This post may contain affiliate links. Please see my disclosure policy
These Cornmeal Pancakes are light, fluffy, and have a subtle corn flavor that makes them extra special. With a slightly crisp edge they’re a delicious change from traditional pancakes.
Cornmeal pancakes are a fun twist on classic pancakes, adding a little texture and a hint of corn flavor to every bite. They’re soft and fluffy on the inside with lightly crisp edges, making them perfect for soaking up butter and maple syrup.
This easy recipe comes together quickly with simple pantry ingredients. Whether you’re making a weekend breakfast or hosting brunch, cornmeal pancakes are a comforting, crowd-pleasing option that feels just a little bit different from the usual stack.
The Original Pancake House restaurant chain used to offer something similar that I’d order every time. Since they stopped serving theirs, I make my own at home! They go by many names, you may know cornmeal pancakes as johnnycakes, hoecakes, or journey cakes, you’re going to love these just as much as we do.
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- All Purpose Flour
- Cornmeal
- Sugar
- Baking Powder
- Salt
- Eggs
- Buttermilk and Milk – I love the tanginess of buttermilk in these pancakes. If you don’t have any in the fridge, you can make a homemade buttermilk substitute or use only whole milk instead.
- Butter
Cornmeal Pancakes
Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- ¼ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 whole large eggs
- ¾ cup buttermilk
- ½ cup milk
- 4 Tablespoons butter, melted and cooled, plus more for the griddle
Instructions
- In a large bowl whisk together flour, cornmeal, sugar, baking powder and salt until combined.1 cup all-purpose flour, 1 cup cornmeal, ¼ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt
- In a separate bowl beat together eggs, buttermilk and milk until well incorporated.2 whole large eggs, ¾ cup buttermilk, ½ cup milk
- Add the milk mixture to the flour mixture and pour in the melted butter. Mix until just combined.4 Tablespoons butter
- Let rest for 10-15 minutes while your griddle or skillet preheats.
- Heat griddle to medium high heat. Brush well with butter. Scoop ½ cup of batter for each pancake onto the hot surface. Cook for 3-4 minutes, flip and cook for an additional 2-3 minutes.
- Remove and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Fluffy Cornmeal Pancakes
This recipe follows the same steps as classic pancakes. Here’s a short overview.
- Mix the pancake batter. Start by combining the flour, cornmeal, and dry ingredients in a bowl. Beat the eggs and wet ingredients separately, then fold the wet mixture into the dry ingredients along with melted butter.
- Rest the batter. Set your batter aside to rest for 10-15 minutes. Meanwhile, get the griddle or skillet preheating over medium-high heat.
- Cook. Butter the griddle and then cook the pancakes, about 3 minutes per side. Enjoy these cornmeal pancakes while they’re warm, topped with butter and syrup. See below for more ideas.
Tips for Perfect Cornmeal Pancakes
- Use fresh baking powder. For best results, try to use baking powder that’s less than six months old.
- Don’t overmix. Mix the wet ingredients into the dry ingredients only until the batter is just combined. Overmixed batter yields tough, chewy pancakes.
- Get the temperature right. It’s important to cook pancakes on a hot pan or griddle (not TOO hot, but preheated). The pancake batter should sizzle lightly when it’s added to the pan.
- Know when to flip. Like other pancake recipes, these cornmeal pancakes are ready to flip when you start to see bubbles forming on the surface. Do your best not to flip the pancakes more than once.
- Make Ahead? You can prepare the pancakes and keep them warm in the oven for up to one hour ahead. As the pancakes come off the griddle, move them to a parchment-lined baking sheet and place them into a 200ºF oven until you’re ready to serve.
Serving Suggestions
We love these cornmeal pancakes topped with pats of butter and a generous drizzle of real maple syrup or strawberry syrup. Really, you can serve these any way that you’d serve classic pancakes. For a sweet treat, add a dollop of whipped cream. Cornmeal pancakes make an easy breakfast with a side of crispy bacon and eggs, or a breakfast casserole and apple smoothie.
How to Store and Reheat Leftover Pancakes
- Refrigerate. Store any leftover cornmeal pancakes airtight in the fridge for up to 3 days.
- Reheat. I like to reheat pancakes in the toaster oven! You can also warm these in a regular oven at 350ºF until they’re heated through again.
- Freeze. These cornmeal pancakes freeze super well! Once cooled, stack them with a piece of parchment paper between each pancake. Stash the pancakes in a freezer bag and freeze for up to 3 months. Thaw at room temperature or in the microwave.
