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Breakfast recipe · from the recipe book

Banana Walnut Blueberry Pancakes with Maple Yogurt

Tender, fluffy banana pancakes studded with juicy blueberries and toasty walnuts, finished with cool maple-cinnamon yogurt.

Banana Walnut Blueberry Pancakes with Maple Yogurt

Ingredients

  • 1½ cups190 gAll-purpose flour
  • 2⅛ tsp10 gBaking powder
  • ½ tsp2 gBaking soda
  • ¼ tsp2 gSalt
  • 1⅛ tsp3 gGround cinnamon
  • ½ tsp1 gGround nutmeg
  • 2 medium236 gBananavery ripe, mashed
  • 1¼ cups (300 ml)300 gButtermilk, low-fat
  • 2 large100 gEggs
  • 1¼ tsp5 gVanilla extract
  • 2 tbsp30 gUnsalted buttermelted
  • 1¼ cups180 gBlueberries
  • ⅓ cup chopped40 gWalnutschopped
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfat
  • 2 tbsp40 gMaple syrup

Steps

  1. Make the topping first: stir the Greek yogurt with the maple syrup and a pinch of the cinnamon (about a quarter of it); chill until serving.
  2. Toast the walnuts in a dry large skillet over medium heat for 3–4 minutes until fragrant, then tip them onto a plate.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, nutmeg and the remaining three-quarters of the cinnamon.
  4. In a second bowl, whisk the mashed banana, buttermilk, eggs, vanilla and two-thirds of the melted butter until smooth.
  5. Pour the banana mixture into the flour mixture and stir gently until just combined; a few lumps keep the pancakes fluffy. Let the batter rest 5 minutes.
  6. Gently fold the blueberries and toasted walnuts into the batter.
  7. Heat the skillet over medium-low heat and brush it lightly with some of the remaining one-third of the melted butter, using a little before each batch until it is used up.
  8. Pour about 1/3 cup of batter per pancake and cook 2–3 minutes until bubbles form and the edges look set, then flip and cook 1–2 minutes more until golden and the centers spring back.
  9. Serve the pancakes warm with the maple yogurt spooned on top.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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