Oatmeal Yoghurt Pancakes

Soo, I wanted to start this Blog off with something easy but super delicious. What better to do than pancakes!

These are also somewhat semi-healthy, because they contain greek yoghurt and oatmeal. I added dried blueberries to mine, you can add basically any fruits you like, dried or fresh, or just leave them plain, they taste amazing in all ways!

Let’s get started 🙂

pancake stackpancake stack


  • 1 2/3 cups flour
  • 1 1/4 teaspoons baking powder ( only when you use plain flour, leave out when using self-rising flour)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup oats
  • 2 tablespoons sugar
  • 1 cup greek yoghurt
  • 1 cup milk
  • 4 tablespoons melted butter
  • 2 eggs


  • 1 cup of any fruits you would like to add, preferably in smaller pieces if it’s a larger fruit
  • any toppings you like, e.g. maple syrup, butter, etc.

Tips, hints and warnings

Of course you can substitute the sugar for any sweetener you prefer or leave it out completely.

When it comes to milk and yoghurt you can choose what you want to use. I used soy milk and it works just as fine as cows milk. For all of you who maybe want to try this but are afraid it will change the taste: it won’t. You can’t really recognize soy milk in any recipe when other ingredients are added, because the taste isn’t strong enough as it would cover up anything else and show through. I don’t like soy milk on it’s own, but use it for most of my baking and cooking and I actually like it better.

But staying on the topic of taste, if you don’t use plain greek yoghurt, but a flavoured one, like vanilla for example, it will show through. With the yoghurt you can vary the taste according to your preferences. I use plain greek yoghurt, because I think the pancakes taste pretty good on their own, but feel free to experiment!

Be careful not to use too much heat, stay on medium to low, otherwise your pancakes will burn before it is time to flip them.

Preheat your oven to about 100°C and place a plate in it to put the pancakes on to keep them warm until you serve them.

The batter is quite sticky and gooey, so it won’t spread itself when putting in the pan, you might want to be prepared for that. And don’t think you didn’t add enough milk or yoghurt, no, that’s just how it should be! 😀


  • In a large bowl, mix together all dry ingredients. Flour, Oats, sugar, salt, baking powder and baking soda.
  • In another large bowl, do the same with all the wet ingredients. Milk, Yoghurt, eggs and butter.
  • When both are well mixed combine them and stir until all clumps are gone and a smooth batter forms.
  • If you want to add fruit, now is the time! Just put them in and mix until evenly distributed throughout the batter.
  • Heat up a pan or skillet on medium to low heat and melt a bit of butter or oil in in or spray with cooking spray.
  • Place about 1/3 cup of batter in hot pan and distribute slightly until desired shape and size are achieved.
  • When small bubbles appear on the surface and the pancake is golden brown on the downside it is time to flip it over!
  • Leave it on the second side until it is golden brown all around. This won’t take as long as the first side, so stay alert.
  • When finished just place on a plate and put it in the oven or leave to cool, whatever you prefer.
  • Grease the pan again and repeat the steps until all batter is gone.
  • Serve your pancakes with any topping of your choice 🙂

pancake in pandry ingredientsblueberries in dough

Enjoy your meal!

If you want to save some of the pancakes for later you can easily freeze them. Just let them cool completely and then place in freezing container or bag, divided by small sheets of baking paper.

Defrost them in your microwave for about 3 minutes and then just heat them up for another minute and they are as good as freshly made!


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