The flavor of oatmeal makes these pancakes sing for AnneInMpls, who makes extras on the weekend and reheats them in the toaster on busy mornings:

2 cups old-fashioned oats
1/2 cup all purpose flour
1 1/2 Tbsp. sugar
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups plain nonfat yogurt
2 large eggs
2 Tbsp. unsalted butter, melted
1 tsp. vanilla extract

Combine the dry ingredients in a large bowl. Whisk the yogurt, eggs, melted butter, and vanilla in another bowl. Add to dry ingredients; whisk until blended (but some small lumps should still remain). Cover and refrigerate overnight, or at least 2 hours. Heat a heavy large skillet over medium heat. Brush with melted butter or spray with vegetable oil. Ladle 1/4 cupfuls of batter into skillet. Cook pancakes until their bottoms are golden brown and bubbles form on top, about 2 minutes. Flip them and cook until bottoms are golden brown, about 2 minutes more. Makes around 16.

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