Fluffy Oat and Yogurt Pancakes For Two
These oat and yogurt pancakes are quick to whip up for breakfast or brunch with tender, fluffy middles and crispy edges. Top with berries, whipped cream, and a drizzle of maple syrup to start your day off right.
I never really understood the point of having more than one pancake recipe. After all, I found the one that I make on repeat whenever a pancake craving hits and it ticks all the boxes: small batch, incredibly fluffy, and no fussy steps. Yum.
That is until the grocery store became the world’s crappiest scavenger hunt and milk was out of stock on my regular grocery run. As I stood in the dairy aisle reminiscing about the days when I could go to the store and never question whether a so-called easy-to-find ingredient was available, I realized that having more than one pancake recipe that relies on different ingredients is essential.
Not only that, but the sheer idea of combining oats, whole wheat flour, and yogurt and making incredibly smooth and fluffy pancakes seemed an excellent use of my time. It is tax season after all.
These oat and yogurt pancakes are a one-bowl wonder that forgoes the inevitable sugar crash by incorporating a hefty amount of protein from the yogurt and whole-grain flours. The finely milled oats add a wholesome bulk that is unrecognizable to even the most particular and pickiest eaters. Basically, you can make these pancakes half asleep (as I usually do) and feel good about it.
POSSIBLE SUBSTITUTIONS
OAT FLOUR. Finely-ground oats also work; place the oats in a mini-food processor and pulse until the oats are finely-ground. Oat Flour can also be substitute for Whole Wheat Flour.
MAPLE SYRUP. Feel free to substitute maple syrup in the pancakes for white or brown sugar.
HOW TO MAKE OAT AND YOGURT PANCAKES
- Sift together the dry ingredients: flours, leavening, cinnamon, and salt
- Add the egg, melted butter, and yogurt to the flour mixture and gently mix.
- Lightly butter the skillet over medium-low heat and drop scoops of batter into the butter.
- Once the bottoms are golden brown, gently flip and cook until golden brown on the second side.
- Stack the warm pancakes on a plate or keep warm in the oven.
- Serve pancakes topped with fresh fruit, whipped cream, maple syrup, and/or peanut butter.
FREQUENTLY ASKED QUESTIONS
Feel free to make these pancakes ahead of time and keep them warm in the oven. Heat the oven to 200°F (90°C), place the pancakes on a baking sheet, and place them in the oven until you’re ready to serve. For even more ease, triple the dry ingredients and store them in an air-tight container, such as a mason jar with a lid, for a ready-to-use pancake mix.
MORE RECIPES USING WHOLE WHEAT FLOUR AND OATS TO TRY
- Whole Wheat Oatmeal Raisin Cookies
- Jammy Fruit Crumble Bars with Whole Wheat Flour
- Light and Fluffy Whole Wheat Carrot Muffins
- Humble Buttermilk Scones
- No-Bake Coffee and Cinnamon Granola Bar Recipe
Fluffy Oat and Yogurt Pancakes For Two
These oat and yogurt pancakes are quick to whip up for breakfast or brunch with tender, fluffy middles and crispy edges. Top with berries, whipped cream, and a drizzle of maple syrup to start your day off right.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Ingredients
- 1.5 Tablespoons (21g) butter, plus more for the pan
- 3/4 cup plus 1 tablespoon (108g) whole wheat flour*
- 1/4 cup (25g) oat flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- 1 cup (230g) whole-milk yogurt
- 1 tablespoon (10g) maple syrup
- 1 egg
Instructions
- Melt the butter. Preheat an electric griddle or large 10- 12-inch cast-iron or non-stick skillet over medium heat. Melt 1.5 tablespoons (21g) of butter in the pan.
- Combine the dry ingredients. While the butter is melting, in a large bowl, whisk together the whole wheat flour, oat flour, baking soda, salt, and cinnamon until uniformly combined.
- Add the wet ingredients. Add the yogurt, maple syrup, egg, and 1.5 tablespoons melted butter from the pan into the flour mixture. Whisk the flour mixture until just combined, with a few flour lumps remaining.
- Make the pancakes. Reduce the heat to medium-low, and put a pat of butter in the pan, and swirl. Use just enough to cover the bottom. Using a 2-oz. scoop or 1/4 cup measuring cup, pour the batter in pools onto the griddle or skillet, about 2-inches apart. Flip over when the pancakes have bubbles on top and golden browned underneath, about 3-4 minutes. Once flipped, cook the other side until golden brown and cooked through, about 3 minutes.
- Serve. Repeat with the remaining batter. The pancakes can be kept warm in a 200°F (90°C) oven. Serve warm with fresh fruit, maple syrup, whipped cream, peanut butter, or as desired.
Notes
FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.
Nutrition
- Serving Size: 1 pancake
- Calories: 105 calories
- Sugar: 3.2g
- Sodium: 343mg
- Fat: 4.1g
- Saturated Fat: 2.2g
- Carbohydrates: 13.9g
- Fiber: 1.9g
- Protein: 3.7g
- Cholesterol: 30mg
Keywords: oat flour pancakes with yogurt, oat yogurt pancakes, pancakes with oat and yogurt
Kim, Thanks for helping us stay nourished in both body and soul with your light warm touch. You are a creative genius with healthy recipes, leaving us all wanting more of anything you bring to the table. And … may I say, it’s so very nice that you it keep it real. You always do with so with uncommonly well- written humor and stories that help me connect and often to laugh out loud! So have a great day and please keep doing what you do!
Thank you for the kind words Nancy! I hope you enjoy the pancakes 🙂