Wisconsin Diner Griddle Cakes
Get ready to bring a taste of Midwest comfort to your kitchen with these irresistible Wisconsin Diner Griddle Cakes. Perfectly golden and delightfully fluffy, these pancakes are a breakfast classic reminiscent of cozy diner mornings. Made with tangy buttermilk, a touch of vanilla, and melted butter for richness, the batter comes together in minutes, yielding tender griddle cakes with a slight caramelized crust thanks to cooking on a hot, greased griddle. This easy recipe strikes the perfect balance between simplicity and flavor, making it a go-to for busy mornings or indulgent weekend brunches. Serve them warm with a pat of butter, a drizzle of real maple syrup, or your favorite toppings for an unforgettable start to your day. No matter how you stack them, these griddle cakes are bound to become a family favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 4 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 tablespoon neutral oil or butter (for greasing the griddle)
Instructions
In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt until evenly combined.
In a separate bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth.
Gently pour the wet ingredients into the dry ingredients. Stir just until combined; the batter should be a little lumpy. Avoid overmixing to ensure tender griddle cakes.
Preheat a griddle or non-stick skillet over medium heat. Lightly grease the surface with a small amount of oil or butter.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the griddle for each griddle cake, spacing them apart to prevent overlapping.
Cook until bubbles begin to form on the surface of the cakes and the edges look set, about 2-3 minutes. Use a spatula to flip them carefully and cook for another 1-2 minutes until golden brown and cooked through.
Transfer 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 griddle cakes warm with butter, maple syrup, or your favorite toppings. Enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 44.0 g | 220% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 548 mg | 183% | |
| Sodium | 3332 mg | 145% | |
| Total Carbohydrate | 241.8 g | 88% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 51.4 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 8.3 mcg | 42% | |
| Calcium | 653 mg | 50% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1023 mg | 22% | |
*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.
