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Lemon Poppy Pancakes

Lemon Poppy Pancakes with Chobani
A few of us are pancake purists – that is, we grew up eating Dad’s pancakes every Sunday morning, and those are simply the best pancakes in the world. Pancake mix was not allowed in the house, because ours were from scratch. When this recipe from Morganne landed in our inbox, we did a double take. Lemon and poppy seed and Chobani…pancakes? Suffice to say, we were intrigued.

Fast-forward two weeks later to our test kitchen, and we were happily devouring these, draped in a healthy serving of maple syrup (purists, remember?). Dad’s recipe will probably always be #1, but now we’re willing to experiment. Thanks, Morganne!

Lemon Poppy Pancakes with Chobani Greek Yogurt


1/3 C old fashioned oats

6oz Lemon 0% Chobani Greek Yogurt

1 large egg white

½ Tbsp poppy seeds

¼ C cottage cheese


1.  Preheat a griddle on medium low heat.

2.  In a food processor, add oats to create a flour-like consistency.

3.  In a bowl, add oats, liquid egg whites, and poppy seeds. Add Chobani, reserving 2 Tbsp for topping. Mix together.

4.  Coat the griddle with nonstick cooking spray.

5.  Add batter and allow to cook through, flip and let cook a few more minutes. Remove from griddle.

6.  For the topping, add cottage cheese and the 2 Tbsps of Chobani into the food processor and mix together.

7.  Top pancakes with lemon creme (and syrup, if you so desire!) and enjoy!