Yogurt Sheet Pan Pancakes with Berries

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.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Move the oven rack to the middle position and preheat oven to 425 degrees F.

Step 2

Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.

Step 3

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.

Step 4

In a medium bowl, whisk together dry ingredients (from flour to salt).

Step 5

In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.

Step 6

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).

Step 7

Gently fold in berries.

Step 8

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.

Step 9

Bake for 15 to 17 minutes, rotating the pan halfway through.

Step 10

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.

Step 11

To store: Cool completely and store in an air-tight container or zip lock bag in therefrigerator 4 days.

Step 12

To freeze: Cool completely and transfer to an air-tight container or zip lock bag.

Step 13

To reheat from the fridge: Place pancakes on a microwave safe plate and microwave for 40 seconds, flipping halfway through.

Step 14

To reheat from frozen: Heat on a microwave safe plate 45 seconds, flip and cook for an additional 45 seconds or until heated through.

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