Grilled Pancakes
Golden grilled pancakes with a tender crumb and subtle sweetness, perfect for breakfast or brunch. Ideal for family gatherings or weekend treats.
Ingredients
Instructions
- Sift flour, baking powder, and salt into a bowl.
- Combine the well-beaten egg, milk, and melted shortening in a separate bowl.
- Pour the liquid mixture into the dry ingredients and stir just enough to moisten the dry ingredients.
- Adjust the amount of milk to achieve desired pancake thickness; use about 1 1/4 cups for thinner pancakes.
- Preheat a hot griddle and pour batter to form pancakes.
- Bake on the hot griddle until golden brown on both sides and cooked through.
Tips & Substitutions
For fluffier pancakes, consider separating the egg and beating the egg white until stiff peaks form before folding it into the batter. If you don’t have shortening, melted butter or vegetable oil can be used as a substitute. Adjust the sugar based on your preference or try adding vanilla extract for extra flavor. For a twist, incorporate blueberries or chocolate chips into the batter.
Serving Suggestions
Serve these grilled pancakes with a drizzle of maple syrup, fresh fruit, or a dollop of whipped cream for a delightful breakfast. They pair beautifully with a Vegetable Medley Quiche for a brunch spread. For a sweet finish, serve alongside Honey Pumpkin Bars for dessert.
Storage & Reheating
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over low heat until warmed through. For longer storage, freeze them between sheets of parchment paper in a freezer-safe bag for up to 2 months.
Nutrition & Diet Analysis (per serving)
Each serving of Grilled Pancakes contains roughly 203 calories, with 3g protein, 34g carbohydrates, and 6g fat. It is a good source of calcium (11% 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 the batter ahead of time?
It's best to make the pancake batter fresh, but you can prepare the dry ingredients in advance and store them in an airtight container. Just add the wet ingredients and mix when you're ready to cook. This saves time in the morning while ensuring the pancakes remain fluffy.
What can I use instead of milk?
If you're looking for a non-dairy option, almond milk, soy milk, or oat milk work well as substitutes in this recipe. Just keep in mind that the flavor may slightly change, so choose a milk alternative that complements your taste preferences.
How do I know when the pancakes are done?
Pancakes are done when they are golden brown on both sides and spring back when lightly pressed. You can also check for bubbles forming on the surface; when they pop and leave holes, it's time to flip them for even cooking.
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).