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Breakfast recipe · from the recipe book

Fluffy Oat Pancakes with Cinnamon Yogurt

Tender, nutty oat pancakes with a light, fluffy crumb, topped with cool cinnamon-honey yogurt.

Fluffy Oat Pancakes with Cinnamon Yogurt

Ingredients

  • 2 cups160 gOld-fashioned rolled oatsblended into a coarse flour
  • ¾ cup90 gAll-purpose flour
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 large100 gEggsseparated
  • 2 tbsp30 gUnsalted buttermelted, divided
  • 1½ tbsp packed20 gBrown sugar
  • 2⅛ tsp10 gBaking powder
  • ¼ tsp2 gSalt
  • 1¼ tsp5 gVanilla extract
  • 1⅛ tsp3 gGround cinnamondivided
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 1½ tbsp30 gHoney

Steps

  1. Blend the oats in a blender until they form a coarse flour.
  2. In a large bowl, whisk the oat flour, flour, brown sugar, baking powder, salt and half of the cinnamon.
  3. In another bowl, whisk the egg yolks with the milk, vanilla and two-thirds of the melted butter. Stir into the dry mix until just combined, then let rest 10 minutes so the oats soften.
  4. Meanwhile, whip the egg whites in a clean bowl until soft peaks form, then gently fold them into the batter.
  5. For the topping, stir the Greek yogurt with the honey and the remaining half of the cinnamon; set aside.
  6. Heat a nonstick skillet over medium-low heat and brush with a little of the remaining melted butter.
  7. Pour about 1/4 cup batter per pancake and cook 2 to 3 minutes until bubbles form and edges look set, then flip and cook 1 to 2 minutes more until golden and cooked through (160°F / 71°C in the center). Brush the skillet with more of the remaining butter between batches until it is used up.
  8. Serve the pancakes warm topped with the cinnamon yogurt.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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