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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.

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.
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.

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.

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.

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.

More Pancake Recipes
Did you make this Cornmeal Pancake recipe? Rate the recipe and leave me a comment below to let me know how it turned out!
Recipe

Cornmeal Pancakes (Johnny Cakes)
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.
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.
Nutrition
Check out this oldie!


Adrianne says
My mouth was watering when I was reading about these delicious pancakes! How original using cornmeal, that is a great idea. These will be perfect next weekend for brunch, thanks for another great recipe.
Danielle says
Thanks!
Ann says
Can we use self rising cornmeal and omit the baking powder?
Danielle says
I have not tried that. but I don't see any reason why it wouldn't work.
Mahy says
The pancakes to fight for! I would love to start my day with these (any day really) and just can't wait to actually do it this weekend. So yum!
Danielle says
Hope you love them!
Sandhya Ramakrishnan says
Love these rustic looking pancakes. I love the flavor and texture of corn meal and this is the perfect recipe for me to try. I am going to make it this weekend for our brunch.
Danielle says
Thanks!
Choclette says
Oh no! Your old photos still so much better than my new ones. You should see MY old ones - I weep! But super excited to find out what johnny cakes are. They sound delicious.
Danielle says
LOL - it only keeps getting better 🙂 I have some old ones where the food is indistinguishable.
Kari Hermann says
We've been using this recipe for a while now to make waffles for chicken and waffles. I just add a little extra baking powder and they puff right up. They have just the right balance of sweet and savory to make an awesome breakfast 🙂
Danielle says
That's a great idea!
Lauren Vavala | DeliciousLittleBites says
I made something like these Johnny Cakes a long time ago and loved them. Thanks for the reminder and recipe! We have plenty of cornmeal in the pantry and am going to make these while we are stuck in the house the next week or two.
Danielle says
Perfect thing to make!
kim says
Yum! Love this recipe! It was such a treat for breakfast. Will definitely be making this one again!
Danielle says
Thanks Kim!
Jack says
Eating these cornmeal pancakes was probably the best way I could start by day. Thank you 🙂
Danielle says
You're welcome!
Lisa | Garlic & Zest says
You won't believe this, but I was actually thinking about making cornmeal pancakes while I was taking my morning walk. Seriously! You've sold me on this recipe. And yes, as long as the boyfriend will eat THESE, you can keep him.
Danielle says
Right? LOL!
Angela says
We are big pancake eaters in my house but have never tried cornmeal pancakes before. I love the idea that these can be savory or sweet.
Danielle says
I hope you get to try them!
Carrie Robinson says
These are such a nice change from traditional pancakes. Going to have to try this recipe soon. 🙂
Danielle says
🙂
Dannii says
I have never heard of pancakes with cornmeal before, but they would make a nice change. I can't wait to try them.
Danielle says
Hope you love them!
Marie-Charlotte Chatelain says
This is the perfect recipe for when I crave a savory breakfast but STILL want my pancakes! LOVE
Danielle says
Totally!
Michelle says
Oh, these pancakes just look delicious!! Cannot wait to make these at the weekend x
Danielle says
Thanks!
10kitchen says
Thank you! Thank You! Thank You! We love cornmeal pancake and so easy.
Danielle says
You're welcome 🙂
danielle says
Love these! Cornmeal pancakes are some of my favorite kind of pancakes. The texture and flavor is awesome.