Johnnycakes
Getty Images
PUBLISHED November 4, 2025
These cornmeal pancakes most likely originated with native Americans but have since become a staple of the cuisines of New England and the South (where they’re called “hoecakes”). They are cooked on a griddle or in a skillet and can be loaded up with any number of mix-ins, both sweet and savory. If you like, serve them as you would regular pancakes, with a little maple syrup and a pat of butter. They’re best when eaten fresh, but you can always reheat them if necessary; wrap them in foil and warm in a 300°F oven for about 15 minutes.
The following may contain affiliate links for which we earn a small commission. Thank you for supporting us in this way!
Log in, or become a member today.
Join in: enjoy 7 days free, plus 40% off your first year with access to 1,000+ highly vetted recipes from the How To Cook Everything series and beyond, essays from Mark, and original pieces from our contributors.
Get
in the Kitchen
Through our (more than a thousand, and growing) highly vetted recipes from the How to Cook Everything series, original food essays and reporting, thoughtful podcast conversations and introductions to new and responsible food products, we aim to showcase what’s possible, from farm to fork, and power a growing movement that encourages people to think about food not as a commodity, but as central to our health and happiness.
We hope you join us on this journey. We’d love to have you as a part of the Bittman community. As a member, you'll have access to:
- New recipes every week
- 1000s of recipes from How to Cook Everything and beyond
- First access to in-person events with Mark and Kate
- Exclusive discounts from our favorite brands
- Q&As with Mark and the team
Subscribe to our free newsletter
Join over 105,000 passionate individuals who receive our weekly emails. It’s 100% free and you can unsubscribe anytime. Plus, we’ll email you a sampling of what premium members receive on a weekly basis.