Name: Gingerbread Pancakes
Ingredients: ¾ Cup Chobani® Vanilla Blended Greek Yogurt; 2 Tablespoon melted unsalted butter; 2 eggs, beaten; 1 Cup whole milk; ¼ Cup dark brown sugar; ¼ Cup molasses; 2 Cup all-purpose flour; 1 ½ Teaspoon baking powder; ½ Teaspoon baking soda; ½ Teaspoon kosher salt; 2 Teaspoon ground cinnamon; 2 Teaspoon ground ginger; ½ Teaspoon ground nutmeg; 1/8 Teaspoon ground cloves; ½ Cup maple syrup, for serving

One of our favorite dishes to make for brunch during the holidays. Made with Chobani® Vanilla Blended Greek Yogurt, fluffer of fluffiest pancakes, brown sugar, and molasses, and seasonal spices—ginger, cloves, nutmeg, and cinnamon. 

Chobani® Vanilla Blended Greek Yogurt

 melted unsalted butter

eggs, beaten

 whole milk

dark brown sugar

molasses

 all-purpose flour

 baking powder

 baking soda

 kosher salt

ground cinnamon

 ground ginger

 ground nutmeg

 ground cloves

maple syrup, for serving

In a mixing bowl, whisk together yogurt, butter, eggs, milk, dark brown sugar, and molasses.

In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

Fold dry ingredients into wet, being careful not to overmix.

Heat a sauté pan over medium heat and coat with nonstick cooking spray. Ladle 1/3 cup of batter into pan.

In batches, cook pancakes on one side until they start to bubble and firm halfway through, about 2-3 minutes. Using a rubber spatula, flip the pancakes and cook for 30 seconds, or until done.

Remove pancakes and cover with foil to keep warm until ready to serve. Repeat process with remaining batter. Serve warm with maple syrup.