Old-Fashioned Griddle Cakes: The 1800s Breakfast Cooked on a Hot Iron

Before the kitchen range had a proper oven, the griddle did the work. A flat iron plate over the fire turned a simple batter into a hot, golden cake in minutes.

These are 1800s griddle cakes, the everyday treat of the Victorian kitchen. Soft in the middle, lightly crisp at the edges, and ready almost as fast as you can pour them.

Unlike the cornmeal colonial johnny cakes that came before, these are made with soft wheat flour, the Victorian way.

History

The griddle, or “girdle” as the Scots called it, hung over the open fire long before ovens were common in ordinary homes.

Victorian cooks used it for anything that did not need baking. Drop scones, oatcakes, and these flour griddle cakes all came off the same hot iron plate.

Griddle cakes were a thrifty favorite. They used pantry staples, cooked in minutes, and needed no precious oven fuel.

They appeared at breakfast, at tea, and as a quick supper, often spread with butter and a little jam or treacle while still warm.

Equipment

• Griddle, flat cast iron pan (Lodge has been making these for 100+ years for a reason), or heavy skillet
• Mixing bowl (this Pyrex glass set has been on my counter forever)
• Whisk (this OXO balloon whisk takes a beating)
• Spatula

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• Half a teaspoon salt
• 1 egg
• 1 and a quarter cups milk
• 2 tablespoons butter, melted, plus extra for the griddle

Instructions

Step 1: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.

Step 2: Add the Wet Ingredients

Make a well in the center. Beat in the egg, then pour in the milk and the melted butter. Whisk to a smooth, pourable batter. Do not overwork it, a few small lumps are fine.

Step 3: Heat the Griddle

Set your griddle or pan over medium heat and grease it lightly with butter. It is ready when a drop of water dances and hisses on the surface.

Step 4: Cook the Cakes

Pour or spoon small rounds of batter onto the hot griddle. Cook until bubbles form on top and the edges look set, about 2 minutes.

Step 5: Flip and Finish

Turn each cake with a spatula and cook the other side until golden, about 1 minute more. Keep the cooked cakes warm in a folded cloth.

Step 6: Serve Warm

Serve the griddle cakes hot off the iron, spread with butter and a little jam, treacle, or honey, just as a Victorian family would.

Special Notes

• A well-seasoned cast iron griddle gives the most authentic result and an even color.
• For a richer Victorian tea-time version, stir a handful of currants into the batter.
• Keep the heat steady. Too hot and the cakes scorch before they cook through.
• These sit perfectly alongside the spread in our guide to the Victorian breakfast.

Nutrition

Per Serving (Approx. 210 kcal, makes about 4 servings)

• Calories: 210 kcal
• Protein: 6g
• Carbohydrates: 34g
• Fat: 6g
• Sugar: 8g
• Sodium: 320mg

Griddle Cakes FAQ

What is the difference between griddle cakes and johnny cakes?

Victorian griddle cakes are made with soft wheat flour and rise with baking powder. Johnny cakes are an older colonial dish made from cornmeal, with a denser, grittier texture.

What did Victorians cook on a griddle?

A great deal. Drop scones, oatcakes, crumpets, and these flour griddle cakes were all cooked on the flat iron griddle that hung over the fire.

Can I make griddle cakes without baking powder?

Yes, though they will be flatter. Early Victorian cooks used sour milk and a pinch of baking soda, or beaten egg whites, to add a little lift before baking powder was common.