Kentucky Griddle Cakes
Fluffy, golden, and irresistibly comforting, Kentucky Griddle Cakes bring timeless Southern charm to your breakfast table. Crafted from a classic combination of pantry staples like buttermilk, all-purpose flour, and a touch of vanilla, these tender pancakes are a delightful upgrade from your usual breakfast routine. The secret to their perfect texture lies in the simple yet effective technique of gently folding the wet and dry ingredients, ensuring a batter that yields light, slightly tangy griddle cakes every time. Ready in just 25 minutes, they’re ideal for busy mornings or leisurely weekend brunches. Serve these crowd-pleasers hot off the skillet with a drizzle of maple syrup, a dollop of whipped cream, or seasonal fresh fruit for a Southern-inspired feast that’s sure to impress. Whether you're feeding the family or hosting friends, Kentucky Griddle Cakes are a must-try addition to your breakfast repertoire!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 4 tablespoons Unsalted butter, melted and slightly cooled
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 1 tablespoon Oil or butter (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly combined.
In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well.
Gently stir the mixture until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a griddle or nonstick skillet over medium heat and lightly grease it with oil or butter.
Using a ladle or measuring cup, pour 1/4 cup of batter onto the griddle for each griddle cake, spacing them a few inches apart.
Cook until bubbles form on the surface of the cakes and the edges look set, about 2-3 minutes.
Using a spatula, carefully flip the griddle cakes and cook until the other side is golden brown, another 1-2 minutes.
Transfer the cooked griddle cakes to a plate and cover loosely with foil to keep warm. Repeat with the remaining batter, greasing the griddle as needed.
Serve the Kentucky Griddle Cakes warm with your favorite toppings such as butter, maple syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.7 g | 103% | |
| Saturated Fat | 46.7 g | 234% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 530 mg | 176% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 40.8 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 444 mg | 34% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 764 mg | 16% | |
*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.
