Blueberry-Banana Pancakes

5-7 servings

For Pancakes:

200g all-purpose flour

2 tablespoon sugar

2 teaspoons baking powder

½ teaspoons baking soda

½ teaspoons fine sea salt 

312ml milk

214g FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

2 large eggs

3 tablespoon butter, melted, plus more for cooking

1 teaspoons vanilla extract

225g blueberries

2 large bananas, sliced into thin rounds

To serve:

65g chopped toasted walnuts, optional

FAGE Total 5%, FAGE Total 2% or FAGE Total 0%

Sliced bananas



  1. Preheat oven to warm setting.
  2. Pancakes: In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk to combine milk, FAGE Total, eggs, butter, and vanilla.
  4. Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix. Fold in blueberries.
  5. Preheat a griddle or non-stick skillet over medium heat. Lightly brush griddle with butter.
  6. Ladle batter onto griddle using about 32g batter per pancake, and top each pancake with 3-4 banana slices. When bubbles begin to form around edges, flip pancakes, and continue to cook another minute or until golden brown. Transfer pancakes to a baking sheet and place in oven to keep warm while cooking remaining pancakes.
  7. To Serve: Place 3-4 warm pancakes on each plate. Sprinkle with walnuts, if desired, and top with FAGE Total, bananas, and blueberries.