Granny’s Griddle Cakes

A handwritten recipe turned pantry staple

The original card simply says “Griddle Cakes.”

But in our family, I’ve always known them as Granny’s Griddle Cakes.

This recipe came from my dad’s grandma. My mom has the original handwritten copy — pencil on lined paper, simple instructions, no extra commentary. I have a photocopy of it that’s been passed down to me.

Just the ingredients and the method, written by someone who clearly didn’t need to over-explain how to make pancakes.

And I grew up loving them.

But if I’m honest?

We didn’t make them all the time.

Because the box was easier.

Making It Pantry-Ready

For years, this was reserved for snow days and holidays.

Now, I keep the dry ingredients pre-mixed in a jar in my pantry.

Flour. Baking powder. Salt. Sugar. Powdered milk.

All measured and ready.

When we want pancakes, I simply pour the jar into a bowl and sift it as it goes in — just once to lighten everything — then add the egg, melted butter, and water.

That’s it.

No pulling multiple containers from the cabinet.

No digging through the fridge hoping we have enough milk.

From Her Kitchen to Mine

The original recipe calls for melted shortening.

I’m not exactly sure why shortening specifically — maybe that’s just what was commonly used at the time. It was practical. It was dependable. It was what you kept on hand.

In my kitchen, I use melted butter instead. Not because I think it needs improving — just because butter is what I prefer to stock.

Same idea.

Same purpose.

Just a small shift over time.

The bigger shift, though, was turning this from a “special morning” recipe into something I could grab anytime.

Recipe

Makes about 1 to 1½ dozen cakes

Pantry Dry Mix

1.5 cups flour
3.5 teaspoons baking powder
3/4 teaspoon salt
3 tablespoons sugar
1/3 cup powdered milk

(Store combined in a jar until ready to use.)

To Make the Pancakes

1 jar dry mix
1 egg, well beaten
2/3 cups water (add more to reach desired consistency)
3 tablespoons melted butter

Instructions

Sift the dry mix into a bowl.
In a separate bowl: combine egg, water, and melted butter (slightly cooled).
Add wet ingredients to dry.
Stir just enough to moisten. Do not over-beat.
Cook on a hot griddle.

Why This One Matters to Me

There’s something meaningful about taking a recipe from my dad’s grandma — one my mom still keeps — and making it part of our everyday life.

Not saving it for holidays.

Not keeping it tucked in a drawer.

But scooping it from a jar on an ordinary Tuesday morning.

The box may be convenient.

But this feels like home.

And now it’s just as easy to grab.

If you love simple, practical recipes like this — the kind that feel like home but fit real life — make sure to subscribe and follow along. I’ll be sharing more pantry staples and everyday favorites that are easy to keep on hand and even easier to use.