Gingerbread Pancakes

Nov 30, 2020

Yields: 4-6 servings (2 pancakes per serving)
Prep Time: 5 mins
Cook time: 15 mins


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


  1. In a mixing bowl, whisk together yogurt, butter, eggs, milk, dark brown sugar, and molasses.
  2. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Fold dry ingredients into wet, being careful not to overmix.
  4. Heat a sauté pan over medium heat and coat with nonstick cooking spray. Ladle 1/3 cup of batter into pan.
  5. 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.
  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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