Johnny Cakes {Cornmeal Pancakes}
17 Comments
Posted: 02/22/21
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Light, fluffy homemade cornmeal pancakes that are called Johnny Cakes! A great way to mix up your pancakes. They are made with cornmeal and a touch of sugar. If you love cornbread you will love Cornmeal Pancakes for a delicious twist on breakfast.
We love a big family breakfast around here, and there’s nothing my family loves more than a big stack of homemade pancakes! I’ve shared quite a few recipes over the years, and these cornmeal pancakes are the newest addition. They’re known as johnny cakes, and they are delicious!
What are Johnny Cakes?
Jonny cakes originated in North America and are a type of flatbread made with cornmeal. There are a lot of variations, including a pancake-style, which is what I’m sharing today. They’re light and fluffy like a regular pancake but are made with cornmeal, which gives them a flavor similar to cornbread.
I love the flavor, and it pairs perfectly with butter and syrup on top! These are definitely a must-make for your next weekend breakfast. You will love them!
Ingredients
- All-purpose flour
- Yellow cornmeal
- Baking soda
- Fine sea salt
- Sugar
- Lightly beaten eggs
- Buttermilk
- Melted butter plus extra for greasing the pan
Products Needed
How to Make Cornmeal Pancakes
Mix the Dry Ingredients: In a large bowl, mix the flour cornmeal, baking soda, salt, and sugar.
Whisk the Wet Ingredients: In a separate bowl, whisk the eggs, buttermilk, and butter.
Combine: Pour the wet ingredients into the dry ones and mix just until combined. It’s okay if there are some lumps!
Cook: Melt butter in a non-stick skillet over medium-high heat. I like to measure 1/3 cup of the batter for each pancake. Cook the pancakes for two to three minutes on the first side. When bubbles start forming, flip them over and cook them for a couple of minutes more. They should be golden brown on both sides.
Topping Ideas
Johnny cakes are delicious served with butter and warm maple syrup, but you can also use fruit sauce like Blueberry Sauce or Strawberry Sauce.
Sometimes I dust them with powdered sugar, too!
Pro Tips
Ingredient Tip: No buttermilk on hand? No problem! You can make your own buttermilk.
Mixing Tip: When you whisk the wet ingredients into the dry ones, don’t overmix. Whisk until the flour is absorbed into the batter – don’ worry if there are lumps. If you overmix, your pancakes will not be as fluffy or tender.
Cooking Tip: When you cook the pancakes, wipe out the skillet between each batch and then melt more butter to grease the pan. Using fresh butter each time will keep it from burning while you’re cooking the johnny cakes.
Serving Tip: To keep all of the pancakes warm while you’re cooking each batch, place the cooked ones on a heat-proof plate in a warm oven. That way, they are all warm when you serve them.
Make It a Complete Breakfast
Add these other dishes to make an epic breakfast or brunch no one will forget!
- Use your air fryer to make a big batch of Crispy Bacon! It’s so much easier than the stove and less messy, too.
- Make my Crock Pot Breakfast Casserole – it’s an easy overnight recipe with eggs, ham, and cheese.
- My quick and easy Fruit Salad is a great side dish, too!
Give this homemade johnny cake recipe a try, and it might be your new favorite breakfast recipe! They’re like eating cornbread but as a light and fluffy pancake instead. Make them this weekend, and I know you’ll get rave reviews!
More Amazing Pancake Recipes!
- Easy Pancakes – a simple and delicious recipe. The best basic recipe you’ll use again and again.
- Buttermilk Pancakes – these are a classic!
- Pumpkin Pancakes – I love these during the fall. Plus, I share the secret for making them light and fluffy.
- The Best Blueberry Pancakes – if you love blueberries, you have to try them!
Love this recipe? Be sure and comment below and leave a 5-star rating! I know you’ll love this delicious recipe as much as we do!
And if you’re like me and snap photos, be sure to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your delicious breakfast!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Johnny Cakes
Light, fluffy cornmeal pancakes made from scratch!
pancakes
Ingredients
- 1 ½ c. all-purpose flour
- 1 c. yellow cornmeal
- 2 tsp baking soda
- 1 tsp fine sea salt
- 2 Tbsp sugar
- 2 large eggs lightly beaten
- 2 ½ c. buttermilk
- 6 Tbsp butter melted
- Butter and maple syrup for serving optional
- Additional butter for greasing pan
Instructions
- In a medium mixing bowl, combine the flour, cornmeal, baking soda, salt and sugar and stir to combine.
- In another mixing bowl whisk together the eggs, buttermilk and melted butter.
- Whisk the wet mixture into the dry, until just combined, some lumps are fine.
- Heat a non-stick skillet over medium high heat. Grease with butter.
- Pour ⅓ cup of the batter onto the hot buttered skillet for each pancake, making 4 at a time.
- After 2-3 minutes when bubbles start forming, lift pancake up halfway with a spatula to check if it’s golden brown.
- If so, flip each pancake and cook about 2 minutes more until golden brown on the other side.
- Serve, or keep warm on a heatproof plate in a low oven while you cook the remaining pancakes. Wipe out skillet between batches and grease again with butter to avoid burning the leftover butter.
- Serve with butter and maple syrup if desired.
Tips
Leftovers: Store leftovers in an airtight container for up to three days in the fridge or freeze in a sealed airtight bag for up to one month. Reheat in a microwave oven or toaster.
Skillet Tip: If you prefer, grease your hot skillet with up to one tablespoon butter or spray with non-stick cooking spray before pouring pancake batter.
Ingredient Tip: No buttermilk on hand? No problem! You can make your own buttermilk.
Mixing Tip: When you whisk the wet ingredients into the dry ones, don’t overmix. Whisk until the flour is absorbed into the batter – don’ worry if there are lumps. If you overmix, your pancakes will not be as fluffy or tender.
Cooking Tip: When you cook the pancakes, wipe out the skillet between each batch and then melt more butter to grease the pan. Using fresh butter each time will keep it from burning while you’re cooking the Johnny cakes.
Serving Tip: To keep all of the pancakes warm while you’re cooking each batch, place the cooked ones on a heat-proof plate in a warm oven. That way, they are all warm when you serve them.
Nutrition Information
Calories: 169kcal (8%), Carbohydrates: 25g (8%), Protein: 5g (10%), Fat: 6g (9%), Saturated Fat: 3g (19%), Cholesterol: 29mg (10%), Sodium: 294mg (13%), Potassium: 103mg (3%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 178IU (4%), Calcium: 41mg (4%), Iron: 1mg (6%)
Linda says
When I traveled every week for my job, I had Joni cakes at French Meadow bakery on Sunday mornings. I’ve been searching for a recipe that I like for a long time. This recipe is five stars and of close as I’ve ever come to those pancakes.
Sarah Hill says
So glad you found this recipe! Thanks so much for commenting and rating!
Robin Howe says
I was born and raised in RI and while your cornmeal pancakes look good they are not traditional Johnny cakes. I’d send a pic if I could
Courtney says
Good to know. Thank you!
Bonnie says
Delicious! I halved the recipe but made it as written. No substitutions or additions and they were fantastic! My husband doesn’t like pancakes but he ate 4 of these and loved them. Thank you so much for this recipe,
Courtney says
Wow! So glad you found this substitute recipe so your husband can enjoy them too.
Linda says
I loved it! I had to change up some of the ingredients but it turned out wonderfully and hubby LOVED it. I used white cornmeal as that is what I had and made the buttermilk with sour cream and milk. I just picked strawberries so was perfect with homemade (so easy) strawberry syrup. Made a half batch as there are only two of us but with a slice of ham on the side I still had leftovers. Not sure why the last person added Baking soda as it was not in the receipe
Julie Evink says
Wonderful to hear Linda! Thanks for commenting and rating the recipe!
VICTOR J. says
Great recipe! Absolutely liked the feature of adjusting the ingredients according to the amount of pancakes needed.Thanks from LI, NY.
Julie Evink says
Great to hear you found that feature!! Thanks for commenting and rating the recipe!
Margaret Banks says
You can taste the baking soda. Not a good taste. My family was very disappointed. Unable to eat.
Kristyn says
I love cornmeal, so you better believe I thought these were so good!! It adds a delicious texture! Totally making these more often!
Michelle Sperr says
Thank you for sharing Kristyn! Glad you loved these!
Lily says
Was craving breakfast food for lunch today, so I made these, they were finger-lickin amazing! I could not stop eating them!!
Michelle Sperr says
Yay! Glad you loved this recipe Lily!
katerina @ diethood.com says
These cornmeal pancakes were amazing!! My family and I loved every bite!
Michelle Sperr says
Thanks for sharing Katerina! Glad these were a hit!