Dairy Farmers of Canada

Oatmeal Date Pancakes Recipe with Yogurt

Our dietitians' favourite

Beloved Montreal chef Josée Robitaille brings us this hearty, oatmeal-based take on the breakfast classic – topped with yogurt and fruit for extra freshness!

  • Prep: 25 min
  • Cooking: 20 min
Yields 12 pancakes
Plate of pancakes covered in syrup and fruit


  • Dates Pancakes
  • 2 cups (500 mL) quick cooking rolled oats
  • 2 tsp (10 mL) baking powder
  • 1/4 tsp (1 mL) ground cinnamon
  • Pinch of salt
  • 1 cup (250 mL) Milk
  • 1 cup (250 mL) plain yogurt
  • 6 dates pitted and coarsely chopped
  • 4 eggs
  • 1 tbsp (15 mL) butter
  • Topping
  • Plain yogurt to taste
  • Maple syrup to taste
  • Orange cut into wedges or other fresh fruit chopped
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In a bowl, mix together rolled oats, baking powder, cinnamon and salt. Stir in milk, yogurt and dates. Set aside for 15 minutes to rest. Add eggs and mix well.

Heat a little butter in a non-stick pan over medium heat. Adding 1/3 cup (80 mL) at a time, cook pancakes 3-4 minutes on one side, then 1-2 minutes on the other.

Serve topped with yogurt, a little maple syrup, and orange wedges on the side.

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Nutritional information

Per serving
Energy: 421 Calories
Protein: 18 g
Carbohydrate: 67 g
Fat: 11 g
Fibre: 7.8 g
Sodium: 299 mg

Top 5 Nutrients

(% DV*)
Calcium: 30 % / 130 mg
Magnesium: 51 %
Phosphorus: 47 %
Thiamin: 38 %
Vitamin B12: 50 %