Photo of Buttermilk-Oat Pancakes with Yogurt and Pear by WW

Buttermilk-Oat Pancakes with Yogurt and Pear

Total Time
40 min
22 min
8 min
Soaking the oats for a short time makes them soft and creamy and ready for the pancake batter.


Fat free buttermilk

16 fl oz

Quick cooking rolled oats

1 cup(s)


1 tbsp(s)

Vanilla extract

1 tsp(s)

Raw egg(s)

1 large, lightly beaten

White whole wheat flour

¾ cup(s)

Baking powder

1 tsp(s)

Baking soda

¼ tsp(s)

Ground cinnamon

½ tsp(s)

Kosher salt

¼ tsp(s)

Fat free vanilla Greek yogurt

½ cup(s)

Raw red anjou pear(s)

1 large, ripe but firm, thinly sliced


  1. Combine buttermilk, oats, honey and extract in a large bowl; let stand 10 minutes.
  2. Preheat a large nonstick griddle to medium heat.
  3. Stir egg into oat mixture until well combined.
  4. Combine flour, baking powder, baking soda, cinnamon and salt in another bowl; stir flour mixture into oat mixture until just combined.
  5. Scoop batter by 1/4-cup measure onto griddle to make a few pancakes at a time. Cook until bubbles cover pancake tops and edges are browned, 4-5 minutes; flip and cook an additional 2-3 minutes. (If you can’t make them all at once, set aside cooked pancakes and keep warm. Repeat with remaining ingredients.) Serve pancakes topped with yogurt and pear.
  6. Serving size: 3 pancakes, 2 Tbsp yogurt, few slices pear