Description
Yogurt Sheet Pan Pancakes with Mixed Berries, serve them on a platter for an easy breakfast for the holiday season or any time of the year.
Yield: 8servings | Serving Size: 2squares
Ingredients
Cooking spray
1 ½cupsall-purpose unbleached flour
½cupwhite whole wheat flour
2tablespoonsgranulated sugar
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonkosher salt
1 1/2cupsStonyfield Organic 0% plain yogurt
3/4cupmilk
6tablespoonswater
2large eggs
2tablespoonsunsalted butter, melted then cooled slightly
2teaspoonsvanilla extract
1 1/2cupsfresh 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.
