Dairy Farmers of Canada

Cinnamon Multigrain & Yogurt Pancakes

Our dietitians' favourite

Hearty grains add substance to pancakes without adding heaviness and will keep you satisfied through the morning. The milk and yogurt keeps them tender and surprisingly fluffy. The Cinnamon Yogurt topping is the perfect complement along with fresh fruit.

  • Prep: 20 min
  • Cooking: 20 min - 1 h
Yields 12 pancakes (4 to 6 servings)
cinnamon multigrain yogurt pancakes


  • 1 cup (250 mL) quick-cooking rolled oats
  • 1/2 cup (125 mL) multigrain hot cereal (uncooked)
  • 1 2/3 cups (400 mL) 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
  • 1/4 tsp (1 mL) salt
  • 1 egg
  • 1/2 cup (125 mL) plain yogurt
  • 1 1/2 tbsp (22 mL) butter melted, divided (approx.)
  • 1 tbsp (15 mL) maple syrup or liquid honey
  • 1 tsp (5 mL) vanilla extract
  • Cinnamon Yogurt
  • 1/8 tsp (.5 mL) ground cinnamon
  • 1/2 cup (125 mL) plain yogurt
  • 1 tbsp (15 mL) maple syrup or honey
  • 1/4 tsp (1 mL) vanilla extract
  • Fresh fruit
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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, baking soda and salt.

Whisk egg, yogurt, 1 tbsp (15 mL) of the melted butter, 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 nonstick skillet over medium heat. Brush with a thin layer of remaining butter. Ladle about 1/4 cup (60 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 and adjusting heat as necessary between batches.

Serve pancakes with Cinnamon Yogurt and fresh fruit.


Choose a multigrain hot cereal that contains cracked grains about the size of flax seeds, such as Red River, for the best texture in these pancakes. If grains in your cereal are larger, soak in milk (without adding the oats) for about 30 minutes, then add the oats and soak as directed.

When cooking the pancakes, place the first batches on a wire rack and keep warm in a 200°C (100°C) oven while you cook the rest. This will keep them warm while preventing them from getting soggy from being on a plate or baking sheet.

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Nutritional information

Per serving
Energy: 300 Calories
Protein: 13 g
Carbohydrate: 46 g
Fat: 8 g
Fibre: 5.9 g
Sodium: 196 mg

Top 5 Nutrients

(% DV*)
Calcium: 25 % / 273 mg
Magnesium: 37 %
Phosphorus: 42 %
Selenium: 34 %
Vitamin B12: 33 %