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Cornmeal Pancakes Square cropped image of pancakes on white plate.
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4.50 from 8 votes

Johnny Cakes

Light, fluffy cornmeal pancakes made from scratch!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American
Servings: 20 pancakes
Calories: 169kcal
Author: Julie Evink


  • 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.


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.


Calories: 169kcal | Carbohydrates: 25g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 294mg | Potassium: 103mg | Fiber: 2g | Sugar: 3g | Vitamin A: 178IU | Calcium: 41mg | Iron: 1mg