Easy Sheet Pancakes for Toddlers (with Yogurt)

These Easy Sheet Pancakes for Toddlers (With Yogurt) are quick and delicious. With everyone’s favorite add-ins, it will be a family favorite!

Pancakes are a regular in my kitchen. We all love how fluffy and tender they are, and with all the fun topping choices, there’s no way to stop us from devouring them in one sitting. Our favorites are chocolate chips and blueberries.

Since I’m always looking for ways to add a healthy element to my recipes (you have to when you have toddlers in the house), I tweaked my regular pancakes using yogurt for a higher-protein version that is great for breakfast or a snack.

This easy pancake recipe is for everyone! It’s hassle-free, doesn’t require constant (and flop) flipping, and is made with simple ingredients that can be found in every pantry.

Reasons to Love This Recipe

• Oven-Baked Pancakes: No more babysitting the griddle or flipping pancakes in the killer kitchen heat. These easy sheet pancakes cook in the oven in less than 20 minutes and don’t demand much attention. What a win!
• Healthy Breakfast: The recipe uses wholesome ingredients like milk, egg, Greek yogurt, butter, and berries that are all good for your health. You can serve these healthy pancakes to toddlers with no fuss!
• Simple Ingredients: I am all about recipes with a simple ingredient list, with most things already in my kitchen pantry. This pancake recipe is no different, making it a go-to for a last-minute easy breakfast or brunch.
• Fun to Customize: Top the pancakes with your favorite add-ins, like chocolate chips or a mix of different berries, for a tastier, happier bite! The versatility of these yummy sheet pancakes makes them perfect for your entire family.

Ingredients to Make Sheet Pancakes

• Milk: You can use dairy or non-dairy milk of choice. It’ll add moisture to the batter and give you more flavorful pancakes.
• Greek Yogurt: Use full-fat Greek yogurt for creamier and fluffier pancakes. It’ll also boost the recipe’s protein content.
• Eggs: These are used as a binding agent, helping hold all the ingredients together and boosting protein.
• Vanilla Extract: Everything tastes and smells better with some vanilla extract.
• Maple Syrup: These homemade pancakes have no added sugar; they are sweetened with all-natural maple syrup.
• Butter: Use unsalted melted butter for best results.
• Baking Powder: Fresh baking powder will make our pancakes fluffier and help them rise in the oven.
• All-purpose flour: I use all-purpose flour for this pancake recipe.
• Berries or Other Toppings: My favorite part is the yummy topping choices. Top the pancakes with strawberries, throw in some chocolate chips, or drizzle maple syrup for a perfect finish.

Step-by-Step Instructions

• Prepare an 11X15-inch baking sheet. Grease with butter or oil and add parchment paper.
• Preheat oven to 425F.
• Add the eggs, yogurt, milk, melted butter, maple syrup, and vanilla in a medium bowl. Whisk until creamy and thoroughly combined.
• Add the flour and whisk just until combined (do not overmix!)
• Add the baking powder and gently whisk in.
• Pour the pancake batter into the prepared baking sheet (use a spatula or spoon to spread it evenly).
• Tap the baking sheet on the counter to eliminate air bubbles.
• Add your favorite add-ins and bake for 20 minutes.

Recipe Tips

• Get Rid of the Air Bubbles: You want your delicious pancakes to cook evenly. Spread the pancake mixture with a spatula or tap the sheet pan lightly after filling it. It’ll help remove all air bubbles.
• Use the Right Size of Baking Sheet: Didn’t give much thought to it? Well, I learned it the hard way, too. The size of your prepared baking sheet makes a huge difference. If you use a smaller one, the batter will overflow; if it’s too large, your pancakes will turn out paper-thin. The perfect baking sheet size for this recipe is 11×15 inches. It’ll give you fluffy pancakes, just as you like them!
• Avoid Overmixing: When combining the wet and dry ingredients, only do it until they’re well incorporated.
• Add-Ins: You can add fruits or chocolate chips before or after baking! It’s your personal choice. Due to their water content, I like adding blueberries over strawberries when adding fruit. When baked, strawberries tend to release water and make the pancakes soggy, so I prefer to add them later as a topping!

Tools Needed

• Baking Sheet.
• Parchment Paper.
• Mixing Bowl.
• Whisk and Spatula.

Serving Suggestions and Substitutions

Whether you serve these pancakes for breakfast on busy mornings or as part of a weekend brunch, they will surely be a hit.

Here are some crowd-pleasing ways to serve them:

• Individual Pancakes: Before baking, section pancake batter with different toppings. You can have individual portions with strawberries, blueberries, chocolate chips, and sprinkles. Don’t use frozen fruit here; it contains too much moisture and will result in soggy pancakes.
• Protein Pancakes: Serve these healthy protein pancakes with a side of peanut butter for a protein-packed breakfast that will keep you full and satisfied for longer.
• Make it a Meal: Adding protein like scrambled eggs, bacon, or sausage makes these pancakes a complete meal.

Substitutions

• Maple Syrup: If you don’t have maple syrup on hand, honey or agave nectar are suitable substitutes.
• Greek Yogurt: Cottage cheese works exceptionally well in place of Greek yogurt. Blend the cottage cheese with the eggs before incorporating the other ingredients.
• Flour: Whole wheat flour, oat flour, and 1:1 gluten-free flour mix are suitable substitutes for all-purpose flour. When substituting the flour, the pancakes’ color, texture, and flavor will change. Keep this in mind!

Storage Instructions

Refrigerator: Sheet pan pancakes are best loved warm and fresh. But if you end up with some leftovers, let them cool fully and then keep them in an airtight container in the fridge. They’ll stay fresh for 2-3 days. You can reheat them in the oven at 350°F until warmed or in a microwave. I often use a damp paper towel when heating the microwave to maintain the moisture.

Freezer: These healthy sheet pancakes are surprisingly freezer-friendly. But I don’t recommend freezing the whole batch in one piece. Instead, cut the pancakes into squares and keep them in a freezer bag for up to three months. Reheat thawed frozen pancakes on a baking sheet with foil on top.

Frequently Asked Questions

Other Recipes You May Like

• Fluffy American Pancakes
• Fresh Apple Cinnamon Pancakes
• Mini Soft Cinnamon Rolls (Bite Size for Kids)

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