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Oat and Yogurt Pancakes

Author: Sue Gray

Oat and Yogurt Pancakes   Recipe

Combining oats and yogurt isn't news for breakfast, but putting them together in a pancake is a delicious (and wholesome) way to upgrade your short stack. If you want to give your pancakes an extra fiber boost for added goodness, use the optional Hi-Maize Fiber called for in the recipe.

At a glance

Prep
Bake
Total
Yield
fourteen 4" pancakes
Nutrition information

Ingredients

Choose your measure:

  • 2 large eggs
  • 3 tablespoons melted butter or vegetable oil
  • 1 1/4 cups plain yogurt
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup oat flour or finely ground rolled oats
  • 1/4 cup Hi-maize Fiber (optional)
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup Malted Milk Powder or 2 tablespoons sugar
  • 2 to 4 tablespoons milk or apple juice

Instructions

  1. Whisk the eggs and butter or vegetable oil together until completely combined and smooth. Whisk in the yogurt.
  2. Whisk the dry ingredients together.
  3. Add the dry ingredients to the yogurt mixture and stir until evenly combined. Let the batter rest for 5 minutes; it will thicken slightly as it sits.
  4. Add 2 tablespoons of milk (or apple juice); if the batter is still thick, add the remaining milk or juice to adjust the batter's consistency.
  5. While the batter rests, preheat a griddle to 350°F or place a heavy skillet over medium heat.
  6. Drop the batter by the 1/4-cup onto the heated griddle or pan. Cook on one side until bubbles form and break and the bottom is golden brown.
  7. Flip and cook on the second side until done.
  8. Serve warm, with fruit and syrup.
  9. Leftover pancakes can be frozen for a few weeks and reheated in the toaster.

Nutrition Information

  • Serving Size three 4" pancakes
  • Servings Per Batch about 3 1/2
Amount Per Serving:
  • Calories 305
  • Calories from Fat 108
  • Total Fat 12g
  • Saturated Fat 6g
  • Trans Fat 0g
  • Cholesterol 107mg
  • Sodium 775mg
  • Total Carbohydrate 37g
  • Dietary Fiber 2g
  • Sugars 8g
  • Protein 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.