Whether you call them hoe cakes or Johnny cakes, these cornmeal-based pancakes are a classic Southern staple! Add maple syrup or honey for a sweeter breakfast, serve them alongside a bowl of chili, or top them with your favorite barbecue meats – these hoe cakes are easy, delicious, and incredibly versatile!

We’ve made hoe cakes many times, but not just for breakfast. My wife and I aren’t typically fans of sweeter breakfasts (like syrup and powdered sugar-covered french toast), so when we make the Southern cornmeal pancakes, we like to serve them as a side with more savory dishes.

We’ve even been known to add some shredded cheese and diced jalapeños to the batter before cooking them on the griddle. The cornmeal-based hoe cakes are very similar to cornbread, after all, so they pair perfectly with a big bowl of chili or saucy, shredded meats.

And most recently, we made a quick batch of these hoe cakes to serve with homemade stewed beef Chile Colorado. The cornmeal from the “pancakes” is reminiscent of the masa used in Mexican tamales, so the pairing was perfect!

No matter how you choose to serve them – either in place of your traditional breakfast pancakes or with stews, barbecue, or old fashioned beans and greens – this Southern-style hoe cakes recipe is easy and delicious!

cornmeal pancakes aka Johnny cakes cooking on a griddle

Hoe Cakes vs. Traditional Pancakes

Hoe cakes and pancakes are made very similarly. They both start out with a combination of dry ingredients that get mixed with wet ingredients to form a batter. And they both get cooked on a griddle or skillet.

The main difference between the two types of “griddle cakes” is that hoe cakes are made with cornmeal and regular pancakes are flour-based. The cornmeal gives the hoe cakes, or Johnny cakes, a distinct texture and flavor, making them less sweet and perfect for serving as a side dish rather than a breakfast item.

I often describe these hoe cakes as mini fried cornbread cakes. In the past, we have even made our own diced green chile and cheddar cornbread recipe into loaded hoe cakes instead of baking it in a cast iron skillet in the oven.

Ingredients for Hoe Cakes

To make these Southern-style cornmeal pancakes you will need:

cornmeal – We prefer to use yellow cornmeal for it’s distinct color.
all-purpose flour – Our recipe calls for all-purpose flour, since that is what most people already have in their pantry. You can substitute self-rising flour, but just omit the baking powder.
buttermilk – If you don’t have buttermilk, you can make a substitute by mixing 1 cup of regular milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
butter – We used melted butter in our recipe, but you can substitute vegetable oil if you prefer.
eggs
sugar and salt
baking powder and baking soda – To make your hoe cakes tender and give them some rise.

How to Make Southern-Style Hoe Cakes

If you can make homemade griddle pancakes, then you can make this easy Johnny cakes recipe. Just follow these steps for quick cornmeal pancakes on the griddle:

collage showing steps to make hoe cakes on a griddle

Mix the dry ingredients together in a large mixing bowl. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the bowl with the dry ingredients, and mix just until the ingredients are well incorporated – do not over mix! The hoe cakes batter will be thicker than normal pancakes, and may resemble a cornbread batter.
Spoon about 3-4 tablespoons of batter onto a heated, oiled griddle or skillet over medium heat. We prefer to use a cookie scoop for this step.
Allow the hoe cakes to cook on the first side for about 2-3 minutes, or until the edges are crispy and golden brown. Then flip to the second side and cook another 2-3 minutes until done.
Transfer the hoe cakes to a serving platter. Serve with pads of butter and syrup for breakfast, or serve as a side with savory dishes.

Recipe Tips

Don’t over mix – When adding the wet ingredients, don’t over mix the batter or your hoe cakes will be dense rather than light and tender.
Use a cookie scoop for spooning out batter – We always use a quick release-style cookie scoop for adding pancake batter to the griddle or skillet. This makes for evenly sized pancakes and quick, mess-free scoops.
Add in some extras – For a savory side dish, like with chili or beans and greens, we like to add some shredded cheddar, diced green chiles, or pickled jalapeños to the batter.

Ideas for Serving your Johnny Cakes

These cornmeal hoe cakes may look like traditional pancakes, but they’re so much more versatile than that! Here are some of our favorite ways to serve and enjoy them:

Top hoe cakes with pulled pork, a drizzle of barbecue sauce, and homemade slaw for a fantastic bbq-inspired dinner. We call these “redneck tacos”, and we’ve made them on our YouTube channel.
Serve with a hearty bowl of beef chili or beef vegetable stew.
Top with homemade pimento cheese and pickled jalapeños for a quick lunch or snack.
Serve alongside our slow cooker pinto beans and collard greens for a true Southern comfort meal.
Serve with fried chicken tenders and a drizzle of hot honey for a fresh take on chicken ‘n waffles.
Top with our homemade stewed beef Chile Colorado, a spread of refried beans, and an over easy egg for a filling and delicious Mexican-inspired breakfast.

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collage with hoe cakes ingredients and Johnny cakes on a plate

My hoecakes are burning too quickly on the griddle… what can I do?

Ensure your griddle is at the right temperature, around 375°F is a safe bet. You can also try using bacon grease or high-heat cooking oil instead of butter—it holds up better to the high heat without burning. Depending on what griddle model you have, you may need to alternate burners (one on low to medium-low, one off) to get the correct cooking temperature.

Can I freeze leftover Johnny Cakes?

Absolutely! Once cooled, place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container. We do this all the time with our regular homemade pancakes and these muffin mix pancakes as well – works wonders for quick and easy weekday breakfasts!

How should I reheat leftover hoe cakes?

Our favorite way to reheat the cornmeal pancakes is in the toaster oven on the “toast” setting. This helps to crisp them back up more so than the microwave. If you don’t have a toaster oven, you can reheat the cakes in a skillet over medium heat, flipping occasionally so that they heat evenly. This method helps to retain the pancakes’ crispy texture also.