Cinnamon Oatmeal Pancakes

Kitchen Tested
  • Yield 8 servings

Make these pancakes the night before; then pop them in the toaster oven to warm and spread with peanut butter for a filling breakfast. They’re also delicious served with applesauce.


1 cup all-purpose flour
1 cup old-fashioned or quick-cooking oats
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup yogurt (any variety)
3/4 cup fat-free milk
1/4 cup canola oil
2 eggs, slightly beaten


  1. In a large bowl, stir together flour, oats, sugar, baking powder, baking soda, salt and cinnamon. In a medium bowl, whisk together yogurt, milk, oil and eggs. Pour egg mixture into dry ingredients and stir just until mixed.
  2. Spray nonstick griddle pan with cooking spray and heat to medium. For each pancake, pour about ¼ cup of batter onto griddle. Cook until pancakes are puffed and bubbles on the surface are just beginning to pop. Turn and cook other sides until golden brown. Makes 16.




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