Cornbread Griddle Cakes

A griddle cake is another word for a pancake, but it seems to be used more often to indicate something more rustic and less breakfast-y than the word “pancake.” This makes it the perfect descriptor for these cornbread cakes.

Essentially, these griddle cakes are cornbread that is cooked in rounds on the stovetop, like pancakes, rather than being baked in the oven. The result is something that takes less time than baking, heats up the kitchen less and already comes in neat, individual servings. The cakes have a nice wholesome taste and a good texture, which is a bit “rustic” from the cornmeal, with a lovely little bit of crunch. They are not dense or heavy, but they are very satisfying.

I personally like them best with jam, but one of the best things about them is that they are incredibly versatile. The cakes can be topped with everything from butter to salsa, used to mop up barbecue sauce or gravy or even served with maple syrup.

I used some fresh corn in the griddle cakes, but you can also add other things to them, such as cayenne pepper and lime zest for a spicier variation, or some chopped up pre-cooked bacon, for something really savory.

Cornbread Griddle Cakes
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tsp sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
2 tbsp vegetable oil
1/2 cup sweet corn kernels

Combine all dry ingredients (flour through salt) in a large bowl and whisk to combine.
Combine eggs, buttermilk and oil in a small bowl and whisk until smooth. Pour into dry ingredients and stir until the batter is just combined, adding in the corn kernels at the last minute.
Cook as you would cook pancakes, in a nonstick or lightly greased pan until lightly browned on either side. The cakes will be fairly thick and I like to make them about 3-inches in diameter. They will take a bit longer to cook than “real” pancakes, so be patient.
The griddle cakes can be served warm, at room temperature or popped in the toaster and heated up.

Serves 6-8, as a side.

4 comments

  1. These sound great!

  2. Yum – great idea! I love cornbread and corn muffins, but have never tried it this way.

  3. Is this batter basically the same type of batter that could be baked into cornbread, or is it runnier? I’m wondering because I have a great sweet cornbread recipe that we all love, and I’d love to try making griddle cakes with that!

  4. Valerie – It will probably work with most recipes, though the type of cake you’ll get will depend on the consistency of the batter. This one, for example, is quite thick and so are the griddle cakes. I say, give it a shot!

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