Cornmeal Pancakes

While recipes like my lemon pancakes are perfect for summer, I’ve always considered cornmeal pancakes a winter breakfast. Cornmeal pancakes are super light and fluffy, yet heartier, with a slightly sweet taste that’s a bit like cornbread.

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! Whether you know cornmeal pancakes as johnnycakes, hoecakes, or journey cakes, you’re going to love these just as much as we do.

Why This Cornmeal Pancakes Recipe Works

• Half flour, half cornmeal. I make these pancakes with a 50/50 split of cornmeal and all-purpose flour. It keeps them light with a delicious cornmeal-like flavor and texture.
• Buttermilk and milk. Milk and buttermilk add moisture and a hint of tang. The buttermilk reacts with the baking powder in the batter for the lightest, fluffiest texture.
• Simple to make. In total, there are 8 ingredients and the batter comes together in minutes. These pancakes are full of flavor and so easy! My whole family loves them.

Are Cornmeal Pancakes Sweet or Savory?

Cornmeal pancakes contain sugar that makes them perfectly sweet. They’re breakfast-style pancakes, so I wouldn’t serve them, say, as a savory side dish with chili. That’s what cornbread is for!

Ingredients You’ll Need

Cornmeal adds such delicious flavor and texture to homemade pancakes! The rest of the recipe calls for easy ingredients, and I’ve included some notes on the important ones here. Scroll to the printable recipe card for the full list with amounts.

• Flour – In addition to cornmeal, this recipe uses all-purpose flour to keep the pancakes fluffy. 
• Cornmeal – I like to use finely ground cornmeal in this pancake recipe. Coarse cornmeal is better suited to polenta.
• Sugar – This can be granulated sugar or brown sugar.
• Baking Powder – Rather than relying on whipped egg whites for texture, this pancake recipe uses baking powder. Make sure it’s fresh and not past its expiration date.
• 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 – Melted and cooled. The butter can be salted or unsalted, it’s up to you. You’ll also need extra for the griddle.

How to Make Fluffy Cornmeal Pancakes

This recipe follows the same steps as classic pancakes. Here’s a short overview, and you’ll find the printable recipe instructions in the recipe card below the post.

Can I Make These In Advance?

Sure! 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.

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.

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.

More Pancake Recipes

• Gingerbread Pancakes
• Protein Pancakes
• Chocolate Chip Banana Pancakes
• Griddle Cakes