Cornmeal Pancakes Using Yogurt
Light, fluffy, and bursting with a subtle cornmeal crunch, these Cornmeal Pancakes Using Yogurt are a breakfast delight that balances rustic charm with creamy richness. The combination of yellow cornmeal and plain yogurt creates a batter that's both hearty and tangy, while a hint of granulated sugar adds just the right touch of sweetness. Perfectly golden and tender, these pancakes are quick to whip up—with just 10 minutes of prep time—and ideal for laid-back mornings or brunch gatherings. Serve them stacked high with butter, syrup, or fresh fruit for a satisfying and wholesome start to your day. Whether you're a fan of traditional pancakes or looking for something unique, this easy recipe is bound to become a new favorite in your breakfast rotation!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Plain yogurt
- 0.5 cup Milk
- 1 piece Large egg
- 2 tablespoons Unsalted butter (melted)
- 1 as needed Vegetable oil or butter for cooking
Instructions
In a medium-sized mixing bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In another bowl, whisk together the yogurt, milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Using a 1/4-cup measuring cup, pour the batter onto the skillet to form pancakes. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes using a spatula and cook for another 2-3 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as necessary between batches.
Serve warm with butter, syrup, or your favorite pancake toppings.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 274 mg | 91% | |
| Sodium | 2786 mg | 121% | |
| Total Carbohydrate | 216.6 g | 79% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 49.6 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 646 mg | 50% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
