Remember last week when I was all ‘simple weekend breakfasts are the best’? Well, I still believe that, but I also believe that you can never go wrong with a large stack of pancakes. And you can definitely never go wrong with these Whole Wheat Cornmeal Pancakes that are topped with Peaches and a Honey Vanilla Bean Greek Yogurt. These aren’t light and fluffy pancakes, these are hearty, almost cornbread like pancakes. And they are oh so good.
Like most pancake recipes, these are a cinch to mix up. The longest part is the actual cooking of the pancakes. I use white whole wheat in these, but you should be able to substitute all-purpose flour if that’s all you have. I wouldn’t necessarily use regular whole wheat or they’ll be a little too dense.
Makes: 8-10 pancakes
- 1½ cups white whole-wheat flour
- ⅔ cup cornmeal
- 2 TBSP demerara sugar*
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- 1¼ cup milk
- 6 TBSP unsalted butter, melted
- 2 large eggs
- 2-3 ripe peaches, sliced
- butter and maple syrup for serving
- ½ cup plain greek yogurt
- 1 TBSP honey
- ½ vanilla bean, scraped (optional)
For the honey vanilla yogurt sauce
Add the yogurt, 1 tablespoon honey, and vanilla bean seeds to a small bowl and whisk to combine. Taste the sauce and add more honey if needed. Set aside.
For the pancakes
Add the flour, cornmeal, sugar, baking powder, baking soda, and salt to a large bowl and whisk well. In a separate medium bowl, combine the milk, melted butter, and eggs. Whisk until combined. Add the wet ingredients to the dry ingredients and whisk until just combined. Overmixing will lead to a tougher pancake, so you may still have some lumps in the batter- that is okay.
Heat your griddle or pan on medium heat until hot. Spray with cooking spray or brush with butter. Use a ⅓ measuring cup to scoop pancake batter onto the griddle. Cook until bubbles start to appear around the edges and browned on one side, about 3 minutes. Flip and cook until the other side is also golden, about 1 minute. Transfer to a plate and repeat with the rest of the batter.** I sprayed my pan with cooking spray between each batch.
Top pancakes with Honey Vanilla Yogurt Sauce and sliced peaches. Serve with butter and maple syrup.
Adapted from Feast
*You may use brown sugar instead
**Keep plate covered and place in the oven at 200 F to keep warm if desired