Old-Fashioned Griddle Cakes Recipe

A little background: my grandmother taught classes for the Idaho Power and Light Company in the 1940s. Her job was to teach women how to use the new electric stoves. She used recipe books and her own concoctions as well. This past summer, my dad let me borrow my grandmother’s recipe book, “The Household Searchlight Recipe Book.” In it, I found some notes that she had taken as well as clips from magazines and newspapers. Some awesome recipes are in that book, like these Griddle Cakes! 

Some recipes look like they would be hard to follow simply because we use so many shortcuts these days. People also don’t know certain cooking techniques by heart anymore. For example, many of the recipes assume that you know how to make a basic bread or pie crust. Of course, you can research these methods, but it’s interesting that most people no longer “just know” how to do these things.

Last night I was searching through my grandmother’s recipe boo,k trying to find something I could make for breakfast with ingredients I had on hand. I happened upon the Bread section and found several recipes for griddle cakes. At first, I thought I couldn’t make any of them because all the recipes required sifted flour. I did a little research and found out that a wire whisk can be used to sift flour. I tried it and it seemed to work well.

Ingredients You Will Need

• Pancake Mix
• Sugar
• Milk
• Shortening
• Egg

Frequently Asked Questions

How do I know my griddle is hot enough? Sprinkle a few drops of water on the griddle. If they sizzle and evaporate quickly, the griddle is ready.

Why are my griddle cakes sticking to the pan? Make sure the griddle is hot and lightly greased with oil or butter before adding the batter.

What size should the griddle cakes be? Typically, 1/4 cup of batter per cake makes a nice medium-sized griddle cake. You can adjust based on your preference.

How do I know when to flip the griddle cakes? Flip them when bubbles form on the surface and the edges look slightly set. This usually takes about 2-3 minutes.

How can I make my griddle cakes fluffier? Avoid overmixing the batter, as it can make the cakes dense. Let the batter rest for a few minutes before cooking to help develop air bubbles.

Helpful Tips

• For the shortening, I used the solid Crisco butter-flavored shortening that comes in stick form. It’s much easier to measure that way (in my opinion).
• I used Krusteaz pancake mix, but any pancake mix will work.
• I recommend using an electric mixer to beat the ingredients. The pancake mix package said to leave the batter lumpy, so I was a little wary to beat the batter until smooth, but it turned out just right. The pancakes were light and fluffy and yellowish in color.
• To make sure I had enough, I doubled the recipe and measured out each pancake using a ¼ cup measuring cup.

How to Store

Cool Completely: Let the griddle cakes cool to room temperature on a wire rack to prevent condensation from making them soggy.

Refrigerate: Stack the griddle cakes with parchment or wax paper between each to prevent sticking, and place them in an airtight container or resealable bag. Store in the fridge for up to 2-3 days.

Freeze for Longer Storage: Lay the cooled griddle cakes in a single layer on a baking sheet and freeze until solid. Transfer them to a resealable freezer bag or airtight container, with parchment paper between each, and freeze for up to 2 months.

Reheating Tips:

• In the microwave: Heat for about 20-30 seconds for refrigerated cakes or 60 seconds for frozen ones.
• In the toaster: This gives a lightly crisp edge, perfect for frozen griddle cakes.
• In the oven: Warm at 350°F for 10 minutes, wrapped in foil to keep them moist.

What to Serve with Griddle Cakes

Maple Syrup – A classic choice for a warm, cozy breakfast.

Fresh Fruits – Sliced bananas, berries, or peaches.

Fried Egg – Perfect for a hearty breakfast plate.

Jammy Eggs – These Instant Pot Jammy Eggs are easy to make and come out perfectly every time! The soft, custardy yolks are perfect for dipping griddle cakes, adding a rich, savory bite to balance the sweetness.

Crispy Bacon or Sausage – The salty contrast complements the mild griddle cakes.

Nut Butter – Spread peanut butter or almond butter for a nutty richness.

Other Recipes You May Enjoy

If you like these Griddle Cakes, check out my Chocolate Waffles or my Apple Pancakes. These Sheet Pan Pancakes and these Red Velvet Cheesecake Stuffed Waffles are also delicious. You might also like these Pineapple Pancakes.