Homemade Skillet Pancakes with Chobani Non-Fat Plain Greek Yogurt

Disaster struck in my kitchen twice this week.  Talk about frustrating!  The first failure happened when I was attempting to make a yeast bread; the second, when I was attempting to make a quick bread.  The only ones who gained from my failures were our chickens and ducks.  They love it when I fail in the kitchen because they will eat just about anything I throw their way.  

To make up for my losses, I had to have at least one win this week.  And these pancakes are that – a BIG win!

The Chobani Yogurt plant is about two hours away from where I live, and as you all know, I love to promote local.  So, when Chobani offered to send me some samples I was elated.

I use sour cream all the time when I bake.  I love the moistness it adds to cakes, cupcakes, muffins, cookies, and quick breads.  But I have to admit that my use of yogurt in baking is limited, so the samples I received give me the chance to put on my mad scientist apron and experiment.   I figure maybe, just maybe, I will create a little healthier version of a few of my favorites.

Pancakes are not a baked goods, but they are good great.  So, being Sunday morning and all, I decided it was time to break out the yogurt and use it in a batch of homemade pancakes.  Please tell me, what could be better than homemade pancakes with (our) homemade maple syrup on a cool Sunday morning?  I figured you’d say that!

Homemade Skillet Pancakes (made with Chobani Non-Fat Plain Greek Yogurt)

2 tbsp. sugar

1 egg, beaten

1 tsp. baking soda

1/4 tsp. salt

2 tsp. olive oil

1/4 tsp. vanilla extract

1/2 c. Chobani Non-Fat Greek Yogurt

1 c. all-purpose flour

Margarine for a non-stick skillet

In a mixing bowl, add sugar, egg, baking soda, salt, oil, vanilla extract, and yogurt; using a whisk, mix by hand.  Add flour; mix thoroughly. 

Cooking pancakes can be tricky because they can cook too quickly or end up soggy in the middle.  I am going to share the way I cooked mine with you.

Lightly coat your non-stick skillet with margarine.   Turn your burner on a slow heat.  Heat the skillet until it is hot, but don’t let it overheat and smoke.  Using a small ladle, pour batter into skillet.   How many you can make at one time depends on the size of your skillet.  Leave lot’s of room to flip each pancake comfortably.  Cook the pancakes until bubbles form consistently across the top of each one.  Flip, and cook the remaining side until the center of each pancake is firm.

These pancakes were DELICIOUS!  Lucky for me, I still have some batter leftover and I can’t wait for tomorrow morning to get here!

Before closing this post, I have to tell you how fascinated I am with Chobani’s history.  I would encourage everyone to go to their website to learn more about them, their products, and pick up some money saving coupons while you’re there.  But I couldn’t resist sharing a piece of their history because I know that in an ailing economy, we all need a little inspiration.

“While tidying up his desk back in 2005, our Founder and CEO, Hamdi Ulukaya, stumbled upon a classified ad for a yogurt plant recently closed down by Kraft. After initially throwing the ad away, Hamdi listened to his gut, fished it out of the trash and went to see it that day. He decided to buy the plant on the spot, and went to work on perfecting the recipe for Chobani based on his belief that everyone, regardless of income or location, deserved access to delicious, high-quality yogurt. The first cup of CHO finally hit shelves 18 months later and has since grown to become America’s #1 yogurt.”

They say yogurt is good for your digestive system and I’m betting Mr. Ulukaya had his fair share of yogurt before starting this company because It seems that his gut feeling was spot on.

I received Chobani Yogurt samples which were used to make the pancakes in this post, but the opinions herein are my own.

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14 thoughts on “Homemade Skillet Pancakes with Chobani Non-Fat Plain Greek Yogurt

  1. I just made these and they also came out with more of a cookie dough consistency. I’m going to add milk to send it down

    1. One thing I have found when baking with yogurt is not to overbeat the batter. Doing so often changes the texture. Hopefully you were able to thin the batter and all s okay. Sorry you had trouble.

  2. Maybe it was something I did, but when I put the recipe together it was much thicker, almost a cookie dough consistency. I ended up adding an ounce or two of milk to get it a more pourable batter consistency and they came out great. I also swapped out half the flour for whole grain flour which worked well too!

  3. I read “chobani yoghurt plant” and I thought you’d made an amazing scientific discovery! The pancakes still look awesome though 🙂

  4. Oh Eileen those pancakes look so fluffy! Was that the addition of the yogurt? Fabulous that Chobani sent you samples. I LOVE Chobani yogurt and I don’t think much of it would make it to my baking at all. It’s my breakfast nearly every day! (I know, I know…I should eat pancakes more often!) Looking forward to Wednesday, but I’m off to get a closer look at your apple caramel sauce! : )

  5. The pancakes are being pinned, and I am going to try them next weekend. I only wish I had homemade syrup to go with them! What an interesting story about Chobani yogurt — I had no idea that they were based near you, but I love the inspiring story!

    1. I’m sure Mr. and Jr. will appreciate you making them (if they like pancakes). I was so inspired by that story also. I always tell people to trust their gut instinct. In this case it REALLY paid off. Can’t wait for Wednesday night!

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