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Protein-Packed Pancakes Attack

Fluffy, protein-packed pancakes made with Chobani.

Picture this: You wake up naturally from the sun shining, the birds chirping. No blazing alarm clock, no rush to get ready. It’s Saturday and you have the ENTIRE day ahead of you. What do you do next? Clean your house? No. Go to the gym? Maybe later. Make delicious pancakes? Absolutely!

In the midst of a strong breakfast craving, we came across a tried and true waffle recipe. With no waffle maker in sight, our second favorite breakfast was a no-brainer: flapjacks. Of course, a swapportunity presents itself and we oblige. Lightening up the original recipe, we used half Chobani, half milk (in lieu of buttermilk). We topped the stack with an extra large dollop of CHO, a few fresh berries for good measure and quickly got to a little foodie photo-shoot. Protein-packed pancakes that are good for you and photo-worthy? What more could you possibly need?

Add a scoop of Chobani for extra protein!


3/4 C all-purpose flour

1/4 C cornstarch

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 C whole milk and 1/4 C Plain 0% Chobani Greek Yogurt

1/4 C butter

1 egg

1 1/2 tsp sugar

3/4 tsp vanilla


1 scoop Plain 0% Chobani Greek Yogurt (or flavor of your choice)

a handful of your favorite berries

pure maple syrup (optional)


1. In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well.

2. Add the milk, Chobani, butter, egg, sugar and vanilla and mix well.

3. Heat a skillet. Pour pancake batter on and flip when bubbles begin to appear.

4. Serve immediately. Add toppings of your choice.