Cornmeal griddle cakes are a simple, old-fashioned breakfast with a tender crumb and deep molasses sweetness. They cook fast in a buttery skillet and taste like something straight off a New England farmhouse table.
What to Love About These Cornmeal Griddle Cakes
- A quick batter that comes together in one bowl
- Warm molasses flavor with a hint of cornmeal crunch
- Crisp, buttery edges and a soft center
- Ready for the skillet in just a few minutes
These are not your standard fluffy pancakes. They are a little heartier, with that cozy cornbread character and a rich, molasses sweetness in every bite.
Let the batter rest a few minutes so the cornmeal softens before it hits the pan.
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Why You’ll Love These Cornmeal Griddle Cakes
- The molasses gives these breakfast cakes a deep, cozy sweetness.
- Fried in butter, the edges crisp up while the center stays soft.
- One bowl and a skillet are all you need to get them on the table.
Ingredient Notes
Here are a few notes on the main ingredients so you know what to grab. The exact measurements in the recipe card are listed below.
- Cornmeal is the heart of these cakes; finely ground gives the smoothest texture.
- Molasses adds the signature dark sweetness and warm color.
- Milk loosens the batter to a pourable consistency.
- Butter goes in the batter and in the pan for crisp, golden edges.
- Baking powder and baking soda give the cakes a little lift.
For equipment you just need a mixing bowl, a whisk or spoon, and a large skillet or griddle. A quarter cup measure helps keep the cakes even.
How to Make Cornmeal Griddle Cakes
Making cornmeal griddle cakes could not be simpler. Mix the batter, let it rest, and fry until golden on both sides.
- Stir cornmeal, boiling water, and milk together until combined.
- Add the molasses, egg, melted butter, salt, baking powder, and baking soda, then mix well.
- Let the batter rest for 5 minutes so the cornmeal can soften.
- Heat a generous amount of butter in a large skillet over medium heat.
- Pour the batter by the quarter cupful and fry until golden, then flip and cook the other side.
This batch makes about 4 servings. To feed a bigger crowd, double the ingredients and keep finished cakes warm in a 200 degree oven while you cook the rest.
Storage Options
Leftover griddle cakes keep nicely for quick weekday breakfasts. Cool them fully before storing.
- Refrigerate in a sealed container for up to 3 days.
- Freeze in a single layer, then bag them, for up to 2 months.
- Reheat in a toaster or a 350 degree oven for 5 to 7 minutes.
Variations & Substitutions
These molasses cornmeal cakes are easy to adjust. Try one of these simple swaps.
- Use honey or maple syrup in place of molasses for a milder sweetness.
- Stir in a handful of fresh or frozen blueberries.
- Swap the milk for buttermilk for a tangier, fluffier cake.
- Add a pinch of cinnamon or nutmeg for extra warmth.
What to Serve with Cornmeal Griddle Cakes
Cornmeal griddle cakes are a natural fit for a cozy breakfast spread. Set them out with classic toppings and a few savory sides.
- Plenty of butter and warm maple syrup.
- Crisp bacon or breakfast sausage.
- Warm cheesy yogurt biscuits for a savory addition.
- A batch of apple butter muffins to round out the table.
Got a question before you heat the skillet? Here are the ones that come up most.
Frequently Asked Questions
Why are my cornmeal griddle cakes dense?
The batter may be too thick or the cornmeal too coarse. Use finely ground cornmeal and let the batter rest so it softens.
Can I make the batter ahead?
It is best fresh, but you can mix it an hour ahead and stir well before frying.
What kind of cornmeal should I use?
Finely ground yellow cornmeal works best for a tender, smooth cake.
Can I skip the molasses?
Yes, swap in honey or maple syrup, though you will lose the deep, classic flavor.
Simple, sweet, and a little rustic, these cakes are a fine reason to slow down and cook breakfast. Stack them high, pour the syrup, and enjoy.
Molasses and Cornmeal Griddle Cakes
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Ingredients
- 2 cups finely ground cornmeal
- 2 Tbsp boiling water
- 1¼ cup milk
- ⅓ cup molasses
- 1 egg
- 2 Tbsp butter melted
- 1 tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- extra butter for frying
Instructions
- In a large mixing bowl, combine cornmeal, water and milk. Stir until well combined. Add the rest of the ingredients and stir until thoroughly mixed. Allow batter to sit for five minutes.
- Heat a large skillet with a generous amount of butter. Fry the griddle cakes by the ¼ cupful until golden. Flip and do the same on the other side.
- Serve with butter and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Good morning Melanie! I feel exactly the way you do when I fretting over something or upset. It dominates your thoughts and feelings and pushes creativity to the background making it hard to be inspired about anything. I understand completely. I wish you well in your quest to achieve your goals. Now pass me the molasses griddle cakes and some maple syrup! I love how quick and easy this recipe is and I know the kids will love them on a cold, blustery day. We’ve had a few of those this year already!
Used to love “breakfast for dinner” with the kids when my husband wasn’t home. On our walk this morning, he said I could make whatever I wanted for dinner and now that I read your post, I want THIS!! He wasn’t too keen when I suggested your pancakes, but might agree if there is bacon involved. Glad to see you back on Beautiful Bite.
I made these over the weekend and they were fabulous!! I especially loved that it was GF, so I didn’t have to do any substituting. Half way through I decided that since they had molasses – they would probably taste great with some gingerbread seasonings. I added a tsp of ginger, 1/2 tsp allspice, and 1/2 tsp cinnamon to the batter to give them another twist. They all came out great!!