Bircher Muesli Pancake for One

January 28, 2013
There are few things I adore more in this world than sharing breakfast with loved ones on the weekend. Meeting friends at a cafe, staying home and making eggs with my love or morning croissant runs at my parents’ home, it’s all happiness and hugs to me. This practice is good for my soul, it sets me up right for the day. It’s my thing.
Sometimes, however, I eat breakfast by myself on the weekend. Alone. Just me and my peaceful morning mind. And it’s nice.
On these sometimes solo days I still fancy a special meal. After all, it’s not as though my stomach is aware I am without a dining companion. So…pancakes for one? Yes. Bircher muesli pancake for one? Oh, please, yes.
These days, I find myself having breakfast for one more often than not, as the husband has ventured to Sydney for his business. It’s all very exciting and his days are full of learning and growth. Mine, evidently, are full of pancakes. This distance is only for three months, so I cannot complain too much (and right now I’m fitting in a sneaky Sydney visit for the long weekend). Plus, it means I am back in Red Hill with mum and dad, a place that is truly good for my soul. And then after this Sydney business, we’re off to San Francisco for a few months to continue Ben’s work. When did all this happen? I don’t know, really, it’s a bit of a blur. It’s all very new… pinch me. And pass me a pancake.
Pancakes in morning light. One of life’s true joys.

Bircher Muesli Pancake for One

Makes one giant pancake


A generous 1/2 cup Apple, grated (I used ~1/2 a medium pink lady and the cup was packed high)
2 tablespoons Rolled Oats
2/3 tablespoon Sultanas
1/4 teaspoon Cinnamon
2 tablespoons Greek Yoghurt (I used Roaming Cow Dairies Greek Style Reduced Fat Yoghurt – it’s such a good yoghurt)
1/4 cup Wholemeal Plain Flour
1/2 teaspoon Baking Soda
A pinch of Salt
1 teaspoon Brown Sugar
1 Egg, whisked
Butter to grease your pan
Greek Yoghurt and Maple Syrup to serve


1. Put your grated apple in a mixing bowl with the oats, sultanas, cinnamon and yoghurt. Stir to combine then place in the fridge, covered, for 20 minutes.
2. While the wet mixture is in the fridge, sift the flour into a mixing bowl (adding back to the bowl any leftover flakes) then sift in the baking soda. Add the salt and brown sugar, then stir to combine.
3. After 20 minutes, add the refrigerated apple yoghurt mixture to the dry ingredients along with the whisked egg. Gently fold the ingredients, ensuring all the flour is mixed through (be careful to not over-mix).
4. Heat a large non-stick pan over low-medium heat and grease with a little butter. Test to see if the pan is hot by flicking water onto the pan (if it dances on the pan, it’s hot). Ladle the batter onto your hot pan, spreading the mixture out to form one large pancake. Cook for 3-4 minutes until golden brown, then carefully yet confidently use a spatula to flip your giant pancake and cook for another 3-4 minutes until golden brown (turning down the heat if required). Flip the pancake one last time and cook for a final minute on the original side if required.
3. Serve your pancake with a big dollop of Greek yoghurt and a generous drizzle of maple syrup.


Heidi xo

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  • Hannah January 28, 2013 at 12:01 pm

    Yay, you've told the world!! Now I don't have to keep deleting comments that give away the fact that OMG AMERICA TOGETHER! Though, of course, now my plans aren't as sure… but I'm sure the universe will take care of us. xo

  • Tiff January 28, 2013 at 12:39 pm

    These might just become a breakfast for one staple in my new house/town.

    San Fran – all kinds of excited for you Heids. You're going to have the best adventures in that beautiful city! So many nooks and crannies to explore.


  • Terry Turtle January 28, 2013 at 1:10 pm

    that looks yummmmmm! do you think it would be too much to have them with some vanilla jalna?

  • jac January 28, 2013 at 1:51 pm

    Looks delicious. And San Francisco!! How exciting 🙂

  • Anonymous January 28, 2013 at 2:29 pm

    Sounds delish Heidi!
    What is the reason for refrigerating the apple mix before combining with the dry ingredients?

  • Heidi January 28, 2013 at 3:05 pm

    Hannah – your'e a gem! I'm so excited for YOU, my lady, yes we'll figure it all out 😉

    Tiff – I am just beyond excited for all those nooks & crannies, lovely!! Thank you 🙂

    Terry – go for gold, Terry!!

    Jac – thank you! 🙂

    Anonymous – with traditional bircher muesli you assemble the ingredients & let it sit overnight, the oats soak up moisture & becomes soft & delicious. The 20 minute soaking here is just to get a feel for that before cooking the pancake. The oats will soften slightly & absorb some of the moisture, & the sultanas will plump a little 🙂

    Heidi xo

  • The InTolerant Chef January 29, 2013 at 8:53 am

    What a perfect breakfast, it sounds sublime! Oh you lucky thing to be traveling again already- just think of all the foodie adventures waiting for you 🙂

  • Not Quite Nigella January 29, 2013 at 3:46 pm

    Ahh it's true, your tummy doesn't know if you are dining alone or not! 😀 BTW love the quantity: "Makes one giant pancake" 😛

  • January 30, 2013 at 11:05 am

    Great post Heidi love this recipe. I am a huge fan of bircher muesli and its my lifes mission to find the best bircher and one of my fav's is on Toorak Road called Santucci's. So so so good. Will definitely be trying this recipe out soon.
    Steph x

  • Heidi January 30, 2013 at 2:02 pm

    InTolerant Chef – I know, I'm getting so excited thinking about it all. Very lucky 🙂

    Lorraine – hehe thanks lady!

    Steph – oooh fab, thanks for the tip! I adore bircher muesli too. Recently I've enjoyed Proud Mary's bowl, give that a go if you haven't' already!

    Heidi xo

  • The Food Mentalist January 30, 2013 at 8:08 pm

    Yum Yum Yum, What a cleaver idea turning it into a pancake. And who doesn't love a good pancake, especially when it's a healthy one. Thanks for sharing. I absolutely LOVE your choice of vintage plate too, it's stunning x

  • fancyfrill January 30, 2013 at 10:28 pm

    YUM! Thanks for sharing – always love to see your Twitter photos of your amazing meals!
    Do you think this recipe would work with any yoghurt, or must it be thick greek yoghurt?

  • Heidi January 31, 2013 at 5:59 pm

    The Food Mentalist – thank you, I do absolutely love that plate 🙂

    Fancyfrill – thanks so much! I think any yoghurt would work fine, honestly. The only difference will be the pancake texture when cooked & you'd have to play around with that to see if it yields a pancake that isn't fluffy. Beware that sweetened yoghurts will give a much sweeter product so less syrup will be needed 🙂

    Heidi xo

  • Iron Chef Shellie February 5, 2013 at 10:06 pm

    Heidi I'm truly envious of your life! There, I said it!
    Can't wait to see what you get up to over in the USA. For now, pancakes seem like the best option 🙂

  • Heidi February 6, 2013 at 10:25 am

    Michele – you're sweet, I'm so envious of your life & skills too!

    Heidi xo

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    This was so good! I used banana and blueberries instead of the dried fruit 🙂

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      That’s ace, Emily! Thanks for letting me know 🙂 x

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