Name: Perfect Pancakes
Ingredients: ½ Cup Chobani® Vanilla Blended Greek Yogurt; 2 Tablespoon melted unsalted butter; 1 egg; 1 Cup whole milk; 1 ½ Cup all-purpose flour; 1 ½ Teaspoon baking powder; ¼ Teaspoon baking soda; ½ Teaspoon kosher salt; ½ Cup maple syrup, for serving

Weekends are for fluffy stacks of pancakes. We made ours with Chobani® Vanilla Blended Greek Yogurt for extra fluffiness and sweet vanilla flavor. Mix dry ingredients with dry, and wet ingredients with wet, then gently fold them together.

Chobani® Vanilla Blended Greek Yogurt

melted unsalted butter

whole milk

all-purpose flour

baking powder

baking soda

kosher salt

maple syrup, for serving

In a bowl, whisk together yogurt, butter, egg, and milk until fully combined.

In a separate bowl, sift together flour, baking powder, baking soda, and salt.

Carefully fold in dry ingredients into wet, being careful not to overmix.


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


In batches, cook pancakes on one side until they start to bubble and look 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.