Handwritten recipe for Sour Milk Griddle Cakes
by: salvagedrecipes

Sour Milk Griddle Cakes

Sour Milk Griddle Cakes
Sour Milk Griddle Cakes are a comforting, old-fashioned American breakfast staple made from a simple batter of flour, sugar, sour milk, and baking soda. This recipe dates back to a time when cooks creatively used every ingredient at hand, sour milk being a common substitute for buttermilk in rural kitchens. The slightly tangy flavor from the milk reacts perfectly with the soda to create fluffy, tender pancakes with a crisp golden edge. Perfect with butter and syrup or fresh preserves, these cakes are a nostalgic reminder of farmhouse breakfasts and cozy Sunday mornings shared around a warm griddle.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 290 kcal

Ingredients
  

  • 2 cups flour
  • 1 tbsp sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp melted butter (or shortening)
  • 1 eggs
  • 2 ½ cups sour milk (or buttermilk)

Instructions
 

Step 1: Mix Dry Ingredients

  • In a large bowl, whisk together the flour, sugar, baking soda, and salt.

Step 2: Prepare Wet Ingredients

  • In a separate bowl, beat the eggs and add the sour milk and melted butter or shortening.

Step 3: Combine Mixtures

  • Pour the wet mixture into the dry ingredients, stirring gently until just combined. The batter should be slightly lumpy.

Step 4: Heat the Griddle

  • Preheat a lightly greased griddle or frying pan over medium-high heat.

Step 5: Cook the Cakes

  • Pour about ¼ cup of batter per cake onto the hot surface. Cook until bubbles form on the surface and the edges look dry, then flip and cook until golden brown.

Step 6: Serve

  • Serve warm with butter, maple syrup, or fruit preserves.

Tips

  • Substitute buttermilk for sour milk if desired
  • Cook on a lightly greased cast-iron griddle for the best texture
  • Rest batter 5 to 10 minutes for fluffier cakes
  • Add a pinch of cinnamon or nutmeg for warm flavor
  • Fold in blueberries, sliced bananas, or apples for variation
  • Do not overmix, small lumps keep pancakes tender
  • Serve with butter and syrup, honey, or jam
  • Freeze leftovers between parchment layers for quick reheating
  • Use melted shortening or neutral oil if you prefer instead of lard

Nutrition

Calories: 290kcalCarbohydrates: 42gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 65mgSodium: 520mgPotassium: 160mgFiber: 1gSugar: 5gVitamin A: 250IUVitamin C: 1mgCalcium: 90mgIron: 2mg
Keyword breakfast, cast iron, from scratch, griddle cakes, heritage recipe, pancakes, sour milk, vintage
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