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.