Griddle Cakes(Chubbie's)

These from-scratch griddle cakes go by Chubbie’s, and the name says it all. They cook up thick, fluffy, and golden with a slightly sweet crumb that puts boxed mix to shame. Six basic ingredients, no special equipment, and you’ve got a stack of real pancakes on the table.

The batter is straightforward: flour, sugar, baking powder, and salt whisked with beaten eggs, milk, and melted shortening or oil. Mixing until smooth gives these a tender, even texture without the lumps you get in some pancake recipes that intentionally undermix.

The shortening (or oil) in the batter keeps the cakes moist and gives them a slight richness that butter alone can’t match. It also helps them brown evenly on the griddle instead of getting spotty.

Pro Tips

• Heat the griddle to medium; too hot and the outsides burn before the centers cook through
• Flip when bubbles form on the surface and the edges look set; only flip once
• Keep finished pancakes warm on a baking sheet in a low oven while you cook the rest of the batch
• Use melted shortening for a more traditional flavor or vegetable oil for convenience

Variations

• Fold in fresh blueberries or sliced bananas just before cooking for a fruit-studded version
• Add a teaspoon of vanilla extract and a pinch of cinnamon to the batter for warmth
• Make silver dollar-sized mini pancakes for kids by using a tablespoon of batter per cake