how to make johnnycakes

Fresh Corn Johnnycakes

  • Author: Kate Morgan Jackson
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: About 6 johnnycakes, which in my house is 2 servings! 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American


Fresh corn, fresh thyme and a little maple syrup team up to make this fresh corn johnnycakes recipe something special for breakfast, lunch or dinner!


  • Kernels cut from 3 ears of corn
  • 1/2 cup buttermilk
  • 2 tablespoons butter, room temperature
  • 2 tablespoons fresh thyme, plus a little more for garnish
  • 3/4 cups flour
  • 1/2 cup fine ground cornmeal
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Fresh ground pepper
  • Maple syrup for topping


  1. Using a blender or a food processor, puree 1 1/2 cups of the corn kernels, the butter and the buttermilk.
  2. Pour the mixture into a bowl and stir in the thyme and 1 more cup of the corn kernels (you should have about 1/2 cup of the corn kernels left over for the garnish, give or take).
  3. Mix the flour, cornmeal, baking soda and baking powder together. Add the pureed mixture to the flour mixture and stir until just combined.
  4. Heat an electric griddle to medium high, or put a large skillet over medium high heat with a little butter in it. I like to use a griddle because it make the cakes easier to flip!
  5. Ladle about 1/4 cup of batter onto the griddle for each cake. It’s a thick batter, so you can quickly mush it down a little into a pancake shape.
  6. Cook the cakes for about 2 minutes, carefully flip them and cook them for 2 minutes more.
  7. Arrange them in a stack and top them with a modest amount of maple syrup, a scattering of corn kernels, a little fresh thyme and a grinding of fresh pepper. Serve ’em while they are hot!