Sweet Milk Griddle Cakes
Sweet Milk Griddle Cakes are fluffy, mildly sweet pancakes with a hint of cinnamon, perfect for breakfast or brunch, appealing to both kids and adults alike.
Ingredients
Instructions
- Mix flour, baking powder, salt, sugar, and ground cinnamon together in a bowl.
- In a separate bowl, beat the eggs and then stir in the milk and melted butter.
- Combine the wet ingredients with the dry ingredients until just blended.
- Heat a greased griddle or skillet over medium-high heat.
- Pour 1/2 to 3/4 cup of batter onto the hot griddle for each pancake.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for another 2 minutes until golden brown.
- Serve hot with syrup or toppings of choice.
Tips & Substitutions
For a lighter texture, separate the egg whites and beat them until stiff peaks form, then gently fold them into the batter. You can substitute almond milk or oat milk for a dairy-free version. If you want a hint of chocolate, add mini chocolate chips to the batter. These pancakes can also be made ahead and frozen, just like the #1 Fudge recipe for an easy breakfast option.
Serving Suggestions
Serve these sweet milk griddle cakes with a drizzle of maple syrup, fresh fruit, or whipped cream. For a twist, add a sprinkle of powdered sugar or a dollop of yogurt on top. They pair beautifully with a side of bacon or sausage for a hearty breakfast. Consider serving them alongside a refreshing Cappuccino Milk Shakes for a delightful brunch experience.
Storage & Reheating
Store leftover griddle cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster or microwave. If microwaving, cover them with a damp paper towel to keep them moist. They can also be reheated in a skillet over low heat until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Milk Griddle Cakes contains roughly 1237 calories, with 3g protein, 45g carbohydrates, and 121g fat. It is an excellent source of dietary fiber (73% of the Daily Value), calcium (50% of the Daily Value), and iron (24% of the Daily Value). Note that it is relatively high in sodium, at 2228mg per serving (97% 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 gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to choose a blend that includes xanthan gum or add some to help with the texture. The pancakes may have a slightly different flavor and texture, but they will still be delicious.
How do I know when the pancakes are done cooking?
Look for bubbles forming on the surface of the pancakes and the edges appearing set. This usually takes 2-3 minutes on the first side. Once flipped, they should cook for another 2 minutes until golden brown. If you're unsure, you can always cut one open to check for doneness.
Can I use non-dairy milk instead of regular milk?
Absolutely! Non-dairy milk options like almond, soy, or oat milk work perfectly in this recipe. Just ensure you choose an unsweetened variety to maintain the intended sweetness of the griddle cakes. This makes the recipe suitable for lactose intolerance or vegan diets.
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).