Oat & Yogurt Pancakes

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Recipe photo
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Yield: 2 dozen 3" pancakes

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These light, fluffy, moist pancakes are made with Hi-maize fiber, for added goodness.

Oat & Yogurt Pancakes

star rating (9) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 2 dozen 3" pancakes
Published: 01/01/2010


  • 2 large eggs
  • 3 tablespoons melted butter or vegetable oil
  • 1 1/4 cups yogurt; low-fat is fine
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (1 3/4 ounces) oat flour or finely ground rolled oats
  • 1/4 cup Hi-maize Fiber
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoons sugar or 1/4 cup malted milk powder
  • 2 to 4 tablespoons milk, water, or apple juice, to thin the batter


1) Beat the eggs and butter or vegetable oil together until completely combined and smooth. Stir in the yogurt.

2) Whisk the dry ingredients together.

3) Gently and quickly mix into the egg and yogurt mixture. Let the batter rest for 5 minutes, while the griddle is heating; it'll thicken slightly.

4) Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F. Lightly grease the pan or griddle; it's ready if a drop of water will skitter across the surface, evaporating immediately.

5) Drop 1/3-cupfuls of batter onto the griddle. If the batter appears too thick, add the extra milk, water, or apple juice to thin it.

6) Cook pancakes on one side until bubbles begin to form and break, then turn the cakes and cook on the other side until brown. Turn over only once.

7) Serve immediately, with butter and syrup if desired.

Yield: 2 dozen 3" pancakes.


  • star rating 10/12/2014
  • Brownie79 from KAF Community
  • Completely fantastic! This has become our go-to pancake recipe. We love the way they puff up and don't deflate even when cool. Thank you for the best pancakes ever!
  • star rating 08/17/2013
  • Tanya from Tennessee
  • These pancakes are the best I have ever made in my 25 years of cooking! I didn't have the fiber so I skipped it, but this morning I am going to use ground flax seed. Great recipe!
  • star rating 04/20/2013
  • STejada from DC
  • These were fantastic. I only had greek yogurt, but I thinned it out with an extra splash of milk and added a shake of vanilla extract as well. Really easy to prepare and delicious -- light and fluffy as promised!
  • star rating 12/26/2012
  • lylecs from KAF Community
  • If you like light and fluffy buttermilk style pancakes, this is an awesome recipe. Thank you for a delicious Christmas morning breakfast. I actually had the hi-maize fiber but if I don't have it around, is there an alternative I could use?
    You could use corn starch as a replacement for the fiber. ~Amy
  • star rating 12/04/2012
  • Darlene from Clinton Township, MI
  • I use a lot of KA recipes, they are always good! This one was REALLY good! I had a taste for waffles but wanted to use oats too. I didn't have plain yogurt so I used flavored greek yogurt, they turned out fantastic! Thanks for another great recipe.
  • star rating 01/14/2012
  • sglanders from KAF Community
  • I have baked a lot of King Arthur recipes and have never written a review. These pancakes I had to write about. My kids are used to whole wheat everything. It's like candy to them when I make something white. These pancakes are AMAZING!! and I didn't feel bad using white flour because of the oat flour and hi maize fiber. They are incredibly light and fluffy. A perfect amount of sweetness. My kids give it an A+ and I do too! This will be my go to pancake recipe!
  • star rating 08/27/2010
  • rogersp from KAF Community
  • Heavely... The first time I made them, I followed the recipe. The second time around, I substituted applesauce for the milk and they were heavenly. Thanks KAF!
  • star rating 03/21/2010
  • sciencechick from MN
  • Excellent recipe. The first time, I made it exactly as specified. Second time, I didn't have yogurt so I subbed sour cream and also added Fiore di Sicilia, half a banana, sliced, and huckleberries. Turned out just as well, which tells me the recipe is robust as well as delish! They are tender but not soggy or doughy, with a cakey crumb, distinct bubbles, and that little bit of bounceback that keeps them from being soggy. The malted milk really makes a difference. It just has so much more depth of flavor than mere sugar. Oh, and I cannot rave enough about KAF's Fiore di Sicilia. I don't work there and they're not paying me. I thought it was pretty pricey, but a little goes a long way and it utterly transforms recipes for muffins, sugar cookies, chocolate, pancakes & waffles, sweet rolls...
    Well! I get many ideas from our customers. For example, I am going to make a carrot cake and will add Fiore to my frosting just like a reviewer suggested. Many call it the secret ingredient! Thank you for trying our recipes and products! Elisabeth @ KAF
  • star rating 02/21/2010
  • Debra from Ingelnook, CA
  • I really enjoyed these pancakes, yummy with a nice flavor. The batter is very thick, I did use all the milk called for. The pancakes are light and have a nice texture to them. I tryed cooking them on 350 degrees, but, my skillet is so old I had to turn the heat up a bit to about 375 degrees. Worked just fine. As always KAF has the greatest recipes & makes the ones we love just a little more healthy. Love using the oat flour and the hi-maise.

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