yogurt pancakes

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.

Yogurt Sheet Pan Pancakes with Berries

Cooking spray

all-purpose unbleached flour

white whole wheat flour

sugar

baking powder

baking soda

salt

Stonyfield Organic 0% plain yogurt

milk

water

eggs

unsalted butter (melted then cooled slightly)

vanilla extract

mixed berries (blueberry, raspberry, blackberry)

berries

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.

The fluffiest yogurt pancakes on the planet! 

Fluffy Yogurt Pancakes

flour

yogurt

vanilla

butter

In a large bowl, combine the flour, baking powder, baking soda, and salt. 

In a medium bowl or a blender, combine yogurt, eggs, vanilla, and melted butter. Pour wet mixture into the dry mixture bowl, and with a whisk, combine.

Heat your large, non-stick pan or griddle to medium-high heat (about 350F) and spray or melt butter.

Pour about 1/4 cup of batter onto the pan or griddle and cook, for about 2 minutes, until bubbles begin to form and there are clear edges around the pancake. Flip, cook for an additional minute on the other side.

Repeat the process with remaining batter and serve topped with butter, maple syrup, or your favorite pancake toppings.

I made these yogurt pancakes this morning. They were delicious!

Wonderful! 100% recommend. I make these fluffy yogurt pancakes multiple times a week. I've used every type of yogurt, and they turn out beautifully every time. Great recipe.

I made these yogurt pancakes today. They were amazing. Fluffy and the perfect texture. Great breakfast option.

So is it 4 pancakes for 230 calories or 230 calories each pancake?

They where fantastic.i had to add about 1/4milk.and the yogurt I planned on using was frozen so I used my lemon yogurt and wow.those where good.thank you so much.

Healthy Pancakes made in the blender with oatmeal, yogurt, banana and an egg! Easy to make, filling and high in protein!

Oatmeal Blueberry Yogurt Pancakes (gluten free, high protein!)

gluten free rolled oats

container (5.3 oz) siggi's blueberry or vanilla bean yogurt

banana

Place all ingredients except fresh blueberries into a blender; blend until smooth. You may need to add a teaspoon or two of almond milk if batter is way too thick. .

Set batter aside to thicken up for a few minutes. If batter is too thin, add a tablespoon or two more of oats and blend again

Lightly coat a large nonstick skillet or griddle with butter or cooking spray and heat over medium low heat. Drop batter by 1/4 cup onto skillet. Add a few blueberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter. Makes 4 pancakes.

Fluffy yogurt pancakes are made using Greek yogurt. They're a bit tangy, a bit sweet, and incredibly light and airy for a delicious breakfast treat! 

all-purpose flour

white sugar

½ cup plain low-fat Greek yogurt

Toppings: maple syrup, berries

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt. 

In a separate mixing bowl, whisk together the milk, yogurt, vanilla, and egg until smooth. Fold the dry ingredients into the liquid ingredients until just combined. The batter will be thick and lumpy.

Grease a large skillet or griddle with non-stick spray and heat over medium-low heat. Use a ¼ measuring cup or a ladle to pour portions of batter into the hot skillet. Spread the batter out a bit into a circle in the pan. 
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id=&#8221;instruction-step-4&#8243;>4. Cook until golden brown on the bottom and bubbles dot the surface of the pancake. Flip and cook for another 30 seconds to a minute, until golden on the other side. Repeat with the remaining batter and serve hot. 

These pancakes are excellent! I will definitely save this recipe! 
Thank you!

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