Fannie Farmer Griddlecakes
Start your morning with a classic American breakfast favorite: Fannie Farmer Griddlecakes, a timeless recipe that delivers fluffy, golden pancakes with minimal effort. Crafted with pantry staples like all-purpose flour, baking powder, and a touch of sugar, these griddlecakes strike the perfect balance between light and hearty. Melted butter and milk combine with a single egg to create a silky batter, resulting in irresistibly tender pancakes that cook to perfection on a hot, greased griddle. The recipe is easy to follow, coming together in just 25 minutes from start to finish, making it ideal for busy mornings or leisurely weekend brunches. Serve these griddlecakes warm with classic maple syrup, a dollop of butter, or fresh fruit for a breakfast that’s both comforting and customizable. Perfect for families or gatherings, this recipe yields enough for four servings of pure pancake bliss. Keywords: Fannie Farmer Griddlecakes, fluffy pancakes, classic breakfast recipe, easy pancake recipe, brunch ideas.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 3.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 tablespoons granulated sugar
- 1.25 cups milk
- 3 tablespoons unsalted butter, melted
- 1 large egg
- 2 teaspoons additional butter or oil (for greasing)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, combine the milk, melted butter, and egg. Whisk thoroughly until the ingredients are fully incorporated.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are fine.
Heat a griddle or nonstick skillet over medium heat. Lightly grease the surface with butter or oil.
Once the griddle is hot, ladle about 1/4 cup of batter onto the surface for each griddlecake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Carefully flip the griddlecakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the griddle as needed between batches.
Serve warm with your favorite toppings, such as butter, maple syrup, fresh fruit, or powdered sugar.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 43.1 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 7.1 g | ||
| Protein | 9.0 g | 18% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 160 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
