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!
- All-purpose flour
- Yellow cornmeal
- Baking soda
- Fine sea salt
- Lightly beaten eggs
- Melted butter plus extra for greasing the pan
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.
Sometimes I dust them with powdered sugar, too!
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!!!
- 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
- 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.