Whole Grain Cheddar Scallion Cornmeal Griddle Cakes

Scallion Cheddar Cornmeal Griddle Cakes I The Well Floured Kitchen

When we travel, I love to research local foods and try them out.  It’s funny that I don’t put the same effort in close to home.  Boston baked beans?  Never had em’.  Boston Cream Cake Pie, not so much.   Being in New England I do enjoy some classics like “chowda”, but I am going to make it a mission to try out some more of my own regional specialties (is it too early for a New Year’s Resolution?)  Now I just need to figure out what they are and make a list!

These cornmeal griddle cakes are a version of johnnycakes, originating in Rhode Island.  Regretfully, even living so close by, I never enjoyed these tasty pancake alternatives.  They are kind of a flat cornbread cooked on a griddle.  They come together super fast, so we were even able to enjoy these on a weekday morning.  

Scallion Cheddar Cornmeal Griddle Cakes I The Well Floured Kitchen

You may recognize the scallion cheddar combination from my Zucchini Cheddar Muffins.  It is such a delicious combination of flavors, I figured why reinvent the wheel?

Scallion Cheddar Cornmeal Griddle Cakes I The Well Floured Kitchen

I served it up with a side of turkey breakfast sausage, but I think next time maple glazed bacon crumbled on top would be incredible.  The kids chose to add a bit of maple syrup on theirs, which was fine with me since the batter contained no sweetener.

Scallion Cheddar Cornmeal Griddle Cakes I The Well Floured Kitchen

Whole Grain Cheddar Scallion Cornmeal Griddle Cake

Yield: Makes 16-20 Medium Pancakes


  • 1 Cup (4oz) Cornmeal
  • 1 Cup (4oz) White Whole Wheat Flour
  • 2 Eggs
  • 1 1/4 Cup (10oz) Buttermilk
  • 1/2 Tsp. Salt
  • 3/4 Tsp. Baking Soda
  • 1 Scallion, Thinly Sliced
  • 1/3 Cup Cheddar Cheese, Shredded
  • 6 Tbsp. Butter


  1. Whisk together the flour, cornmeal, baking soda and salt. In a separate bowl, mix the eggs and buttermilk. Stir the wet and dry ingredients together, until just combined. Add the scallion and cheese and gently stir in.
  2. Melt 1-2 tablespoons butter in a non stick skillet, griddle or cast iron pan. Pour batter into medium sized pancakes into the pan. Cook over medium heat until many bubbles appear on the surface, about 3 minutes. Flip and then cook an additional minute. Remove from pan and repeat, melting additional butter for each batch.

Shared with: Strut Your Stuff Saturday and Super Saturday and Eat Create Party Foodies and Crafties Soiree





  1. says

    One of the perks of the military lifestyle is the opportunity to immerse myself in a food culture for a few years, then up and move to a new food culture! No complaints here–though when I am back visiting my folks we make it a point to enjoy steamed Old Bay-spiced blue crabs in season, and scrapple year ’round. Not sharing those recipes on my blog, though!
    These griddle cakes look very yummy, and my kids would be all over that flavor combo–and add syrup, too!

    • says

      I would love to see a scrapple recipe…

      Food cultures are fascinating. We are heading to China soon and I can’t wait to explore some new tastes. I’m sure I’ll be ready for some northeastern cuisine when we return.

      Have a great weekend!

  2. says

    I am so guilty of this, too. I always try local foods when I’m traveling! But, I’m from Detroit. Coney dogs (basically, hot dogs topped with chili) are one of our most famous local foods. I’ve had a few coneys here and there, but the two most popular places to get coneys in Detroit (they’re actually right next door to each other) are American Coney Island and Lafayette Coney Island. I’ve never been to them! People are always appalled when I tell them this. hahaha.

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