Cornmeal Pancakes (Johnny Cakes)

stack of cornmeal pancakes with syrup being poured on

Cornmeal Pancakes (Johnny Cakes)

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.

Course Breakfast

Cuisine American, Southern

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 288kcal

Author Danielle Wolter

Ingredients

½ cup flour
½ cup coarse ground yellow cornmeal (white can be substituted)
2 tablespoon sugar
1 ½ teaspoon baking powder
1 teaspoon salt
1 egg beaten
⅔ cup buttermilk
2 tablespoon unsalted butter melted
1 tablespoon vegetable oil or canola oil
2-3 tablespoons unsalted butter (for cooking the pancakes)

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.
Combine the wet and dry ingredients. Be careful not to over mix, you want the batter to be a little lumpy.
Heat a non-stick skillet over medium heat and add 1 tablespoon of unsalted butter.
Once the butter is 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 together in the pan.
Flip and continue cooking until golden brown.
The pancakes will cook much quicker after the first couple are done.
Keep pancakes warm in a 200 degree oven if necessary.

Notes

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.

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