Yields: 4-6 servings (2 pancakes per serving)
Prep Time: 5 mins
Cook time: 15 mins
Ingredients
¾ cup Chobani® Vanilla Blended Greek Yogurt
2 tablespoons melted unsalted butter
2 eggs, beaten
1 cup whole milk
¼ cup dark brown sugar
¼ cup molasses
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
½ teaspoon ground nutmeg
1/8 teaspoon ground cloves
½ cup maple syrup, for serving
Instructions
- 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.