Pineapple Pancakes with Honey Greek Yogurt Topping

What a very lazy weekend I had. Such weekends are a rarity which meant lying on the couch for hours at a time was pure bliss. I still did plenty that required energy, such as assembling my new TV stand, a little lab work, hanging new shelves for my ever-growing root beer collection, and even spent time in the kitchen making things such as these pancakes.

These were the result of my pondering what I could use in place of applesauce in one of my favorite pancake recipes (apple sauce pancakes – which oddly I have yet to share on here). For some reason I was feeling very tropical and went with crushed pineapple. Then got a little crazy and mixed honey with Greek yogurt and plopped it on top. It was a great idea.


Makes approximately 16 pancakes



1 cup milk

1-16 oz. can crushed pineapple

1 egg, beaten

2 Tbsp melted butter

2 cups Bisquick

1/2 cup corn meal

2 Tbsp sugar


1 cup nonfat plain Greek yogurt

1/4 cup honey, plus more to taste


  1. In a small bowl, combine the topping ingredients. Set aside.
  2. In a large bowl, mix together the milk, pineapple, egg  and butter.
  3. In a separate bowl, combine the Bisquick, cornmeal and sugar, stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, brown on both sides and serve hot with yogurt topping.

Source: Adapted from my Dad’s Applesauce Pancakes

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