Kickstart your culinary creativity with these 17 griddle recipes that promise to spice up every meal, from breezy breakfasts to cozy dinners. Whether you’re craving something sweet, savory, or downright comforting, our roundup has you covered. Perfect for home cooks looking to bring variety and flavor to their table, these dishes are sure to delight. Ready to transform your griddle into the star of your kitchen? Let’s dive in!
Classic Griddle Pancakes
Pancakes have a way of bringing comfort to the quietest of mornings, their golden surfaces catching the light just so, promising warmth and simplicity. Today, let’s revisit the classic griddle pancake, a staple that feels like home.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- A pinch of salt
- 1 teaspoon of baking powder
- 1 egg, lightly beaten
- 1 cup of milk
- A splash of vanilla extract
- 2 tablespoons of melted butter, plus a bit more for the griddle
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder.
- Make a well in the center of the dry ingredients and pour in the beaten egg, milk, vanilla extract, and melted butter. Stir until just combined; a few lumps are okay.
- Heat a griddle or large skillet over medium heat (about 350°F) and brush with a little melted butter.
- Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
- Tip: Don’t press down on the pancakes while they cook; it makes them dense. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking.
Just out of the griddle, these pancakes are delightfully fluffy with a tender crumb, their edges slightly crisp. Drizzle with maple syrup or top with fresh berries for a touch of brightness.
Fluffy Griddle Waffles
Every morning has its own rhythm, and today, it feels like the perfect moment to slow down and savor something warm and comforting. These fluffy griddle waffles are just the thing, with their golden edges and soft, airy centers that seem to hug you back.
Ingredients
- 1 1/2 cups of all-purpose flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- A pinch of salt
- 1 cup of milk
- A splash of vanilla extract
- 2 eggs
- 1/4 cup of melted butter
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs lightly, then stir in the milk, vanilla extract, and melted butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; overmixing makes tough waffles.
- Preheat your griddle to 375°F and lightly grease it with butter or cooking spray.
- Pour about 1/4 cup of batter onto the griddle for each waffle, cooking until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the waffles carefully and cook for another 1-2 minutes until golden and crisp.
- Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch. This keeps them crispy.
- Tip: For extra fluffy waffles, let the batter rest for 5 minutes before cooking.
- Tip: If the batter thickens too much upon standing, thin it with a little more milk.
Unbelievably light and tender, these waffles have a subtle sweetness that pairs beautifully with fresh berries or a drizzle of maple syrup. Try stacking them high with whipped cream and a sprinkle of cinnamon for a decadent twist.
Savory Griddle Cornbread
Yesterday, as the evening light faded, I found myself craving something simple yet deeply comforting. That’s when the idea of Savory Griddle Cornbread came to mind, a dish that whispers of home and heart with every bite.
Ingredients
- 1 cup of cornmeal, the kind that feels gritty between your fingers
- 1 cup of all-purpose flour, because sometimes classic is best
- 1 tablespoon of sugar, just a hint to balance the flavors
- 1 teaspoon of salt, to bring it all together
- 1 tablespoon of baking powder, for that perfect rise
- 1 egg, beaten lightly as if you’re whisking away the day’s stress
- 1 cup of milk, whole for richness or whatever you have on hand
- 1/4 cup of melted butter, because everything’s better with butter
- A splash of vegetable oil, for the griddle
Instructions
- In a large bowl, whisk together the cornmeal, flour, sugar, salt, and baking powder. Tip: Sifting the dry ingredients can make your cornbread lighter.
- Make a well in the center of the dry ingredients and pour in the beaten egg, milk, and melted butter. Stir until just combined; a few lumps are okay. Tip: Overmixing can lead to tough cornbread.
- Heat a griddle or large skillet over medium heat (about 350°F) and add a splash of vegetable oil. Tip: The griddle is ready when a drop of water sizzles upon contact.
- Pour 1/4 cup of batter onto the griddle for each cornbread. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the cornbread and cook for another 2-3 minutes until golden brown and cooked through.
Perfectly golden with a crisp edge and a tender middle, this cornbread carries the warmth of the griddle in every slice. Serve it alongside a bowl of chili or slathered with honey butter for a sweet contrast.
Sweet Griddle French Toast
On mornings like these, when the light filters through the curtains just so, there’s nothing quite like the comfort of sweet griddle french toast. It’s a simple pleasure, really, but one that feels like a warm hug from the inside out.
Ingredients
- a couple of thick slices of brioche bread
- a splash of whole milk
- two large eggs
- a teaspoon of vanilla extract
- a pinch of cinnamon
- a tablespoon of unsalted butter
- a drizzle of maple syrup
Instructions
- In a shallow bowl, whisk together the eggs, milk, vanilla extract, and cinnamon until well combined.
- Heat a griddle or large skillet over medium heat and melt the butter, ensuring it coats the surface evenly.
- Dip each slice of brioche into the egg mixture, letting it soak for about 30 seconds on each side for that perfect custardy center.
- Place the soaked bread on the griddle and cook for 2-3 minutes on each side, or until golden brown and slightly crispy at the edges.
- Serve immediately with a generous drizzle of maple syrup. For an extra touch, a sprinkle of powdered sugar or a handful of fresh berries can elevate this dish to new heights.
Zesty yet comforting, this french toast strikes a delightful balance between the crisp exterior and the soft, eggy interior. It’s a canvas for creativity, whether you’re topping it with seasonal fruits or a dollop of whipped cream for that extra indulgence.
Hearty Griddle Hash Browns
Falling into the rhythm of the morning, there’s something deeply comforting about the sizzle of potatoes on a griddle, transforming into golden, crispy hash browns that promise to start the day right.
Ingredients
- 2 large russet potatoes, peeled and grated
- A splash of olive oil
- A couple of tablespoons of butter
- A pinch of salt
- A dash of black pepper
Instructions
- Start by squeezing out as much moisture as you can from the grated potatoes using a clean kitchen towel. This step is crucial for achieving that perfect crispiness.
- Heat a large griddle over medium-high heat (about 375°F) and add a splash of olive oil and a couple of tablespoons of butter, letting it melt and coat the surface evenly.
- Spread the grated potatoes in an even layer on the griddle, pressing down lightly with a spatula. Season with a pinch of salt and a dash of black pepper right away.
- Let the hash browns cook undisturbed for about 5 minutes, or until the bottom is golden brown and crispy. A little patience here pays off in texture.
- Carefully flip the hash browns in sections, then cook for another 5 minutes on the other side until equally golden and crispy.
- Remove from the griddle and let them sit for a minute on a paper towel to absorb any excess oil, which helps keep them crispy.
Mornings are brighter with these hash browns, their edges perfectly crispy while the inside stays tender. Try topping them with a fried egg or folding them into a breakfast burrito for a hearty start to your day.
Crispy Griddle Bacon
Gently, the morning light filters through the kitchen window, casting a warm glow on the counter where today’s simple yet satisfying creation begins. Crispy griddle bacon, a humble dish that turns ordinary mornings into something quietly special.
Ingredients
- a couple of thick-cut bacon strips
- a splash of water
Instructions
- Place a cold griddle or large skillet on the stove and arrange the bacon strips in a single layer, ensuring they don’t overlap.
- Turn the heat to medium-low and let the bacon slowly warm up with the pan, which helps render the fat evenly.
- After about 2 minutes, when the bacon starts to sizzle lightly, add a splash of water to the pan. This steams the bacon initially, keeping it tender before it crisps up.
- Continue cooking, adjusting the heat if necessary, to maintain a gentle sizzle without burning. Flip the bacon every 3-4 minutes for even cooking.
- Once the bacon reaches your desired level of crispiness, usually after 10-12 minutes, transfer it to a paper towel-lined plate to drain any excess fat.
- Let it sit for a minute; the bacon will crisp up a bit more as it cools.
Unbelievably, the bacon emerges with a perfect balance of chew and crunch, its edges caramelized and rich. Serve it alongside fluffy pancakes or crumble it over a fresh avocado toast for a delightful contrast.
Juicy Griddle Burgers
Flickering through the memories of summer barbecues, there’s something undeniably comforting about the sizzle of burgers on a griddle. These juicy griddle burgers, with their crisp edges and tender centers, are a testament to the simple joys of cooking.
Ingredients
- 1 pound of ground beef (80/20 blend for the best juiciness)
- A couple of slices of American cheese
- A splash of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper, just enough to season
- A tablespoon of butter
- 4 soft hamburger buns
Instructions
- In a large bowl, gently mix the ground beef with Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Tip: Overmixing can make the burgers tough, so stop as soon as everything is combined.
- Divide the mixture into 4 equal portions and shape them into patties slightly larger than your buns. They’ll shrink as they cook.
- Heat a griddle or large skillet over medium-high heat and melt the butter. Tip: The butter adds a rich flavor and helps achieve that perfect crust.
- Place the patties on the griddle and cook for about 4 minutes on the first side, until you see the edges browning.
- Flip the burgers and immediately top each with a slice of cheese. Cook for another 4 minutes for medium doneness. Tip: Covering the burgers for the last minute helps the cheese melt beautifully.
- Toast the buns on the griddle for about 30 seconds, just until they’re lightly golden.
- Assemble the burgers, adding your favorite toppings. Serve immediately.
Velvety cheese melting over the juicy, flavorful patty, all hugged by a soft bun, makes every bite a little celebration. Try serving these with a side of sweet potato fries for a delightful contrast in textures.
Tender Griddle Chicken Sandwiches
How quietly the evening settles in, the perfect time to share a recipe that feels like a warm hug. These tender griddle chicken sandwiches are a simple pleasure, a reminder of the joy found in the little things.
Ingredients
- 2 boneless, skinless chicken breasts
- A couple of tablespoons of olive oil
- A splash of apple cider vinegar
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- A pinch of salt and pepper
- 4 slices of your favorite bread
- A handful of arugula
- A few slices of ripe avocado
Instructions
- Begin by heating a griddle or large skillet over medium heat, about 350°F, and drizzle with olive oil.
- While the griddle heats, pound the chicken breasts to an even thickness for uniform cooking.
- Season both sides of the chicken with garlic powder, smoked paprika, salt, and pepper.
- Place the chicken on the griddle, cooking for about 5-6 minutes on each side, until golden and the internal temperature reaches 165°F.
- Remove the chicken from the griddle and let it rest for a couple of minutes before slicing.
- Lightly toast the bread on the griddle, just until it’s golden and crisp.
- Assemble the sandwiches by layering arugula, sliced chicken, and avocado on the toasted bread.
- Drizzle a little apple cider vinegar over the top for a bright finish.
The chicken is wonderfully juicy, with a smoky depth from the paprika, while the arugula and avocado add a fresh contrast. Serve these sandwiches with a side of sweet potato fries for a meal that’s both comforting and vibrant.
Spicy Griddle Quesadillas
Gently, the evening unfolds, and with it, the craving for something warm, something that carries both comfort and a kick. Spicy griddle quesadillas, with their melty cheese and fiery fillings, seem to whisper from the kitchen, promising solace and spice in equal measure.
Ingredients
- 2 large flour tortillas
- A cup of shredded Monterey Jack cheese
- A couple of tablespoons of chopped jalapeños
- A splash of olive oil
- Half a cup of diced chicken (pre-cooked)
- A sprinkle of chili powder
- A handful of chopped cilantro
Instructions
- Heat a griddle or large skillet over medium heat, about 350°F, and lightly brush it with olive oil.
- Lay one tortilla flat on the griddle, then evenly sprinkle half the cheese over it.
- Scatter the diced chicken and jalapeños over the cheese, then dust with chili powder.
- Top with the remaining cheese and the second tortilla, pressing down gently.
- Cook for about 3-4 minutes until the bottom is golden and the cheese starts to melt, then carefully flip.
- Cook the other side for another 3-4 minutes until equally golden and the cheese is fully melted.
- Remove from heat, let it sit for a minute, then sprinkle with cilantro before slicing.
When the quesadilla is just off the griddle, the cheese stretches in long, gooey strands, while the jalapeños offer little bursts of heat. Serve it with a dollop of sour cream or a side of cool avocado slices to balance the spice.
Cheesy Griddle Grilled Cheese
Zenith moments in the kitchen often come from the simplest dishes, like this Cheesy Griddle Grilled Cheese, where the meld of crisp bread and gooey cheese feels like a warm hug on a chilly evening.
Ingredients
- 4 slices of your favorite bread (sourdough adds a nice tang)
- a couple of tablespoons of softened butter
- a splash of olive oil (for that golden crisp)
- 2 cups of shredded sharp cheddar (because more cheese is always better)
Instructions
- Heat your griddle or large skillet over medium-low heat, about 300°F, to ensure the cheese melts perfectly without burning the bread.
- Butter one side of each bread slice lightly; this side will be the crispy exterior.
- Place two slices, buttered side down, on the griddle. Sprinkle each with a generous cup of cheddar.
- Top with the remaining slices, buttered side up, pressing down gently with a spatula.
- Drizzle a tiny splash of olive oil around the edges of the sandwiches to help them crisp up beautifully.
- Cook for about 4 minutes on the first side, or until the bottom is golden brown and the cheese begins to melt.
- Carefully flip the sandwiches and cook for another 3-4 minutes, until the second side is equally golden and the cheese is fully melted.
- Remove from heat and let sit for a minute; this allows the cheese to set slightly, making it less messy to cut.
Velvety melted cheese oozes with each bite, contrasting the crisp, buttery bread. Serve with a side of tomato soup for dipping, or slice into strips for a fun twist on classic grilled cheese.
Golden Griddle Fish Tacos
Beneath the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that feels both familiar and exciting. Today, we’re embracing the gentle art of making Golden Griddle Fish Tacos, a dish that marries the crispness of the sea with the warmth of home cooking.
Ingredients
- a couple of white fish fillets, like cod or tilapia
- a splash of olive oil
- a cup of all-purpose flour
- a teaspoon of salt
- a pinch of black pepper
- a tablespoon of chili powder
- a cup of milk
- a handful of corn tortillas
- a few leaves of lettuce, shredded
- a small bunch of cilantro, chopped
- a lime, cut into wedges
Instructions
- Heat a splash of olive oil in a griddle over medium heat until it shimmers, about 2 minutes.
- Mix the flour, salt, pepper, and chili powder in a shallow dish. Pour the milk into another shallow dish.
- Dip each fish fillet into the milk, then dredge in the flour mixture, ensuring it’s fully coated.
- Place the coated fillets on the griddle. Cook for 4 minutes on each side, or until golden and crispy.
- While the fish cooks, warm the tortillas on the griddle for about 30 seconds per side, just until they’re soft and pliable.
- Assemble the tacos by placing a piece of fish on each tortilla, then topping with shredded lettuce, chopped cilantro, and a squeeze of lime.
The first bite reveals a perfect contrast: the crispy fish against the soft tortilla, the fresh crunch of lettuce, and the bright zing of lime. Serve these tacos with a side of black beans or a simple avocado salad for a meal that’s as nourishing as it is delightful.
Flavorful Griddle Veggie Burgers
Kind of like those quiet mornings when the kitchen feels like a sanctuary, these griddle veggie burgers come together with a simplicity that belies their depth of flavor. They’re a homage to the humble ingredients that, when treated with care, transform into something unexpectedly delightful.
Ingredients
- 1 cup of cooked quinoa, cooled
- a couple of tablespoons of olive oil
- a splash of soy sauce
- 1 can of black beans, drained and rinsed
- a handful of breadcrumbs
- a pinch of smoked paprika
- a clove of garlic, minced
- a sprinkle of salt
Instructions
- In a large bowl, mash the black beans with a fork until they’re mostly broken down but still have some texture.
- Add the cooked quinoa, breadcrumbs, minced garlic, smoked paprika, and salt to the bowl. Mix everything together until well combined.
- Heat a griddle or large skillet over medium heat and brush it lightly with olive oil.
- Form the bean and quinoa mixture into patties, about 1/2 inch thick. Tip: Wet your hands slightly to prevent sticking.
- Place the patties on the griddle and cook for about 5 minutes on each side, or until they’re golden brown and crispy. Tip: Don’t rush the flipping; wait until they’re nicely seared.
- Drizzle a splash of soy sauce over each patty in the last minute of cooking for an extra umami kick. Tip: This also adds a beautiful glaze.
Now, these burgers have a satisfying crunch on the outside with a tender, flavorful interior that’s packed with protein. Try serving them on a toasted bun with a smear of avocado and a handful of sprouts for a fresh contrast.
Soft Griddle Pita Bread
Fondly remembering the warmth of my grandmother’s kitchen, I find myself drawn to the simplicity and comfort of homemade pita bread. There’s something deeply satisfying about the way it puffs up on the griddle, creating pockets perfect for your favorite fillings.
Ingredients
- 2 cups of all-purpose flour, plus a little extra for dusting
- 1 teaspoon of sugar
- 1 teaspoon of salt
- 1 tablespoon of olive oil, plus a splash more for the bowl
- 1 packet (or 2 1/4 teaspoons) of active dry yeast
- 3/4 cup of warm water (about 110°F)
Instructions
- In a small bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5 minutes until it’s frothy. This is your yeast waking up!
- In a larger bowl, whisk together the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil.
- Stir everything together until a shaggy dough forms. Then, turn it out onto a lightly floured surface and knead for about 5 minutes until smooth and elastic. Tip: If the dough sticks to your hands, a little more flour can help, but don’t overdo it.
- Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about an hour, or until doubled in size.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick. Tip: Let the discs rest for 10 minutes before cooking; this relaxes the gluten for a softer pita.
- Heat a dry griddle or skillet over medium-high heat. Cook each pita for about 1 minute on each side, or until golden spots appear and it puffs up. Tip: Don’t walk away! They cook quickly and can burn if left unattended.
Light and fluffy with a slight chew, these pitas are a joy to tear into. Try them fresh off the griddle with a drizzle of honey or stuffed with crisp veggies and hummus for a quick lunch.
Aromatic Griddle Garlic Bread
Flickering through the memories of countless family dinners, the aroma of garlic bread always seems to stand out, warm and inviting. Today, let’s recreate that magic with a twist, using a griddle to infuse every slice with a golden, aromatic crust that whispers of home.
Ingredients
- A loaf of crusty Italian bread, sliced into 1-inch thick pieces
- A generous 1/2 cup of unsalted butter, softened
- A couple of garlic cloves, minced
- A splash of olive oil
- A pinch of salt
- A handful of fresh parsley, finely chopped
Instructions
- In a small bowl, mix the softened butter, minced garlic, olive oil, salt, and chopped parsley until well combined. Tip: Letting the butter sit at room temperature for about 30 minutes makes it easier to mix.
- Preheat your griddle over medium heat (about 350°F) for 5 minutes. Tip: A drop of water should sizzle when it hits the griddle, indicating it’s ready.
- Spread the garlic butter mixture evenly on one side of each bread slice.
- Place the bread slices, buttered side down, on the griddle. Cook for 3-4 minutes until golden and crisp. Tip: Press down gently with a spatula to ensure even browning.
- Flip the slices and cook the other side for an additional 2 minutes, just until lightly toasted.
- Remove from the griddle and let cool for a minute before serving.
Velvety with a crisp edge, this griddle garlic bread carries the warmth of garlic and the freshness of parsley in every bite. Try serving it alongside a creamy tomato soup or as the star of your next brunch spread, topped with a poached egg for a decadent twist.
Decadent Griddle Chocolate Chip Cookies
Whispering the secrets of comfort into your kitchen, these griddle chocolate chip cookies are a tender embrace of warmth and sweetness, perfect for those quiet moments when you crave a touch of indulgence.
Ingredients
- 1 cup of all-purpose flour
- A pinch of salt
- 1/2 teaspoon of baking soda
- A stick of unsalted butter, softened
- 1/2 cup of brown sugar, packed
- 1/4 cup of granulated sugar
- 1 large egg
- A splash of vanilla extract
- A couple of handfuls of chocolate chips
Instructions
- Preheat your griddle to 350°F, ensuring it’s evenly heated for consistent cooking.
- In a bowl, whisk together the flour, salt, and baking soda to avoid any lumps, setting the stage for a smooth dough.
- Cream the softened butter with both sugars until the mixture is light and fluffy, about 3 minutes, which introduces air for a tender cookie.
- Beat in the egg and vanilla extract until fully incorporated, adding richness and depth to the flavor.
- Gradually mix in the dry ingredients, folding gently to keep the dough soft and avoid overworking it.
- Stir in the chocolate chips, distributing them evenly for a gooey surprise in every bite.
- Scoop tablespoon-sized balls of dough onto the griddle, spacing them about 2 inches apart to allow for spreading.
- Cook for 4-5 minutes, until the edges are golden but the centers are still soft, then flip carefully for another 2-3 minutes.
- Transfer to a wire rack to cool slightly, letting them firm up just enough to hold their shape.
Soft in the middle with a slight crisp at the edges, these cookies carry a buttery richness punctuated by molten chocolate. Serve them warm with a drizzle of caramel or a scoop of vanilla ice cream for an extra decadent treat.
Buttery Griddle Scones
Perhaps there’s no simpler pleasure than the warm, buttery embrace of a freshly made griddle scone, especially on a quiet morning when the world seems to pause just for a moment.
Ingredients
- 2 cups of all-purpose flour
- 1/4 cup of sugar
- 1 tbsp of baking powder
- A pinch of salt
- 1/2 cup of cold butter, cubed
- A splash of milk
- 1 egg, lightly beaten
- A couple of drops of vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour mixture until it resembles coarse crumbs. Tip: Keep the butter cold for flakier scones.
- Make a well in the center of the mixture and pour in the milk, beaten egg, and vanilla extract. Gently stir until just combined. Tip: Overmixing can lead to tough scones.
- Turn the dough out onto a lightly floured surface and knead it gently a couple of times to bring it together.
- Pat the dough into a circle about 1-inch thick. Use a sharp knife to cut the dough into 8 wedges.
- Heat a griddle or large skillet over medium heat (about 350°F). Lightly grease the surface with butter.
- Cook the scones for about 4-5 minutes on each side, or until they’re golden brown and cooked through. Tip: Don’t rush the cooking; medium heat ensures they cook evenly without burning.
You’ll love the tender crumb and buttery richness of these scones, perfect with a dollop of jam or a drizzle of honey. They’re best enjoyed warm, with the steam still rising gently into the morning air.
Zesty Griddle Lemon Pancakes
Yesterday, as the morning light filtered through my kitchen window, I found myself craving something bright and comforting. That’s when I decided to whip up a batch of these zesty griddle lemon pancakes, a recipe that feels like a warm hug with a citrusy twist.
Ingredients
- 1 cup of all-purpose flour
- 2 tablespoons of sugar
- A pinch of salt
- 1 teaspoon of baking powder
- Zest of 1 lemon
- Juice of half a lemon
- 3/4 cup of milk
- 1 large egg
- 2 tablespoons of melted butter, plus a little extra for the griddle
- A splash of vanilla extract
Instructions
- In a large bowl, whisk together the flour, sugar, salt, and baking powder until well combined.
- Add the lemon zest and juice to the dry ingredients, stirring gently to distribute the zest evenly.
- In another bowl, beat the egg lightly, then mix in the milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together. It’s okay if there are a few lumps; overmixing can make the pancakes tough.
- Heat a griddle or large non-stick pan over medium heat (about 350°F) and brush with a little melted butter.
- For each pancake, pour about 1/4 cup of batter onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes carefully and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve warm, stacked high with a drizzle of maple syrup or a dollop of whipped cream for an extra indulgent touch.
Oh, the joy of biting into these pancakes! The lemon zest adds a refreshing brightness that cuts through the richness, while the texture is perfectly fluffy with just the right amount of chew. For a summer twist, try serving them with a handful of fresh berries or a sprinkle of powdered sugar.
Conclusion
Sumptuous and versatile, these 17 griddle recipes promise to delight for any meal or occasion. Whether you’re craving breakfast classics or savory dinners, there’s something here to spark your culinary creativity. We’d love to hear which recipes become your favorites—drop us a comment below! Loved this roundup? Share the joy of cooking by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy griddling!
