Cornmeal Pancakes Using Yogurt Recipe

These surprisingly delicious cornmeal pancakes get a tangy twist from yogurt! Inspired by a Dannon Light & Fit recipe, this recipe uses yogurt for extra moisture and a unique flavor. The original recipe suggests strawberry or vanilla, but we encourage experimentation – peach sounds amazing! Get ready for light, fluffy pancakes with a delightful cornmeal texture. What's your favorite yogurt flavor to try?

Prep Time 10 mins
Cook Time 25 mins
Calories 297.9 kcal
Protein 14g
Rating 4.0 (1 Reviews)
Cornmeal Pancakes Using Yogurt 14

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cornmeal Pancakes Using Yogurt

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How to Make Cornmeal Pancakes Using Yogurt

  1. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  2. In a separate bowl, whisk together the yogurt, egg, and milk.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  4. Stir in the melted butter.
  5. Heat a lightly oiled griddle or frying pan over medium heat.
  6. Pour 1/4 cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through.
  8. Serve immediately with your favorite toppings (fresh fruit, syrup, whipped cream!). Enjoy!

Nutrition Information (Approximate per serving)

Sodium

18 g

Sugar

62g

Fat

6g

Carbs

14g