Flipping the Difference: Griddle Cakes Vs. Pancakes
When it comes to breakfast staples, both griddle cakes and pancakes hold a special place on the menu, especially at our house. Whether you prefer them drenched in maple syrup or paired with a savory side, these classic breakfast foods have delighted the littles, teens, and grown ups for generations. But even though they might look similar at first glance, griddle cakes and pancakes differ in a few key ways. Let’s break down the differences in texture, preparation, ingredients, and even history, to help you decide which one to make the next time you’re in the mood for a delicious breakfast. Griddle cakes vs. pancakes, which will it be? It’s a win-win!
The Basics: What Are Griddle Cakes and Pancakes?
Before diving into their differences, let’s clarify what we mean by griddle cakes and pancakes. In many parts of the world, people use the terms interchangeably, and in some regions, griddle cakes simply refer to pancakes cooked on a griddle. Until digging into this information, I never really even thought about the difference.
Griddle cakes traditionally include a more rustic, dense texture, often using cornmeal or whole grains as a base. These cakes cook on a flat surface like a hot griddle, hence the name, and have a slightly crispier exterior due to minimal use of oil or butter. They’re thicker than pancakes, which gives them a hearty, filling quality. In the southern United States, people often refer to these as “johnnycakes,” though the recipe may vary slightly. We love having cornmeal griddle cakes with our chili during the winter months! They are delicious.
On the other hand, pancakes are lighter, fluffier, and generally more common across the U.S. and many parts of the world. Pancake batter includes all-purpose flour and a leavening agent such as baking powder or baking soda, which helps the fluffy pancakes rise and create that signature airy texture. Pancakes also use more fat in cooking, giving them a golden-brown finish that griddle cakes lack. I have a no-fail pancake recipe that you may enjoy! Give it a try.
Differences in Ingredients
One of the biggest differences between griddle cakes and pancakes lies in the ingredients.
Griddle cakes traditionally include cornmeal or whole wheat flour, giving them a denser texture. Sometimes, cooks add buttermilk or sour milk to create a tangy flavor. Some recipes also call for additional ingredients like oats, making them even heartier and perfect for holding up to savory toppings like butter and jam or fried eggs.
Pancakes, however, rely on a lighter batter. All-purpose flour, baking powder, milk, eggs, and sugar form the base of most pancake recipes. This combination gives pancakes a tender and fluffy texture. You can also easily customize pancakes by adding ingredients like blueberries, bananas, or chocolate chips to the batter. While pancakes often end up sweet, they’re just as versatile as griddle cakes when it comes to savory pairings.
Texture and Thickness
Another key distinction between griddle cakes and pancakes is the texture. If you’ve eaten both, you likely noticed griddle cakes have a thicker, more substantial bite compared to the softness of pancakes. The cornmeal or whole wheat flour in griddle cakes contributes to this. When you bite into a griddle cake, you get a satisfying crunch on the outside with a denser, chewy inside.
Pancakes, on the other hand, rise more due to the baking powder, which creates air pockets. When you stack them up and take a bite, you’re greeted with a soft, melt-in-your-mouth texture. They also cook quicker than griddle cakes, thanks to the thinner batter and smaller surface area of each cake.
Cooking Method: The Griddle vs. The Pan
As the name suggests, griddle cakes traditionally cook on a griddle, a flat, smooth cooking surface that spreads the heat evenly. Griddles allow you to cook multiple cakes at once, which is perfect if you’re making breakfast for a crowd. The even heating creates that characteristic crispy exterior. In some regions, people cook griddle cakes over an open flame, which adds a smokey flavor to the final product.
Pancakes, while also often cooked on a griddle, can easily be made in a frying pan or skillet. The higher sides of the pan help trap the heat and cook the pancakes evenly without losing their moisture. Because pancake batter is thinner than griddle cake batter, it spreads out more easily and cooks faster. The use of butter or oil in the skillet also helps achieve that golden-brown crust while keeping the inside light and fluffy. I love using my non-stick griddle for making pancakes.
The History Behind Griddle Cakes and Pancakes
The history of griddle cakes is pretty interesting. Native Americans often made cakes using ground cornmeal and cooked them on hot stones or griddles. These cakes, known as “johnnycakes,” became a staple in colonial times and spread across regions, particularly in the South. The cornmeal base made them affordable, easy to prepare, and filling, especially for families on a budget. Over time, griddle cakes evolved to include a variety of grains and flours but retained that hearty, rustic appeal.
Pancakes, on the other hand, have roots that stretch across the globe. Nearly every culture has its own version of a pancake, from French crêpes to Swedish Pancakes to the American flapjack. Crepes are made by using a very thin batter. They are a super thin version of American pancakes. We love serving ours with peaches, cinnamon, and cream cheese. In the U.S., pancakes gained widespread popularity in the 19th century, with recipes appearing in cookbooks as more refined flour became available. With the introduction of boxed pancake mixes in the 20th century, pancakes became even easier to make, and they quickly became a breakfast favorite in homes and diners alike.
When to Choose Griddle Cakes vs. Pancakes
Now that we’ve broken down the differences between griddle cakes and pancakes, you might wonder when to choose one over the other. Griddle cakes, with their thicker texture, work well when you want a more substantial breakfast. They pair beautifully with savory toppings like fried eggs, bacon, or even chili. If you prefer a heartier, almost bread-like breakfast cake, griddle cakes should be your go-to. First Watch has a combination pancake. It combines griddle and pancakes together. Check out my First Watch Inspired Pancake recipe to see if you might want to try it out.
On the other hand, pancakes are perfect when you crave something light and fluffy. You can easily stack them high and top them with syrup, whipped cream, or fresh fruit. Their quick cooking time and universal appeal make them an ideal choice for busy mornings or brunch gatherings. Some of my favorites are the Swedish pancake, Kosher Pancakes, the Dutch Baby pancake, chocolate pancakes made using Nesquik, and the First Watch Inspired Pancake.
Final Thoughts
Both griddle cakes and pancakes hold their own as beloved breakfast dishes, but they each offer a different eating experience. Whether you crave the dense, crispy texture of a griddle cake or the soft, pillowy bite of a pancake, you can’t go wrong. Knowing the differences in ingredients, texture, and cooking methods can help you choose the right option for your morning cravings. So, next time you fire up the griddle or pan, decide whether you’re in the mood for the rustic appeal of griddle cakes or the light, airy comfort of pancakes. Either way, you’re in for a delicious breakfast. There are so many classic recipes out there to try. Enjoy trying out the different recipes and whipping up traditional pancakes and golden brown griddle cakes.
My Favorite Made-From-Scratch Recipes for Pancakes
Cracker Barrel Copycat Blueberry Pancakes
