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    Home » Breakfast

    Fluffy Cornmeal Pancakes

    Nov 13, 2019 · 72 Comments

    Jump to Recipe

    Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

    Three cornmeal pancakes stacked on a plate with maple syrup and butter.

     

    Pancakes don’t have a season, of course. But I find myself making cornmeal pancakes more often in the winter than at any other time of year.

    What’s a Cornmeal Pancake? Is It a Johnnycake?

    Maybe. It depends on how you define a johnnycake.

    When I think of a johnnycake, I think of something akin to cornbread. (It’s thought that the original johnnycake was basically unleavened cornbread.) Some folks, however, think of cornmeal pancakes when they hear the term johnnycake. 

    But! If you think of johnnycakes as a thin pancake, these won’t fit the bill either. Because these pancakes are fluffy. Really fluffy. If that’s your thing, these are for you.

    How to Make Fluffy Cornmeal Pancakes: Keys to Success

    1. Start with finely ground cornmeal. There are a lot of different cornmeals on the market. And while I love coarse cornmeal for polenta, I prefer finely ground cornmeal in my pancakes. Quaker cornmeal is actually perfect for this recipe. If you want a cornmeal with a more pronounced corn flavor, use Bob’s Red Mill cornflour. The name is confusing, but it’s basically a finely ground cornmeal.
    2. Use flour. These pancakes aren’t 100% cornmeal — they’re 50% flour and 50% cornmeal. The split keeps them soft and fluffy.
    3. Use sugar. A little sugar in the batter brings out the flavor of the corn without making the pancakes too sweet.
    4. Skip whipped egg whites. Instead of relying on whipped egg whites to make these pancakes fluffy, the recipe uses baking powder. 
    5. Cook on a hot griddle. The temperature of your griddle matters. You want it hot but not screaming-hot. Look for the batter to sizzle gently when it hits the pan. If it sounds like a steak searing, it’s too hot; if it makes no sound at all, it’s too cool.

    12 cornmeal pancakes on a sheet pan.

    Cornmeal Pancake FAQs

    Are these sweet or savory?

    These are definitely breakfast-style pancakes. While I think anything would go great with my Instant Pot chili, I’d probably recommend a pan of cornbread over these pancakes for a side dish.

    Can I make these in advance?

    Yes! Heat your oven to 200 degrees F. Place the pancakes on a parchment-lined baking sheet. Keep the pancakes in the warm oven until you’re ready to serve. (For up to one hour.)

    Can I freeze pancakes?

    Yes! Cool the pancakes. Stack with a piece of parchment or wax paper between each pancake and place into a freezer bag. Freeze for up to three months. Thaw at room temperature or at low heat in the microwave. 

    Cornmeal pancakes on a fork.

    Three cornmeal pancakes stacked on a plate with maple syrup and butter.
    4.8 from 53 votes
    Print

    Fluffy Cornmeal Pancakes

    Fluffy, light, and easy-to-make, Cornmeal Pancakes are a tasty twist on classic pancakes. | One Bowl Recipe. No buttermilk. No need to whip egg whites!

    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 people

    Ingredients

    • 1 cup finely ground cornmeal (5 ounces cornmeal; 142 grams)
    • 1 cup all-purpose flour (4 ½ ounces; 127 grams)
    • 3 tablespoons granulated sugar (1 ⅓ ounces 38 grams)
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 2 large eggs (out of shell: about 4 ounces; 113 grams)
    • 1 cup milk (8 ounces; 226 grams)
    • ¼ cup vegetable oil
    • Nonstick cooking spray or vegetable oil for greasing the griddle

    For Serving

    • Butter
    • Maple syrup

    Instructions

    1. Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.

    2. Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P

    3. Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.

    4. Serve. Serve with butter and syrup, if desired.

    5. Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

    Reader Interactions

    Comments

    1. jar says

      September 10, 2020 at 5:30 pm

      Needs to be sweeter.

      Reply
      • Elizabeth says

        September 10, 2020 at 5:36 pm

        If you prefer sweeter pancakes, you can increase the sugar to a 1/4 cup (that’s a tablespoon additional sugar).

        Reply
        • louise trujillo says

          February 24, 2023 at 12:41 pm

          5 stars
          Great balance…I used pure maple syrup not sugar and all other items were organic…avocado oil for batter but olive oil for frying…perfect!!

          Reply
    2. Linda DeAndrea says

      September 26, 2020 at 6:19 pm

      5 stars
      Delicious! Liked by everyone in the family. Made them with gluten free flour and used melted butter instead of oil.

      Reply
    3. Kalli S Wycoff says

      October 23, 2020 at 2:41 pm

      5 stars
      SO LIGHT AND FLUFFY!!! I added a dash of vanilla.Everyone loved them. Even my picky 93 year old MIL. ?

      Reply
    4. Sandra Strothman says

      November 04, 2020 at 9:22 am

      5 stars
      Great use for cornmeal! Happy with them.

      Reply
      • Maxwell Contranegra says

        September 10, 2024 at 7:02 pm

        4 stars
        They taste great with AJ syrup, I added a teaspoon of vanilla.
        They also freeze well, sized them for Ziploc bags, heat them in the toaster.

        Reply
      • Bob says

        November 08, 2024 at 4:39 am

        5 stars
        Verified?

        Reply
    5. Deborah Teal says

      January 16, 2021 at 5:38 pm

      5 stars
      Delish. I added vanilla, and used butter on griddle to cook. Served with mixed berry jam and softened butter.

      Reply
    6. Dar Rhodes says

      March 21, 2021 at 11:08 am

      5 stars
      Excellent cornmeal pancakes!! Whole family loved these. Fluffy yet still cornmeal – the perfect balance!

      Reply
    7. Susan Lappin says

      May 05, 2021 at 3:14 pm

      5 stars
      I’m not good at pancakes and these came out great! I even messed up and didn’t whisk the dry ingredients first, just dumped all the ingredients in the mixing bowl, they still came out perfect!

      Reply
      • Gwen says

        June 20, 2021 at 7:41 am

        Making these for my husband this morning for Fathers Day.

        Reply
        • Zach Varwig says

          August 15, 2021 at 11:06 am

          5 stars
          Made these for breakfast today, reduced sugar from 3 to 2 tablespoons, and they had the right level of sweetness imo, since we typically add lots of syrup around our house. Also didn’t have fine ground cornmeal, used medium ground, and actually liked the added texture. Will definetly make these again.

          Reply
        • Pete Mack says

          February 20, 2023 at 10:16 am

          4 stars
          I replaced powder with ½t soda and 2T lemon juice, and added a bunch of chopped strawberries. Really tasty.

          Reply
        • Diane says

          November 16, 2023 at 3:15 pm

          5 stars
          For a savory substitute for cornbread, I make these and add sliced green onion and shredded cheddar. Whenever possible I use bacon grease instead of oil. Tastes just like Grandma made!

          Reply
    8. Janet says

      July 18, 2021 at 9:23 am

      4 stars
      Delicious… but the batter was super thick. I made patties and then put on griddle. Only substitute was gluten free flour (cup for cup) due to food allergies. No idea what went wrong with batter consistency. Triple checked all the ingredient amounts.

      Reply
      • Elizabeth says

        July 18, 2021 at 11:55 am

        It was the gluten-free flour. Depending on the flour blend, it probably contained an ingredient like xanthan/guar gum, a starch, or coconut flour. These ingredients absorb liquids very differently from wheat flour.

        Reply
        • LindaMc says

          August 30, 2021 at 1:09 pm

          Actually, I just made them with Bob’s Red Mill 1-to-1 Gluten-Free Flour and they came out perfectly. Delicious!

          Reply
          • Jessy T says

            November 21, 2021 at 8:57 am

            5 stars
            Same here. Made them with Bob’s red mill stone ground cornmeal and gluten free flour. Used a splash of vanilla to sweeten them. Threw in some mini chocolate chips for my little ones. Used avocado oil for the griddle. And it came out amazing!

            Reply
    9. Francisco says

      August 07, 2021 at 10:09 am

      5 stars
      Delicious texture, fluffy as hell! We added strawberries to some of the pancakes and it gave a pinch of sweet n sour that matched perfectly with the pancakes. We’ve had them with bacon and eggs as well, mindblowing. This recipe is a keeper that will be passed on to our future generations!

      Reply
    10. Avery says

      August 18, 2021 at 10:27 pm

      Halved the recipe and still whipped my egg whites (old habits) had to add a bit more molk but these were really amazing!

      Reply
    11. Bill Miller says

      August 19, 2021 at 8:47 am

      4 stars
      Very tasty. A little dry, but devoured. Maybe because I just scooped instead of spoon and level. I used “makki atta”, fine ground cornmeal from India. What is easiest to get here in Thailand. Served with wild honey.?

      Reply
    12. LindaMc says

      August 30, 2021 at 1:12 pm

      5 stars
      I forgot to mention in my earlier post. I shredded some cheddar cheese and added it to the batter. Beyond delicious!!!

      Reply
    13. Chris Nelson says

      September 05, 2021 at 6:09 pm

      5 stars
      We love these pancakes. So easy to make and they are so delicious and fluffy. The recipe is a keeper.

      Reply
    14. Mary Fiore says

      September 12, 2021 at 11:02 am

      5 stars
      Great recipe—turned out perfectly. Thanks

      Reply
    15. AJ says

      November 07, 2021 at 2:03 pm

      5 stars
      First time I ever had cornmeal pancakes. They were delicious!

      Reply
    16. Laislee says

      November 27, 2021 at 4:37 am

      Going to try with green onions and shredded cheddar to pair with sausage and eggs, French toast and home fries. Sounds like a great alternative to biscuits!

      Reply
    17. Matt says

      January 23, 2022 at 7:51 am

      5 stars
      Good recipe. I warmed the milk and added the cornmeal and let it soak for half an hour before mixing in the rest of the ingredients. Came out great!

      Reply
    18. Mark says

      February 10, 2022 at 1:46 pm

      4 stars
      I cut the recipe in half and the batter consistency was perfect. I made this recipe twice with no issues. I wouldn’t exactly say they are fluffy, but they worked well for my taste. Thanks for sharing.

      Reply
    19. Jon B. says

      February 11, 2022 at 12:57 pm

      Thank you for pointing out that the eggs need to be out of shell. I’ve tried making them with the shells, but they were a bit too crunchy for my taste.

      Reply
      • Elizabeth says

        February 11, 2022 at 1:48 pm

        Ha! That’s listed for folks who want to weigh their eggs. But thanks for the laugh. ?

        Reply
    20. Kaytlin C says

      February 21, 2022 at 11:48 am

      5 stars
      Great pancakes! I added vanilla extract to the recipe and it definitely made them even better!

      Reply
    21. NANCY HAMER says

      March 10, 2022 at 3:52 pm

      HAHAHAHAHAHAHAHAHAHAHA

      Reply
    22. Sallie says

      May 29, 2022 at 9:09 am

      5 stars
      I used a self rising flour instead of regular flour and eliminated the salt and baking powder. Eliminated the sugar too—don’t like sweetness in pancakes. Perfect pancakes with the corn taste and texture we love!

      Reply
    23. Monica says

      June 25, 2022 at 11:15 am

      5 stars
      Super delish breakfast! We honestly are not fans of cornbread, so using up a free bag of cornmeal has been tough but I hate for it to go to waste. These pancakes were amazing! We loved them and would make these over cornbread/corn muffins ANY DAY. Didn’t change the recipe at all, plant based milk worked out perfectly fine if anyone wants to know.

      Reply
    24. Eĺle says

      August 02, 2022 at 12:14 pm

      5 stars
      I have a 5 year old and an autistic 2 year old so I wanted to up the nutrition a bit more for breakfast. I like using Quinoa flour with white flour but was out so tried cornmeal . I mixed my cornmeal and white flour in the ninja blender to make it more fine. Then added 2 tablespoons of coconut sugar instead of the 3 white sugar . I had some almond milk to use up so popped that in. I reduced the baking powder a bit and I used and an extra half cup of milk because I wanted it to be a flatter pancake for the kids. I warmed frozen mixed berries in a sauce pan for my topping with a drizzle of maple syrup and mixed nuts at the table. We all liked this recipe. Next time I’ll try soaking the flours and adding vanilla or cinnamon and see how it is.

      Reply
      • Elle says

        August 02, 2022 at 12:15 pm

        I used coconut oil and olive oil for my butter and in the pan.

        Reply
    25. Jan says

      August 13, 2022 at 9:02 am

      5 stars
      I know I’ve made cornmeal pancakes before but this recipe is so much better. I used almond milk and stevia instead of sugar. Threw on frozen blueberries in the pan and they were fabulous!

      Reply
      • Glenna says

        January 02, 2024 at 10:42 pm

        5 stars
        Thanks soooo much for sharing that you added blueberries to this heavier type of batter – I was hesitant. Now I look forward to breakfast celebration – first week of 2024.

        Reply
    26. Michelle says

      August 16, 2022 at 11:31 am

      5 stars
      I just made these cornmeal pancakes and they turned out great! I ate them with some sliced banana, butter, a sprinkling of pumpkin pie spice and some maple syrup.

      Reply
    27. Madhuri Land says

      October 22, 2022 at 2:35 pm

      5 stars
      These comments have helpful information for gluten free and sugar free diets. Someday you might add some tips in a “Notes” section for various diets. We have a hard time finding good recipes that don’t violate our diets. Thank you for a great recipe!!

      Reply
      • Kai says

        August 25, 2024 at 10:36 pm

        Agreed
        Also for dairy free diets

        Reply
    28. hbl says

      December 13, 2022 at 8:37 am

      4 stars
      Sprinkle some blueberries on top of the uncooked pancakes on the
      griddle. They’re delicious.

      Reply
    29. Robbie says

      December 18, 2022 at 10:03 am

      Lemon zest really brightened things up.

      Great recipe.

      Thanks!

      Reply
    30. Mars Hotel says

      December 25, 2022 at 2:34 pm

      5 stars
      Added the extra tablespoon of sugar (per Elizabeth’s comment). I used whole milk and butter. I put this in my cast iron waffle iron and it worked well. The timing is an issue but I use an induction top (hob) which has a thermostatic setting and a stop watch on my phone so the last ones came out perfectly timed. The recipe is quite good. Thank you.

      Reply
    31. Dan Luben says

      March 06, 2023 at 9:00 am

      This sounds like a great recipe, but it would be one that I would follow, except for the need to look up all the measurements from ounces to cups, ect. For that reason, I have decided not to follow this recipe, but to find another that is easier for me to prepare.

      Reply
      • Elizabeth says

        March 08, 2023 at 10:29 am

        Everything you need is provided for you. If you want to use cups, use cups. If you want to weigh your recipe in ounces, use ounces. If you’d like to weigh the ingredients in grams, use grams.

        There is nothing for you to look up.

        Reply
    32. Cali says

      April 14, 2023 at 10:55 am

      5 stars
      Do it! This recipe is excellent. Used gluten-free flour (bob’s redmill 1:1) and coconut milk. The batter was thick due to the flour – so I added more milk to make it pourable. We didn’t have fine cornmeal, but the texture was great as the other review mentioned (and makes pancakes feel more substantial). Thank you for this great recipe!

      Reply
    33. Hali Berry says

      June 17, 2023 at 1:56 pm

      5 stars
      Fluffy and absolutely delectable. I’m looking forward to making these a regular part of my Saturday. Thank you for another well-tested and delicious recipe, Elizabeth! 💚

      Reply
    34. JO says

      September 02, 2023 at 3:31 pm

      5 stars
      Great! Used Namaste GF flour instead and doubled the milk.

      Reply
    35. Cynthia M says

      November 05, 2023 at 1:05 pm

      5 stars
      Such an easy and delicious recipe! I found the batter too thick so I added more milk after mixing the batter. Next time I make them I’m going to add some pumpkin spice. Great for a fall breakfast. Thanks for sharing!

      Reply
    36. Rema says

      January 13, 2024 at 10:05 am

      5 stars
      Very good! It tastes like fried cornbread. I added in some cinnamon, nutmeg, and vanilla. I used 1/4 cup of applesauce instead of oil in the batter. I also used 1 egg and 1 flaxseed egg (1T flaxseed meal + 3T water) instead of two eggs.

      Reply
    37. Sarah C says

      February 07, 2024 at 12:39 pm

      5 stars
      Excellent recipe! Quick and easy. Kids loved these golden, tall and fluffy pancakes and they got very full! (I guess it’s because of the fiber in the cornmeal) I like that there r 2 eggs so the cakes r not just carbs and fat.

      Reply
    38. Terri says

      February 13, 2024 at 12:17 am

      5 stars
      I really liked these! Added lemon zest and frozen blueberries, hubby made ’em vanish

      Reply
    39. Rita says

      March 10, 2024 at 8:15 pm

      5 stars
      I made these today the only changes I made was to use nondairy milk (pea protein) and I used 1/4 cup of almond flour and 3/4 all purpose flour to get a little extra protein. They turned out delicious and looked lovely. I served them with fresh blueberries, butter & maple syrup. Also, I cooked them in an iron skillet since I do not have a griddle. This is a keeper recipe.

      Reply
    40. Ann L says

      March 13, 2024 at 9:10 am

      5 stars
      This is a great recipe, thank you for sharing it. This did result in delicious fluffy pancakes. I made it as written, but using avocado oil, as that’s what I had. I’ve made quite a few cornmeal pancake recipes but so far this one’s been the best. Also it’s good that these aren’t too sweet, especially when maple syrup is on the side. I added some freeze-dried blueberries to the syrup and found the flavor combination with the corn was so good. Next time I make these, will probably eat them with fresh blueberries on the side.

      Reply
    41. Norah says

      April 13, 2024 at 4:06 am

      3 stars
      Nice flavour. Reminds me alot of cornbread in pancake form. They were quite fluffy, but rather dry for my taste. Even with lots of butter and syrup they still seemed dry. Next time I would decrease the cornmeal a bit I think.

      Reply
    42. HELEN says

      May 28, 2024 at 3:28 am

      QUICK QUESTION? CAN THESE BE MADE AND FROZEN AND REHEATED?

      Reply
      • Elizabeth says

        May 30, 2024 at 1:46 pm

        They sure can! Just let them cool before you freeze them. Enjoy!

        Reply
    43. Michael Wiercinski says

      August 03, 2024 at 7:33 am

      5 stars
      Elizabeth,

      It’s always funny to read recipe comments, how people love to tell the author about how they changed the recipe/how they think they make the recipe better. But these particular comments are over the top! Lol particularly Dan Luben’s comments above about having to “look up all the measurements.” I’m thinking he means he uses metric, but whatever….it’s freaking hilarious the stuff people write, other than “Thank you for your wonderful recipe, Elizabeth.” Anyway, thank you Elizabeth! I had the most wonderful pancakes last summer at Rosie’s Restaurant in Middlebury, VT and have been dying to find the recipe. Your’s is even better! So, Thank You, Elizabeth! Mike W.

      Reply
    44. Flora says

      August 15, 2024 at 2:17 pm

      4 stars
      Crispy and pillowy! I added browned butter and vanilla. 😍

      Reply
      • Elizabeth says

        August 16, 2024 at 10:12 am

        Yum! Love those additions!

        Reply
    45. Jo says

      August 18, 2024 at 8:32 pm

      5 stars
      Yummy! Sugar level is just fine! Thanks!

      Reply
    46. PJJ says

      December 16, 2024 at 11:40 am

      5 stars
      Made today and they turned out great – nice and fluffy with the perfect cornmeal flavor and crunch. Will save to my favorites.

      Reply
    47. Donna says

      January 17, 2025 at 5:39 pm

      5 stars
      I haven’t tried the recipe yet but I want to because my local restaurant serves black beans sautéed with onion and green pepper under corn pancakes for breakfast. Since I don’t like eggs, this is perfect. Ready to make at homd

      Reply
    48. J.D. says

      January 23, 2025 at 3:59 pm

      5 stars
      I have been home sick with the flu this week with a very limited appetite. Pancakes are always my go to, but I’ve been into everything corn lately. I Googled “corn pancakes” and this was the first site that came up. This recipe had it all, so I made a batch yesterday. Between 3 of us,12 corn cakes were gone like magic. I just made another batch for dinner tonight. Excellent recipe!

      Reply
    49. TJ says

      January 26, 2025 at 2:48 pm

      5 stars
      Really delicious and easy to make. I’ve tried a lot of Johnny Cake recipes, and this is the best one, by far. These are more moist and fluffier than other recipes I’ve tried, which is my preference. The flavor is balanced and not too sweet or salty. I used a pat of Irish butter and a light drizzle of real maple syrup and they were perfect.

      This recipe will not be my new go-to for cornmeal pancakes.

      Thank you for the recipe!

      Reply
    50. Trista says

      March 04, 2025 at 1:13 pm

      5 stars
      I halfed the recipe since I couldn’t convince anyone else to try them and I always use brown sugar in pancakes and they turned out perfectly! I decided to do them up tex mex style with pico de gallo and chipotle creama instead of syrup. Yeah it’s a win for sure would like to try it sweet when I have enough syrup in the house. I will absolutely be making these again!!

      Reply
      • Elizabeth says

        March 04, 2025 at 4:55 pm

        Yay! And that sounds delicious!

        Reply
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    Elizabeth Barbone

    Elizabeth Barbone is the founder and recipe developer behind Cook Fast, Eat Well. A food writer for over 15 years, she's built a reputation for creating easy recipes that work.

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