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Photo of Ginger spiced pancakes with creamed honey yoghurt by WW

Ginger spiced pancakes with creamed honey yoghurt

10 - 11
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Fluffy buttermilk pancakes topped with thick yoghurt and cinnamon make for a satisfying start to the day


Brown sugar

¼ cup(s), firmly packed, (55g)

Ground all spice

½ tsp

Ground ginger

2 tsp

Bicarbonate of soda

¼ tsp

White self-raising flour

1 cup(s), (150g), sifted


¼ cup(s), (60ml)


1 medium


1 tbs, creamed

99% fat-free plain Greek yoghurt

½ cup(s), (140g)

Oil spray

1 x 3 second spray(s)


  1. Combine sugar, spices, bicarbonate of soda and flour in a large bowl. Whisk in buttermilk, ½ cup (125ml) water and egg until smooth.
  2. Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Spoon 2 tablespoons of batter into pan for each pancake. Cook pancakes for 2 minutes or until bubbles form and start to pop on surface and underneath is light golden. Turn overand cook for a further 1–2 minutes or until pancakes are cooked through. Transfer pancakes to a plate and cover to keep warm. Repeat with remaining batter to make 8 pancakes.
  3. Whisk creamed honey into yoghurt, then drizzle over panckakes. Serve pancakes with fresh fruit of your choice and sprinkled with cinnamon.


TIP: Creamed honey adds extra sweetness and is available from major supermarkets and delis.