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Yogurt Cornmeal Pancakes

Yogurt Cornmeal Pancakes

These tender cornmeal pancakes have a sunny, lightly crisp edge and a subtle tang from plain yogurt. Serve them warm with maple syrup, berries, or a pat of butter for a hearty breakfast or brunch.

Prep: 12 min · Cook: 18 min · Total: 30 min · Serves: 4

Ingredients

  • 1 tsp vanilla extract
  • 2 tsp neutral oil (for the griddle)
  • 0.5 tsp fine salt
  • 3 tbsp unsalted butter (melted and slightly cooled)
  • 0.75 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 cups whole milk
  • 1 cups yellow cornmeal (fine or medium grind)
  • 4 tbsp maple syrup (for serving)
  • 2 large large eggs
  • 1 cups plain whole-milk yogurt
  • 0.5 tsp baking soda
  • 2 tsp baking powder

Instructions

  1. Place a rimmed baking sheet in the oven and preheat the oven to 200°F (95°C) for 10 minutes so finished pancakes can stay warm without drying out.
  2. Whisk 1 cups yellow cornmeal, 0.75 cups all-purpose flour, 2 tbsp granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine salt in a large mixing bowl for about 30 seconds, until the leaveners are evenly distributed and no clumps remain.
  3. Whisk 1 cups plain whole-milk yogurt, 0.5 cups whole milk, 2 large eggs, 3 tbsp melted unsalted butter, and 1 tsp vanilla extract in a medium bowl for about 45 seconds, until the eggs are fully blended and the mixture looks smooth.
  4. Pour the yogurt mixture into the dry ingredients and fold with a rubber spatula for 30-45 seconds, just until no dry streaks remain; the batter should be thick, slightly grainy from the cornmeal, and a little lumpy rather than perfectly smooth.
  5. Let the batter rest at room temperature for 5 minutes so the cornmeal hydrates and the batter thickens to a scoopable consistency.
  6. Heat a 12-inch cast-iron skillet or large nonstick griddle over medium heat for 2 minutes, then brush the surface with about 0.5 tsp neutral oil; the pan is ready when a drop of water sizzles and evaporates within 2 seconds.
  7. Scoop the batter onto the hot skillet in 0.25-cup portions, leaving at least 1 inch between pancakes, and gently spread each portion to about 4 inches wide with the back of the measuring cup.
  8. Cook the pancakes over medium heat for 2-3 minutes, until the edges look set, the bottoms are deep golden brown, and small bubbles appear and begin to hold on the surface.
  9. Flip each pancake with a thin spatula and cook the second side for 1.5-2 minutes, until golden brown and the centers spring back lightly when pressed; for egg safety, the center of each pancake should be fully set and reach 160°F (71°C) on an instant-read thermometer if checked.
  10. Transfer the cooked pancakes to the warm baking sheet in the 200°F (95°C) oven, arranging them in a single layer, while you cook the remaining batter.
  11. Wipe out any dark crumbs with a paper towel, brush the skillet with another 0.5 tsp neutral oil as needed, and repeat cooking in batches for 12-14 minutes total, adjusting the heat between medium and medium-low if the pancakes brown before the centers set.
  12. Serve the pancakes warm on plates with 4 tbsp maple syrup divided over the servings, and add extra butter or fruit if desired.

Nutrition (per serving)

  • Calories: 377
  • Protein: 12 g
  • Fat: 14 g
  • Carbohydrates: 52 g
  • Fiber: 3 g
  • Sugar: 17 g
  • Sodium: 603 mg

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