Oatmeal and Yogurt Pancakes
Start your morning with a wholesome twist on a breakfast classic: Oatmeal and Yogurt Pancakes. These fluffy, protein-packed pancakes are made with finely ground rolled oats and a hint of all-purpose flour for the perfect balance of hearty and tender. The addition of creamy yogurt gives them a tangy richness, while a touch of honey or maple syrup brings subtle natural sweetness. Quick to whip up in under 30 minutes, this recipe combines a blender-friendly technique with a simple batter mix for ease and convenience. Perfect for busy mornings or leisurely brunches, these golden beauties pair wonderfully with fresh fruit, crunchy nuts, or a drizzle of pure maple syrup. Healthy, delicious, and endlessly versatile, these pancakes are sure to become a family favorite!
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Recipe Information
Ingredients
- 1 cup Old-fashioned rolled oats
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Plain yogurt
- 0.5 cup Milk
- 1 large Egg
- 2 tablespoons Honey or maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Butter or oil (for cooking)
Instructions
In a blender or food processor, pulse the rolled oats until they are finely ground into a flour-like consistency.
In a large mixing bowl, combine the oat flour, all-purpose flour, baking powder, baking soda, and salt. Stir to mix well.
In a separate medium-sized bowl, whisk together the yogurt, milk, egg, honey (or maple syrup), and vanilla extract until smooth and well blended.
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or whisk to mix gently until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Spoon about 1/4 cup of batter onto the skillet for each pancake, spreading it slightly to form a circle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancake carefully and cook the other side until golden brown, about 2 more minutes.
Repeat with the remaining batter, adding more butter or oil to the skillet as needed.
Serve the pancakes warm with your favorite toppings such as fresh fruit, nuts, or a drizzle of maple syrup.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 160.7 g | 58% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 60.4 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 680 mg | 52% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1232 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
