Yogurt Sheet Pan Pancakes with Mixed Berries
Ingredients
The pancakes
-
1½
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
-
1½
cups
Stonyfield Organic 0% plain yogurt
-
¾
cup
milk
-
6
tablespoons
water
-
2
large
eggs
-
2
tablespoons
unsalted butter, melted then cooled slightly
-
2
teaspoons
vanilla extract
-
1½
cups
fresh or frozen mixed berries
Optional toppings
-
to taste
fresh berries
-
to taste
powdered sugar
-
to taste
maple syrup
-
to taste
honey
-
to taste
yogurt
Instructions
- Preheat the oven to 425°F and prepare a sheet pan with cooking spray and parchment paper.
- In a medium bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients until combined.
- Combine the wet and dry ingredients, being careful not to overmix.
- Gently fold in the mixed berries.
- Pour the batter into the prepared sheet pan and spread it evenly.
- Bake for 15 to 17 minutes, rotating halfway through.
- Allow to cool for 5 minutes, then flip onto a cutting board and cut into squares.
Nutrition Facts (estimated)
Servings
8
Calories
211
Total fat
4.5g
Total carbohydrates
32g
Total protein
8g
Sodium
484mg
Cholesterol
57mg
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