Yogurt Sheet Pan Pancakes with Mixed Berries are a simple, crowd-pleasing breakfast or brunch—perfect for holidays, weekend gatherings, or meal prep. Bake a large sheet and let everyone serve themselves from a platter of squares topped with fruit, yogurt, nut butter, or syrup.
Yogurt Sheet Pan Pancakes with Mixed Berries
This version uses plain yogurt in place of buttermilk for extra protein and a tender crumb. The batter is mixed in bowls, poured onto a parchment-lined rimmed sheet pan, and baked for a fast, hands-off approach. It’s ideal when you want pancakes for a crowd without standing at the stove flipping individual cakes.
I made these pancakes using Stonyfield Organic 0% plain yogurt to boost protein, but any plain yogurt will work. The recipe is flexible: use fresh or frozen berries and swap flours for gluten-free options if needed. After baking, cut the sheet into squares and arrange on a large board with toppings so guests can build their own plates.
How to Serve Sheet Pan Pancakes
Cut the finished sheet pan pancakes into squares and place them on a large platter or cutting board. Offer a variety of toppings so everyone can customize their plate. These pancakes are great warm, room temperature, or reheated from the fridge or freezer.
- Fresh fruit: strawberries, blueberries, bananas
- Chocolate chips
- Vanilla yogurt
- Maple syrup or honey
- Nut butter and sliced bananas
- Butter and powdered sugar
Pancake Variations
- Gluten-free: replace all-purpose flour with 1½ cups oat flour plus ½ cup coconut flour.
- Berries: use fresh or frozen mixed berries—blueberries, raspberries, blackberries—or any single berry you prefer.
- Chocolate: omit berries and add chocolate chips to please picky eaters.
More Pancake Ideas
- Banana Pancake Cereal
- Whole Wheat Pumpkin Pecan Pancakes
- 4-Ingredient Flourless Banana-Nut Pancakes
- Whole Wheat Pancakes
- Banana Nut Pancakes
Recipe: Yogurt Sheet Pan Pancakes with Berries
Yield: 8 servings (about 16 squares)
Serving size: 2 squares
Prep time: 10 minutes • Cook time: 20 minutes • Total: 30 minutes
Ingredients
- Cooking spray
- 1½ 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
- 1½ cups plain yogurt (0% or regular)
- ¾ cup milk
- 6 tablespoons water
- 2 large eggs
- 2 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons vanilla extract
- 1½ cups fresh or frozen mixed berries (blueberries, raspberries, blackberries)
- Optional toppings: fresh berries, powdered sugar, maple syrup, honey, yogurt, nut butter
Instructions
- Position a rack in the middle of the oven and preheat to 425°F (220°C).
- Spray a rimmed 18″ x 13″ sheet pan with cooking spray. Cut parchment to fit the bottom (about 16″ x 20″), place it in the pan, and spray the parchment and the sides lightly with cooking spray.
- In a medium bowl, whisk together the dry ingredients: all-purpose flour, white whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the wet ingredients: yogurt, milk, water, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and whisk gently until just combined—do not overmix. A few lumps are fine.
- Gently fold in the mixed berries so they’re distributed without crushing.
- Pour the batter into the prepared sheet pan and spread evenly with a spatula. Tap the pan a couple of times on the counter to settle the batter.
- Bake for 15 to 17 minutes, rotating the pan halfway through baking, until the pancakes are set and lightly golden.
- Let cool in the pan for about 5 minutes. Place a large cutting board over the pan and invert to flip the pancakes onto the board. Cut into 16 squares and serve immediately with your choice of toppings.
Storage and Reheating
- To store: Cool completely, then keep in an airtight container or zip-top bag in the refrigerator for up to 4 days.
- To freeze: Cool completely and transfer to an airtight container or freezer bag. Freeze in single layers if possible.
- To reheat from the fridge: Microwave on a microwave-safe plate for about 40 seconds, flipping halfway through.
- To reheat from frozen: Microwave on a microwave-safe plate for about 45 seconds, flip, and microwave an additional 45 seconds or until heated through.
Nutrition (per serving)
Approximate values per serving (2 squares): 211 calories; 8 g protein; 32 g carbohydrates; 4.5 g fat; 2 g fiber; 10 g sugar; 57 mg cholesterol; 484 mg sodium.
About the Yogurt Used
This recipe highlights plain yogurt as a replacement for buttermilk, which adds protein and tenderizes the batter. The original version was made using a 0% plain yogurt to keep the pancakes lighter. The brand used in testing also participates in community donation programs; if you use a brand that supports food donations, check with the manufacturer for current programs and ways to nominate local organizations.
Disclosure: The pancake concept and product partnership noted in the original recipe supported the development of this version. All recipe instructions and ingredient amounts above reflect the tested method for Yogurt Sheet Pan Pancakes with Mixed Berries.