20 Delicious Hoe Cakes Recipes for Breakfast

Howdy, breakfast lovers! If you’re craving a cozy, down-home morning meal, you’ve come to the right place. Hoe cakes—those golden, crispy cornmeal pancakes—are the ultimate comfort food, perfect for lazy weekends or quick weekday bites. We’ve gathered 20 mouthwatering recipes that’ll make your kitchen smell like heaven. Get ready to flip, stack, and savor every delicious bite!

Classic Southern Hoe Cakes with Maple Syrup

Savor a taste of Southern comfort that’s as easy as Sunday morning—these golden, crispy-edged hoe cakes are basically pancakes’ charming, cornmeal-kissed cousin, ready to soak up all that sweet maple goodness in under 30 minutes. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

– For the batter:
– 1 cup fine yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– For cooking and serving:
– 2 tablespoons vegetable oil, for frying
– 1/2 cup pure maple syrup, warmed

Instructions

1. In a large bowl, whisk together 1 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix, or your hoe cakes might turn tough (tip: a few lumps are totally fine!).
4. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil, swirling to coat the surface evenly.
5. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, leaving space between them.
6. Cook for 2–3 minutes, until bubbles form on the surface and the edges look set and golden brown.
7. Flip each hoe cake carefully with a spatula and cook for another 2–3 minutes, until the second side is golden and crisp.
8. Transfer the cooked hoe cakes to a plate and repeat with the remaining batter, adding the remaining 1 tablespoon vegetable oil to the skillet as needed to prevent sticking.
9. Warm 1/2 cup pure maple syrup in a small saucepan over low heat for 2–3 minutes, or until just heated through—don’t let it boil, or it might lose its lovely flavor (tip: a quick zap in the microwave for 30 seconds works too!).
10. Serve the hoe cakes immediately, drizzled generously with the warm maple syrup.
Mmm, you’ll love the delightful crunch from the cornmeal giving way to a tender, fluffy interior—these hoe cakes are like little edible hugs with a sweet maple kiss. For a fun twist, try stacking them high with a pat of butter melting between each layer, or crumble them over vanilla ice cream for a Southern-inspired dessert that’ll have everyone begging for seconds.

Savory Hoe Cakes with Cheddar and Chives

Zesty, zippy, and downright zany—these savory hoe cakes are about to become your new favorite way to turn humble cornmeal into a crispy, cheesy masterpiece that’s perfect for breakfast, brunch, or a snack attack.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the batter:

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh chives
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted

For cooking:

• 2 tablespoons vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. Stir in 1 cup shredded sharp cheddar cheese and 2 tablespoons chopped fresh chives until evenly distributed throughout the dry mixture.
3. In a separate medium bowl, whisk together 1 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry streaks remain—do not overmix to keep the cakes tender.
5. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil, swirling to coat the surface evenly.
6. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
7. Cook the cakes for 3–4 minutes, or until the edges look set and bubbles form on the surface.
8. Carefully flip each cake with a spatula and cook for an additional 2–3 minutes, until golden brown and crispy on both sides.
9. Transfer the cooked cakes to a plate lined with paper towels to absorb any excess oil, and repeat with the remaining batter, adding the remaining 1 tablespoon vegetable oil to the skillet as needed.

Every bite of these hoe cakes delivers a delightful crunch from the golden crust, a fluffy interior, and a punch of savory cheddar and fresh chives. Enjoy them warm with a dollop of sour cream, a drizzle of hot honey, or simply on their own—they’re so good, you might just forget the fork!

Sweet Corn Hoe Cakes with Honey Butter

Picture this: a golden, crispy-edged pancake that whispers sweet corn secrets and gets slathered with honey butter so good you’ll want to write it a thank-you note. It’s the humble hoe cake, but we’re giving it a major glow-up for your holiday table (or, let’s be real, any Tuesday night).

Serving: 8 cakes | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Hoe Cakes:

• 1 cup all-purpose flour
• 1 cup fine yellow cornmeal
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1 large egg
• 1 cup buttermilk
• 1/4 cup unsalted butter, melted
• 1 cup fresh or frozen (thawed) sweet corn kernels
• 2 tablespoons vegetable oil (for cooking)

For the Honey Butter:

• 1/2 cup (1 stick) unsalted butter, softened
• 3 tablespoons honey
• 1/4 teaspoon flaky sea salt

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup fine yellow cornmeal, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt.
2. In a separate medium bowl, beat 1 large egg lightly with a fork, then whisk in 1 cup buttermilk and 1/4 cup melted unsalted butter until just combined. Tip: Don’t overmix the wet ingredients—a few lumps are your friends for tender cakes.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until a shaggy batter forms; it’s okay if there are a few dry streaks.
4. Gently fold in 1 cup sweet corn kernels until evenly distributed.
5. Let the batter rest, uncovered, for 10 minutes at room temperature. Tip: This rest allows the cornmeal to hydrate, preventing a gritty texture.
6. While the batter rests, make the honey butter: In a small bowl, use a fork to mash together 1/2 cup softened unsalted butter, 3 tablespoons honey, and 1/4 teaspoon flaky sea salt until smooth and creamy. Set aside.
7. Heat a large cast-iron skillet or non-stick griddle over medium heat. Add 1 tablespoon of the 2 tablespoons vegetable oil and swirl to coat.
8. Once the oil shimmers (about 350°F if using a thermometer), scoop 1/4-cup portions of batter into the skillet, leaving 2 inches between them.
9. Cook for 3 to 4 minutes, until the edges look set and bubbles form on the surface and pop, leaving little holes.
10. Carefully flip each cake with a spatula and cook for another 2 to 3 minutes, until the second side is golden brown and the center springs back lightly when pressed. Tip: Adjust the heat if the cakes are browning too quickly—you want a steady, medium sizzle.
11. Transfer the cooked cakes to a wire rack. Repeat with the remaining batter, adding the remaining 1 tablespoon vegetable oil to the skillet as needed.

Just out of the skillet, these cakes offer a fantastic contrast: a crisp, lacy exterior giving way to a soft, corn-studded center that’s subtly sweet. Slather them generously with the honey butter, which melts into every nook, creating a salty-sweet, glossy finish that’s downright irresistible. For a next-level move, stack them high and drizzle with extra honey, or crumble crispy bacon right into the batter before cooking for a savory-sweet showdown.

Gluten-Free Hoe Cakes with Almond Flour

Hold onto your spatulas, folks, because we’re about to flip the script on traditional pancakes with a gluten-free twist that’s so good, you’ll forget the wheat ever existed. These almond flour hoe cakes are the crispy, golden answer to your brunch prayers, delivering all the cozy comfort without the gluten-induced guilt. Let’s get griddling!

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Batter:

• 1 ½ cups almond flour
• 2 large eggs
• ½ cup unsweetened almond milk
• 2 tablespoons melted coconut oil
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• ¼ teaspoon salt

For Cooking:

• 2 tablespoons coconut oil (for the skillet)

Instructions

1. In a medium mixing bowl, whisk together the almond flour, baking powder, and salt until fully combined.
2. Add the eggs, almond milk, melted coconut oil, and maple syrup to the dry ingredients.
3. Whisk the batter vigorously for about 1 minute until smooth and free of lumps. Tip: Let the batter rest for 5 minutes to allow the almond flour to absorb the liquid, which helps prevent a gritty texture.
4. Heat a large non-stick skillet or griddle over medium heat (around 350°F).
5. Add 1 tablespoon of coconut oil to the skillet and swirl to coat the surface evenly.
6. Pour ¼ cup of batter onto the skillet for each hoe cake, spacing them about 2 inches apart.
7. Cook for 3–4 minutes until the edges look set and bubbles form on the surface. Tip: Don’t press down on the cakes—let them puff up naturally for maximum fluffiness.
8. Carefully flip each hoe cake using a spatula.
9. Cook for another 2–3 minutes on the second side until golden brown and cooked through. Tip: Reduce the heat slightly if they’re browning too quickly to avoid burning.
10. Transfer the cooked hoe cakes to a plate and repeat with the remaining batter, adding more coconut oil to the skillet as needed.

Get ready to dig into hoe cakes that boast a delightfully crispy exterior with a tender, slightly nutty interior thanks to the almond flour. Serve them warm with a drizzle of extra maple syrup, a dollop of whipped cream, or even top with fresh berries for a burst of color and flavor that’ll make your taste buds do a happy dance.

Spicy Hoe Cakes with Jalapeños and Cheese

Oh, the holidays are upon us, and if your family is anything like mine, you need something to spice up the endless parade of sweet treats. Enter these fiery little cornmeal patties—they’re the sassy, cheesy, jalapeño-packed sidekick your festive table has been dreaming of. Consider them the edible equivalent of putting on your favorite holiday sweater that’s just a little bit flashy.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Batter:
– 1 cup fine yellow cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
For the Mix-Ins:
– 1 cup shredded sharp cheddar cheese
– 2 jalapeño peppers, finely diced (seeds removed for less heat)
– 2 tablespoons vegetable oil, for frying

Instructions

1. In a large mixing bowl, whisk together 1 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly with a fork, then stir in 1 cup buttermilk and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients from step 2 into the dry ingredients from step 1, and stir just until no dry streaks remain—a few lumps are fine to avoid tough cakes.
4. Gently fold in 1 cup shredded sharp cheddar cheese and 2 finely diced jalapeño peppers until evenly distributed throughout the batter.
5. Heat a large skillet or griddle over medium heat and add 1 tablespoon of the 2 tablespoons vegetable oil, swirling to coat the surface.
6. For each hoe cake, drop 1/4 cup of batter onto the hot skillet, spacing them about 2 inches apart to allow for spreading.
7. Cook the cakes for 3–4 minutes, or until the edges look set and bubbles form on the surface and begin to pop.
8. Carefully flip each cake with a spatula and cook for an additional 2–3 minutes on the other side, until golden brown and cooked through.
9. Transfer the cooked cakes to a plate lined with paper towels to drain any excess oil, then repeat steps 5–8 with the remaining batter and 1 tablespoon oil.
10. Serve the hoe cakes immediately while hot and crispy. Tip: Keep finished cakes warm in a 200°F oven if cooking in batches.

Buttery, crispy edges give way to a tender, cornmeal-rich interior studded with molten cheese and pops of jalapeño heat. Serve them stacked high with a dollop of cool sour cream or crumbled bacon for a savory brunch twist that’ll have everyone reaching for seconds.

Blueberry Hoe Cakes with Lemon Glaze

Tired of the same old breakfast routine? Let’s shake things up with these Blueberry Hoe Cakes with Lemon Glaze—a delightful twist on a Southern classic that’s about to become your new brunch obsession. They’re fluffy, fruity, and finished with a zesty glaze that’ll make your taste buds do a happy dance.

Serving: 8 cakes | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Hoe Cakes:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1 cup fresh blueberries

For the Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest

Instructions

1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
2. In a separate medium bowl, whisk the buttermilk, egg, and melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—a few lumps are okay to avoid tough cakes.
4. Gently fold in the fresh blueberries with a spatula to distribute them evenly without crushing.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
6. For each cake, scoop 1/4 cup of batter onto the skillet, cooking 2-3 at a time without overcrowding.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for another 1-2 minutes on the second side until golden brown and cooked through—tip: press lightly; if it springs back, it’s done.
9. Transfer the cooked cakes to a wire rack to cool slightly while you make the glaze.
10. In a small bowl, whisk the powdered sugar, fresh lemon juice, and lemon zest until smooth and pourable; add a teaspoon of water if too thick.
11. Drizzle the lemon glaze generously over the warm hoe cakes using a spoon or fork.
12. Serve immediately for the best texture and flavor.

Keep these cakes warm and watch them disappear! The tender crumb bursts with juicy blueberries, while the tart lemon glaze adds a bright, sweet finish that’s irresistible. Try stacking them high with a dollop of whipped cream or serving alongside crispy bacon for a savory-sweet brunch spread that’ll have everyone asking for seconds.

Pumpkin Spice Hoe Cakes with Cream Cheese Frosting

Oh, the holidays are upon us, and if you’re anything like me, you’ve already burned through your third can of pumpkin purée trying to find that perfect festive treat. Well, buckle up, buttercup, because these Pumpkin Spice Hoe Cakes with Cream Cheese Frosting are about to become your new seasonal obsession—they’re basically autumn in pancake form, with a frosting so good it’ll make you forget all about that sad, store-bought pie.

Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Hoe Cakes:
– 1 ½ cups all-purpose flour
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp ground cinnamon
– ½ tsp ground nutmeg
– ¼ tsp ground cloves
– ¼ tsp salt
– 1 cup pumpkin purée
– ¾ cup buttermilk
– ½ cup granulated sugar
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
For the Cream Cheese Frosting:
– 4 oz cream cheese, softened
– ¼ cup unsalted butter, softened
– 1 cup powdered sugar
– 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, and ¼ tsp salt until fully combined.
2. In a separate medium bowl, mix 1 cup pumpkin purée, ¾ cup buttermilk, ½ cup granulated sugar, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can lead to tough hoe cakes, so a few lumps are totally fine!
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
5. Drop ¼ cup portions of the batter onto the skillet, cooking for 2–3 minutes until bubbles form on the surface and the edges look set.
6. Flip the hoe cakes and cook for another 2–3 minutes until golden brown and cooked through—they should spring back lightly when pressed.
7. Transfer the cooked hoe cakes to a wire rack to cool slightly while you make the frosting.
8. In a mixing bowl, beat 4 oz softened cream cheese and ¼ cup softened unsalted butter with an electric mixer on medium speed until creamy, about 2 minutes.
9. Gradually add 1 cup powdered sugar and 1 tsp vanilla extract, beating until smooth and fluffy—if it’s too thick, a splash of milk can help, but go slow to avoid a runny mess!
10. Spread or pipe the frosting generously onto the warm hoe cakes.
Heavenly doesn’t even begin to cover it—these hoe cakes are delightfully fluffy with a warm, spiced aroma that’ll fill your kitchen, while the tangy cream cheese frosting adds a creamy contrast that’s pure magic. Serve them stacked high for a brunch showstopper, or crumble them over ice cream for an indulgent dessert twist that’ll have everyone begging for seconds.

Bacon and Onion Hoe Cakes with Sour Cream

Let’s be real—sometimes you just need a crispy, savory pancake that’s basically breakfast and a hug in one bite. Meet your new favorite brunch hero: bacon and onion hoe cakes, topped with a cool dollop of sour cream that’s like the cherry on top of a very delicious, very savory sundae. It’s the kind of dish that makes you wonder why you ever settled for plain pancakes.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the bacon and onion mixture:
– 6 slices bacon, chopped into ½-inch pieces
– 1 medium yellow onion, finely diced

For the batter:
– 1 cup all-purpose flour
– 1 tsp baking powder
– ½ tsp salt
– ¼ tsp black pepper
– 1 large egg
– ¾ cup milk
– 2 tbsp unsalted butter, melted

For serving:
– ½ cup sour cream

Instructions

1. In a large skillet over medium heat, cook the chopped bacon for 8–10 minutes until crispy and browned, stirring occasionally.
2. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tbsp of bacon fat in the skillet.
3. Add the diced onion to the skillet and cook in the bacon fat for 5–7 minutes until softened and translucent, stirring frequently.
4. In a medium bowl, whisk together the flour, baking powder, salt, and black pepper until combined.
5. In a separate bowl, beat the egg, then stir in the milk and melted butter until smooth.
6. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—overmixing makes tough hoe cakes, so a few lumps are totally fine!
7. Gently fold the cooked bacon and onions into the batter until evenly distributed.
8. Heat the same skillet over medium heat and lightly grease it with a bit of butter or oil if needed.
9. For each hoe cake, scoop ¼ cup of batter into the skillet and spread it slightly into a 3-inch round.
10. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip and cook for another 2–3 minutes until golden brown on both sides. Repeat with the remaining batter, keeping cooked hoe cakes warm in a 200°F oven.
11. Serve the hoe cakes immediately, topped with a generous spoonful of sour cream.

Get ready for a texture party—crispy edges give way to a fluffy, savory interior packed with smoky bacon and sweet onions. The cool, tangy sour cream cuts through the richness perfectly, making these hoe cakes ideal for a lazy weekend brunch or even as a fun side with chili. Try stacking them high for a dramatic plate or gobble them straight from the skillet—no judgment here!

Herb-Infused Hoe Cakes with Garlic Butter

Just when you thought cornbread couldn’t get any better, these herb-infused hoe cakes waltz in wearing garlic butter like it’s a designer accessory. They’re the crispy, golden upgrade your breakfast (or dinner, no judgment) has been dreaming about—think savory, fragrant, and ridiculously easy to whip up when a carb craving strikes. Seriously, forget boring pancakes; these little disks of joy are about to become your new kitchen MVP.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Hoe Cakes:
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon chopped fresh parsley
– 1 teaspoon chopped fresh thyme
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons vegetable oil

For the Garlic Butter:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced

Instructions

1. In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. Stir in 1 tablespoon chopped fresh parsley and 1 teaspoon chopped fresh thyme to evenly distribute the herbs.
3. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, and 2 tablespoons vegetable oil until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain—overmixing can make the cakes tough, so a few lumps are totally fine!
5. Heat a large non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a bit of extra oil or cooking spray.
6. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, spreading it slightly into a 3-inch round.
7. Cook for 3-4 minutes, or until the edges look set and bubbles form on the surface—this visual cue means it’s time to flip.
8. Carefully flip each cake and cook for another 2-3 minutes until golden brown and cooked through; if they brown too quickly, reduce the heat to prevent burning.
9. While the cakes cook, melt 4 tablespoons unsalted butter in a small saucepan over low heat.
10. Add 2 cloves minced garlic to the melted butter and cook for 1-2 minutes, stirring constantly, until fragrant but not browned to avoid bitterness.
11. Remove the garlic butter from the heat and brush it generously over the warm hoe cakes right after they come off the skillet.

Mmm, these hoe cakes emerge with a crispy exterior that gives way to a tender, fluffy interior, all kissed by that garlicky butter. Serve them stacked high with a drizzle of honey for a sweet-savory twist, or alongside a hearty stew to soak up every last drop—either way, they’re guaranteed to disappear faster than you can say “seconds, please!”

Banana Nut Hoe Cakes with Caramel Drizzle

Hark! The humble pancake just got a major glow-up with a Southern twist and a sweet, sticky finish that’ll make you forget all about plain old flapjacks. Imagine fluffy, nutty cakes infused with ripe banana, crisped to golden perfection, and then shamelessly drizzled with a luscious homemade caramel—because why should dessert have all the fun? Let’s turn your breakfast (or let’s be real, any-time-of-day snack) into a celebration.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Hoe Cakes:
– 1 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 1 ripe banana, mashed (about 1/2 cup)
– 1/4 cup chopped walnuts
– 2 tablespoons unsalted butter, melted
– 1 tablespoon vegetable oil (for cooking)
For the Caramel Drizzle:
– 1/2 cup granulated sugar
– 3 tablespoons unsalted butter
– 1/4 cup heavy cream
– 1/4 teaspoon vanilla extract
– Pinch of salt

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until fully combined.
2. In a separate medium bowl, whisk 1 cup buttermilk, 1 large egg, 1 mashed ripe banana, 1/4 cup chopped walnuts, and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; a few lumps are fine to avoid tough cakes.
4. Heat a large skillet or griddle over medium heat and add 1 tablespoon vegetable oil, swirling to coat the surface evenly.
5. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the cakes carefully and cook until golden brown and cooked through, about 1-2 minutes more; repeat with remaining batter, adding more oil if needed.
7. To make the caramel, place 1/2 cup granulated sugar in a small saucepan over medium heat, stirring constantly until it melts into an amber liquid, about 3-4 minutes.
8. Immediately remove the saucepan from heat and whisk in 3 tablespoons unsalted butter until melted and smooth.
9. Slowly pour in 1/4 cup heavy cream while whisking continuously—stand back as it may bubble vigorously—then stir in 1/4 teaspoon vanilla extract and a pinch of salt.
10. Let the caramel cool slightly for 2-3 minutes to thicken before drizzling generously over the warm hoe cakes.

These hoe cakes boast a tender, slightly crisp exterior with a moist, banana-packed interior, while the caramel adds a rich, buttery sweetness that’s downright addictive. Serve them stacked high with extra walnuts for crunch or alongside a scoop of vanilla ice cream for an indulgent twist—because who says you can’t have cake for breakfast?

Cheesy Hoe Cakes with Scallions and Salsa

Rise and shine, breakfast rebels! We’re ditching boring toast for a crispy, cheesy, and utterly irresistible upgrade that’s part pancake, part cornbread, and 100% a party on a plate. These hoe cakes are about to become your new favorite vehicle for all things delicious, especially when topped with a zesty homemade salsa that packs a serious punch.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Hoe Cakes:
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 1 cup shredded sharp cheddar cheese
– 2 scallions, thinly sliced
– 2 tablespoons unsalted butter, for cooking

For the Salsa:
– 2 medium tomatoes, diced
– 1/4 cup finely chopped red onion
– 1 jalapeño, seeded and minced
– 2 tablespoons fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly, then stir in 1 cup buttermilk until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently with a spatula just until no dry streaks remain—overmixing makes tough cakes!
4. Fold in 1 cup shredded sharp cheddar cheese and 2 thinly sliced scallions until evenly distributed.
5. Heat a large non-stick skillet or griddle over medium heat and melt 1 tablespoon of unsalted butter, swirling to coat the surface.
6. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, spacing them about 2 inches apart.
7. Cook for 3-4 minutes, or until the edges look set and bubbles form on the surface and the bottoms are golden brown.
8. Carefully flip each cake with a spatula and cook for another 2-3 minutes until the second side is golden brown and the cheese inside is melted.
9. Transfer the cooked cakes to a plate, add the remaining 1 tablespoon of butter to the skillet, and repeat with the remaining batter.
10. While the cakes cook, make the salsa: in a medium bowl, combine 2 diced tomatoes, 1/4 cup finely chopped red onion, 1 minced jalapeño, 2 tablespoons fresh lime juice, 1/4 cup chopped fresh cilantro, and 1/4 teaspoon salt, stirring well.
11. Let the salsa sit for at least 5 minutes to allow the flavors to meld—this little wait makes it taste fresher!
12. Serve the hot hoe cakes immediately, topped generously with the fresh salsa.

You’ll love the crispy, golden edges giving way to a tender, cheesy interior that’s studded with pops of scallion. The bright, tangy salsa cuts through the richness perfectly, making each bite a delightful contrast. Try stacking them high for a brunch centerpiece or serving them open-faced with extra salsa and a dollop of sour cream for a fun twist!

Sweet Potato Hoe Cakes with Cinnamon Sugar

Aren’t you tired of sweet potatoes being relegated to the side dish section? Let’s give these orange beauties the starring role they deserve in these Sweet Potato Hoe Cakes, a crispy, cinnamon-sugar-dusted delight that’s basically a hug for your taste buds. They’re the perfect cozy, festive treat to whip up when you need a little edible sunshine.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Hoe Cakes:
– 1 large sweet potato (about 1 cup mashed)
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 3/4 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/4 cup vegetable oil (for frying)

For the Cinnamon Sugar:
– 1/4 cup granulated sugar
– 1 teaspoon ground cinnamon

Instructions

1. Pierce the sweet potato several times with a fork and microwave it on high for 5-7 minutes, or until very soft when squeezed (carefully, it’s hot!). Let it cool slightly, then scoop out 1 cup of flesh into a medium bowl and mash it smooth with a fork.
2. To the mashed sweet potato, add the buttermilk, egg, and melted unsalted butter. Whisk these wet ingredients together until fully combined.
3. In a separate large bowl, whisk together the all-purpose flour, cornmeal, 1 tablespoon granulated sugar, baking powder, and salt.
4. Pour the wet sweet potato mixture into the dry flour mixture. Use a spatula to gently fold everything together until just combined; a few lumps are perfectly fine to avoid tough cakes.
5. In a small bowl, mix the 1/4 cup granulated sugar and ground cinnamon for the topping. Set this cinnamon sugar aside.
6. Heat the vegetable oil in a large skillet or griddle over medium heat (about 350°F). Test the oil by dropping a tiny bit of batter in; it should sizzle gently.
7. For each hoe cake, drop 1/4 cup of batter into the hot oil. Use the back of a spoon to gently spread it into a 3-inch circle.
8. Cook the cakes for 2-3 minutes, or until the edges look set and the bottoms are a deep golden brown. You’ll see little bubbles forming on the surface.
9. Carefully flip each cake with a spatula and cook for another 2-3 minutes on the second side until golden brown and cooked through.
10. Transfer the cooked hoe cakes to a wire rack set over a baking sheet. Immediately sprinkle the warm tops generously with the reserved cinnamon sugar mixture so it sticks.
11. Repeat the cooking and sugaring process with the remaining batter, adding a touch more oil to the skillet if it looks dry.

Kick back and enjoy the crispy, caramelized edges giving way to a fluffy, subtly sweet interior. The warm cinnamon sugar creates a crackly shell that’s downright magical. Serve them stacked high with a dollop of whipped cream for a decadent brunch, or just grab one straight from the rack—we won’t judge!

Chocolate Chip Hoe Cakes with Whipped Cream

Gather ’round, folks, because we’re about to turn humble cornmeal into a dessert that’ll make your taste buds do a happy dance—think fluffy, golden hoe cakes studded with melty chocolate chips and crowned with a cloud of whipped cream. It’s the cozy, sweet upgrade your breakfast (or let’s be real, midnight snack) has been dreaming of, and trust me, it’s easier than explaining why you ate three in a row.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the hoe cakes:
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 1/2 cup semi-sweet chocolate chips
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract

Instructions

1. In a medium bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate bowl, whisk 1 cup buttermilk, 1 large egg, and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—overmixing can make the cakes tough, so a few lumps are totally fine!
4. Gently fold in 1/2 cup semi-sweet chocolate chips until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
6. Scoop 1/4 cup of batter onto the hot skillet for each hoe cake, leaving space between them to prevent sticking.
7. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for another 2–3 minutes on the second side until golden brown and cooked through—if they’re browning too fast, reduce the heat slightly to avoid burning.
9. Transfer the cooked hoe cakes to a plate and repeat with the remaining batter, keeping finished cakes warm in a 200°F oven if needed.
10. While the hoe cakes cook, make the whipped cream: in a chilled bowl, combine 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
11. Use an electric mixer on medium-high speed to whip the cream until soft peaks form, about 2–3 minutes—don’t overbeat, or it’ll turn into butter!
12. Serve the warm hoe cakes immediately, topped generously with the whipped cream.

Zesty and golden with a tender crumb, these hoe cakes deliver a delightful contrast of crispy edges and soft centers, while the chocolate chips melt into gooey pockets of sweetness. For a fun twist, drizzle with maple syrup or sprinkle with sea salt to balance the richness, making every bite a cozy celebration of comfort food magic.

Savory Hoe Cakes with Smoked Salmon and Dill

Kicking off your holiday brunch with something that’ll make your taste buds do a happy dance, these Savory Hoe Cakes with Smoked Salmon and Dill are the ultimate festive flip on a Southern classic—think crispy, golden cornmeal pancakes getting a glamorous makeover with smoky salmon and herby freshness, because why should sweet have all the fun?

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the hoe cakes:
– 1 cup fine yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 large egg
– 3/4 cup buttermilk
– 2 tbsp unsalted butter, melted
– 2 tbsp vegetable oil

For the topping:
– 4 oz smoked salmon, thinly sliced
– 1/4 cup sour cream
– 2 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1/4 tsp black pepper

Instructions

1. In a medium bowl, whisk together 1 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate bowl, beat 1 large egg lightly, then stir in 3/4 cup buttermilk and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined—don’t overmix, or your hoe cakes will be tough (tip: a few lumps are totally fine!).
4. Heat a large non-stick skillet or griddle over medium heat and add 1 tbsp vegetable oil, swirling to coat the surface evenly.
5. For each hoe cake, drop 1/4 cup of batter onto the hot skillet, spreading it slightly into a 3-inch round with the back of a spoon.
6. Cook for 2–3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
7. Cook for another 2–3 minutes on the second side until golden brown and crispy—adjust heat if needed to prevent burning (tip: keep finished cakes warm in a 200°F oven while you cook the rest).
8. Repeat with the remaining batter, adding the remaining 1 tbsp vegetable oil to the skillet as needed.
9. In a small bowl, combine 1/4 cup sour cream, 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 1/4 tsp black pepper, stirring until creamy.
10. Top each warm hoe cake with a dollop of the dill sour cream, then layer with 4 oz thinly sliced smoked salmon.

Absolutely divine with that crispy exterior giving way to a tender, cornmeal-packed center, these hoe cakes are a flavor explosion where the smoky salmon and zesty dill cream play off the earthy corn—serve them stacked high for a brunch showstopper or as elegant finger food at your next gathering, because they’re basically party pancakes in disguise!

Apple Cinnamon Hoe Cakes with Vanilla Sauce

Tired of the same old breakfast routine? Let’s shake things up with a cozy, flavor-packed twist on a Southern classic. These Apple Cinnamon Hoe Cakes are like little warm hugs on a plate, especially when drizzled with a dreamy vanilla sauce that’ll make you want to lick the spoon—no judgment here!

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the Hoe Cakes:
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 3/4 cup buttermilk
– 1 large egg
– 1 tbsp unsalted butter, melted
– 1 medium apple, peeled and finely diced (about 1 cup)

For the Vanilla Sauce:
– 1 cup whole milk
– 1/4 cup granulated sugar
– 1 tbsp unsalted butter
– 1 tsp pure vanilla extract
– 1 tbsp cornstarch
– 2 tbsp cold water

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp ground cinnamon, and 1/4 tsp salt until fully combined.
2. In a separate small bowl, whisk 3/4 cup buttermilk, 1 large egg, and 1 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—a few lumps are fine to avoid tough cakes.
4. Fold in 1 cup of finely diced apple until evenly distributed throughout the batter.
5. Heat a large non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with butter or cooking spray.
6. For each hoe cake, scoop 1/4 cup of batter onto the hot skillet, spreading it slightly into a 3-inch round.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip carefully with a spatula.
8. Cook for another 2-3 minutes on the second side until golden brown and cooked through. Tip: Keep cooked cakes warm in a 200°F oven while you finish the batch.
9. While the cakes cook, make the vanilla sauce: In a small saucepan, whisk together 1 cup whole milk, 1/4 cup granulated sugar, and 1 tbsp unsalted butter over medium heat.
10. Bring the mixture to a gentle simmer, stirring occasionally, then reduce heat to low.
11. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth to create a slurry. Tip: This prevents lumps in your sauce for a silky texture.
12. Slowly whisk the cornstarch slurry into the simmering milk mixture and cook for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
13. Remove the saucepan from heat and stir in 1 tsp pure vanilla extract. Tip: Add vanilla off the heat to preserve its aromatic flavor.
14. Serve the warm hoe cakes immediately, drizzled generously with the vanilla sauce.

Every bite of these hoe cakes delivers a tender, fluffy interior studded with sweet, spiced apple bits, perfectly complemented by the rich, creamy vanilla sauce. For a fun twist, try stacking them high with extra sauce between layers or topping with a sprinkle of cinnamon sugar for extra crunch—they’re so good, you might just skip the maple syrup forever!

Zucchini Hoe Cakes with Parmesan and Basil

Oh, the humble zucchini—often relegated to sad salads or hidden in bread—finally gets its glamorous moment in these crispy, cheesy, herb-kissed hoe cakes. Think of them as the zucchini’s revenge: a golden, savory pancake that’s so addictive, you’ll forget all about that soggy spiralizer in your drawer. Perfect for a lazy brunch, a sneaky snack, or when you need to use up that garden glut before it turns into a science experiment.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

For the zucchini mixture:
– 2 medium zucchinis, grated (about 2 cups packed)
– 1 teaspoon salt

For the batter:
– 1 large egg, beaten
– 1/2 cup all-purpose flour
– 1/2 cup grated Parmesan cheese
– 1/4 cup finely chopped fresh basil
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil, plus more for cooking

Instructions

1. Place the grated zucchini in a colander set over a bowl and sprinkle with 1 teaspoon salt. Let it sit for 10 minutes to draw out excess moisture—this prevents soggy cakes!
2. After 10 minutes, squeeze the zucchini firmly with your hands or wrap it in a clean kitchen towel and wring it out until no more liquid drips; you should have about 1 cup of dry zucchini.
3. In a medium mixing bowl, combine the squeezed zucchini, 1 beaten egg, 1/2 cup all-purpose flour, 1/2 cup grated Parmesan, 1/4 cup chopped basil, and 1/4 teaspoon black pepper. Mix until just combined; don’t overmix or the cakes can become tough.
4. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat until it shimmers, about 2 minutes.
5. Scoop 1/4 cup portions of the batter into the skillet, flattening each gently with a spatula to form 3-inch rounds. Cook 3–4 cakes at a time to avoid crowding.
6. Cook for 3–4 minutes per side, or until golden brown and crisp around the edges. Flip carefully with a spatula when the bottom is set.
7. Transfer cooked cakes to a paper towel-lined plate to drain any excess oil. Repeat with remaining batter, adding another tablespoon of olive oil to the skillet as needed.
8. Serve immediately while hot and crispy. For an extra flavor boost, sprinkle with additional Parmesan and a drizzle of olive oil right before serving.

These hoe cakes emerge with a satisfying crunch on the outside and a tender, almost creamy interior thanks to the Parmesan melting into every bite. The basil adds a fresh, aromatic punch that cuts through the richness beautifully. Try stacking them with a dollop of herbed sour cream or tucking them into a breakfast sandwich with a fried egg for a truly decadent twist—they’re so versatile, you might just start a zucchini fan club.

Peach Cobbler Hoe Cakes with Brown Sugar Glaze

Oh, you thought peach cobbler and cornbread couldn’t have a deliciously scandalous affair? Think again—these hoe cakes are the flaky, fruity lovechild you never knew you needed, bringing Southern charm to your breakfast (or dessert, no judgment) with a brown sugar glaze that’ll make you swoon.

Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Peach Filling:
– 2 cups fresh peaches, peeled and diced (about 3 medium peaches)
– 1/4 cup granulated sugar
– 1 tbsp lemon juice
– 1 tsp cornstarch
For the Hoe Cake Batter:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1/4 cup granulated sugar
– 1 tbsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 1/4 cup unsalted butter, melted
For the Brown Sugar Glaze:
– 1/2 cup packed light brown sugar
– 1/4 cup unsalted butter
– 2 tbsp heavy cream
– 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F and grease a 9-inch cast-iron skillet or baking dish—this ensures your cakes get that crispy, golden edge.
2. In a medium bowl, combine the diced peaches, 1/4 cup granulated sugar, lemon juice, and cornstarch, tossing until the peaches are evenly coated; let it sit for 5 minutes to macerate and release juices.
3. In a large bowl, whisk together the all-purpose flour, yellow cornmeal, 1/4 cup granulated sugar, baking powder, and salt until no lumps remain.
4. In a separate bowl, whisk the buttermilk, egg, and melted butter until smooth, then pour it into the dry ingredients, stirring just until combined—overmixing can make the cakes tough, so stop when you see a few flour streaks.
5. Spread the batter evenly into the prepared skillet, then spoon the peach mixture over the top, leaving any excess liquid behind to prevent sogginess.
6. Bake for 20-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean; the peaches should be bubbly and fragrant.
7. While the cakes bake, make the glaze: in a small saucepan over medium heat, melt the brown sugar and butter, stirring constantly until smooth, about 3 minutes.
8. Remove the saucepan from heat and whisk in the heavy cream and vanilla extract until glossy—if it thickens too much, add a splash more cream to keep it pourable.
9. Once the hoe cakes are done, let them cool in the skillet for 5 minutes, then drizzle the warm brown sugar glaze over the top.
10. Slice into wedges and serve immediately. Every bite delivers a crumbly cornmeal texture that soaks up the juicy peaches, with the glaze adding a caramel-like sweetness that’s downright addictive. Try topping with a scoop of vanilla ice cream for a hot-and-cold contrast, or enjoy them straight from the skillet—they’re so good, you might forget to share.

Spiced Hoe Cakes with Nutmeg and Clove

Savor the holiday spirit with these spiced hoe cakes—a festive twist on a Southern classic that’ll have your taste buds doing a merry jig! Imagine fluffy cornmeal cakes infused with warm nutmeg and clove, perfect for cozying up by the fire or impressing your in-laws without breaking a sweat. Trust me, these little rounds of joy are easier to whip up than explaining why you bought another ugly sweater.

Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the batter:
– 1 cup yellow cornmeal
– 1/4 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 tsp ground nutmeg
– 1/4 tsp ground clove
– 1 cup buttermilk
– 1 large egg
For cooking:
– 2 tbsp vegetable oil
– 2 tbsp unsalted butter

Instructions

1. In a medium bowl, whisk together 1 cup yellow cornmeal, 1/4 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground nutmeg, and 1/4 tsp ground clove until fully combined.
2. Add 1 cup buttermilk and 1 large egg to the dry ingredients, and stir gently with a spatula until just mixed—don’t overbeat, or your cakes might turn tough as a reindeer’s hoof!
3. Heat a large skillet or griddle over medium heat (about 350°F), and add 1 tbsp vegetable oil and 1 tbsp unsalted butter, swirling to coat the surface evenly.
4. Spoon 1/4 cup of batter per cake onto the hot skillet, leaving space between them, and cook for 3–4 minutes until bubbles form on the surface and the edges look set.
5. Flip each cake carefully with a spatula, and cook for another 2–3 minutes until golden brown and cooked through—peek underneath to check for that perfect crispiness.
6. Transfer the cooked cakes to a plate, and repeat with the remaining batter, adding the remaining 1 tbsp vegetable oil and 1 tbsp unsalted butter to the skillet as needed to prevent sticking.
7. Serve the hoe cakes warm straight from the skillet for the best texture.

Now, these spiced hoe cakes boast a delightful crunch on the outside with a tender, fluffy interior that’s subtly sweet from the nutmeg and clove. Try stacking them high with a dollop of honey butter or pairing them with savory bacon for a breakfast that’s anything but basic—they’re so good, you might just start a new holiday tradition!

Savory Hoe Cakes with Sausage and Gravy

Ready to ditch boring breakfasts? Meet your new savory obsession: fluffy hoe cakes smothered in a rich, peppery sausage gravy that’ll have you questioning every bland pancake you’ve ever endured. It’s the ultimate comfort food mash-up that’s as fun to make as it is to devour—no fancy skills required, just a hearty appetite and a willingness to get a little messy.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Hoe Cakes:
– 1 cup all-purpose flour
– 1 cup yellow cornmeal
– 1 tablespoon granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 2 tablespoons vegetable oil (for frying)

For the Sausage Gravy:
– 1 pound bulk breakfast sausage
– 1/4 cup all-purpose flour
– 3 cups whole milk
– 1/2 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 cup yellow cornmeal, 1 tablespoon granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
2. In a separate bowl, beat 1 large egg, then stir in 1 cup whole milk and 2 tablespoons melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and mix just until combined—a few lumps are fine to avoid tough cakes.
4. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
5. For each hoe cake, scoop 1/4 cup of batter into the skillet, cooking 3-4 at a time without crowding.
6. Fry the cakes for 3-4 minutes per side until golden brown and cooked through, then transfer to a paper towel-lined plate.
7. In the same skillet, cook 1 pound bulk breakfast sausage over medium-high heat for 6-8 minutes, breaking it into crumbles with a spoon until no pink remains.
8. Sprinkle 1/4 cup all-purpose flour over the sausage and cook for 1 minute, stirring constantly to coat and eliminate the raw flour taste.
9. Gradually whisk in 3 cups whole milk, ensuring no lumps form, and bring to a simmer over medium heat.
10. Reduce heat to low and cook the gravy for 5-7 minutes, stirring often, until thickened to a creamy consistency that coats the back of a spoon.
11. Stir in 1/2 teaspoon black pepper and 1/4 teaspoon salt, then remove from heat.
12. Plate the hoe cakes and generously ladle the sausage gravy over the top.

Unbelievably satisfying, these hoe cakes boast a crispy exterior with a tender, cornmeal-kissed crumb that soaks up the gravy like a dream. Serve them straight from the skillet for a rustic brunch, or get creative by topping with a fried egg for an extra protein punch—either way, they’re guaranteed to vanish faster than you can say “seconds, please!”

Vegan Hoe Cakes with Coconut Milk and Agave

Ladies and gentlemen, gather ’round your griddles because we’re about to turn humble cornmeal into a vegan breakfast miracle that’ll make your taste buds do a happy dance. Forget everything you thought you knew about hoe cakes—these golden, fluffy discs are dairy-free, sweetened with nature’s nectar, and so delicious, even your carnivore friends will be begging for seconds.

Serving: 8 cakes | Pre Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

For the Batter
– 1 cup fine yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1 cup full-fat coconut milk
– 1/4 cup agave syrup
– 2 tablespoons vegetable oil, plus extra for cooking

Instructions

1. In a large mixing bowl, whisk together 1 cup fine yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt until fully combined.
2. Pour in 1 cup full-fat coconut milk, 1/4 cup agave syrup, and 2 tablespoons vegetable oil, then stir gently until the batter is smooth with no dry streaks—don’t overmix or your cakes might get tough!
3. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with vegetable oil using a paper towel.
4. Scoop 1/4 cup of batter onto the hot skillet for each cake, leaving space between them to prevent sticking.
5. Cook the cakes for 3–4 minutes until bubbles form on the surface and the edges look set, then flip them carefully with a spatula.
6. Cook the other side for another 2–3 minutes until golden brown and cooked through—press lightly in the center; if it springs back, they’re done!
7. Transfer the cooked cakes to a wire rack to cool slightly, repeating with the remaining batter and greasing the skillet as needed.
8. Serve the hoe cakes warm for the best texture and flavor.

These vegan hoe cakes emerge with a crispy, golden exterior that gives way to a tender, slightly crumbly interior, all infused with the subtle sweetness of agave and a hint of tropical coconut. Drizzle them with extra agave for a sticky treat, or get creative by topping with fresh berries and a dollop of coconut whipped cream for a festive brunch centerpiece that’s as pretty as it is tasty.

Summary

Y’all, these 20 hoe cakes prove that simple, hearty breakfasts are the best. From sweet to savory, there’s a perfect recipe for every morning. I hope you’ll whip up a batch, share your favorite in the comments, and pin this roundup to your Pinterest boards for easy inspiration. Happy cooking!

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