Blueberry-Banana Pancakes with FAGE Total Greek Yogurt


2 cups all-purpose flour

2 tbsp sugar

2 tsp baking powder

½ tsp baking soda

½ tsp fine sea salt

1 to 1¼ cups milk

¾ cup FAGE Total 5%, 2%, or 0%

2 large eggs

3 tbsp butter, melted, plus more for cooking

1 tsp vanilla extract

1½ cups fresh blueberries

2 large bananas, sliced into thin rounds 


For serving:

½ cup chopped toasted walnuts, optional

FAGE Total 5%, 2%, or 0%

Sliced bananas


  1. Preheat oven to warm setting.
  2. In a large bowl, whisk to combine flour, sugar, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk to combine 1 cup milk, FAGE Total, eggs, butter, and vanilla.
  4. Pour wet ingredients into dry ingredients and whisk until just combined. Do not overmix. Add ¼ cup more milk if batter is too thick. 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 ¼ cup 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 batter.
  7. Place 3-4 warm pancakes on each plate. Sprinkle with walnuts, if desired, and top with FAGE Total, bananas, and blueberries.
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