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Photo of Pancakes with walnut yoghurt and warm honey by WW

Pancakes with walnut yoghurt and warm honey

PersonalPoints™ per serving
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)

99% fat-free vanilla yoghurt, sweetened

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.