George Washington's Hoecakes Recipe - A Taste from Mount Vernon
- Pierce Jones
- Jul 24
- 3 min read
Updated: Aug 6
Delightfully yeasty corn flour pancakes that were a favorite at the breakfast table of the United States first president.
George Washington may have been a towering figure in American history, but at the table, his tastes were surprisingly simple and occasionally indulgent. Beyond being the first president, the general who led a fledgling nation to independence, and a symbol of leadership, Washington was also a man who adored pancakes, had a well-documented sweet tooth, and dined on the hearty, seasonal fare typical of 18th century Virginia gentry.
The Pancakes Washington Loved
If there was one dish Washington is most famously connected to, it is hoecakes, which were simple, rustic pancakes made of cornmeal. Often cooked on a griddle or hoe over an open fire, hoecakes were a staple of early American kitchens. Washington preferred his served swimming in honey, a habit recorded by family members and guests alike.
These cornmeal cakes were far from the fluffy buttermilk pancakes we know today, but their simplicity reflected the agricultural foundation of colonial diets, where corn was abundant and versatile.
Mount Vernon records note that Washington enjoyed hoecakes for breakfast, often with tea, and this preference endured even as he entertained foreign dignitaries and political allies. It was a small taste of comfort in a life filled with the weight of politics and war.
A Legendary Sweet Tooth
Washington’s love of sweets is well documented. He had a particular fondness for nuts, small cakes, and anything made with molasses or honey. Even while known for his strict discipline in military and personal life, he rarely resisted desserts.
Candied fruits, spiced nuts, and small beer, a lightly alcoholic and sweetened brew, often found their way to his table. While some records suggest his teeth were not in the best shape later in life, a fact often exaggerated into myths about wooden dentures, his fondness for sugary treats was undeniable. It was not uncommon for desserts like fruit pies, ginger cakes, and trifles to end a meal at Mount Vernon.
Food in Washington’s Virginia
Washington’s household reflected the dining customs of wealthy Virginians in the late 1700s. Meals were large and seasonal, built on local produce, preserved meats, grains, and imported luxuries like sugar, spices, and tea.
Breakfast often included bread, cheese, salted fish, and in Washington’s case, his beloved hoecakes. Lunch and dinner showcased roasted meats, seasonal vegetables, stews, and puddings. Imported Madeira wine was a favorite drink, and punch was commonly served to guests.
The food of the time balanced practicality with indulgence. Preservation methods like smoking, salting, and pickling were essential, yet the wealthy could afford refined flour, exotic spices, and imported alcohols that transformed simple dishes into status symbols. Washington’s diet was a reflection of that duality, with simple fare like cornmeal pancakes paired with the occasional decadence of cakes and wines.
Why His Table Still Fascinates Us
George Washington’s table offers a glimpse into the everyday life of a man who was anything but ordinary. His fondness for hoecakes and sweets makes him more relatable, a reminder that even the most stoic of leaders enjoyed small comforts. For food historians and home cooks alike, these details help humanize Washington, bringing his story from the battlefield and political stage back to the hearth.
Next time you drizzle honey over a stack of cornmeal pancakes, consider that you are sharing in a simple pleasure enjoyed by the first president of the United States, proof that even the Founding Fathers had their culinary soft spots.
Presidential Yeasted Hoecakes Recipe
Prep time 1 hour | Cook time 10 minutes | Serves 4
Ingredients:
2 cups white cornmeal, fine grind
1 teaspoon salt
1 tablespoon sugar (optional, but likely used)
1 packet (2¼ teaspoons) active dry yeast
¾ to 1 cup warm water (about 100°F or 38°C)
2 tablespoons melted butter or lard
Butter or oil for frying
Honey or molasses for serving
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5–10 minutes, until frothy.
In a large bowl, combine the cornmeal and salt.
Stir in the yeast mixture and melted butter. Mix until it forms a thick batter. Add a little more water if it’s too dry.
Cover the bowl and let the batter rise in a warm place for about 1 hour, or until it has puffed up slightly.
Heat a skillet or griddle over medium heat and grease lightly with butter or oil.
Drop spoonfuls of the batter onto the hot surface, flattening slightly into cakes.
Cook for 2–3 minutes per side, or until golden and cooked through.
Serve warm with a generous drizzle of honey or molasses.