Griddle Cake
Sweet and fluffy griddle cakes with vanilla flavor, perfect for a comforting breakfast or brunch, layered with icing for added sweetness and texture.
Ingredients
Instructions
- Cut 10 to 12 circles of wax paper the size of the griddle.
- Preheat oven and cast-iron 8-inch or 9-inch griddle to 425°F.
- Be very careful; griddles are always hot during this process.
- Dump all ingredients together and beat on high until lumps are dissolved and batter is bubbly.
- Put one sheet of wax paper on the griddle and pour about 1/2 cup batter on it.
- Bake 3 to 8 minutes or until spongy feeling.
- Do not wait for the top to turn very brown.
- Loosen edges from the paper with a spatula or case knife.
- Turn the layer out onto a plate and repeat with remaining batter.
- While the next layer is cooking, spread a thin layer of icing on the previously cooked layer and be ready for the next one.
Tips & Substitutions
To ensure your griddle cake layers are fluffy, beat the batter until it’s bubbly and free of lumps. If you don’t have self-rising flour, you can substitute it by combining 2 cups of all-purpose flour with 3 teaspoons of baking powder and 1/2 teaspoon of salt. For a different flavor, consider adding a touch of almond extract alongside the vanilla.
Serving Suggestions
Serve the griddle cake layers stacked with your favorite icing or frosting between each layer. They pair beautifully with a side of fresh fruit or a scoop of whipped cream. For an indulgent treat, consider serving with a drizzle of maple syrup or a side of Creamy Scalloped Potatoes(Crock-Pot) for a delightful brunch.
Storage & Reheating
Store leftover griddle cake layers in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for a longer shelf life; just ensure they are well-wrapped. To reheat, simply place layers in a microwave for a few seconds or warm them in a skillet over low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Griddle Cake contains roughly 883 calories, with 6g protein, 61g carbohydrates, and 62g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of iron and protein. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour for this recipe?
Yes, you can use all-purpose flour if you don’t have self-rising flour. Just make sure to add baking powder and salt as mentioned in the tips section. However, using self-rising flour will give you the best rise and texture.
How do I know when the griddle cakes are done baking?
Check for a spongy texture when lightly pressed. The edges should also start to pull away from the wax paper. Remember, don’t wait for them to turn very brown; they will continue to cook after being removed from the griddle.
What icing works best for these griddle cakes?
A simple buttercream or cream cheese frosting complements the sweetness of the griddle cakes well. For a lighter option, consider using whipped cream. You can also browse more American recipes for icing ideas that suit your taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).