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.
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
- liquid measuring cup
- 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.