Oatmeal Cardamom Yogurt Pancakes with caramel pear compote
Start your morning with these oatmeal cardamom yogurt pancakes with caramel pear compote, a cozy, flavor-packed twist on a high-protein pancake recipe perfect for weekend brunch or meal prep. Made with wholesome oats, protein-rich yogurt, warm cardamom spice, and a naturally sweet pear topping, these healthy pancakes are as nourishing as they are indulgent.
Ingredients you’ll need:
- oats
- flour
- sugar
- baking powder
- baking soda
- cinnamon
- cardamom
- yogurt
- eggs
- olive oil
- butter
- milk
- pears
- brown sugar
Can I use regular oats instead of oat flour?
Yes. You can blend rolled oats or quick oats in a blender or food processor until they form a fine flour. Steel-cut oats are not recommended unless cooked first.
Do oatmeal pancakes taste like regular pancakes?
They’re similar but slightly heartier and nuttier. The texture is often more filling.
Are oatmeal pancakes healthy?
Generally, yes. They’re often higher in fiber, more filling, and can be made with less sugar. Healthiness depends on added ingredients like sweeteners and toppings.
Why are my oatmeal pancakes dense or gummy?
Common causes include:
- Batter too thick
- Overmixing
- Not enough leavening (baking powder/soda)
- Using oats that aren’t finely blended
Letting the batter rest 5–10 minutes can help absorb liquid evenly.
Cook with me!
oatmeal cardamom yogurt pancakes with caramel pear compote
Ingredients
For the Caramel Pear Compote:
- 3 Pears peeled, pitted and chopped
- 1/3 cup Brown Sugar
- Juice of 1 Lemon
- 1/3 cup Water
For the Oatmeal Cardamom Yogurt Pancakes:
- 1 cup Rolled Oats
- 1 3/4 cup All Purpose Flour
- 1/4 cup Granulated Cane Sugar or honey
- 2 1/2 tsp. Baking Powder
- 1/2 tsp. Baking Soda
- 1/2 tsp. Ground Cinnamon
- 1/4 tsp. Ground Cardamom or to taste
- 1 1/2 cups Whole Milk or buttermilk
- 1 cup Plain Greek Yogurt
- 2 large Eggs
- 2 tbsp. Olive Oil
- Butter for cooking
Instructions
For the Caramel Pear Compote:
- Combine the chopped pears, brown sugar, and lemon juice in a skillet over medium high heat. Stir until brown sugar is dissolved, then reduce heat to Medium Low to cook for 10 minutes, stirring occasionally to prevent burning. Add the water and mix well. Simmer for 10-15 more minutes, until tender and taking on a caramel color.
For the Oatmeal Cardamom Yogurt Pancakes:
- Add the oats to a high speed blender to pulse until very fine texture. Add to a large bowl with the flour, sugar, baking powder, cinnamon, baking soda, and cardamom.
- Create a well in the center of the flour mixture to add the eggs, yogurt, and olive oil. Mix until mostly smooth, then add the milk into the well.
- Whisking from the inside of to then the outside with the flour mixture, whisk just until the batter comes together smooth.
- TIP: Oatmeal can absorb liquids fast, so if the batter sits, you may need to add more milk to help loosen the texture again.
- Using 1/4 to 1/3 cup batter per pancake, cook on a preheated griddle over medium heat. The more butter you use to cook the pancakes, the crisper and more golden the edges will be!
- Cook for 1-2 minutes untouched, until you see bubbles on top and the edges turning golden, then flip to cook another 1-2 minutes, until firm in the center when touched.
- Enjoy with the caramelized pears and maple syrup!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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My family loved this!
This was DELICIOUS!! I am so glad that i’ve discovered your recipes:)
I actually forgot to add the 1/4 cup of granulated cane sugar, but it worked out perfectly and tasted heavenly in combination with the pear compote!
Husband and I loved these pancakes! I cut back a little bit on the sugar and didn’t add cardamom. Served with blueberry compote and whipped cream for Sunday breakfast. So good!