Stackable and snackable, these fluffy cakes deliver golden, buttery nostalgia in just half an hour.
When my mom first got a griddle for her kitchen, she was so relieved that she exclaimed, “I can make six at a time instead of just one!” We kids were excited, too. A large, nonstick griddle meant only one thing to us—huge stacks of golden brown griddle cakes dripping with melted butter and maple syrup. This was one of our favorites to have on Sunday morning after church. Plus, since our griddle was so big, it usually supplied plenty of leftovers, which meant we could bring some to school for snacking. And boy, did we snack!
Griddle cakes aren’t just snackable—they’re stackable. Each one lays flat in the perfect way to create a bouncy tower of buttery, vanilla-infused cakes. When my brothers and I were little, we spent a good portion of the morning seeing who could stack their griddle cakes the highest. And the best part is, they’re ready in 30 minutes flat. Who would’ve thought that a family breakfast this classic could be so quick and easy?
Now that I’m older, I see griddle cakes as the perfect opportunity to share my childhood nostalgia with friends and roommates. Everywhere I go, I keep this recipe handy, especially in those kitchens that have a great big griddle handy.
Griddle cakes vs. pancakes: what’s the difference?
Usually, the terms pancake and griddle cake are used interchangeably for the exact same dish. That said, there can be subtle differences between their recipes.
In this recipe, griddle cakes use less baking powder than classic pancakes, resulting in a thinner, less fluffy texture. This makes them easy to stack, which some people prefer. Classic pancakes, on the other hand, are often thicker and fluffier, especially when made with buttermilk and more leavening.
If you like a lighter, bouncier texture, consider this Pancakes Recipe. If you prefer thinner, more stackable cakes, go for these griddle cakes. Try both recipes and see which you like best!
How do I store leftovers?
Once cooled to room temperature, griddle cakes can be wrapped in plastic or stored in airtight containers with layers separated by parchment paper. Refrigerate them for up to 3 days, or freeze them for up to 2 months. To reheat, simply pop them in the microwave for one minute if you’d like them soft and moist. If you’d like them crispier, heat them up in a toaster oven or regular oven at 350°F for 5-7 minutes.
Serving suggestions
Serve your griddle cakes with sides of Turkey Sausage or Candied Bacon and Almond Milk Yogurt. For a larger spread, you could pair them with your favorite brunch dishes, like Gluten-Free Quiche, a Sausage And Egg Breakfast Casserole, some Quinoa Porridge, a Chocolate Protein Shake, or this delightful Yogurt Parfait.
Ingredients
- 2 cups all-purpose flour
- 2 1/2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons unsalted butter melted (plus extra for greasing)
- 1 1/2 cups milk
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- In a separate bowl, beat the eggs with the vanilla extract, then whisk in the melted butter and milk. Combine the wet ingredients with the dry ingredients and stir until just mixed; it’s okay if the mixture is lumpy.
- Allow the batter to rest for 5 minutes.
- Preheat a nonstick griddle or skillet to medium heat and add a light coating of butter. For each griddle cake, pour approximately 1/3 cup of batter onto the hot surface. Cook until bubbles appear on the surface and the edges begin to set, about 1 to 3 minutes.
- Flip and cook for another 1 to 2 minutes until both sides are golden brown.
- Serve warm with extra butter and maple syrup, if desired.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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