One of my favorite pancake recipes is the Pioneer Woman's Sour Cream Pancakes from her first cookbook. They have a spongy texture that I absolutely love. So I thought I'd change up the original sour cream pancakes by incorporating these two ingredients...
Chobani's Lemon Greek Yogurt & Fresh Blueberries!
Instead of using sour cream, I used the Chobani Lemon Greek Yogurt, which provided the exact same spongy texture but provides some extra protein and flavor. These pancakes were a really fun twist on a pancake recipe I make regularly.
Now for the fun part....THE GIVEAWAY!
For the first time in my life, I won a giveaway! I entered and won the Chobani Facebook Giveaway where you can enter to win a case of Chobani yogurt. Since it's the holiday season and I'm in the giving mood, I wanted to share the love that Chobani has shown me by giving away a case of Chobani Greek Yogurt!
Included: 6-16 ounce blended flavors of Chobani Yogurt!
Perfect for smoothies, dips, baking, cooking and snacking.
Leave a comment telling me your favorite flavor of Chobani Yogurt.
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**A random winner will be announced Tuesday, December 18th. The winner has 24 hours to contact me, otherwise a new winner will be chosen**
CONGRATS TO KELSIE N! YOU ARE THE WINNER OF THE CHOBANI GIVEAWAY!
Email me at firstname.lastname@example.org with your address and I'll get the giveaway out to you ASAP!
Lemon-Blueberry Yogurt Pancakes
-6 oz Chobani Lemon Greek Yogurt
-1/4 cup Flour
-1 tbsp Sugar
-1 tsp Baking Soda
-1/2 tsp Salt
-1/2 tsp Vanilla Extract
-Zest of 1/2 Lemon
-1/2 cup fresh Blueberries
Place a skillet or large pan over medium-low heat.
In a bowl, combine lemon greek yogurt, flour, sugar, salt and baking soda. Gently stir together until just combined. In a separate small bowl, combine the beaten eggs and vanilla extract. Pour the eggs into the yogurt/flour mixture. Gently stir to combine. Add in the zest and juice of half a lemon and 1/2 cup of fresh blueberries. Fold in to combine.
Using either cooking spray or butter, grease up the skillet. Pour 1/8 cup of pancake batter onto the skillet for each pancake and spread batter out on griddle with measuring cup. Cook for 1-2 minutes until the bubbles on top of the pancake start to pop. Flip them over and cook for an additional minute. Repeat with the remaining batter.
Stack the pancakes on a plate and serve them with butter and maple syrup. Enjoy!
*Note: Chobani provided me with the case of greek yogurt because I won the case of Chobani yogurt from the Chobani Facebook giveaway. Because it's the holiday season and I love ya, I decided to share the love by giving away the case to one of my fantastic readers! Thank you Chobani!
Recipe Inspired & Adapted by: The Pioneer Woman