Perfect Pancakes

Breakfast / 30 minutes or less

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  • Preparation
    5 mins
  • Cook
    15 mins
  • Serves


  • ½ cup Chobani® Vanilla Blended Greek Yogurt

  • 2 tablespoons melted unsalted butter

  • 1 egg

  • 1 cup whole milk

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ½ teaspoon kosher salt

  • ½ cup maple syrup, for serving


  • 1

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

  • 2

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

  • 3

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

  • 4

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

  • 5

    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.

  • 6

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

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