenly, then gently tap the sheet pan on the counter a few times to settle it.
- 9
Bake for 15 to 17 minutes, making sure to rotate the pan at the halfway mark.
- 10
After baking, let the pan cool for 5 minutes, then place a large cutting board on top of the pan and invert it to flip the pancakes onto the board. Cut into 16 squares and serve right away.