Fluffy Greek Yogurt Pancakes
Serves 2 | with Stone Fruit Compote and Candied Bacon- Milk
- Wheat
- Almonds
- Barley
- Egg
- Soy
- Tree nuts
- May contain traces of allergens
- Mustard
- Fish
- Wheat
- Peanuts
- Sulphites
- Crustaceans
- Sesame
- Milk
- Triticale
- Gluten
Greek yogurt is our secret ingredient for these delicious and fluffy pancakes! Topped with a warm spiced stone fruit compote and a side of candied bacon, it's summer brunching at its finest! Ingredients: Peaches • Breakfast baking mix (enriched bleached flour, sugars (sugar, dextrose), leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, modified corn starch, soybean oil, buttermilk powder) (milk, wheat) • Greek yogurt (skim milk, cream, active bacterial cultures) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Maple syrup • Almonds • Brown sugar (cane sugar, molasses) • Ground cinnamon.
Ingredients
150 g
Breakfast Baking Mix
(Contains: Milk, Wheat May be present: Barley, Egg, Soy, Tree nuts)
2 unit(s)
Stone Fruit
2 tbsp
Brown Sugar
(May be present: Mustard, Soy, Egg, Fish, Wheat, Tree nuts, Peanuts, Sulphites, Crustaceans, Sesame, Milk)
1 unit(s)
Greek Yogurt
(Contains: Milk)
100 g
Bacon Strips
2 g
Cinnamon, ground
(May be present: Wheat, Milk, Soy, Peanuts, Triticale, Sulphites, Tree nuts, Mustard, Sesame)
4 tbsp
Maple Syrup
28 g
Almonds, sliced
(Contains: Almonds May be present: Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Add 2 tsp maple syrup to a small bowl. Reserve remaining maple syrup for serving.
- Line a baking sheet with parchment paper, leaving overhang on all sides.
- Arrange bacon strips in a single later on the prepared sheet. Brush maple syrup from the small bowl over top.
- Roast bacon in the middle of the oven, rotating sheet halfway through, until crispy and cooked through, 8-10 min.** (TIP: Keep an eye on bacon near the end of baking so that the maple syrup doesn't burn!)
- Transfer bacon to a paper-towel lined plate, then cover with foil to keep warm.
- Meanwhile, halve, core, then cut stone fruit into 1/4-inch pieces.
- Heat a small pot over medium-high heat.
- When hot, add 1 tbsp butter, then swirl the pot until melted.
- Add stone fruit, half the cinnamon, brown sugar, a pinch of salt and 2 tbsp water. Bring to a simmer. Simmer, stirring often, until stone fruit is tender and water is absorbed, 4-6 min.
- Remove the pot from heat, then cover to keep warm.
- Add Breakfast Baking Mix and remaining cinnamon to a medium bowl, then whisk to combine. Add yogurt and 2/3 cup water, then whisk until smooth.
- Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp butter, then swirl the pan until melted. Using 1/4 cup batter for each pancake, scoop batter for 3 pancakes into the pan. Cook on one side for 2-3 min. When bubbles begin to form on a pancake's surface, flip with a spatula. Cook until golden-brown, 2-3 min. (TIP: Reduce heat to medium-low if pancakes are browning too quickly!)
- Transfer pancakes to a plate, then cover with foil to keep warm. Repeat with 1/2 tbsp butter per batch and 1/4 cup batter per pancake until no batter remains.
- Divide pancakes and candied bacon between plates.
- Dollop stone fruit compote over pancakes. Sprinkle almonds over top.
- Drizzle with remaining maple syrup, if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Customers loved the fluffy, tasty pancakes and found the peach compote especially delicious.
- Ease of prep: Quick and easy to make, though some found the pancakes challenging to flip without egg as a binder.
- Suggestions: Consider adding egg to improve pancake texture and ease of flipping. Try bacon without maple syrup for a salty contrast.
- Portions: The recipe makes generous servings; some found it could feed up to four people.
