Griddle Cakes Recipe

a stack of three griddle cakes with butter and syrup with one bite cut out

4.50 from 2 votes

Try these Griddle Cakes for a comforting, old-fashioned breakfast. Pancakes fried in butter or oil for a golden edge and fluffy inside.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings:

Calories: 135kcal

Author: Julie Clark

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

US Customary - Metric

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 1/2 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.

Refer to the article above for more tips and tricks.

The calories shown are based on the recipe making 12 griddle cakes, with 1 serving being 1 griddle cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition