Buttermilk Pancakes (With Cornmeal)

1. Whisk the buttermilk, yogurt, vanilla, and egg until combined. Set aside.
2. Whisk the dry ingredients (flour, brown sugar, salt, baking soda, baking powder, cornmeal).
3. Combine wet and dry ingredients gently, mixing only until combined. It’s okay to be lumpy!
4. Add melted butter and stir in gently. This ingredient can be omitted for very-slightly-fewer calories; I do it all the time and the pancakes are still delish.
5. Cook the way you always cook pancakes! For me, that means heating a large, nonstick saucepan to medium heat, greasing it with butter, turning the heat down slightly, and scooping 1/4 cup of batter onto the pan at a time.