Yogurt Sheet Pan Pancakes with Blended Berries

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Mixed berry yogurt leaf pancakes are a simple breakfast or brunch for the holiday season or any time of the year. Lay out all the toppings and let your family serve themselves.

Yogurt sheet pancakes with mixed berries

My pancakes with lemon, blueberry and buttermilk pans from my new cookbook Skinnytaste Meal Prep were so successful that I decided to make a new version with yogurt instead of buttermilk. They turned out so good and love the protein that is added. Not only are they great for preparing meals, but they’re also perfect for serving a crowd. No need to stand over a stove – just put them in the oven. Then lay out all the toppings and let everyone help themselves!

stacked pancakes with syrupYogurt sheet pancakes with mixed berries on a plate

I have teamed up with Stonyfield Organic, my favorite brand of yogurt, to make these delicious pancakes. This recipe calls for 1½ cups of their 0% fat, smooth, and creamy yogurt that packs those 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 help all of our heroes in the fight against COVID-19. In six months, Stonyfield donated one million products to 49 organizations. If you’d like to nominate someone for a yogurt donation, fill out Stonyfield’s request form.

How to serve pancakes

I like to serve my pancakes, which are cut into squares and placed on a large platter or board with all of 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 top ideas, but if you have more, comment below!

  • Fresh fruits 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 of oat flour and 1/2 cup of coconut flour.
  • Use fresh or frozen berries and any combination of berries. I used a mix of raspberries, blueberries, and blackberries.
  • If you don’t want mixed berries, just use the same amount of fruit that you prefer.
  • Do you have picky children? Swap the berries for chocolate chips!

Try sheet pancakes with berries and toppings.Close up of pan berry pancakesClose up of berry pancakesstacked pancakes with syrup on a plate

More pancake recipes you’ll love:

Yogurt sheet pancakes with berries

Preparation time: 10 min

Cooking time: 20th min

Total time: 30th min

Mixed berry yogurt leaf pancakes are a simple breakfast or brunch for the holiday season or any time of the year. Lay out all the toppings and let your family serve themselves.

  • Cooking spray
  • 1 ½ cups all-purpose unbleached flour
  • ½ Cup white whole wheat flour
  • 2 tablespoon Granulated sugar
  • 2 teaspoon baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 cups Stonyfield Organic 0% natural yogurt
  • 3/4 Cup milk
  • 6 tablespoon water
  • 2 Big eggs
  • 2 tablespoon unsalted butter, melted and then cooled slightly
  • 2 teaspoon 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
  • Put the oven rack in the middle position and preheat the oven to 425 degrees.

  • Spray a rimmed 18 “x 13” sheet pan with cooking spray to keep the parchment in place.

  • Cut a piece of parchment paper to completely cover the floor, about 16 “by 20”. Place on the sheet pan and spray more oil on the parchment and around the sides of the sheet pan.

  • Whisk dry ingredients (from flour to salt) together in a medium-sized bowl.

  • In another medium bowl, whisk the moist ingredients (from yogurt to vanilla) together until well mixed.

  • Transfer wet ingredients with the dry ingredients to the bowl and whisk until just combined. Don’t mix too much (or worry if there are lumps).

  • Carefully fold in the 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 few times to allow the batter to settle.

  • Bake for 15 to 17 minutes, turning the pan in half.

  • Let cool in the pan for 5 minutes, then place a large cutting board over the pan and place the pancakes on the cutting board. Cut into 16 squares and serve immediately.

  • Storage: Let cool completely and store in an airtight container or zip-lock bag
    Refrigerator 4 days.
  • Freezing: Allow to cool completely and transfer to an airtight container or zip-lock bag.
  • How to warm up from the fridge: Place the pancakes on a microwaveable plate and place in the microwave for 40 seconds.
  • To reheat from the freezer: heat on a microwaveable plate for 45 seconds, turn and cook for another 45 seconds or until heated.

Portion: 2Squares, Calories: 211kcal, Carbohydrates: 32G, Protein: 8thG, Fat: 4.5G, Saturated fatty acids: 2.5G, Cholesterol: 57mg, Sodium: 484mg, Fiber: 2G, Sugar: 10G

Blue Smart Points: 6

Green Smart Points: 7th

Purple Smart Points: 6

Keywords: Berry pancakes, pancake platter, pancakes, yogurt pancakes, yogurt pancakes

Disclosure: This post is sponsored by Stonyfield. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own. Photo credit: Erin Alvarez

sent December 9, 2020 by Gina

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