Sheet Pan Pancakes with Yogurt and Berries

January 10, 2021

I found this recipe while looking for freezer meals to have on hand when it's crazy busy in summer. This easy breakfast turned out to be much more than just a quick freezer meal!

First - it makes a large sheet pan so there is enough for many meals or even for company. I especially love them for company when they are presented charcuterie board style - cut in squares and served on a platter with additional toppings like fruit, nuts, yogurt, syrup, brown sugar, etc.

Second - they are healthy, only 2 tablespoons of sugar for the entire pan. Topped with organic yogurt and fruit they are a decent meal.

Third - we can use fresh or frozen fruit from the garden.

And lastly, the freezer component is particularly important because come summer, when we are all super busy on the farm, they are quick and easy. Plus we can freeze a bunch for camping!

Have I convinced you yet?

I've adapted this recipe from Skinnytaste. I've tried it with all white flour and with a combo of white and whole wheat flour and it turns out great either way. I've also added organic vanilla yogurt in place of plain for extra flavor and when I don't have vanilla yogurt I add an extra tablespoon of vanilla to the plain yogurt recipe.

Let me know if you try them!

Sheet Pan Pancakes

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

Move the oven rack to the middle position and preheat oven to 425 degrees F.
Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment in place.
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.
In a medium bowl, whisk together dry ingredients (from flour to salt).
In another medium bowl, whisk together wet ingredients (from yogurt to vanilla) until thoroughly combined.
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).
Gently fold in 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 couple times to settle the batter.
Bake for 15 to 17 minutes, rotating the pan halfway through.
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.

NOTES

To store: Cool completely and store in an air-tight container or zip lock bag in the refrigerator 4 days.
To freeze: Cool completely and transfer to an air-tight container or zip lock bag.
To reheat from the fridge: Place pancakes on a microwave safe plate and microwave for 40 seconds, flipping halfway through.
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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