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Photo of Pancakes with walnut yoghurt and warm honey by WW

Pancakes with walnut yoghurt and warm honey

Total Time
45 min
20 min
15 min
Fluffy and flavoursome little numbers, topped with a delicious combination of yoghurt and honey. A real treat!


White self-raising flour

1 cup(s), (200g)

Caster sugar

1 tbs


2 medium, lightly beaten

Skim milk

1 cup(s), (330ml)

Vanilla bean extract

2 tsp

Light cream cheese

¼ cup(s)

Vanilla yoghurt, 99% fat-free, no added sugar

150 g


cup(s), chopped, (35g)

Apricot, canned in natural juice, drained

65 g, (12 halves)


1 tbs

Oil spray

4 x 3 second spray(s)


  1. Sift flour into a medium bowl and stir in sugar. Whisk eggs, milk and vanilla in a jug until combined. Make a well in the centre of the flour mixture. Add egg mixture and whisk until smooth and combined. Set aside for 10 minutes.
  2. Place cream cheese and yoghurt in a medium bowl and beat until smooth and combined. Stir in three-quarters of the walnuts.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Spoon 1⁄3 cup (80ml) batter into pan. Cook for 1–2 minutes or until bubbles rise to the surface. Turn and cook for 1–2 minutes or until pancake is lightly browned. Transfer to a plate and cover to keep warm.
  4. Repeat with remaining batter to make 8 pancakes. Top pancakes with apricots, walnut yoghurt and remaining walnuts. Serve drizzled with honey.