Corncakes with Maple-Yogurt Topping

Charter Issue, 1990

Your rating: None Average: 3.7 (3 votes)

Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does not hold.

"I thought these were really good. They reminded me a lot of corn bread pancakes. The pancakes are really small, but very filling. I used vanilla yogurt in the sauce and thought it was very delicious. My 19 month old really liked them...
Corncakes with Maple-Yogurt Topping

Makes: 6 servings, 2 pancakes each

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Corncakes with Maple-Yogurt Topping

  • 3/4 cup stone-ground cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 1/4 cups nonfat milk
  • 1/4 cup low-fat or nonfat plain yogurt
  • 2 tablespoons canola or corn oil
  • 4 large egg whites


  • 8 ounces (1 cup) low-fat or nonfat plain yogurt
  • 1/4-1/2 cup maple syrup


  1. To make corncakes: Combine cornmeal, all-purpose flour, whole-wheat flour, baking powder, sugar and salt in a large bowl. Mix together milk, 1/4 cup yogurt and oil in a medium bowl and stir into the dry ingredients mixture until blended. Beat egg whites to stiff peaks and fold gently into batter.
  2. Fry pancakes in a lightly oiled pan over medium heat until brown and puffed, about 5 minutes on each side.
  3. To make topping: Combine 8 ounces yogurt and maple syrup in a small bowl and spoon over pancakes.


Per serving: 272 calories; 6 g fat (1 g sat, 3 g mono); 4 mg cholesterol; 45 g carbohydrates; 11 g protein; 3 g fiber; 384 mg sodium; 311 mg potassium.

Nutrition Bonus: Calcium (18% daily value), Selenium (25% dv).

Carbohydrate Servings: 3

Exchanges: 2 starch, 1 other carbohydrate, 1 fat

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