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Breads

Crispy Buttermilk Hoecakes

4.6(132)

Thin, lacy-edged cornmeal cakes fried in a cast-iron skillet until crisp outside and tender within, ready in minutes.

Prep: 10 min Cook: 15 min Total: 25 min 12 hoecakes
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Hoecakes are cornbread's quicker, griddle-fried cousin, born from a time when a skillet over the fire was faster than heating a whole oven. This batter comes together in one bowl and fries up with crisp, golden-brown edges and a soft center. They're wonderful plain with butter, or topped with syrup for a Southern take on pancakes.

Ingredients

  • 1 1/2 cups fine cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 3/4 cups buttermilk
  • 1 large egg
  • 3 tablespoons bacon drippings or vegetable oil, for frying
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Instructions

  1. 1
    Mix the batter
    Whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl.
  2. 2
    Add wet ingredients
    Whisk in the buttermilk and egg until the batter is smooth and pourable, similar to a thick pancake batter.
  3. 3
    Heat the skillet
    Heat a cast-iron skillet over medium heat and add about a tablespoon of the drippings, swirling to coat the bottom.
  4. 4
    Fry the hoecakes
    Ladle about 1/4 cup of batter per hoecake into the hot skillet, cooking a few at a time without crowding the pan.
  5. 5
    Flip when bubbly
    Cook for 2 to 3 minutes until bubbles form on top and the edges look set, then flip and cook another 2 minutes until golden brown.
  6. 6
    Keep warm and repeat
    Transfer finished hoecakes to a plate lined with paper towels, add more drippings to the pan as needed, and repeat with remaining batter.

Shop This Recipe

  • Cast Iron Skillet (12-inch) - gives the hoecakes a crisp, golden edge.
  • Silicone Spatula Set - flips the hoecakes without scratching the pan.
  • Whisk Set - keeps the batter smooth and lump-free.

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    Okra & Oak Tip

    If the batter thickens as it sits, thin it with a splash more buttermilk so the hoecakes spread thin and crisp up properly.

    Storage

    Store leftovers in the fridge for up to 3 days and re-crisp in a dry skillet over medium heat before serving.

    Frequently Asked Questions

    Hoecakes are fried on a griddle or skillet like pancakes rather than baked in the oven, giving them crisper edges and a thinner shape.
    Swap the all-purpose flour for a 1:1 gluten-free blend, though the texture will be slightly more delicate.

    Nutrition

    Per serving. Values are estimates.

    145
    Calories
    4g
    Protein
    20g
    Carbs
    6g
    Fat
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