Name: Cornmeal Pancakes (Johnny Cakes)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1/2 cup flour; 1/2 cup coarse ground yellow cornmeal ((white can be substituted)); 2 tablespoon sugar; 1 1/2 teaspoon baking powder; 1 teaspoon salt; 1 egg (beaten); 2/3 cup buttermilk; 2 tablespoon unsalted butter (melted); 1 tablespoon vegetable oil (or canola oil); 2-3 tablespoons unsalted butter ((for cooking the pancakes))

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These Cornmeal Pancakes are light and fluffy and are perfect drizzled with maple syrup or honey and topped with warmed salted butter! It's the ultimate comfort food that is ready in just under 30 minutes form start to finish.

stack of cornmeal pancakes with syrup being poured on

This recipe was originally published in August 2017. It has been updated for content and photos. For a good laugh, scroll down below the recipe card and check out the old photos!

These Cornmeal Pancakes might just be one of my favorite pancake recipes ever. Not as sweet as your traditional pancakes, these can be served sweet or savory. Those I do prefer the sweet version.

A little butter, a little syrup, maybe even some jam...who knows where the night will take us? They are just perfectly light and fluffy, with nice crisp edges and just the most incredible corn flavor. I love these things.

The boyfriend does not like traditional pancakes. This is hugely disappointing to me. However, he is a pretty big fan of this Cornmeal Pancake recipe, so I guess he's a keeper.

However, I LOVE pancakes. I mean, I seriously am in love with pancakes. The butter, the syrup, the carbilicious deliciousness (say that 3 times). Especially these buttery, delicious cornmeal pancakes.

If you're making them for a family, the recipe is great doubled, or even tripled if needed.

Jump to:

The Ingredients
Step By Step Instructions
Expert Tips
More Pancake Recipes
Recipe
💬 Comments

The Ingredients

The most important ingredient is the cornmeal. I choose a coarse ground yellow cornmeal to make these pancakes. Many recipes call for white cornmeal, but really either will work. You can typically find cornmeal close to the flour in the grocery store. I've also included a link in the recipe card where you can buy it.

Learn more about the different types of cornmeal HERE.

I'm a huge fan of using buttermilk in pancakes for the tangy flavor it provides. It also helps to keep the pancakes moist and tender.

Flour, sugar, baking powder, butter and eggs are also required when making this recipe. All should be easy to find in the grocery store.

ingredients for coenmeal pancakes on a board with names

Are Cornmeal and Polenta the Same Thing?

Well, yes and no. Cornmeal is used to make polenta. Mixed with other ingredients, cornmeal is used to make polenta. So while not the same thing, they are related.

Learn How to Make Creamy Polenta.

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Step By Step Instructions

Mix the dry ingredients in a bowl. Make sure all the elements are thoroughly combined.

In a separate bowl, whisk together the egg, buttermilk, melted butter and oil until the mixture is uniform.

liquid ingredients in a bowl with a whisk

Combine the wet and dry ingredients. Be careful not to over mix, you want the batter to be a little lumpy. Over mixing can cause pancakes to become chewy.

Heat a skillet over medium heat and add 1 tablespoon of unsalted butter. Once melted, add ⅛ cup of batter and cook until bubbles begin to form and edges turn slightly brown. You should be able to cook 2-3 pancakes at a time.

Flip and continue cooking until golden brown around the edges.

The pancakes will cook much quicker after the first couple are done - turn the heat down as necessary to prevent burning. **Add more butter to the skillet as it gets dry.

Keep them warm in a 200F degree oven while cooking the remaining batches. Serve them warm.

pancakes on a plate with syrup in the background

Serving Options

The boyfriend eats them plain, just like bread, with his hands. This is normal in our house. Me on the other hand, I love them covered in butter and maple syrup.

But here are some ideas for serving Johnny Cakes, which include some savory options given these pancakes are not overly sweet:

Serve them with warm maple syrup OR honey;
I'm a big fan of a little salted butter myself;
Finely chop a jalapeno and add it to the batter for a little kick of heat;
Serve them with a side of eggs and bacon;
Try them with some Cured Salmon and creme fraiche.

Expert Tips

Do not over mix the batter as it will cause the pancakes to become flat and tough. Fold it in gently, leaving it slightly lumpy;
The pancakes will cook more quickly after the first batch - turn down the heat if necessary to avoid burning them;
Add additional butter (1 tablespoon at a time) to the skillet between batches if the skillet is dry.
Keep them warm in a 200F degree oven while you cook any additional batches - these cornmeal pancakes are best served warm.

How to Make Pancakes Fluffier

Ensuring you don't over mix the batter will help your pancakes stay nice and fluffy. Also, if you let the batter rest for 10-15 minutes before cooking, your pancakes will be fluffier.