39 griddle recipes

Boxty is a traditional Irish breakfast potato dish, often described as a potato pancake or griddlecake. It's easy to make, thrifty and comes with its own poem.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Griddle cheesecakes made with pureed cottage cheese, cooked like pancakes and served with a fresh cranberry-orange sauce. A light, tangy twist on traditional cheesecake.

Classic pancakes perfect for Sunday breakfast with real maple syrup.

Scotch pancakes are small, thick griddle cakes leavened with cream of tartar and baking soda for an old-fashioned tangy lift. Cook on a hot griddle, serve warm with berries and syrup.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

Fresh berry scones cooked on a griddle, not in the oven. A traditional Scottish method that gives these blueberry scones a golden crust on all sides and a tender, steamy center.

Homemade chapatis made with whole wheat and all-purpose flour, just four ingredients and no yeast. Griddle-cooked flatbread that puffs up light and soft with the right technique.

Authentic Indian roti made with just whole wheat chapati flour and water, cooked on a hot cast-iron griddle and puffed directly over an open flame. Two-ingredient vegan flatbread.

Soft, puffed Indian chapati made with just semolina flour, water, oil, and salt. No yeast, no oven. Cooked on a hot griddle in about a minute per side. Vegan friendly.

Super easy pancakes from a baking mix, an egg, milk, and a touch of sugar, cooked golden and fluffy on a hot griddle. A fast, foolproof breakfast ready in minutes. Stack them with berries and maple syrup.

Griddle cakes made with Cream of Rice cereal for a lightly crisp, tender texture. Quick to mix, 10 minutes to rest, and golden brown on a hot griddle.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Corn pancakes with cheese (cachapas) puree fresh corn into a silky batter, griddle into golden pancakes, and fold warm around a stick of gouda. A Venezuelan street food classic.

Homemade flour tortillas with just four ingredients: flour, shortening, salt, and warm water. Soft, pliable, and ready to wrap around tacos, burritos, or quesadillas straight off the griddle.