This Griddle Cakes recipe has been in our family for generations and for good reason. There’s a secret ingredient makes them super delicious! I’ve been eating them ever since I can remember thanks to Grandma, and now my family loves them. I think yours will, too!
Out of all the griddle cakes I’ve eaten throughout my years, these are and always will remain my favorite.
Seriously, I absolutely love these things.
Yes, on occasion I’ll make our pancakes from Bisquick, with ricotta cheese, bake one in the oven, or cook up a Dutch Baby or two.
But I always come back to these.
SAVE THESE EASY GRIDDLE CAKES TO YOUR FAVORITE PINTEREST BOARD!
Besides loving them for the way they taste, they just bring back wonderful memories of being at my grandparents’ house and spending time with Grandma in her kitchen.
And every time I take a bit I’m transported just like I am when I make her Italian bread, cream cheese cookies, and doughboys.
There’s just something super special and endearing about family recipes.
They truly are treasures and I’m so happy that I can pass them on to my children and to you to enjoy as well.
What’s the difference between griddle cakes and pancakes?
At first glance, you’re probably thinking, “Griddle cakes? Lynne, that’s just a simple stack of pancakes. Why the different name?”
And by golly, you’re right!
Here in the United States griddle cakes, pancakes, hotcakes, or flapjacks (different from flapjacks in the UK which are more of an oat bar) are technically the same thing Same thing, just different names.
Often thin and round, they are made from batter containing flour, milk, eggs and a leavening agent such as baking powder to help them rise slightly as they’re cooked with butter or oil on a griddle or frying pan.
When served, they’re topped with maple syrup, blueberry compote, 3 ingredient strawberry sauce, or some some additional butter and sugar.
Though these particular pancakes don’t become really fluffy like these, they aren’t nearly as thin as the crepes that I use to make our beloved cheese blintzes.
What do I need to make this easy pancake recipe?
Remember how I said earlier that these tasted so good because they have a secret ingredient?
Well, I suppose it’s not that secret because there are some other pancake recipes that include this ingredient.
- Sour Milk – made by combining whole milk and white vinegar
Yes, this is what makes these griddle cakes so tasty. I have made this recipe with regular milk as well as buttermilk, and while they’re good with each of those, there’s a special taste with the sour milk.
- granulated sugar
- baking soda
- baking powder
- melted butter, plus additional for cooking
- large bowl
- griddle or large frying pan
- 2 cups milk
- 2 tablespoons white vinegar
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 2 large eggs
- 1 tablespoon butter melted, plus additional for cooking
- Pour the two cups of milk into a liquid measuring cup and add the two tablespoons of white vinegar. Stir and let sit for at least 15 minutes.
- In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder.
- In a medium bowl, beat the eggs, add the melted butter and soured milk, and mix completely.
- All at once, add the liquid ingredients to the dry and stir until just mixed.
- Heat the griddle on medium high heat. Add some butter and the pan will be ready for the batter when the butter begins to sizzle.
- Using a large spoon, gently pour some batter into the pan to form a griddle cake. Add enough batter to the pan for one or two more.
- Cook for 1-2 minutes as bubbles begin to form. Griddle cake will be ready to flip when the top starts to dry and the bubbles have popped. Gently flip the griddle cake over and cook for an additional 1 minute.
- In between cooking the griddle cakes, melt about a half to whole tablespoon of butter in the pan and then add the butter.
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Comments & Reviews
Can you make up extra sour milk and keep refrigerated for a quicker fix for kids in a rush
Heather, good question. I have not tried that, so I’m not sure how it would be. But, with that being said, I’m sure you could refrigerate it in an airtight container at least for a couple days. Give the container a good shake before using as the milk and vinegar may separate while it sits.
could you use buttermilk?
Denise, you can definitely use buttermilk if you’d like, but don’t need to. The vinegar in the recipe is actually used for that purpose.
Hope you like them!
Please can you give me a product made with pour batter
And another one made with coating batter
here is a pancake dispenser that would be easy to use: https://amzn.to/37EScjZ
And here is a silicone pastry brush: https://amzn.to/38lasPG
(These are affiliate links and I may earn a small commission from products purchased with no additional cost to you.)
Hope they help!
Idol Worth says
Thank you for the recipe! Definitely try this very soon!
I make these all the time for my grandkids. I find I can make them stack them with parchment paper between them so they don’t stick once they’re cold and freeze them for the kids at a later time. This way I can make up a huge batch one morning which lasts them for quite a while as they have these every day before school for breakfast. The kids just pop them in the toaster to heat them.
Lisa Gigliotti says
Can you use blueberry’s?
you most certainly can! When I add them, I pour the batter on to the griddle or into the pan and then add some blueberries in each pancake as opposed to adding them to the bowl of batter. It’s just easier to make sure there will be an even amount of blueberries in each pancake. It also prevents the batter from turning blue should the blueberries break. Enjoy!
Needs some vanilla
I am so happy I found this griddle cake recipe! The ingredients are usually already in my cupboard, and quick to put together. I’ve made them 2 weekends in a row for my boys who were never big fans of pancakes. They LOVE these!
Kari, thank you SO much for your feedback! I am thrilled that this recipe has made pancake lovers out of your boys. My grandmother is probably beaming as well.
Amy Layman says
I made these this morning and was so pleased with the outcome!! Not only were they delicious but easy to make!
Amy, I’m so glad you liked them. They certainly are my favorite! I appreciate your feedback and taking the time to let me know.
Patricia Koerber says
Buckle and Griddle cakes great recipes. Like the tip putting the blueberries on to in fry pan rather than batter! Saves a big mess.
This is my new go to pancake recipe! My family absolutely loves them!! They come out perfect every time!!
Carolyn, thank you so much!! I am thrilled to hear that and I know my grandmother must be smiling from ear to ear as well.
Maddy Murray says
Hi Lynne, I’m excited to try this recipe. Could I use half and half in place of milk? Will the vinegar still sour the half and half as it does with regular milk?
Hi Maddy! Yes, I Googled it and you can make use the vinegar to sour the half and half though I’ve never personally tried it. If you do, I’d love for you to let me know what you thought as it might help others as well. Hope you like them!
Janel Hart says
My husband who doesn’t like pancakes asks me to make these griddle cakes often. Thanks so much for a great recipe that can be made with simple pantry ingredients.