This pan-fried Hoecakes Recipe with Honey Butter is ready in under 30 minutes, made with pantry staples, and pairs perfectly with sweet or savory toppings. Our Southern cornmeal pancake recipe uses buttermilk, eggs, and butter for crisp edges and a fluffy inside that's ideal for brunch or dinner.
Need a pairing suggestion? Try our Slow Cooker Collard Greens or our popular Southern Bacon and Green Beans Recipe.
Hoecakes,sometimes called Johnny cakes or fried cornmeal pancakes have deep roots in Southern cooking. The name "hoe cake" may come from field workers cooking them on a hoe blade over open fire, though others believe "hoe" referred to a griddle tool. They're rustic, quick to make, and typically served hot with butter, honey, or syrup.
If you love this Southern recipe, you'll also want to try our Cast Iron Cornbread, Sweet Southern Cornbread Muffins, or these Instant Pot Ham and Beans.
Why We Love This Recipe
- Crispy Edges, Tender Centers: Frying in butter or bacon grease creates the perfect texture contrast.
- Sweet or Savory: We love them with honey butter, and they're great with these Instant Pot Black-Eyed Peas or Green Beans with New Potatoes!
- Quick and Fuss-Free: No mixer or fancy tools needed. Just a bowl, skillet, and 25 minutes.
- Double Batch Friendly: This recipe makes 20 small hoecakes, ideal for crowds or meal prep.
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Hoecakes Recipe Ingredients
These Southern hoecakes are simple, nostalgic, and versatile. We've fried them in both butter and bacon grease.
- Cornmeal: We use medium grind for slight crunch.
- Flour: A little all-purpose flour makes them less dense than straight cornmeal.
- Eggs: Help hold everything together and add lift.
- Buttermilk: Adds tang and moisture. We love it for the Southern flavor.
- Sugar: Adds just enough sweetness to make these perfect for honey butter.
- Melted Butter or Bacon Grease: Adds richness and browns well in the skillet.
- Salt and Baking Powder: Gives that classic rise.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Buttermilk: Use regular milk and one teaspoon of vinegar.
- Butter: For frying, bacon grease or olive oil can be substituted.
- Spice: Add diced jalapeño to the batter for heat.
- Presentation: Make mini hoecake stacks with piped honey butter for a brunch tray.
- Kid-Friendly: Let kids cut hoecakes with cookie cutters.
How To Make this Hoecakes Recipe with Honey Butter
STEP ONE: Mix the Dry Ingredients
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and sugar.
STEP TWO: Add the Wet Ingredients
In another bowl or large measuring cup, whisk eggs, buttermilk, water, and melted butter until smooth.
Pour into dry mix and stir just until combined.
STEP THREE: Cook the Hoecakes
Heat a cast iron skillet over medium heat with butter or bacon grease. Scoop about 2 tablespoons of batter per hoecake, flatten slightly, and cook 2-3 minutes per side until golden.
STEP FOUR: Make the Honey Butter
Whip softened butter, honey, and salt until smooth and fluffy. Add a pinch of cinnamon or vanilla for extra warmth.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Preheat your skillet fully before adding batter for crisp edges.
✔️ DO Use olive oil while frying if butter is browning too quickly.
✔️ DO Make sure the melted butter has cooled before adding it to the buttermilk.
❌ DO NOT Overmix the batter or they'll turn out tough.
❌ DO NOT Walk away while frying. They brown fast!
Storage
Leftover hoecakes keep well in the fridge for up to 3 days and freeze great for up to 2 months. Reheat in a skillet or toaster oven to bring back the crisp edges. Leftover honey butter can be stored in the fridge for up to a week.
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Recipe FAQs
Hoecakes are made from cornmeal, not flour, and are typically pan-fried in butter or grease instead of on a dry griddle. They're denser and crispier than pancakes.
Classic hoecakes are made with cornmeal, salt, and water. Modern versions, like this one, include flour, eggs, baking powder, and buttermilk for a fluffier result.
Cornbread is baked and often thicker and cakier. Hoecakes are fried on a skillet, with crisp edges and a more pancake-like size.
They're perfect with beans, collard greens, pulled pork, or chili. They also make a great breakfast platter. Add them to a brunch board with berries, sausage, bacon, and eggs.
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📖 Recipe
Hoecakes Recipe with Honey Butter
Equipment
- Mixing Bowl
- Whisk
- Cast iron skillet or griddle
- Measuring cups and spoons
- Spatula
Ingredients
- 2 cups cornmeal
- 1 cup all-purpose or unbleached flour
- 2 teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup sugar
- 2 large eggs
- 1½ cups buttermilk
- ½ cup water
- 4 tablespoons butter, melted and cooled plus more for frying
Honey Butter
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup honey
- pinch of salt
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In a medium bowl or large measuring cup, whisk together the eggs, buttermilk, water, and melted butter until smooth.
- Pour the wet mixture into the bowl with the dry ingredients. Stir just until combined. It should be thick but pourable.
- Heat a cast iron skillet or griddle over medium heat. Add a thin layer of butter, oil, or bacon grease and let it get hot.
- Scoop 2 tablespoons of batter per hoecake into the skillet, gently flattening into rounds. Cook 2-3 minutes per side, or until golden brown and crispy.
- While hoecakes cook, whip together softened butter, honey, and salt until light and fluffy. Optional: add vanilla or cinnamon for added flavor.
- Spread the honey butter over the warm hoecakes and let it melt in. Serve extra on the side.
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Video
Notes
- Buttermilk: Use regular milk and one teaspoon of vinegar.
- Butter: For frying, bacon grease or olive oil can be substituted.
Jami Powell says
Such a great Southern side dish!