Rhode Island Johnnycakes
Photo: Shockingly Tasty's photostream · CC BY-SA 2.5

History

Johnnycakes are corn-griddle cakes made from stone-ground white or yellow cornmeal; the Narragansett word 'johanikin' or 'journey-cake' is the etymology debate. They predate wheat flour in New England and remained breakfast staples through the 19th century. Vermont versions usually use yellow corn and Vermont butter, and finish with maple. Found on a handful of farm-to-table brunch menus; not on every Burlington breakfast plate but a deep-rooted regional dish.

Book a food experience

Tours, tastings and classes that match this page, bookable on GetYourGuide.

Browse all food experiences

Common allergens: Dairy

Make it at home

Yield 4Hands-on 20 minTotal 25 minDifficulty Easy

Ingredients

  • 200g stone-ground yellow cornmeal (a coarser whole-grain mill is ideal)
  • 1 teaspoon fine sea salt
  • 1 tablespoon granulated sugar
  • 300ml boiling water
  • 120ml whole milk
  • 1 large egg, beaten
  • 2 tablespoons Vermont butter, melted, plus more for the pan
  • To serve: 4 tablespoons Vermont butter, soft
  • Pure Vermont maple syrup, warmed

Method

  1. Whisk cornmeal, salt and sugar in a heatproof bowl.
  2. Pour the boiling water over the cornmeal and stir to a thick paste; rest 5 minutes for the grain to hydrate.
  3. Whisk in the milk, beaten egg and melted butter to a thick pancake batter; the batter should mound on a spoon but slowly relax.
  4. Heat a heavy skillet or cast-iron griddle over medium heat; brush with butter.
  5. Drop the batter in 3-tablespoon scoops and spread to 8cm discs about 1cm thick.
  6. Cook 3-4 minutes until the edges are crisp and the underside is deep golden; flip and cook 2-3 minutes more.
  7. Stack two or three to a plate; top with a knob of butter and a generous pour of warmed maple syrup.

Tip from the editors. If the batter stiffens between batches, loosen with a splash of milk; never thin with water or the cakes turn gluey.

Where to eat rhode island johnnycakes

Rhode Island Johnnycakes in Burlington

August First Bakery ★ 4.7

$$ $8-16CaféBakery counter brunchDowntown

The downtown bakery counter where everyone goes Saturday morning. Maple biscuits, hot sandwiches, locally roasted coffee; laptop-free dining room since 2014.

OrderMaple biscuit with sausage gravy plus a Vermonter sandwich for the table

Directions

Sneakers Bistro and Cafe ★ 4.8

$$ $12-22All-day breakfastWinooski

Open since 1980 in downtown Winooski, Sneakers serves brunch on two floors with outdoor seating. Eggs Benedict, chicken-and-waffles, Kahlua French toast,

OrderLemon Ricotta Waffles or the Cowboy Hash

Directions

All Burlington signature dishes →

Rhode Island Johnnycakes in Providence

Hemenway's ★ 4.3

$$$$ Tasting $60-110 a la carteSeafoodChef Newport Restaurant Group

Hemenway's reopened March 5, 2025 after a refresh of the bar, raw bar and lobster tanks. Downtown riverside seafood since 1985 on South Main.

OrderThe shellfish platter from the raw bar plus a one-and-a-quarter pound Maine lobster.

Book1-2 weeks ahead

TipRaw bar walks in; book the river-view dining tables through OpenTable.

Directions

Nicks on Broadway ★ 4.7

$$ $18-32BrunchSeasonal scratch-kitchen brunchWest Side

Derek Wagner's Nicks on Broadway runs the city's most-booked weekend brunch. Seasonal market-driven plates; lines around the block by 10:30.

OrderDaily-changing hash and the brunch chalkboard's pancake stack.

Directions

Cassarino's ★ 4.1

$$$ ItalianFederal Hill

Cassarino's on Atwells, opened 1988, is the candlelit Federal Hill room locals book midweek. Northern Italian classics, a marble bar, polished service.

OrderLobster ravioli or veal piccata; close with the house tiramisu.

TipWalk-in seats at the bar serve the full menu; book the booths through OpenTable.

Directions

All Providence signature dishes →

More cities are in research. Want rhode island johnnycakes covered somewhere specific? Tell us where you want to eat.

Browse all dishes →