Greek Yogurt Sheet Pan Pancakes
Don’t feel like standing over the stove flipping a big batch of pancakes? Let the oven do the work with our Greek Yogurt Sheet Pan Pancakes. After whipping up a homemade batter made with Greek yogurt for added protein, pour it onto a rimmed baking sheet, top with your favorite berries, then simply bake, slice and serve.
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Created By: Tara Rochford
Featured In: My Indiana Home
Ingredients
- 2 ½ cups plain Greek yogurt
- ½ cup milk
- 3 eggs
- 2 tablespoons maple syrup
- 1 tablespoon avocado oil
- 1 teaspoon vanilla extract
- ⅛ teaspoon nutmeg
- 1 ½ cups white whole-wheat flour
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-2 cups berries of choice, sliced (optional)
- Extra maple syrup, for serving (optional)
Instructions
- Preheat oven to 425 degrees. Spray a 13-by-19-inch rimmed baking sheet with nonstick cooking spray and line with parchment paper. Set aside.
- In a blender, combine the yogurt, milk, eggs, maple syrup, oil, vanilla and nutmeg. Blend until completely combined. Add both flours, baking powder, baking soda and salt. Continue blending until combined.
- Pour batter onto the prepared baking sheet, then sprinkle berries evenly over the top of the batter (if using). Bake about 15 to 20 minutes, or until golden-brown on top.
- Cut into squares and serve pancakes with additional maple syrup, if desired, or your favorite pancake toppings.
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