Union Pacific Griddle Cakes
Union Pacific Griddle Cakes are fluffy, buttery pancakes with a hint of sweetness, perfect for a hearty breakfast or brunch enjoyed with syrup or toppings of your choice.
Ingredients
Instructions
- Break eggs into a mixing bowl and beat well.
- Add sugar or syrup and salt to the beaten eggs and mix thoroughly.
- Stir in the milk and sifted baking powder with the flour, then add to the mixture.
- Beat until smooth, then stir in melted butter last without further beating.
- Pour batter onto a medium hot griddle and cook until bubbles form and edges are set.
- Flip and cook the other side until golden brown.
- Serve hot with syrup or toppings of your choice.
Tips & Substitutions
For lighter griddle cakes, you can separate the eggs, beat the whites to stiff peaks, and fold them in before cooking. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice to achieve a similar tanginess. Consider using whole wheat flour for a healthier twist, similar to Doris' Nutritious Muffins.
Serving Suggestions
Serve these griddle cakes hot with maple syrup, fresh fruit, or a dollop of yogurt for added flavor. They pair wonderfully with crispy bacon or sausage for a hearty breakfast. For a delightful twist, try topping them with nut butter or a sprinkle of cinnamon sugar, creating a delicious contrast, similar to Two-Way Pan Cookies.
Storage & Reheating
Store leftover griddle cakes 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. You can also microwave them for about 20-30 seconds, but they may lose some crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Union Pacific Griddle Cakes contains roughly 1013 calories, with 20g protein, 181g carbohydrates, and 22g fat. It is an excellent source of iron (74% of the Daily Value), calcium (60% of the Daily Value), and protein (41% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 2613mg per serving (114% 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 griddle cakes ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a good stir before cooking. Alternatively, you can make the cakes and freeze them, then reheat as needed for a quick breakfast option.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a mashed banana for each egg. This will add moisture and sweetness without compromising the final texture of the griddle cakes.
How do I know when the griddle cakes are done?
Look for bubbles forming on the surface of the pancakes and set edges, indicating they are ready to flip. Cook until golden brown on both sides, about 2-3 minutes per side, for perfect griddle cakes.
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).