Griddle Cakes, often called old-fashioned pancakes, were a beloved breakfast staple in early American kitchens. Unlike today’s fluffier, baking soda-based pancakes, these rely on baking powder and simple pantry staples for their rise and texture. They were traditionally cooked on cast-iron griddles, served piping hot with butter and syrup. This recipe captures the comforting simplicity of mid-century home cooking—soft, golden, and slightly crisp at the edges. Perfect for leisurely weekend mornings or quick weekday treats, they evoke a sense of warmth and nostalgia with every bite.
Ingredients
- 1 ¼ cups flour (sifted)
- 2 ½ tsp baking powder
- ½ tsp salt
- 3 tbsp sugar
- 1 egg (beaten)
- 1 cup milk
- 3 tbsp shortening (melted, or butter)
Instructions
Step 1: 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.
Step 2: Combine Wet Ingredients
- In a separate bowl, whisk the beaten egg with the milk until well combined.
Step 3: 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.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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
- Substitute half the flour with whole wheat for added fiber.
- Add ½ cup blueberries, bananas, or chocolate chips for a sweet twist.
- Use buttermilk instead of milk for tangier, fluffier cakes.
- To keep cakes warm, place on a baking sheet in a 200°F oven while cooking the rest.
- For dairy-free version, use vegetable oil instead of butter and plant-based milk.
Transcription of the Original Recipe
Read or copy the transcription
Griddle Cakes M.A.H. 1¼ c. sifted flour 2½ tsp baking powder 3 T sugar ½ tsp salt 1 egg beaten 1 c. milk 3 T melted shortening ① Sift flour, baking powder & salt together ② Combine egg & milk Add to dry ingredients - beat til smooth. ③ Add shortening; mix
From Transcription to Instructions
That little note is charmingly short, so we broke that quick note into smaller steps to make it easy to follow: whisk the egg with the milk in a bowl, sift the flour with the baking powder, salt and sugar, then pour the wet into the dry and stir just until smooth before stirring in the melted shortening. The saved website fills in the cooking details the scrap skips, let the batter rest a few minutes, preheat and lightly grease your griddle, and here’s when and how big to pour each cake, so you know exactly when to cook.
Nutrition
Serving: 1cakeCalories: 220kcalCarbohydrates: 28gProtein: 6gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 290mgPotassium: 150mgFiber: 1gSugar: 7gVitamin A: 150IUCalcium: 120mgIron: 1.5mg
