Griddle cakes are light, fluffy, pan-cooked cakes made from a simple batter of flour, milk, eggs, and baking powder. Unlike traditional oven-baked cakes, these are cooked on a hot griddle or skillet, resulting in a golden-brown exterior and a tender, airy inside. They’re similar to pancakes but may have a slightly denser texture.This recipe is part of classic American cuisine, particularly from the early to mid-20th century. Griddle cakes are rooted in early American home cooking and often appear in vintage cookbooks. They're closely related to pancakes and johnnycakes, and were a staple in many households for breakfast or supper due to their simplicity and affordability.
Equipment
- 1 Iron Griddle Pan
- 1 Griddle Spatula
Ingredients
- 1¼ cups Sifted flour
- 2½ tsp Baking Powder
- 3 tbsp Salt
- 3 tbsp Sugar
- 1 Egg (beaten)
- 1 cup Milk
- 3 tbsp Shortening (melted)
Instructions
Prepare Dry Ingredients
- In a large mixing bowl, sift together the flour, baking powder, sugar, and salt. Sifting ensures a smooth batter and even distribution of leavening agents.
Combine Wet Ingredients
- In a separate bowl, whisk the beaten egg with the milk until well combined.
Mix Batter
- Gradually pour the egg and milk mixture into the bowl of dry ingredients. Stir gently until the batter is smooth and free of lumps. Avoid overmixing, as this can lead to tough griddle cakes.
Incorporate Shortening
- Add the melted shortening (or butter) to the batter and stir until just combined. Let the batter rest for about 5 minutes; this allows the gluten to relax and results in fluffier cakes.
Preheat Griddle
- Heat a griddle or large skillet over medium heat. Lightly grease the surface with butter, oil, or non-stick spray. To test if the griddle is ready, sprinkle a few drops of water on it; if they dance and evaporate, the griddle is at the right temperature.
Cook Griddle Cakes
- Pour approximately ¼ cup of batter onto the griddle for each cake. Cook until bubbles form on the surface and the edges appear set, about 2–3 minutes. Flip and cook the other side until golden brown, another 1–2 minutes. Adjust the heat as necessary to prevent burning.
Serve Warm
- Transfer the cooked griddle cakes to a plate and keep warm. Serve with your favorite toppings such as butter, maple syrup, fresh fruit, or a dusting of powdered sugar.
Tips
- Consistent Size: Using a measuring cup ensures uniform-sized cakes, which cook evenly.
- Don’t Overmix: Overmixing the batter can develop gluten, leading to dense cakes. Mix just until ingredients are combined.
- Keep Warm: Place cooked cakes on a baking sheet in a 200°F (93°C) oven to keep them warm while you finish cooking the batch.
- Sweet Toppings: Maple syrup, honey, fruit compote, or whipped cream.
- Savory Options: Top with a fried egg, bacon, or cheese for a hearty twist.
- Add-Ins: Incorporate blueberries, chocolate chips, or nuts into the batter for variety.
Nutrition
Serving: 1cakeCalories: 173kcalCarbohydrates: 20gProtein: 8gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 33mgSodium: 542mgPotassium: 154mgFiber: 0.5gSugar: 6gVitamin A: 87IUVitamin C: 0.2mgCalcium: 126mgIron: 1mg
Tried this recipe?Let us know how it was!