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Oatmeal Cardamom Yogurt Pancakes with Caramel Pear Compote Recipe

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4.2 from 7 reviews

Delicious oatmeal cardamom yogurt pancakes served with a luscious caramel pear compote. These fluffy pancakes feature the warm spice of cardamom and the wholesome texture of rolled oats, balanced with creamy Greek yogurt for extra tenderness. The sweet and tangy caramel pear compote makes this breakfast or brunch dish truly special.

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 cups 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

  1. Make the Caramel Pear Compote: Combine the chopped pears, brown sugar, and lemon juice in a skillet over medium-high heat. Stir until the brown sugar dissolves, then reduce heat to medium-low. Cook the mixture for 10 minutes, stirring occasionally to prevent burning. Add the water, stir well, and continue simmering for another 10 to 15 minutes until the pears are tender and the mixture takes on a caramel color.
  2. Prepare the Oatmeal Flour: Add the rolled oats to a high-speed blender and pulse until they reach a very fine texture. Transfer the oat flour to a large bowl and add the all-purpose flour, sugar, baking powder, baking soda, cinnamon, and cardamom. Mix thoroughly to combine the dry ingredients.
  3. Mix Wet Ingredients with Dry: Create a well in the center of the flour mixture. Crack the eggs into the well, add the plain Greek yogurt and olive oil. Mix lightly to combine. Gradually add the milk into the well while whisking from the center outward to incorporate all the flour mixture. Whisk just until the batter is smooth and cohesive. Note that the batter may thicken if it sits, so add a splash more milk if needed to loosen it.
  4. Cook the Pancakes: Preheat a griddle or heavy skillet over medium heat and add butter for cooking. Using about 1/4 to 1/3 cup of batter per pancake, pour onto the hot surface. Cook each pancake untouched for 1 to 2 minutes until bubbles appear on top and edges begin to turn golden and crisp. Flip carefully and cook for another 1 to 2 minutes until the pancake is firm in the center and cooked through.
  5. Serve: Plate the warm oatmeal cardamom yogurt pancakes and spoon the caramel pear compote over them. Serve optionally with maple syrup for extra sweetness and enjoy a cozy, flavorful breakfast or brunch.

Notes

  • The oatmeal flour absorbs liquids quickly; if the batter thickens too much after resting, add more milk to thin it to a pourable consistency.
  • For crispier pancake edges, use a generous amount of butter on the griddle during cooking.
  • Ground cardamom can be adjusted to taste depending on your preference for spice intensity.
  • Pears can be substituted with apples or stone fruits for variation in the compote.
  • Use buttermilk instead of whole milk for a tangier flavor profile and even fluffier pancakes.

Find it online: https://recipesbyliza.com/oatmeal-cardamom-yogurt-pancakes-with-caramel-pear-compote-recipe/