Buttermilk-Oat Pancakes with Yogurt and Pear

Total Time:   40 min   Prep: 22 min  Cook:  8 min  Serves: 4
Difficulty: Easy

Soaking the oats for a short time makes them soft and creamy and ready for the pancake batter.


Fat free buttermilk

16 fl oz


Quick cooking rolled oats

1 cup(s)



1 Tbsp


Vanilla extract

1 tsp



1 large, lightly beaten


White whole wheat flour

¾ cup(s)



Baking powder

1 tsp


Baking soda

¼ tsp


Ground cinnamon

½ tsp


Kosher salt

¼ tsp


Fat free vanilla Greek yogurt

½ cup(s)



1 large, red variety, ripe but firm, thinly sliced


1. Combine buttermilk, oats, honey and extract in a large bowl; let stand 10 minutes.

2. Preheat a large nonstick griddle to medium heat.

3. Stir egg into oat mixture until well combined.

4. Combine flour, baking powder, baking soda, cinnamon and salt in another bowl; stir flour mixture into oat mixture until just combined.

5. Scoop batter by 1/4-cup measure onto griddle to make a few pancakes at a time. Cook until bubbles cover pancake tops and edges are browned, 4-5 minutes; flip and cook an additional 2-3 minutes. (If you can’t make them all at once, set aside cooked pancakes and keep warm. Repeat with remaining ingredients.) Serve pancakes topped with yogurt and pear.

6. Serving size: 3 pancakes, 2 Tbsp yogurt, few slices pear