Yogurt Sheet Pan Pancakes
These light and fluffy Greek Yogurt Sheet Pan Pancakes are a no-fuss pancake breakfast you can make in minutes.
Servings: 12
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon salt
- 3 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup plain unsweetened whole milk Greek yogurt
- ½ cup whole milk
- 3 tablespoons unsalted butter melted and slightly cooled
- 2 eggs
- 1 teaspoon vanilla extract
- Semi-sweet chocolate chips for topping
Instructions
- Whisk together the flour, baking powder, and salt in a mixing bowl.
- In another mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
- Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
- Grease a half sheet pan with cooking spray, making sure to spray the edges well.
- Spread the batter out evenly into the pan using a rubber spatula.
- Top with the chocolate chips sprinkled over the top.
- Bake the sheet pan pancakes at 425 degrees for 13-17 minutes, until golden brown on top and a toothpick inserted comes out clean.
Notes
Sheet pan pancake thickness
The thickness of your pancakes will depend upon the size of pan that you use. I recommend using a quarter sheet pan for a thicker pancake. You can also use an 11x17 sheet pan, it will just result in a thinner pancake.Nutrition
Calories: 108kcal | Carbohydrates: 13g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 175mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 144IU | Calcium: 97mg | Iron: 1mg