Get ready to elevate your comfort food game with these irresistible hoe cake variations! From sweet to savory, we’ve gathered 21 delicious recipes that are perfect for breakfast, lunch, or dinner. Whether you’re a seasoned cook or just starting out, you’ll find something to love in this roundup. Let’s dive in and discover your new favorite way to enjoy this Southern classic!
Classic Southern Hoe Cakes
Well, y’all, if you’re craving a taste of Southern comfort that’s as easy as it is delicious, these hoe cakes are your golden ticket to crispy, cornmeal heaven—no fancy tools or fuss required, just pure, unapologetic goodness!
Ingredients
– 1 cup cornmeal
– 1 cup all-purpose flour
– 1 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/4 cup vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup cornmeal, 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly, then stir in 1 cup buttermilk and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently with a spatula until just combined; avoid overmixing to keep the batter tender (tip: a few lumps are fine!).
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers, about 350°F on a thermometer.
5. Drop 1/4 cup portions of batter into the hot oil, spacing them about 2 inches apart to prevent sticking.
6. Cook for 2-3 minutes until the edges bubble and the bottom is golden brown, then flip with a spatula.
7. Cook for another 2-3 minutes on the second side until golden brown and crisp (tip: press lightly to ensure even cooking).
8. Transfer to a paper towel-lined plate to drain excess oil; repeat with remaining batter, adding more oil if needed.
9. Serve immediately while hot for the best texture (tip: keep finished cakes warm in a 200°F oven if making batches).
Just imagine that first bite: a crispy exterior giving way to a soft, slightly sweet interior, perfect for slathering with honey or pairing with savory dishes like chili for a down-home feast.
Buttermilk Hoe Cakes with Honey Butter
Aren’t you tired of pancakes that demand your undivided attention? These buttermilk hoe cakes are the low-maintenance breakfast hero you’ve been craving, ready to rescue your mornings with minimal effort and maximum flavor.
Ingredients
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 4 tablespoons unsalted butter, softened
– 2 tablespoons honey
– 1/4 cup vegetable oil
Instructions
1. Whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a large bowl.
2. In a separate bowl, combine 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 until just combined—do not overmix (lumpy batter makes fluffier cakes!).
4. Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
5. Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
6. Drop 1/4 cup portions of batter into the hot oil, spacing them 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
8. Flip the cakes using a spatula and cook for another 2-3 minutes until golden brown and crisp.
9. Transfer to a paper towel-lined plate to drain excess oil.
10. While cakes cook, mix 4 tablespoons softened unsalted butter and 2 tablespoons honey in a small bowl until creamy.
11. Serve hoe cakes warm with a generous dollop of honey butter.
Unbelievably crisp on the outside yet tender within, these golden disks deliver a satisfying corn-forward crunch that plays perfectly with the sweet, creamy honey butter. Try stacking them with crispy bacon sandwiched between layers for a savory-sweet breakfast tower, or crumble them over chili for a Southern-inspired twist.
Savory Bacon and Cheddar Hoe Cakes
Now, who says pancakes have to be sweet? These savory bacon and cheddar hoe cakes flip breakfast on its head with a crispy, cheesy, bacon-packed punch that’ll make your taste buds do a happy dance. Perfect for brunch rebels and savory seekers alike!
Ingredients
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– 1 large egg
– 4 slices bacon, cooked and crumbled
– 1/2 cup shredded cheddar cheese
– 2 tablespoons unsalted butter
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
2. In a separate bowl, beat 1 large egg, then stir in 1 cup buttermilk until smooth.
3. Pour the wet ingredients into the dry ingredients and mix gently until just combined; avoid overmixing to keep the batter light.
4. Fold in 4 slices cooked and crumbled bacon and 1/2 cup shredded cheddar cheese until evenly distributed.
5. Heat a large skillet or griddle over medium heat and melt 1 tablespoon unsalted butter, 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.
7. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set.
8. Flip the hoe cakes and cook for another 2-3 minutes, until golden brown and cooked through.
9. Repeat with the remaining batter, adding more butter as needed to prevent sticking.
10. Serve immediately while warm and crispy.
Golden and gloriously crisp on the outside with a tender, cheesy interior, these hoe cakes offer a smoky bacon flavor that pairs perfectly with a dollop of sour cream or a fried egg on top for an extra indulgent twist.
Sweet Corn Hoe Cakes with Maple Drizzle
Pardon me while I drool over these golden discs of joy that are about to become your new breakfast obsession. Sweet corn hoe cakes with maple drizzle are the ultimate fusion of rustic charm and sweet indulgence, perfect for those mornings when you want to feel fancy without actually putting on pants.
Ingredients
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup buttermilk
– 1 large egg
– 2 tablespoons melted butter
– 1 cup fresh corn kernels
– 1/4 cup vegetable oil
– 1/2 cup pure maple syrup
Instructions
1. In a large bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. In a separate bowl, beat 1 large egg with 1 cup buttermilk and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined—don’t overmix!
4. Gently fold in 1 cup fresh corn kernels until evenly distributed throughout the batter.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering (about 350°F).
6. Drop 1/4 cup portions of batter into the hot skillet, spacing them about 2 inches apart.
7. Cook for 3-4 minutes until bubbles form on the surface and edges look set.
8. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
9. Transfer to a wire rack and repeat with remaining batter, adding more oil as needed.
10. Warm 1/2 cup pure maple syrup in a small saucepan over low heat for 2 minutes until slightly thickened.
11. Drizzle the warm syrup over the hoe cakes just before serving.
So what makes these little miracles so special? The crispy exterior gives way to a tender, corn-studded interior that practically sings with sweetness, while that maple drizzle adds a sticky-sweet finish that’ll have you licking your fingers. Serve them stacked high with a pat of butter melting between layers, or crumble them over yogurt for a breakfast-for-dessert situation that breaks all the rules.
Jalapeno and Cheese Spicy Hoe Cakes
Fiercely flavorful and fabulously fiery, these jalapeño and cheese hoe cakes will have your taste buds doing a happy dance! Forget boring cornbread—this spicy twist on a Southern classic brings the heat and the cheese in the most delicious way possible. Get ready to wow your friends and family with a side dish that’s anything but basic.
Ingredients
– 1 cup 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
– 1/2 cup shredded cheddar cheese
– 1/4 cup finely diced jalapeño
– 2 tablespoons vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup 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, then stir in 1 cup buttermilk and 2 tablespoons melted unsalted butter.
3. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain—do not overmix to keep the cakes tender.
4. Gently fold in 1/2 cup shredded cheddar cheese and 1/4 cup finely diced jalapeño until evenly distributed.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Drop 1/4 cup portions of batter into 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.
8. Flip each hoe cake carefully and cook for another 3–4 minutes, until golden brown and cooked through.
9. Transfer to a paper towel-lined plate to absorb excess oil, and repeat with remaining batter.
Perfectly crispy on the outside and fluffy inside, these hoe cakes pack a punch with melty cheese and a spicy jalapeño kick. Serve them alongside chili, top with a dollop of cool sour cream, or enjoy straight from the skillet—they’re irresistible hot or at room temperature!
Old-Fashioned Crispy Hoe Cakes
Aren’t you tired of those fancy-pants pancakes that require a culinary degree just to pronounce? Let’s get back to basics with these crispy, golden delights that your grandma would approve of (if she weren’t busy stealing the first batch).
Ingredients
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp melted butter
– 1/4 cup vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup 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, then add 1 cup buttermilk and 2 tbsp melted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and stir just until combined—don’t overmix or your hoe cakes will be tough!
4. Heat 1/4 cup vegetable oil in a large skillet over medium heat until it shimmers (about 350°F).
5. Drop 1/4 cup portions of batter into the hot oil, spacing them about 2 inches apart.
6. Cook for 3-4 minutes until the edges bubble and the bottoms are golden brown.
7. Flip each hoe cake carefully and cook for another 2-3 minutes until crispy and cooked through.
8. Transfer to a paper towel-lined plate to drain any excess oil.
9. Repeat with remaining batter, adding more oil if needed to maintain a thin layer in the skillet.
Buttery, crunchy, and impossibly satisfying, these hoe cakes deliver a texture that’s part pancake, part cornbread, and all delicious. Serve them stacked high with a drizzle of honey or crumbled over chili for a Southern-inspired twist that’ll have everyone asking for seconds.
Gluten-Free Hoe Cakes with Almond Flour
Oh, the gluten-free life doesn’t have to be bland! These almond flour hoe cakes are here to shake up your breakfast routine with a crispy, golden twist that’ll make you forget all about traditional pancakes.
Ingredients
– 1 cup almond flour
– 1/4 cup cornmeal
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 2 large eggs
– 1/2 cup milk
– 2 tablespoons maple syrup
– 2 tablespoons coconut oil
Instructions
1. In a medium bowl, whisk together 1 cup almond flour, 1/4 cup cornmeal, 1 teaspoon baking powder, and 1/2 teaspoon salt until fully combined.
2. Crack 2 large eggs into a separate bowl and beat them lightly with a fork.
3. Pour 1/2 cup milk and 2 tablespoons maple syrup into the beaten eggs, and stir until the mixture is smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring gently to form a thick batter without overmixing—this keeps the cakes tender.
5. Heat a non-stick skillet over medium heat and add 1 tablespoon coconut oil, letting it melt and coat the surface evenly.
6. Drop 1/4 cup portions of batter onto the skillet, spreading each slightly into a round shape about 4 inches wide.
7. Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
8. Flip each hoe cake carefully and cook for another 2-3 minutes until golden brown and firm to the touch.
9. Repeat with the remaining batter, adding more coconut oil as needed to prevent sticking.
10. Transfer the cooked hoe cakes to a plate and serve immediately for the best texture.
Dive into these hoe cakes and savor their nutty, slightly sweet flavor with a satisfying crunch. They’re perfect topped with fresh berries or a dollop of yogurt for a breakfast that feels indulgent yet wholesome.
Blueberry Hoe Cakes with Lemon Zest
Fabulous news for your taste buds: these aren’t your grandma’s pancakes—unless your grandma was a sassy Southern chef with a lemon zester and a wild blueberry addiction. Get ready to flip your morning routine with these irresistible hoe cakes that’ll have you questioning every bland breakfast you’ve ever endured. Let’s dive into the deliciousness!
Ingredients
– 1 cup all-purpose flour
– 1/4 cup cornmeal
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 cup fresh blueberries
– 1 tbsp lemon zest
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornmeal, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until fully combined.
2. In a separate medium bowl, beat 1 large egg lightly, then add 1 cup buttermilk and 2 tbsp melted unsalted butter, whisking until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix; a few lumps are fine for tender cakes.
4. Gently fold in 1 cup fresh blueberries and 1 tbsp lemon zest until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and add 1 tbsp vegetable oil, swirling to coat the surface evenly.
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 for 2-3 minutes, or until bubbles form on the surface and the edges look set—this indicates it’s time to flip for even browning.
8. Flip the cakes carefully with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
9. Repeat with the remaining batter, adding more vegetable oil as needed to prevent sticking, and keep cooked cakes warm in a 200°F oven.
10. Serve immediately while warm for the best texture and flavor.
Perfectly golden and bursting with juicy blueberries, these hoe cakes offer a delightful crunch from the cornmeal and a zesty kick from the lemon. Try stacking them high with a dollop of Greek yogurt or drizzling with maple syrup for a sweet-and-tangy twist that’ll make any morning feel like a celebration.
Vegan Hoe Cakes with Coconut Milk
Buckle up, buttercups, because we’re about to turn humble cornmeal into crispy, golden discs of vegan delight that’ll make your taste buds do a happy dance! These hoe cakes are the ultimate plant-based comfort food with a tropical twist, proving that Southern classics can absolutely slay without dairy.
Ingredients
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup canned coconut milk
– 2 tablespoons maple syrup
– 2 tablespoons vegetable oil
– 1/4 cup water
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. Pour in 1 cup canned coconut milk, 2 tablespoons maple syrup, and 1/4 cup water, then stir until just mixed—don’t overwork the batter or your cakes will be tough.
3. Let the batter rest for 5 minutes to allow the cornmeal to hydrate, which prevents a gritty texture.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and add 1 tablespoon vegetable oil, swirling to coat the surface.
5. Drop 1/4 cup portions of batter onto the hot skillet, spreading gently into 3-inch circles.
6. Cook for 3–4 minutes until bubbles form on the surface and the edges look set.
7. Flip the cakes carefully using a spatula and cook for another 2–3 minutes until golden brown and crisp.
8. Transfer to a plate and repeat with remaining batter, adding another tablespoon of vegetable oil to the skillet as needed.
9. Serve immediately while warm and crispy.
Now, these beauties boast a satisfying crunch outside with a tender, slightly sweet interior, thanks to that coconut milk magic. Nosh on them plain, slather with vegan butter, or get fancy with a drizzle of agave and fresh berries for a breakfast that’s basically a vacation on a plate!
Pumpkin Spice Hoe Cakes with Brown Sugar Glaze
Crisp autumn mornings practically beg for these pumpkin spice hoe cakes—think fluffy, spiced cornmeal pancakes that’ll have you trading your PSL for a plate in seconds. They’re cozy, they’re quirky, and that brown sugar glaze? Pure magic.
Ingredients
– 1 cup cornmeal
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 tsp salt
– 3/4 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1 large egg
– 3/4 cup buttermilk
– 2 tbsp unsalted butter, melted
– 1/2 cup packed brown sugar
– 2 tbsp unsalted butter
– 2 tbsp heavy cream
– 1/2 tsp vanilla extract
Instructions
1. In a large bowl, whisk together 1 cup cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt until fully combined.
2. In a separate bowl, mix 3/4 cup canned pumpkin puree, 1/4 cup granulated sugar, 1 large egg, 3/4 cup buttermilk, and 2 tbsp melted unsalted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cakes tender.
4. Heat a non-stick skillet or griddle over medium heat (350°F) and lightly grease with butter or oil.
5. Drop 1/4 cup portions of batter onto the skillet, spreading slightly into circles.
6. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
7. Flip the cakes and cook for another 2-3 minutes until golden brown and cooked through.
8. Repeat with remaining batter, keeping cooked cakes warm in a 200°F oven.
9. For the glaze, combine 1/2 cup packed brown sugar, 2 tbsp unsalted butter, and 2 tbsp heavy cream in a small saucepan over medium heat.
10. Stir constantly for 3-4 minutes until the sugar dissolves and the mixture is smooth.
11. Remove from heat and stir in 1/2 tsp vanilla extract.
12. Drizzle the warm glaze over the hoe cakes just before serving.
Nothing beats the tender, slightly gritty texture of these hoe cakes paired with the rich, caramel-like glaze—serve them stacked high with a dollop of whipped cream or alongside crispy bacon for a sweet-savory twist that’ll make any fall morning unforgettable.
Apple Cinnamon Hoe Cakes with Caramel Drizzle
Fabulously fall has arrived, and what better way to embrace the cozy vibes than with these irresistible apple cinnamon hoe cakes? They’re like a hug for your taste buds, with a caramel drizzle that’s basically dessert for breakfast—no regrets here!
Ingredients
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 1 large egg
– 3/4 cup milk
– 1/2 cup finely chopped apple
– 2 tbsp unsalted butter
– 1/4 cup caramel sauce
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 well combined.
2. Crack 1 large egg into a separate bowl, then add 3/4 cup milk and whisk until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the cakes tender.
4. Fold in 1/2 cup finely chopped apple until evenly distributed throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat and melt 1 tbsp unsalted butter, swirling to coat the surface.
6. Drop 1/4 cup portions of batter onto the skillet, spacing them about 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the hoe cakes and cook for another 2-3 minutes until golden brown and cooked through.
9. Transfer to a plate and repeat with the remaining batter, adding more butter as needed.
10. Drizzle 1/4 cup caramel sauce over the warm hoe cakes just before serving.
Buttery, spiced, and utterly divine, these hoe cakes boast a fluffy interior with tender apple bits and a crisp edge. Serve them stacked high with extra caramel for a decadent twist, or pair with a scoop of vanilla ice cream for an instant dessert upgrade—because why should pancakes have all the fun?
Herb and Garlic Savory Hoe Cakes
Brace yourselves, flavor fans—these aren’t your grandma’s hoecakes (unless your grandma was a secret herb whisperer). We’re taking humble cornmeal and giving it a serious garlic-and-herb glow-up that’ll make your taste buds do a happy dance. Get ready to flip, savor, and possibly fight over the last crispy-edged piece.
Ingredients
– 1 cup yellow cornmeal
– 1/2 cup all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic, minced
– 2 tbsp fresh parsley, chopped
– 1 tbsp fresh chives, chopped
– 1 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp black pepper until fully combined.
2. Add 2 cloves minced garlic, 2 tbsp chopped fresh parsley, and 1 tbsp chopped fresh chives to the dry ingredients, stirring to distribute evenly.
3. In a separate bowl, beat 1 large egg lightly, then whisk in 1 cup buttermilk and 2 tbsp melted unsalted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until no dry spots remain—do not overmix to keep the cakes tender.
5. Heat 2 tbsp vegetable oil in a large skillet over medium heat until shimmering, about 350°F.
6. Drop 1/4 cup portions of the batter into the hot skillet, spacing them about 2 inches apart.
7. Cook for 3-4 minutes until the edges look set and bubbles form on the surface.
8. Flip the cakes carefully using a spatula and cook for another 3-4 minutes until golden brown and crisp on both sides.
9. Transfer to a paper towel-lined plate to drain any excess oil, repeating with remaining batter and adding more oil if needed.
10. Keep cooked cakes warm in a 200°F oven if not serving immediately to maintain crispness.
Kick back and admire your handiwork—these hoe cakes boast a crispy exterior giving way to a fluffy, herb-packed interior with a savory garlic punch. Serve them stacked high with a dollop of cool sour cream or alongside fried eggs for a breakfast that means business, or get creative and use them as a sturdy base for pulled pork sliders.
Sweet Potato Hoe Cakes with Pecan Topping
Savor the delightful crunch of these sweet potato hoe cakes, a Southern-inspired treat that’ll have your taste buds doing a happy dance—no fancy skills required, just a skillet and a sprinkle of fun!
Ingredients
– 1 cup mashed sweet potato
– 1 cup all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1 large egg
– 1/2 cup milk
– 2 tbsp unsalted butter, melted
– 1/2 cup chopped pecans
– 2 tbsp brown sugar
– 1 tbsp unsalted butter, cold
– 1/4 tsp ground cinnamon
Instructions
1. Preheat a skillet or griddle over medium heat (350°F) to ensure even cooking.
2. In a large bowl, combine 1 cup mashed sweet potato, 1 cup all-purpose flour, 1/2 cup cornmeal, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt.
3. Tip: Use leftover baked sweet potatoes for a richer flavor and smoother texture.
4. In a separate bowl, whisk together 1 large egg, 1/2 cup milk, and 2 tbsp melted unsalted butter until fully blended.
5. Pour the wet ingredients into the dry ingredients and stir just until combined; avoid overmixing to keep the cakes tender.
6. Drop 1/4 cup portions of the batter onto the preheated skillet, spacing them 2 inches apart.
7. Cook for 3-4 minutes per side, or until golden brown and firm to the touch.
8. Tip: Flip the cakes only once to prevent them from breaking apart.
9. While the cakes cook, prepare the topping by combining 1/2 cup chopped pecans, 2 tbsp brown sugar, 1 tbsp cold unsalted butter, and 1/4 tsp ground cinnamon in a small bowl.
10. Sprinkle the pecan topping evenly over the hot hoe cakes immediately after cooking.
11. Tip: The residual heat will melt the butter and toast the pecans slightly for extra crunch.
12. Serve the hoe cakes warm. Unbelievably crispy on the outside and fluffy within, these cakes boast a sweet, nutty flavor that pairs perfectly with a dollop of whipped cream or a drizzle of maple syrup for a cozy breakfast or dessert twist.
Banana Nut Hoe Cakes with Maple Syrup
Gosh, who knew that overripe bananas and a cast-iron skillet could lead to such delicious rebellion? These banana nut hoe cakes are the ultimate breakfast hack—fluffy, nutty, and just begging for a waterfall of maple syrup. Trust me, your mornings are about to get a whole lot sweeter (and sassier).
Ingredients
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/2 cup chopped walnuts
– 1 cup mashed ripe banana (about 2 medium bananas)
– 1/2 cup buttermilk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1/4 cup vegetable oil
– Maple syrup for serving
Instructions
1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt until well combined.
2. Fold in 1/2 cup chopped walnuts to distribute evenly throughout the dry ingredients.
3. In a separate medium bowl, mash 2 medium bananas with a fork until smooth to yield 1 cup mashed banana.
4. Add 1/2 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter to the mashed bananas, and whisk vigorously until fully incorporated and slightly frothy.
5. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; do not overmix to avoid tough cakes.
6. Heat a large skillet or griddle over medium heat and add 1/4 cup vegetable oil, swirling to coat the surface evenly.
7. Once the oil shimmers and reaches 350°F, drop 1/4 cup portions of batter onto the skillet, spacing them 2 inches apart.
8. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
9. Flip the cakes carefully with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
10. Transfer to a plate lined with paper towels to absorb excess oil; repeat with remaining batter.
11. Serve immediately drizzled with maple syrup.
What a triumph! These hoe cakes boast a tender, cake-like crumb with crunchy walnut surprises and a sweet banana hug in every bite. For a next-level twist, top with a dollop of whipped cream and extra nuts, or serve alongside crispy bacon for a savory-sweet showdown that’ll have everyone fighting for the last piece.
Zucchini Hoe Cakes with Parmesan Cheese
Pardon me while I interrupt your scrolling with these crispy, cheesy zucchini hoe cakes that’ll make your taste buds do a happy dance! Perfectly golden and packed with parmesan goodness, they’re the ultimate way to sneak veggies into your snack game without anyone suspecting a thing.
Ingredients
– 2 cups grated zucchini
– 1/2 cup grated parmesan cheese
– 1/4 cup all-purpose flour
– 1 large egg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
Instructions
1. Place grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. In a medium bowl, combine the squeezed zucchini, grated parmesan cheese, all-purpose flour, egg, salt, and black pepper.
3. Mix all ingredients until well combined and a thick batter forms.
4. Heat olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Drop 1/4 cup portions of the batter into the hot skillet, flattening each slightly with a spatula.
6. Cook for 3-4 minutes per side until golden brown and crispy edges form.
7. Flip each hoe cake carefully using a spatula and cook for an additional 3-4 minutes.
8. Transfer cooked hoe cakes to a paper towel-lined plate to drain any excess oil.
9. Repeat with remaining batter, adding more olive oil to the skillet if needed.
Zesty and irresistible, these hoe cakes boast a crispy exterior with a tender, veggie-packed center that’s pure comfort. Serve them warm with a dollop of sour cream or alongside a fresh salad for a quick, satisfying meal that’ll have everyone asking for seconds!
Sourdough Hoe Cakes with Chive Butter
Golly, who knew that sourdough discard could transform into these golden, crispy-edged delights that’ll have you flipping for more? These hoe cakes are the ultimate breakfast rebellion—simple, sassy, and seriously satisfying. Get ready to butter up and dig in!
Ingredients
– 1 cup sourdough starter discard
– 1/2 cup all-purpose flour
– 1/2 cup cornmeal
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 large egg
– 1/2 cup buttermilk
– 2 tbsp unsalted butter, melted
– 4 tbsp unsalted butter, softened
– 2 tbsp fresh chives, finely chopped
– 2 tbsp vegetable oil
Instructions
1. In a large bowl, whisk together 1 cup sourdough starter discard, 1/2 cup all-purpose flour, 1/2 cup cornmeal, 1/2 tsp baking soda, and 1/2 tsp salt until just combined.
2. Tip: Avoid overmixing to keep the batter light and tender.
3. Add 1 large egg, 1/2 cup buttermilk, and 2 tbsp melted unsalted butter to the bowl, stirring gently until the batter is smooth with no dry spots.
4. In a small bowl, mix 4 tbsp softened unsalted butter and 2 tbsp finely chopped fresh chives until well blended; set aside for serving.
5. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Drop 1/4 cup portions of batter into the hot skillet, spacing them 2 inches apart.
7. Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
8. Tip: Wait for those bubbles—it’s your cue to flip for perfect browning.
9. Flip the hoe cakes and cook for another 2-3 minutes until golden brown and cooked through.
10. Transfer to a plate and repeat with remaining batter, adding more oil if needed.
11. Tip: Keep cooked hoe cakes warm in a 200°F oven to maintain crispiness.
12. Serve immediately topped with a dollop of the chive butter.
Yum, these hoe cakes boast a crave-worthy crunch outside with a soft, tangy interior that pairs magically with the herbaceous butter. For a fun twist, stack them high with a fried egg or drizzle with hot honey—breakfast just got a major upgrade!
Cranberry Orange Holiday Hoe Cakes
Joyful news, holiday enthusiasts! These cranberry orange hoe cakes are about to become your new seasonal obsession—fluffy, festive, and packed with zesty-sweet vibes that’ll make your taste buds do a merry little dance. Perfect for brunch or as a quirky side, they’re basically Christmas morning in pancake form, minus the awkward family photos.
Ingredients
– 1 cup all-purpose flour
– 1 tbsp granulated sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1 large egg
– 3/4 cup buttermilk
– 2 tbsp unsalted butter, melted
– 1/2 cup fresh cranberries, chopped
– 1 tbsp orange zest
– 2 tbsp vegetable oil
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 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.
3. Pour the wet ingredients into the dry ingredients and mix gently until just incorporated; avoid overmixing to keep the cakes tender.
4. Fold in 1/2 cup chopped fresh cranberries and 1 tbsp orange zest until evenly distributed.
5. Heat 2 tbsp vegetable oil in a large skillet over medium heat until it shimmers, about 350°F.
6. Drop 1/4 cup portions of batter into the skillet, spacing them about 2 inches apart.
7. Cook for 2-3 minutes until bubbles form on the surface and the edges look set.
8. Flip the cakes carefully and cook for another 2-3 minutes until golden brown and cooked through.
9. Transfer to a plate and repeat with remaining batter, adding more oil if needed to prevent sticking.
10. Serve warm for the best texture and flavor.
Yum, these hoe cakes boast a delightful contrast—tender and fluffy inside with a crisp edge, bursting with tart cranberries and bright orange zest. Try stacking them high with a drizzle of maple syrup or topping with a dollop of whipped cream for an extra festive twist; they’re irresistibly cheerful on any holiday table!
Conclusion
You’ve just discovered 21 delicious hoe cake variations to elevate your meals! We hope these recipes inspire your kitchen adventures. Try your favorites, leave a comment sharing which ones you loved, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
