Dairy Farmers of Canada

Whole Grain Pancakes with Apple Compote and Yogurt

Our dietitians' favourite

By Anna Olson

  • Prep: 10 min
  • Cooking: 30 min
Yields 4 - 6 Servings
whole grain pancakes with apple compote and yogurt


  • Apple Compote
  • 2 1/2 cups (500 mL) peeled and sliced Granny Smith apples
  • 1/4 cup (60 mL) pure maple syrup
  • 1/2 tsp (2 mL) ground cinnamon
  • Whole grain pancakes
  • 3/4 cup (180 mL) whole wheat flour
  • 3/4 cup (180 mL) regular large-flake rolled oats
  • 1 1/2 tsp (7 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • Pinch ground nutmeg
  • 1 1/4 cups (310 mL) milk
  • 1 egg
  • 2 tbsp (30 mL) pure maple syrup
  • 2 tbsp (30 mL) butter melted
  • 1 tsp (5 mL) lemon juice
  • Butter for cooking (about 1 tbsp/15 mL) Plain yogurt
  • Plain yogurt
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In a small saucepan, over medium heat bring apples, maple syrup and cinnamon to a simmer. Reduce heat and cook until apples are tender, about 10 minutes, stirring occasionally. Serve warm compote warm over pancakes or waffles, or serve chilled over granola with yogurt.

In a large bowl combine whole wheat flour, oats, baking powder, baking soda, salt and nutmeg. In a separate bowl, whisk together milk, egg, maple syrup, melted butter and lemon juice; pour over dry ingredients. Stir gently just until combined. (A few lumps are OK).

In a large nonstick skillet over medium heat, melt a thin layer of butter. Scoop about 1/4 cup (60 ml) batter per pancake into skillet. Cook until surface of pancake dulls and bottom is golden brown, about 3 minutes. Flip pancakes and cook for 1 to 2 minutes longer or until golden and puffed; remove to a plate. Keep pancakes covered and warm in 200 °F (100 °C) oven. Repeat with remaining batter, adjusting heat as necessary to prevent burning.

Serve pancakes with warm apple compote and a dollop of plain yogurt.


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Nutritional information

Per serving
Energy: 290 Calories
Protein: 9 g
Carbohydrate: 46 g
Fat: 9 g
Fibre: 4.6 g
Sodium: 285 mg

Top 5 Nutrients

(% DV*)
Calcium: 16 % / 172 mg
Magnesium: 27 %
Phosphorus: 29 %
Selenium: 31 %
Zinc: 28 %