Oat and yogurt pancakes recipe

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  • Yield: 4 to 6 Servings


  • 1½ cups (210 g) all-purpose flour
  • ½ cup (45 g) rolled oats
  • 2 teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • 2 tablespoons packed dark brown sugar
  • 1 teaspoon sea salt
  • 2 large eggs
  • 2 cups (460 g) whole-milk yogurt
  • 3 tablespoons unsalted butter, melted, plus more for pan
  • 2 teaspoons vanilla extract
How to Make It
  1. Place the flour, oats, baking soda, cinnamon, brown sugar, and sea salt in a blender. Blend until well combined. Add the eggs, yogurt, melted butter, and vanilla, then blend until a smooth batter forms.
  2. Heat a greased 12-inch / 30.5 cm skillet over medium heat. Add ¼ cup / 60 ml of batter to the skillet, then cook until bubbles form. Flip, then cook the pancake for a couple of minutes more. Continue in this way until all the batter is used up. If the batter gets too thick as it sits, loosen with a touch of water or milk. Keep warm in a 170°F / 75°C oven (or the lowest setting) until ready to serve.
  3. In our house, these are served with syrup, jam, and peanut butter.

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