Johnnycakes
Golden, crispy-edged cornmeal cakes with a tender, slightly grainy interior. A classic New England staple that dates back to Native American cooking, these simple griddle cakes are perfect with butter and maple syrup or served savory alongside a hearty stew.
For 8 servings
- mix · ~1 min
Mix the dry ingredients.
In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until evenly combined.
- mix · ~1 min
Mix the wet ingredients.
In a separate bowl, whisk the beaten egg, milk, and 2 tablespoons of melted butter until smooth.
- mix · ~5 min
Combine into a batter.
Pour the wet ingredients into the dry ingredients. Stir just until combined — a few lumps are fine. Over-mixing will make the cakes tough. Let the batter rest for 5 minutes while the griddle heats.
TIPResting lets the cornmeal hydrate and soften, giving you a more tender cake. - fry · ~2 min
Heat and grease the griddle.
Place a griddle or large cast-iron skillet over medium heat. Once hot, melt about half a tablespoon of butter on the surface, spreading it evenly.
TIPThe griddle is ready when a drop of batter sizzles gently on contact. - fry · ~7 min
Cook the johnnycakes.
1.Pour about ¼ cup of batter per cake onto the hot griddle, leaving space between each.2.Cook until bubbles appear on the surface and the edges look set and golden, about 3 to 4 minutes.3.Flip carefully with a thin spatula and cook the other side until golden brown, another 2 to 3 minutes.TIPKeep the heat at medium — too high and the outside will burn before the inside cooks through. - fry · ~7 min
Repeat with remaining batter.
Wipe the griddle clean with a paper towel, add a fresh dab of butter, and repeat with the remaining batter until all cakes are cooked. Keep finished johnnycakes warm on a plate tented with foil.
- serve
Serve the johnnycakes hot.
Serve immediately with butter, maple syrup, honey, or alongside a savory stew. Johnnycakes are best fresh off the griddle while the edges are still crisp.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use stone-ground cornmeal for the best flavor and authentic texture.
- 2Let the batter rest for 5 minutes so the cornmeal hydrates and softens.
- 3Stir the batter just until combined; lumps are fine, over-mixing makes them tough.
- 4Cook over medium heat so the centers cook through without burning the exterior.
- 5Wipe the griddle clean and add fresh butter between batches for even browning.
- 6Keep cooked johnnycakes warm under foil to maintain their crisp edges.
Adapt it for your goals.
Savory
Reduce the sugar to ½ teaspoon, omit maple syrup, and add ¼ cup of finely chopped scallions or fresh corn kernels to the batter. Serve with chili or braised greens.
gluten freeGluten-free
Replace the all-purpose flour with a 1-to-1 gluten-free flour blend. The cakes will be slightly more delicate but still crisp.
veganVegan
Substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use plant-based milk and vegan butter. The texture will be a little denser.
cheese cornCheese-corn
Fold in ½ cup of shredded sharp cheddar or crumbled cotija cheese into the batter for a rich, savory twist that pairs well with salsa.
blueberry johnnycakesBlueberry-johnnycakes
Gently fold ½ cup of fresh or frozen blueberries into the batter before cooking. Increase sugar to 2 teaspoons for added sweetness.
Why this is on our healthy list.
Good Source of Whole Grains
Cornmeal provides fiber and essential minerals like iron and magnesium from the whole grain.
Lower in Sugar
With only a teaspoon of added sugar, these cakes are far less sweet than most pancake recipes, making them suitable for balanced breakfasts.
Naturally Egg-Rich Protein
The egg adds high-quality protein and helps bind the cakes without heavy additives.
Calcium from Milk
Whole milk contributes calcium and vitamin D, important for bone health.
Frequently asked questions
The heat may be too high, causing the outside to brown before the center cooks through. Try lowering the heat to medium and cooking a little slower.
