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Prepared with Oikos® Greek

Prepared with Oikos® Greek

Cornmeal Griddlecakes

Cornmeal Griddlecakes


  • 1 cup all-purpose flour
  • 1/2 cup cornmeal
  • 3 Tbsp. granulated sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/8 tsp. salt
  • 1/3 cup raisins, plumped
  • 1 1/2 cups Dannon® Light 'n Fit® Vanilla, Cherry Vanilla or Strawberry Nonfat Yogurt
  • 2 large eggs
  • 1/4 cup canola oil


  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 just until incorporated.
  2. Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.
  3. Pour 1/4-cup measures of batter into skillet in batches, forming 3 1/2-inch cakes.
  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 degrees F oven while cooking remaining cakes.
  6. Serve griddlecakes with warm maple syrup.


6 servings (2 Griddlecakes per serving)