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.

Cornmeal Flapjacks Recipe: Southern-Style Pancakes

Name: Cornmeal Flapjacks
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Southern
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)

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

Scale

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)

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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