Yogurt Sheet Pan Pancakes
Published May 24, 2026
These light and fluffy Greek Yogurt Sheet Pan Pancakes are so simple to make. A no-fuss pancake breakfast you can make in minutes!
Sheet pan pancakes with Greek yogurt
These easy sheet pan pancakes with Greek yogurt have quickly become one of my favorite breakfasts for busy mornings.
I took my favorite Greek Yogurt Pancakes recipe and made it even easier by baking them in the oven instead!
No standing over the stove flipping each pancake. Just prep the batter, pour it into a greased pan, and bake.
Just like my favorite pancakes, these sheet pan ones have the lightest fluffy insides from the Greek yogurt. They are so delicious!
Ingredients needed
- Dry ingredients: all-purpose flour, salt, and baking powder.
- Sugar
- Greek yogurt: you will need the plain unsweetened kind.
- Milk: we used whole milk.
- Butter: we used unsalted.
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips: for topping.
How to make sheet pan pancakes
Step 1: Whisk the dry ingredients together in a mixing bowl: flour, baking powder, and salt.
Step 2: In another mixing bowl, whisk together the sugar, Greek yogurt, milk, melted butter, eggs, and vanilla extract.
Step 3: Add the dry ingredients to the wet and mix until just combined using a rubber spatula.
Step 4: Grease a quarter sheet pan with cooking spray, making sure to get the edges sprayed well. Spread the batter out evenly into the pan using a rubber spatula. Top with the chocolate chips.
Recipe Note
It’s important to note that the size of your sheet pan will affect how thick these pancakes turn out.
A quarter sheet pan works best for a thicker pancake. I have also used just a regular 9 by 13 baking dish and that will work as well!
Just keep an eye on the cook time when using different pans so that you do not overcook the pancakes.
Step 5: Bake the pancakes at 425 degrees for 13-17 minutes, until golden brown on top and a toothpick inserted comes out clean.
These sheet pan pancakes are so easy that anyone can make them! I love that they are hassle free and still nutritious.
How to serve sheet pan pancakes
I like to serve these pancakes with toppings on the side so my kids can pick what they please.
Here are some of our favorite toppings:
- Pure maple syrup
- Butter
- Powdered sugar
- Fresh berries
- Mini chocolate chips
- Sliced bananas
- Vanilla or berry flavored greek yogurt
Storing
Leftover sheet pan pancakes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer for 2-3 months.
More Greek yogurt recipes
Yogurt Sheet Pan Pancakes
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.
