Fluffy Cornmeal Yogurt Pancakes
Start your morning on a bright and hearty note with these Fluffy Cornmeal Yogurt Pancakes, a delightful twist on the classic breakfast staple. Combining the nutty texture of yellow cornmeal with the tangy richness of plain yogurt, these pancakes are irresistibly soft and airy. The batter comes together effortlessly, using simple pantry staples like all-purpose flour, baking powder, and eggs, while a touch of vanilla adds a sweet, comforting aroma. Letting the batter rest allows the cornmeal to hydrate, ensuring a melt-in-your-mouth texture with every bite. Perfectly golden and lightly crisp on the edges, these pancakes are made for pairing with maple syrup, fresh fruit, or even an extra dollop of yogurt. Ready in just 30 minutes and ideal for any weekend brunch or weekday treat, this recipe delivers a unique and wholesome twist that will elevate your breakfast game.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups plain yogurt
- 0.5 cup whole milk
- 2 large eggs
- 3 tablespoons unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 2 teaspoons butter or oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, whisk together the yogurt, milk, eggs, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Let the batter rest for 5 minutes to allow the cornmeal to hydrate. This will help create a softer texture in the pancakes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon to spread the batter slightly into a round shape if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges appear set. Flip the pancake and cook for another 1-2 minutes on the other side, until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your choice of toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.7 g | 89% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 532 mg | 177% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 265.4 g | 97% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 51.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 943 mg | 73% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1542 mg | 33% | |
*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.
