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Kentucky Griddle Cakes

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“I am not really sure why these are called Kentucky griddle cakes. When we lived in KY, I can't ever recall eating them. I got this recipe years ago when we lived in Kansas, actually. These are really good cornmeal pancakes. You may use white cornmeal too, but the yellow gives this a nice color.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together the dry ingredients in one bowl, the wet ingredients in another bowl.
  2. Stir the wet into the dry using a wooden spoon, mixing just enough to blend- don't overmix; batter should be slightly lumpy.
  3. Heat a griddle,greased lightly with some additional oil or nonstick spray, over medium to medium-high heat until a drop of water sizzles when dropped onto the pan.
  4. Stir the batter again briefly (since it will have settled), and drop a scant 1/4 cupful of batter onto the pan for each cake.
  5. Cook until bubbles form and burst and the bottom is light brown, adjusting heat if needed to keep from burning bottoms.
  6. Flip over and cook the other side for 1-2 minutes, just until browned (if you touch it with your finger, no imprint will remain).
  7. NOTE: If batter is too thick, add a little more buttermilk.
  8. Serve with warm syrup.

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