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.


  • 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


  1. 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.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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.


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. 


Keywords: oat flour pancakes with yogurt, oat yogurt pancakes, pancakes with oat and yogurt