Julie Clark
Updated:
Griddle Cakes
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Try these Griddle Cakes for a comforting, old-fashioned breakfast. Pancakes fried in butter or oil for a golden edge and fluffy inside.
These griddle cakes are lightly sweet and buttery with a soft, tender texture from whipped eggs. Cook them in a cast iron skillet (or any griddle you have) and remember, gentle mixing is the secret to fluffy griddle cakes.
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Vanessa says, “These are the best pancakes! Thank you so much. My whole family enjoyed them.”
⭐️ ⭐️ ⭐️ ⭐️ ⭐️ Reader Lainie says, “These were so tasty. A bit like Scottish pancakes only lighter and fluffier.”
Griddle Cakes Make a Saturday Morning Even Better.
Griddle cakes (also called hotcakes or pancakes) are a common weekend and holiday tradition in many households. There’s nothing like waking up to the aroma of vanilla, butter and maple syrup.
A few of our favorite pancake recipes include:
Our griddle cakes are fluffy, tender and lightly golden brown around the edges. This griddle cakes recipe comes from my old Amish cookbook. It’s easy, takes no thinking ahead and has common pantry ingredients.
They are excellent as-is, or make them with one of our favorite add-ins: ground cinnamon, vanilla extract, chocolate chips, cinnamon chips or wild blueberries.
And serve them with our breakfast sausage!
Enjoy! -Julie
Ingredients
- Traditional all-purpose flour is standard. Cake flour will give you a lighter texture. Gluten-free all-purpose flour works as well.
- Use whole milk for the richest flavor, but any other milk works as well, even non-dairy milk. You can substitute buttermilk for regular milk.
- I use salted butter since that’s what I keep on hand, but unsalted butter will be good, too.
Griddle Cakes Recipe
Try these Griddle Cakes for a comforting, old-fashioned breakfast. Pancakes fried in butter or oil for a golden edge and fluffy inside.
Servings 12
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 1/2 cups whole milk
- 2 tablespoons melted butter
- Butter or shortening for frying
Instructions
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside. 2 cups all-purpose flour, 3 tablespoons granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon salt
- In a large bowl, beat the eggs using an electric hand mixer on medium speed until the eggs are light and frothy (about 2 minutes). Add the milk and mix again until combined (10-20 seconds). 2 large eggs, 1 ½ cups whole milk
- Add the wet ingredients into the dry ingredients. Mix just until combined with the electric mixer on low speed (about 10 seconds).
- Add in the melted butter. Use a rubber spatula to finish folding together the batter. It’s ok if there are a few lumps of flour. Do not overmix. 2 tablespoons melted butter
- Heat a cast iron skillet over medium low heat (I set our oven on 3 out of 6). Add about a tablespoon of butter and allow it to melt. (Butter gives amazing flavor, but if you use oil or shortening to fry the pancakes, it will give them a crispy, gold brown edge.) Butter or shortening
- Use a ⅓ cup measuring cup to scoop and pour batter into a hot skillet. (Make two pancakes at a time if your skillet is large enough.) Allow it to cook for two minutes until the top of the pancake has bubbles. Then flip and cook on the other side for another minute or until the pancakes is cooked through.
- Add ½ tablespoon of butter to the skillet and make another pancake. Continue this until the remaining batter is all cooked. Serve with butter, maple syrup and fresh fruit.
Video
Notes
Storage Instructions
- Room temperature: Do not store the leftovers at room temperature.
- Refrigerator: Store griddle cakes in an airtight container in the fridge for up to 5 days. Heat in the microwave before eating.
- Freezer: Freeze the griddle cakes in an airtight container for up to 2 months. Reheat in the microwave.
Nutrition
Calories: 135kcal | Carbohydrates: 21g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 279mg | Potassium: 114mg | Fiber: 1g | Sugar: 5g | Vitamin A: 153IU | Calcium: 60mg | Iron: 1mg
How to Make Griddle Cakes
Dry Ingredients. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
Wet ingredients. In a large bowl, beat the eggs using an electric hand mixer on medium speed until the eggs are light and frothy (about 2 minutes). Add the milk and mix again until combined (10-20 seconds)
Combine the two. Add the wet ingredients into the dry ingredients. Mix just until combined with the electric mixer on low speed (about 10 seconds). Add in the melted butter. Use a rubber spatula to finish folding together the batter. It’s ok if there are a few lumps of flour. Do not overmix or the pancakes might be tough.
Cook the griddle cakes. Heat a cast iron skillet over medium low heat (I set our oven on 3 out of 6). Add about a tablespoon of butter and allow it to melt. Use a ⅓ cup measuring cup to scoop and pour pancake batter into a hot skillet. Allow it to cook for two minutes until the top of the pancake has bubbles. Then flip and cook on the other side for another minute or until the griddle cake is cooked through.
Toppings for Griddle Cakes
100% pure maple syrup is a classic griddle cakes topping, but what if you’re looking for something a little different to put on the griddle cakes? Here are some ideas:
- Butter and brown sugar. Just try it. Trust me.
- Raspberry sauce
- Strawberry topping
- A drizzle of warm peanut butter
- Hazelnut spread
- Fresh berries
- Powdered sugar
- Honey
- Yogurt
Why are mine sticking to the griddle?
Made it dozens of times. Add 1 egg, no cinnamon. Love..love…love…
These look superb, just the kind I’ve been after!
About how much batter do you use for each pancake (e.g., 1/4 cup)? Do you just eyeball the amount as you pour the batter?
These were so tasty. A bit like Scottish pancakes only lighter and fluffier. Roses comment about her putting too much salt in made me laugh like mad!
Thanks for the recipe and love & best wishes from Yorkshire, UK.
I made this pancakes but they were super salty. 3 tsp is a lot of salt. They were fluff.
These are the best pancakes! Thank you so much. My whole family enjoyed them.
BTW, this review was in reference to the Amish Griddle cakes. Can’t wait to try the other recipes!
I am always on a quest for the perfect pancakes, so I decided to give these a try yesterday morning. OMG! Talk about melt-in-your-mouth goodness! I had some and froze the rest. Had an appointment early this morning and took them out of the freezer and popped them into the microwave for about a minute(30 second intervals)and it was like I’d just made them. You guys get a double thumbs-up for the delicious recipe and the fact that I can reheat them from frozen for a quick, hot breakfast on a busy morning. Thanks so much!