Hearty grains add substance to pancakes without adding heaviness and will keep you satisfied through the morning. The cinnamon yogurt topping is the perfect complement along with fresh fruit.

*Recipe provided by Dairy Farmers of Canada ©

6 servings (12 pancakes) / 25 min

Prep 20 min / Cook 5 min


1 cup (250 mL) quick-cooking rolled oats

1/2 cup (125 mL) multigrain hot cereal (uncooked)

1-2/3 cups (400 mL) 1% milk

3/4 cup (175 mL) whole wheat flour

2 tsp (10 mL) baking powder

2 tsp (10 mL) ground cinnamon

1/4 tsp (1 mL) baking soda

1 egg

1/2 cup (125 mL) 1% plain yogurt

1-1/2 tbsp (22 mL) vegetable oil, divided

1 tbsp (15 mL) maple syrup or liquid honey

1 tsp (5 mL) vanilla extract

Cinnamon yogurt

1/8 tsp (0.5 mL) ground cinnamon

1/2 cup (125 mL) 1% plain yogurt

1 tbsp (15 mL) maple syrup or honey

1/4 tsp (1 mL) vanilla extract

1/2 cup (125 mL) fresh fruit, or to taste


In a medium bowl, combine multigrain cereal, oats and milk; let soak for 15 minutes.

In a large bowl, whisk together flour, baking powder, cinnamon and baking soda.

Whisk egg, yogurt, 1 tbsp (15 mL) of the oil, syrup and vanilla into cereal mixture. Pour over flour mixture and stir just until combined. Set aside for about 5 minutes while preparing yogurt.

For the Cinnamon yogurt, combine cinnamon, yogurt, syrup and vanilla. Set aside.

Heat a large non-stick skillet over medium heat. Brush with a thin layer of remaining oil. Ladle about 1/4 cup (50 mL) batter per pancake into skillet. Cook for 1 to 2 minutes or until bottoms are golden and edges look dry; flip over and cook for 1 to 2 minutes longer or until golden and puffed. Repeat with remaining batter, brushing skillet with oil and adjusting heat as necessary between batches.

Serve pancakes with Cinnamon yogurt and fresh fruit.