Johnny Cakes
intro
Crisp golden edges, soft tender cornmeal centers, these quick, versatile Johnny Cakes pair beautifully with sweet or savory toppings for a cozy, satisfying meal.
Ingredients
Steps
Whisk dry ingredients
In a medium mixing bowl, combine 180g fine yellow cornmeal, 30g all-purpose flour, 4g baking powder, 3g fine sea salt, and 12g granulated sugar. Whisk vigorously for 30 seconds until all ingredients are fully and evenly distributed, with no clumps of baking powder remaining.
Combine wet ingredients
In a separate small ceramic bowl, beat 1 large egg until smooth, then stir in 300ml whole milk and 28g cooled melted unsalted butter. Mix for 20 seconds until the egg is fully incorporated into the milk and butter, with no streaks of raw egg visible.
Mix and rest batter
Pour the wet ingredient mixture into the dry ingredient bowl, stirring gently with a spatula just until combined—do not overmix, as a few small lumps are ideal. Let the batter rest for 5 minutes at room temperature to allow the cornmeal to absorb liquid and thicken to a pourable, pancake-like consistency.
Preheat cooking pan
Place a large 12-inch cast iron skillet over medium heat (350°F / 175°C). Add 1 tablespoon (15ml) of neutral cooking oil, and swirl to coat the pan surface evenly. Wait 2 minutes until the oil shimmers but does not smoke, indicating it is at proper cooking temperature.
Cook first cake side
Pour ¼-cup (60ml) scoops of batter onto the preheated pan, leaving 2 inches of space between each cake to allow for spreading. Cook for 3 to 4 minutes on the first side, until small bubbles form and pop across the top surface of the cakes, and the edges turn crisp and deep golden brown.
Flip and finish cooking
Use a thin metal spatula to carefully flip each Johnny cake. Cook for an additional 2 to 3 minutes on the second side, until the surface is evenly golden brown and the center of the cake springs back when gently pressed (internal temperature of 200°F / 93°C). Transfer cooked cakes to a wire rack lined with paper towel, add 1 teaspoon of extra oil to the pan between batches, and repeat cooking with remaining batter.
Tips
2.Do not press down on the cakes with your spatula while cooking, as this squeezes out trapped steam and moisture, leading to flat, dry, dense final results.
3.Customize toppings to your taste: serve warm with sweet options like maple syrup, honey, or apple butter, or savory options like fried eggs, bacon, chili, or pulled pork.
OMG these were SO good! I threw them together last minute for Saturday breakfast when we had no bread in the house, and my three kids devoured them before I even got to sit down. Drizzled a little maple syrup on top and added a side of crispy bacon, chef’s kiss. So easy even my sleep-deprived brain could pull it off at 8am.
Tasted just like the johnny cakes my granddad used to make on camping trips when I was a kid! Only note is I added a pinch more cornmeal because I like mine a little grittier, but the base recipe is rock solid. Took these to a work potluck last week and they were gone in 10 minutes flat.
These were SO good when I made them for my partner and older kid last weekend! Quick question: has anyone tried making these with gluten-free all purpose flour? My youngest has celiac and I’ve been hunting for a solid weekend breakfast recipe that the whole family will eat without complaining that it “tastes like health food” lol.
Game changer for weekday breakfast meal prep! I made a double batch on Sunday, popped them in the fridge, and just toasted them for 30 seconds each morning on my way out the door. Way cheaper and tastier than the frozen breakfast sandwiches I used to buy, and they hold up great for 5 days in the fridge. 10/10.
These were good, but I think I messed up the pan temperature? My first two came out burnt on the outside and totally raw in the middle, had to turn the heat way down to medium-low to get them to cook all the way through. Flavor was great once I got the temp right though!
Served these with my famous shrimp and sausage gumbo last night for family dinner and everyone was raving! The slight sweetness of the johnny cakes was the perfect match for the spicy, savory gumbo. I will absolutely be adding these to our regular Sunday dinner rotation.
As a college student with literally zero cooking skills and only a tiny dorm hot plate, I was shocked how easy these were to make! No fancy ingredients, no fancy equipment, cost me like $3 total to make a whole batch that fed me and my two roommates. We put Nutella on them and it slapped.
Brought these to my neighborhood block party last weekend and people kept asking me for the recipe! I topped half with honey butter and half with a little cheddar and jalapeño for a savory option, both platters were wiped clean within 15 minutes. Only reason I’m not giving 5 stars is I wish the recipe noted how far in advance you can mix the batter – I mixed mine an hour early and it got a little thick.
Made these for my daughter’s birthday breakfast this morning and told her they were called “Johnny Cakes” because they’re so good, you’ll want to *johnny* (journey) back for seconds. She rolled her eyes so hard I thought she’d strain something, but she ate four of them so I know she loved em. Recipe was super straightforward, no issues at all.
I added a half cup of leftover sourdough discard to the batter on a whim, and it gave these such a nice tangy depth! They were fluffier than I expected too. If you have discard lying around, 10/10 recommend tossing it in.
I wanted to love these, but they came out really dense for me? I followed the recipe exactly, measured everything out, but they were super heavy and didn’t fluff up at all like the photos show. Did I overmix the batter maybe?
Made a batch of these before a day hike last weekend, wrapped them in foil, and they were the perfect trail snack! They held up great for hours in my pack, didn’t get soggy, and gave me just enough energy to make it to the summit. I slathered them with peanut butter and they were chef’s kiss.
Wait a second, I cooked a few of these in my air fryer at 375 for 8 minutes flipping halfway and they came out crispy on the outside, soft inside, no need to stand over the stove flipping them! Total game changer for when I’m making a big batch for brunch. Worked like a charm.
I’ve been making johnny cakes for over 60 years, and I have to say this recipe is the closest I’ve found to the way my ma made them back in the 50s. Not too sweet, perfect texture, just simple, good food. Don’t go messing it up with a bunch of fancy add-ins, it’s perfect as is.