Why Cornmeal Flapjacks Are the Ultimate Breakfast Upgrade
Cornmeal Flapjacks are the perfect blend of rustic comfort and Southern charm. Made with finely ground cornmeal and flour, these golden pancakes bring a delicious crunch to the edges and a hearty, corn-rich flavor in every bite. Popular in the South and often linked to Johnnycakes, they offer more texture than traditional pancakes. Plus, they’re rich in fiber and complex carbs—making them both tasty and filling. For a morning drink to pair them with, check out our Beer Barbecue Meatballs.
Table of Contents
What Are Pancakes Made with Cornmeal Called?
Cornmeal Flapjacks go by several names depending on where you live. In the South, they’re often compared to Johnnycakes or hoe cakes. Some call them cornmeal pancakes, while others say hotcakes. But here, we’re keeping it classic—fluffy Cornmeal Flapjacks cooked on a hot griddle. These aren’t the thin, crisp-edged Johnnycakes; they’re thicker, fluffier, and full of corn flavor. If you enjoy nutrient-rich breakfasts, take a look at our energizing Brazilian Mounjaro Recipe.
Cornmeal Flapjacks vs Regular Pancakes
Cornmeal Flapjacks differ from regular pancakes in texture, flavor, and technique. They’re heartier with a crisp edge thanks to the cornmeal. The flavor leans slightly sweet and deeply savory, perfect for balancing toppings like honey or bacon. While traditional pancakes cook fast on high heat, flapjacks benefit from medium heat and a slower cook, letting the cornmeal toast slightly. It’s all about that golden crunch. For a side pairing, try them with our Natural Mounjaro Recipe.
Ingredients You’ll Need
Cornmeal Flapjacks are made with simple ingredients you probably already have. You’ll need finely ground yellow cornmeal for texture and flavor, plus all-purpose flour to keep them fluffy. Add two large eggs, milk, a touch of sugar, baking powder, and a pinch of salt. Want a richer flavor? Swap milk with buttermilk and toss in a splash of vanilla extract. For an energizing detox drink pairing, check out our Pink Salt Trick Recipe.
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk or buttermilk
- 3 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp melted butter or oil (for batter)
Cornmeal Flapjacks
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern
Description
Cornmeal Flapjacks are a Southern-inspired breakfast upgrade—crispy at the edges, fluffy in the center, and full of rustic corn flavor. Perfect for sweet or savory toppings.
Ingredients
- 1 cup finely ground cornmeal
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup milk or buttermilk
- 3 tbsp sugar
- 1 tbsp baking powder
- ½ tsp salt
- 2 tbsp melted butter or oil (for batter)
Instructions
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
- Add eggs, milk or buttermilk, and melted butter. Mix until just combined.
- Let the batter rest for 5 minutes to allow the cornmeal to soften.
- Heat a lightly oiled skillet or griddle over medium heat.
- Scoop ¼ cup of batter onto the skillet. Cook until bubbles form and edges look set.
- Flip and cook the other side for 1–2 minutes until golden brown.
- Serve warm with your favorite toppings.
Notes
Letting the batter rest improves texture. Use medium heat to avoid burning. Flapjacks can be frozen for up to 3 months.
Nutrition
- Serving Size: 2 flapjacks
- Calories: 270
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
Keywords: cornmeal, flapjacks, pancakes, Southern breakfast, hearty pancakes
Can I Use Cornmeal Instead of Corn Flour?
Yes—but with care. Cornmeal and corn flour are both made from ground corn, but cornmeal has a coarser texture. For Cornmeal Flapjacks, fine or medium-ground cornmeal works best. Corn flour can make the batter too dense and cakey. Avoid self-rising cornmeal mixes unless adjusting your baking powder. For more food swaps and ingredient tips, explore our Strawberry Blondies article.
How to Make Cornmeal Flapjacks (Step-by-Step)
Cornmeal Flapjacks come together in just one bowl. First, whisk together all dry ingredients. Then, mix in eggs, milk, and melted butter until smooth but not overmixed. Let the batter rest for 5 minutes. Heat a lightly oiled skillet over medium heat. Scoop ¼ cup of batter and cook until bubbles form and edges firm. Flip and cook another 1–2 minutes. Serve warm. Want a natural health booster alongside? Try the Chocolate Chip Sourdough Bagels.
Serving Suggestions
Cornmeal Flapjacks taste incredible with both sweet and savory toppings. Classic butter and maple syrup are always a hit, but fresh berries, banana slices, or nut butters add extra depth. Want something heartier? Serve them with scrambled eggs or crispy bacon for a protein-packed breakfast. They also pair well with herbal drinks. For a low-calorie sip that supports digestion, try our Cornmeal Pancakes.
Storage and Reheating Tips
Cornmeal Flapjacks are freezer-friendly and easy to reheat. After cooling, layer them with parchment paper and store in a sealed freezer bag. Freeze for up to 3 months. To reheat, pop them in a toaster or warm gently in the oven at 300°F. For short-term storage, keep them warm in a 200°F oven for up to an hour. Avoid microwaving too long to keep the texture just right.
Is There a Difference Between Pancakes and Flapjacks?
Yes—especially in the U.S. Cornmeal Flapjacks differ from traditional pancakes in both ingredients and texture. While regular pancakes use flour only, flapjacks include cornmeal for a heartier, crunchier bite. In the UK, “flapjacks” refer to oat bars, not pancakes, which adds to the confusion. In the U.S., flapjacks and pancakes are sometimes used interchangeably, but Cornmeal Flapjacks clearly stand out. Looking for another breakfast upgrade? Try our Matcha Pancakes Recipe.
Serving Suggestions
Cornmeal Flapjacks taste incredible with both sweet and savory toppings. Classic butter and maple syrup are always a hit, but fresh berries, banana slices, or nut butters add extra depth. Want something heartier? Serve them with scrambled eggs or crispy bacon for a protein-packed breakfast. They also pair well with herbal drinks. For a low-calorie sip that supports digestion, try our Natural Mounjaro Recipe.
Storage and Reheating Tips
Cornmeal Flapjacks are freezer-friendly and easy to reheat. After cooling, layer them with parchment paper and store in a sealed freezer bag. Freeze for up to 3 months. To reheat, pop them in a toaster or warm gently in the oven at 300°F. For short-term storage, keep them warm in a 200°F oven for up to an hour. Avoid microwaving too long to keep the texture just right.
Is There a Difference Between Pancakes and Flapjacks?
Yes—especially in the U.S. Cornmeal Flapjacks differ from traditional pancakes in both ingredients and texture. While regular pancakes use flour only, flapjacks include cornmeal for a heartier, crunchier bite. In the UK, “flapjacks” refer to oat bars, not pancakes, which adds to the confusion. In the U.S., flapjacks and pancakes are sometimes used interchangeably, but Cornmeal Flapjacks clearly stand out. Looking for another breakfast upgrade? Try our Brazilian Mounjaro Recipe.
How to Add Protein to Your Flapjacks
Cornmeal Flapjacks can be made more filling by adding protein-rich ingredients. Mix in a scoop of unflavored protein powder or swap some milk for Greek yogurt. You can also fold in cottage cheese or chia seeds for a subtle boost. Serve with eggs or turkey sausage on the side for a balanced breakfast. Need a protein-rich drink pairing? Try our Sourdough Discard Bagels.
Expert Tips for Perfect Flapjacks
Cornmeal Flapjacks turn out best when the batter rests for at least 5 minutes. This allows the cornmeal to absorb moisture and soften. Don’t overmix the batter or they’ll come out tough. Use a medium heat and a lightly greased skillet to avoid burning the edges. Watch for bubbles and slightly dry edges before flipping. The result? Fluffy centers and golden, crispy edges every time.
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Cornmeal Flapjacks are a Southern breakfast favorite that brings a warm, crunchy twist to your morning routine. They’re easy to customize, freezer-friendly, and crowd-pleasing. Whether you top them with fruit, syrup, or something savory, the cornmeal base holds up beautifully. Start simple, then experiment with mix-ins and sides. And if you’re looking to pair it with something naturally energizing, don’t miss How to Make sourdough discard bagels without yeast?
FAQs About Cornmeal Flapjacks
What are pancakes made with cornmeal called?
They’re commonly called Cornmeal Flapjacks in the U.S., especially in the South. Some regions refer to them as Johnnycakes or hoe cakes, though those tend to be thinner and crispier. Cornmeal Flapjacks are thicker, fluffier, and great with both sweet and savory toppings.
Can I use cornmeal instead of corn flour?
Yes, but it depends on the recipe. For Cornmeal Flapjacks, finely ground cornmeal is preferred for texture and flavor. Corn flour is finer and may change the consistency. Always use finely ground cornmeal for the best pancake results. For ingredient tips, check out our Pink Salt for Weight Loss article.
Is there a difference between pancakes and flapjacks?
Yes. In the U.S., Cornmeal Flapjacks are pancakes made with a mix of cornmeal and flour, resulting in a heartier texture and corn-rich flavor. In the UK, \”flapjacks\” refer to oat bars, not griddled pancakes. So, terminology can vary, but here we’re referring to the Southern U.S.-style cornmeal pancakes.
Is Jiffy just cornmeal?
No. Jiffy is a corn muffin mix that includes cornmeal, flour, sugar, baking powder, and lard. It’s great for muffins or cornbread, but not suitable for flapjacks without adjustments. For control over texture and sweetness, stick with plain, finely ground cornmeal.
