Greek Yogurt Peach Pancakes {made with Chobani!}

Greek Yogurt Peach Pancakes

These pancakes are a little bit of a sore subject for me. I’ll start out by saying they are FABULOUS, insanely delicious, and definitely did not disappoint. They’re from The Smitten Kitchen Cookbook, which I just got my hands on at the library. It’s only a 14 day book (come on!!), so I immediately came home and read it cover to cover. Then I made a list (a LONG list) of things I wanted to make. Let me tell you, Deb knows how to make a girl hungry! I was chomping at the bit (literally) to get going and make thirty recipes in one day. That’s an exaggeration. Barely.

Greek Yogurt Peach Pancakes

So, I started with breakfast. Obviously. Deb and I must be BFFs because she started the book out with this recipe: clearly our priorities are in line. I made the pancakes, which I’ll get back to in a minute, ate them, felt fueled and ready for my big day of baking… and then my oven exploded.

Greek Yogurt Peach Pancakes

Wait, WHAT? Yeah, my oven exploded. If you follow my instagram you may have seen me whine about how our new oven is older than the Earth and functions with questionable efficacy. It’s been an interesting first week of baking, using an oven thermometer for the first time and really having to pay attention. The stove isn’t much better — I think it actually turns on and off while cooking (hence the variable look in these pancakes! whoopsies!).

Greek Yogurt Peach Pancakes

So anyways, I was getting started on making Deb’s Gooey Cinnamon Bars (like gooey butter cake!), and thankfully decided to give the oven a little extra time to heat up so I could make sure I got the temperature right. Not ten seconds after I’d turned the little bugger on do I hear the WORST noise ever, then see sparks come FLYING out of the (CLOSED) oven. I knew I had to turn it off, but was wary of getting close to the oven… I remember thinking “OK which hand can I afford to lose?” and choosing my right hand (I’m left-handed) to quickly reach over and turn the oven off. Whew. Luckily I still have all 10 fingers.

At that point, black smoke began pouring out of the oven — which worried me initially, but I realized it wasn’t actually producing smoke anymore, so I went to investigate (and air out the house). Turns out the coil on the bottom of the oven is completely severed (I assume it exploded right there?), and both the oven AND the stovetop ceased to work. Damn.

Greek Yogurt Peach Pancakes

Luckily the stovetop was an easy breaker-switch fix, but we have to wait TWO WEEKS to get a new oven. TWO WEEKS?!? Bozeman baffles me sometimes. We had to wait two weeks for internet too. Aren’t there people looking for jobs who could be hired to speed this up? I’m sure of it! The good news in all of this is: I’m getting a new oven (and stovetop!). I was honestly worried about how sustainable blogging would be with a terrible oven, so this really is a perfect answer to my worried pseudo-prayers. Hallelujah!

So while I thought I’d just cook my way through the rest of my Smitten Kitchen list, my ENTIRE LIST of recipes I wanted to make were oven-related. THE WHOLE THING. I will just have to wait. Hopefully nobody else in Bozeman wants this book, because I may never give it back. Ever.

Greek Yogurt Peach Pancakes

I suppose I should mention these pancakes, as they are the focus of this post. Deb’s version is a sour cream peach pancake. If you recall, Chobani provided me with a hefty supply of yogurt a few weeks ago, so I’ve been incorporating their plain (low-fat or non-fat) into basically anything that calls for sour cream. You really can’t go wrong! I also opted for some whole wheat flour, to (as Deb says) keep these pancakes squarely in the breakfast category. I think I’m in love.

Greek Yogurt Peach Pancakes {made with Chobani!}
 
Prep time
Cook time
Total time
 
Recipe:
Serves: 2
Ingredients
  • 1 large egg
  • 1 cup Chobani Plain Greek Yogurt
  • ½ tsp vanilla
  • 2 Tbsp sugar
  • ¼ tsp salt
  • ¼ tsp ground cinnamon
  • 1 pinch ground nutmeg
  • ½ cup all-purpose flour
  • ¼ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • butter, for pan
  • 1 peach, halved, pitted, and sliced into ¼” sliced
Instructions
  1. Preheat your oven to 250 F and set a baking sheet inside.
  2. Combine the egg, yogurt, vanilla, sugar, and salt in a small bowl. Stir until completely smooth.
  3. In a separate bowl, combine cinnamon, nutmeg, flours, baking powder, and baking soda. Whisk together.
  4. Combine wet and dry ingredients and stir until just combined.
  5. Heat a skillet to low-medium heat, and melt a Tablespoon of butter in it.
  6. Scoop about ¼+ cup of batter into the pan (this will look like a very small amount), and place a round slice of peach on top. The pancake will flatten out and be about the size of the peach when fully cooked.
  7. Cook on this first side for about 3 minutes, or until the edges are dry and the middle is bubbling, then flip and cook for another 3-5 minutes.
  8. Place cooked pancakes in the oven until all the batter is used.
  9. Serve with maple syrup or topping of your choice.

 

Comments

  1. Erin says

    So delicious! I had already chunked up my peaches, so I just stirred them into the batter (and then topped the finished pancakes with even more peaches — and powdered sugar!). Somehow I managed to be out of vanilla extract so I used almond extract instead. All in all, fabulous. So light and tender. Yum!

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