Cornmeal Pancakes Using Yogurt

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)”
12 pancakes

Ingredients Nutrition


  1. whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
  2. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
  3. Pour 1/4 cup measures of batter into skillet in batches.
  4. Cook about 3 minutes or until golden, turn and cook 1 minute more.
  5. Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a