Mini German Pancakes with Greek Yogurt, Berries & Stone Fruit

These healthier German pancakes are topped with fat-free Greek yogurt and fresh fruit, reducing the sugar content. I added a little spreadable fruit and garnished them with confectioners’ sugar so they still taste sweet. This recipe was first published on

Min German Pancakes with Greek Yogurt, Berries & Stone Fruit
3 eggs
1/2 cup all-purpose flour
1/2 cup almond-milk or low-fat milk
1/4 teaspoon salt
1 teaspoon vanilla
1/4 teaspoon ground cinnamon
2 tablespoons melted butter
1/2 cup non-fat Greek yogurt
1/2 cup fresh berries
1/2 cup sliced or julienned stone fruit, such as peaches or plums
1/4 cup mixed berry spreadable fruit (optional)
Confectioners' sugar for garnish


  1. Pre-heat oven to 400 degrees.
  2. Dump all of the batter ingredients into a blender and pulse into smooth.
  3. Pour batter into greased or lined muffin tins, filling half-way.
  4. Bake for 15 - 18 minutes or until puffy and brown. The pancakes will deflate when you remove them from the oven.
  5. Spoon a tablespoon of yogurt followed by a teaspoon of spreadable fruit.
  6. Decorate with berries and stone fruit slices and sprinkle with confectioners' sugar. Enjoy!


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