Preheat oven to 425 degrees F. Spray a rimmed 18” x 13” sheet pan with cooking spray, this will keep the parchment paper in place. Cover the entire pan with a piece of parchment paper. Spray oil on the parchment paper.
In a medium bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and salt.
In another medium bowl, combine yogurt, milk, water, eggs, butter, and vanilla extract.
Add wet ingredients to dry ingredients and mix until just combined. Gently fold in berries.
Pour the batter into the prepared baking sheet. Spread the batter evenly with a spatula then tap the sheet pan on the counter a couple of times to settle the batter.
Bake for 15 to 17 minutes, rotating the pan halfway through.
Allow to cool for 5 minutes in the pan. Place a large cutting board over the top of the pan and flip the pancakes onto the cutting board. Cut into 16 squares and serve immediately.
Serve with one or more of berries, powdered sugar, maple syrup, honey, or yogurt.