Fluffy Cornmeal Yogurt Pancakes Recipe

Name: Fluffy Cornmeal Yogurt Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cornmeal; 1/2 cup whole wheat pastry flour; 1/2 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 tablespoon brown sugar; 1 cup vanilla yogurt; 1 egg; 1 cup milk

Servings: persons

1/2 cup cornmeal
1/2 cup whole wheat pastry flour
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon brown sugar
1 cup vanilla yogurt
1 egg
1 cup milk

1
Mix all dry ingredients, then wisk together.
2
Beat egg preferably into a 2+ cup measuring cup, add yogurt.
3
Add enough milk (soy, cow, cream mixed with water, water, etc) to make a total of 2 1/4 cups liquid.
4
Stir liquid into dry ingredients just enough to mix (mash any lumps).
5
Pour by icecream scoop or 1/4 cup (measuring cup works well) onto a preheated 350 degree griddle.
6
When a few bubbles form, check by lifting an edge and if brown, flip once.
7
Cook for another minute or so til this side is brown also.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup cornmeal, 1/2 cup whole wheat pastry flour, 1/2 cup all-purpose flour, 1 1/2 teaspoons baking powder, and more.

Yes, Fluffy Cornmeal Yogurt Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fluffy Cornmeal Yogurt Pancakes

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