Fluffy Old-Fashioned Griddle Cakes: The Ultimate Homemade Pancake Recipe
There’s nothing quite like waking up to the aroma of freshly cooked griddle cakes on a lazy weekend morning. These aren’t just any pancakes; they’re light, incredibly fluffy, and embody the heart and soul of old-fashioned breakfast. Each one is fried to buttery perfection on the griddle, promising golden-brown edges and a soft, airy interior that’s simply irresistible. Whether it’s a special occasion or just a cozy Saturday, this recipe delivers a classic, comforting experience that will quickly become a family favorite.
We’re huge enthusiasts of pancakes when the weekend rolls around. If you find yourself captivated by these thick and pillowy griddle cakes, be sure to explore my Greek yogurt pancakes for a delightful tang and extra protein, or these wonderfully moist and fluffy ricotta pancakes, which offer a unique, tender texture, for your next breakfast adventure!
Table of Contents
- Why You’ll Adore This Griddle Cakes Recipe
- Griddle Cakes vs. Pancakes: What’s the Difference?
- Essential Ingredients You’ll Need
- How to Master Homemade Griddle Cakes
- Expert Griddle Cake Recipe Tips
- Delicious Serving Suggestions
- Storing and Reheating for Freshness
- More Delightful Breakfast Recipes
- Griddle Cakes Recipe
Today, we’re embarking on a delightful culinary journey to make thick, incredibly buttery griddle cakes right from your kitchen! Griddle cakes are essentially the charming, rustic cousins of modern pancakes – often a term that harks back to simpler times and hearty, homemade meals. They boast a distinctly delicious character, featuring beautifully golden-fried edges that offer a slight crispness, perfectly contrasting with their soft, cloud-like middles. These fluffy centers are designed to soak up generous amounts of maple syrup, butter, or your favorite toppings, creating a truly decadent experience. The secret to achieving those coveted crispy brown edges and unparalleled flavor lies in cooking them with a generous amount of butter. You’ll be amazed at how easy and quick these are to whip up, making them the perfect addition to your weekend breakfast rotation.
Why You’ll Adore This Griddle Cakes Recipe
- Unbelievably Fluffy Texture. This particular griddle cake recipe is engineered for maximum fluffiness. We achieve this by incorporating extra leavening agents and carefully whipped eggs, which introduce more air into the batter. The result? Pancakes that are not just thick, but airy and light, feeling like little golden cushions melting in your mouth.
- Comforting Rustic Charm. Griddle cakes evoke a sense of nostalgia and homestyle cooking. They are a timeless breakfast staple that’s both incredibly easy to prepare and profoundly comforting to eat, perfect for starting your day on a warm and satisfying note.
- Remarkably Quick Preparation. You’ll be pleasantly surprised at how fast the batter comes together – usually in just a few minutes. While the batter rests briefly to allow the ingredients to meld and the leavening to activate, you can preheat your griddle. This efficient process means you’ll have a stack of soft, perfect griddle cakes ready on the table in record time, making weekend mornings stress-free and delicious.
Griddle Cakes vs. Pancakes: What’s the Difference?
The culinary world is rich with regional variations and charming colloquialisms, and the distinction (or lack thereof) between “griddle cakes,” “pancakes,” “hotcakes,” and “flapjacks” is a prime example. In many parts of North America, depending on who you ask and where you’re located, these terms are often used interchangeably to describe the same beloved breakfast item: a round, flat cake cooked on a hot surface.
However, the narrative shifts slightly when you cross the Atlantic. In the United Kingdom, a “griddle cake” typically refers to a thicker, more substantial pancake, quite similar to the rich and fluffy buttermilk pancakes commonly found and adored in the US. Conversely, what the British traditionally call a “pancake” is a much thinner, wider confection, akin to what Americans would recognize as a delicate crepe. This recipe, however, embraces the American understanding of “griddle cakes” – celebrating the thick, airy, and utterly satisfying classic that’s a staple in cozy diners and home kitchens alike. Regardless of the name, the joy of a warm, fluffy cake for breakfast remains universal!
Essential Ingredients You’ll Need
One of the best things about making these delightful griddle cakes is that most of the ingredients are likely already staples in your pantry and refrigerator! This recipe relies on common baking essentials, making it convenient and accessible. For precise measurements and a convenient printable recipe, please scroll down to the full recipe card located after this post.
- All-Purpose Flour – The foundation of our griddle cakes. All-purpose flour provides the perfect balance of protein to give structure without making the pancakes too dense.
- Granulated Sugar – Adds just the right amount of sweetness to enhance the flavor and helps achieve that beautiful golden-brown color during cooking. Brown sugar can also be used for a slightly richer, molasses-like flavor.
- Baking Powder and Baking Soda – These are our powerhouse leavening agents! Using both ensures an extra lofty, tender crumb. Baking powder reacts with liquid and heat, while baking soda requires an acid (like what’s found naturally in milk, or buttermilk if you were to substitute) to activate. Always check the expiration dates to ensure they are fresh and effective.
- Salt – A pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors in the batter. Don’t skip it!
- Eggs – Large eggs are preferred. For the best results and a smoother batter, I highly recommend taking your eggs out of the fridge about 30 minutes before you start, allowing them to come to room temperature. Room temperature eggs emulsify more easily and contribute to a lighter, more uniform texture.
- Milk – Whole milk or 2% milk will yield the richest, most tender griddle cakes. However, this recipe is quite versatile, and you can successfully use any type of milk you prefer, including unsweetened non-dairy alternatives like almond, oat, or soy milk.
- Butter – We’ll need melted butter to incorporate into the batter for richness and flavor, plus additional butter for generously greasing the griddle during cooking. This extra butter is key to achieving those crisp, golden-brown edges. You can use either salted or unsalted butter according to your preference.
How to Master Homemade Griddle Cakes
If you’ve ever successfully made a batch of pancakes, you’ll find that making these griddle cakes follows a very similar and straightforward method. The process is intuitive and enjoyable, leading to delicious results every time. Follow these simple steps, and remember, a fully detailed, printable version of the instructions can be found on the recipe card below.
- Prepare the Batter. Begin by whisking together all the dry ingredients – flour, sugar, baking powder, baking soda, and salt – in a large mixing bowl. In a separate bowl, lightly beat the eggs until they are foamy, then gently stir in the milk. Gradually add the wet ingredients to the dry ingredients, mixing just until mostly combined. Finally, fold in the melted butter. It’s perfectly fine to have a few small lumps; overmixing can lead to tough pancakes. Once mixed, set the batter aside to rest.
- Preheat the Griddle. While your batter rests, place your griddle or a large skillet over medium-high heat. Allow it to heat thoroughly. Once hot, generously coat the cooking surface with butter. This isn’t just for non-stick purposes; it’s essential for developing those irresistible crispy, golden-brown edges and adding rich flavor.
- Cook to Golden Perfection. Using a ½-cup measuring cup or a ladle, pour scoops of batter onto the hot, buttered griddle. Give them enough space to spread slightly without touching. Let the griddle cakes cook for about 2-3 minutes on the first side. You’ll know they’re ready to flip when bubbles begin to form and burst on the surface. Carefully slide a spatula underneath and flip each griddle cake, then cook for another 1-2 minutes until both sides are beautifully browned and cooked through. Continue this process until all the batter is used, serving them hot off the griddle!
Expert Griddle Cake Recipe Tips
- Avoid Overmixing the Batter. This is perhaps the most crucial tip for any pancake or griddle cake recipe. Just like with cakes and cupcakes, overworking the batter develops the gluten in the flour too much, leading to dense, chewy, and tough pancakes instead of light and airy ones. Stir just until the dry and wet ingredients are combined. A few small lumps in the batter are perfectly normal and actually a good sign that you haven’t overmixed!
- Allow the Batter to Rest. Once you’ve mixed the batter, resist the urge to start cooking immediately. Let the bowl of batter sit undisturbed on the counter for 5-10 minutes while your griddle preheats. This resting period is vital: it allows the flour to fully hydrate, absorbs any remaining floury lumps, and gives the leavening agents a chance to evenly distribute throughout the mixture. This results in a more uniformly light and fluffy griddle cake. For an even better texture, you can even rest the batter longer in the refrigerator, up to 30 minutes.
- Fry Generously with Butter. For truly exceptional griddle cakes with those coveted crisp, golden edges and rich flavor, do not skimp on the butter when greasing your griddle. A generous coating of butter is absolutely key. While oil can work in a pinch for preventing stickage, it simply doesn’t impart the same depth of flavor or promote that beautiful, even browning that butter does.
- Watch for Bubbles: Your Flipping Cue. Knowing exactly when to flip your griddle cakes is essential for perfect results. The tell-tale sign is the formation of numerous little bubbles on the surface of the pancake. When these bubbles begin to pop and create small holes, it indicates that the underside is golden brown and the griddle cake is structurally ready to be flipped. Resist the urge to press down on the pancakes with your spatula after flipping, as this can compress them and make them less fluffy.
Delicious Serving Suggestions
There are countless ways to enjoy these fantastic griddle cakes, but I often find myself returning to the classics: a generous pat of good quality butter slowly melting into the warm stack, followed by a lavish drenching of rich maple syrup. For those who love a fresh, fruity contrast, a topping of mixed berries (strawberries, blueberries, raspberries), sliced bananas, or finely diced apples adds a wonderful sweetness and texture. A sprinkle of cinnamon sugar offers a delightful crunch and warm spice. When I have some on hand, these pancakes are also magnificent drizzled with homemade raspberry sauce or a vibrant strawberry syrup. To make it a complete and satisfying breakfast, simply add a side of perfectly cooked air fryer eggs and crispy air fryer bacon. Don’t forget other options like a dollop of whipped cream, a handful of chopped pecans or walnuts, or even a drizzle of chocolate sauce for a dessert-like treat!
Storing and Reheating for Freshness
Griddle cakes are best enjoyed fresh off the griddle, but they also store and reheat beautifully, making them perfect for meal prepping or enjoying leftovers throughout the week. Here’s how to keep them delicious:
- Refrigerate. Once your griddle cakes have cooled completely to room temperature, stack them with a piece of parchment paper between each one to prevent sticking. Store them in an airtight container or a resealable bag in the refrigerator for up to 3 days. This method keeps them fresh and ready for a quick reheat.
- Reheat for the Best Texture. You have several excellent options for warming these pancakes. For a slightly crispy edge, pop them into a toaster or toaster oven until heated through. If you prefer a softer texture, cover them loosely with foil and reheat in a preheated oven at 300°F (150°C) for about 5-10 minutes, or until warm. The microwave also works well for a super-speedy reheat; just be careful not to overheat, which can make them rubbery.
- Freeze for Longer Storage. To enjoy griddle cakes even further down the line, freezing is an excellent option. For best results, wrap each cooked and cooled griddle cake individually in plastic wrap. Alternatively, you can stack them with parchment paper between each pancake and then place the entire stack into a large freezer-safe bag or airtight container. They will keep well in the freezer for up to 2 months. You can either thaw them in the refrigerator overnight before reheating, or reheat them directly from frozen using the toaster or oven method (adding a few extra minutes to the cooking time).
More Delightful Breakfast Recipes
If you love starting your day with a delicious and comforting breakfast, you’ll definitely want to explore these other fantastic recipes from my collection:
- Sheet Pan Pancakes: An incredibly easy way to make a large batch of pancakes, perfect for feeding a crowd without standing over the stove!
- Gingerbread Pancakes: Infused with warm spices, these pancakes are a festive and cozy treat, especially during the colder months.
- Blueberry Waffles: Crispy on the outside, fluffy on the inside, and bursting with juicy blueberries, served with a luscious homemade blueberry sauce.
- Sourdough French Toast: A gourmet twist on a classic, the tangy sourdough bread creates an amazing texture and flavor for French toast.
- English Muffins: Perfect for breakfast sandwiches or simply toasted with butter and jam, these homemade English muffins are a true delight.
Griddle Cakes
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2 whole large eggs
- 1 ½ cup milk
- 2 Tablespoons butter, melted, plus extra for greasing the griddle
Instructions
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and a pinch of salt until well combined. Set this dry mixture aside.2 cups all-purpose flour, ¼ cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, pinch of salt
- In a separate medium bowl, beat the large eggs vigorously until they become light and foamy. Then, stir in the milk until thoroughly combined.2 whole large eggs, 1 ½ cup milk
- Pour the wet ingredients into the dry mixture and mix gently until mostly blended. Then, add the 2 tablespoons of melted butter and stir just until combined. Be careful not to overmix; a few lumps in the batter are perfectly acceptable and contribute to a fluffy texture.2 Tablespoons butter
- Allow the pancake batter to rest on the counter for 5-10 minutes while you heat your griddle or skillet. This rest period allows the flour to hydrate and the leavening to activate, ensuring a lighter texture.
- Heat your griddle or large skillet to medium-high heat. Once hot, generously coat the surface with additional butter. This will create those desirable crispy, golden-brown edges. You can test the heat by flicking a few drops of water onto the surface; they should sizzle and evaporate immediately.
- Scoop about ½ cup of pancake batter per griddle cake onto the hot surface, leaving enough space between each for them to spread. Cook for 2-3 minutes on the first side, until you see many small bubbles forming and bursting on the surface. Carefully slide a spatula underneath and flip each griddle cake. Cook for another 1-2 minutes on the second side, or until both sides are beautifully golden brown and the pancakes are cooked through. Avoid pressing down on them.
- Remove the cooked griddle cakes from the griddle and repeat the cooking process with the remaining batter, adding more butter to the griddle as needed. Serve immediately with your favorite toppings!
Nutrition Information
Nutrition information is automatically calculated and should be used as an approximation only. Factors like specific brands and ingredient variations can alter actual values.
Additional Information
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