These Southern hoe cakes aka cornmeal pancakes are super delicious and fluffy with crisp edges. These make the perfect breakfast or brunch!
These traditional hoe cakes are my favorite on Sunday mornings with a cup of coffee. They’re super crispy and are a cross between cornbread and pancakes. Hoe cakes have so many different names so don’t be surprised if you hear some folks refer to them as “Johnny cakes” or “corn cakes”. I also love these corn and bacon pancakes, they’re so good and kind of remind me of hoe cakes.
Why You’ll Love This Recipe
- Super easy to make, takes about 15 minutes from start to finish.
- They’re great with butter, maple syrup, or jelly.
- These can be served for breakfast, lunch, or dinner.
Ingredient Notes
Cornmeal – You’ll need yellow cornmeal for this recipe.
Baking Powder – Make sure it isn’t expired otherwise the cakes won’t rise.
Sugar – I added 1 tbsp but feel free to add extra sugar if you like it sweet.
Syrup – Although it isn’t part of the recipe, I highly recommend serving these hoe cakes warm with lots of syrup.
Step-By-Step Instructions
- In a large bowl, whisk the eggs, vegetable oil, sugar, and buttermilk.
- Add the all-purpose flour, cornmeal, baking powder, and salt to the buttermilk mixture and mix well.
- Heat some butter and olive oil in a nonstick skillet over medium heat and then pour about 1/4 cup of batter into the skillet.
- Cook for about 2 minutes on one side and 1 minute on the other side. Serve with butter, syrup, and enjoy!
Top Tips
- The batter will be thick but that’s okay it’s supposed to be.
- Use a combination of butter and olive oil to cook the hoecakes, it will make them super buttery and crispy.
- Don’t overcook otherwise the inside will become dry.
- Make sure the skillet isn’t too hot otherwise the outside will burn and the inside will remain raw.
- You can make them as small or large as you like.
Why Are They Called Hoe Cakes?
They’re called hoe cakes because they were originally cooked on the flat of a hoe or a wood fire. Traditionally they’re cooked with flour, water, and cornmeal but over the years people started incorporating fats such as buttermilk and oil. Buttermilk and oil in my opinion make everything taste better!
More Delicious Breakfast Recipes You’ll Enjoy
- Buttermilk Belgian Waffles
- Spinach and Goat Cheese Frittata Casserole
- Candied Bacon
- Breakfast Egg Muffins
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Hoe Cakes
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 Tsp baking powder
- pinch of salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 tbsp granulated sugar
Instructions
- In a large bowl, whisk the eggs, vegetable oil, sugar, and buttermilk.
- Add the all-purpose flour, cornmeal, baking powder, and salt to the buttermilk mixture and mix well.
- Heat some butter and olive oil in a nonstick skillet over medium heat and then pour about 1/4 cup of batter into the skillet.
- Cook for about 2 minutes on one side and 1 minute on the other side. Serve with butter, syrup, and enjoy!
Video
Notes
- The batter will be thick but that’s okay it’s supposed to be.
- Use a combination of butter and olive oil to cook the hoecakes, it will make them super buttery and crispy.
- Don’t overcook otherwise the inside will become dry.
- Make sure the skillet isn’t too hot otherwise the outside will burn and the inside will remain raw.
- You can make them as small or large as you like.
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