Griddle Cakes(Pancakes)
Fluffy, golden griddle cakes with a tender crumb, perfect for breakfast or brunch, offering a classic comfort flavor that appeals to all ages and complements sweet or savory toppings.
Ingredients
Instructions
- Combine the well-beaten egg, buttermilk, and melted shortening in a bowl.
- Add the liquid ingredients to the dry ingredients, stirring only until smooth.
- Do not overmix; the batter should look slightly lumpy.
- Stir the batter by hand to avoid overmixing.
- Bake on a hot griddle, wiped generously with shortening or oil, until bubbles form and edges are golden.
Tips & Substitutions
For fluffier pancakes, let the batter rest for a few minutes before cooking. If you don’t have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Consider adding vanilla extract or a pinch of cinnamon for extra flavor. When cooking, ensure your griddle is hot enough to create a nice golden crust, but not so hot that the cakes burn.
Serving Suggestions
Serve these griddle cakes warm with maple syrup, fresh fruit, or a dollop of whipped cream for a delicious breakfast treat. They pair beautifully with Pecan Logs or can be enjoyed with a side of scrambled eggs for a heartier meal. For a fun twist, top with chocolate chips or nuts while cooking for added texture and taste.
Storage & Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave until warm. For best results, you can also reheat them on a skillet over low heat, adding a little butter to enhance flavor. You can stack them with parchment paper in between to prevent sticking.
Nutrition & Diet Analysis (per serving)
Each serving of Griddle Cakes(Pancakes) contains roughly 583 calories, with 18g protein, 112g carbohydrates, and 6g fat. It is an excellent source of protein (36% of the Daily Value) and iron (36% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 1891mg per serving (82% of the Daily Value).
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 make these pancakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking. Alternatively, you can also make the pancakes ahead, refrigerate or freeze them, and reheat as needed.
What can I use instead of shortening or oil?
You can substitute shortening or oil with melted butter for a richer flavor. Coconut oil is also a great alternative for a dairy-free option. Just ensure it’s melted before mixing with the other ingredients to maintain the right consistency.
Why are my pancakes not fluffy?
If your pancakes are dense, it may be due to overmixing the batter, which can develop gluten. Stir just until combined and leave some lumps. Additionally, ensure your baking soda is fresh and activated by the buttermilk; otherwise, it won’t provide the necessary lift.
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).