Multi-grain Yogurt Pancakes

Roger Hines


I am a diabetic. We are trying to eat healthy,reduce sugar and increase whole grains. This was in a Betty Crocker cookbook as buttermilk pancakes. I changed it to whole wheat, added yogurt to the skim milk,added the cooked cereal and switched Splenda for the sugar. I love pancakes This tastes great. At about 100 calories per 5" pancake I usually limit myself to two.


★★★★★ 2 votes

about 16 pancakes 5"
25 Min
20 Min


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2 c
whole wheat flour
3 tsp
baking powder
1 tsp
baking soda
3 pkg
splenda (individual)
1 tsp
1 c
skim milk
1 c
fat free unflavored yogurt
2 large
2 Tbsp
vegetable oil
1 c
cooked oat meal or other rolled multi-grain cereal (cooled)

How to Make Multi-grain Yogurt Pancakes


  • 1In a large bowl mix the 5 dry ingredients. Stir to make sure the baking powder and soda are well incorporated.
  • 2In a 4 cup measuring cup or bowl add yogurt, milk, eggs, & oil. Mix well then add to the dry ingredients and stir to mix. It is not necessary for all lumps to disappear.
  • 3If your oatmeal is cold you may want to add 1/4 cup of milk to it and mash it with a potato masher. Mix into batter.
  • 4On a buttered hot griddle cook the pancakes 5 inch each. (When a drop of water sizzles & bounces when dropped on the surface, the griddle is hot enough.) Cook until little bubbles appear on the first side, then turn. Makes about 16 pancakes.
  • 5Serve with your favorite fruit, Diet syrup,or jelly.

Printable Recipe Card

About Multi-grain Yogurt Pancakes

Course/Dish: Pancakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Diabetic
Other Tags: For Kids, Healthy

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