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
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.