This Trader Joe’s Dutch Griddle Cakes recipe is a fluffy, cake-like, and wonderfully thick pancake, which is a perfect homemade copycat of the popular café-style breakfast. Using a simple batter and a unique griddle-to-oven technique, this recipe creates a griddle cake with a golden, buttery crust and a light, custardy interior. It’s the ultimate weekend brunch treat, ready in under an hour.
Jump to RecipeTrader Joe’s Dutch Griddle Cakes Ingredients
- 1 3/4 cups Trader Joe’s Buttermilk
- 1 large egg
- 2 tablespoons plus 2 teaspoons unsalted butter, divided
- 1 1/2 cups Trader Joe’s All-Purpose Flour
- 1 1/4 teaspoons baking powder
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons granulated sugar
- 1 teaspoon Trader Joe’s Pure Bourbon Vanilla Extract (optional)
- Trader Joe’s Organic Maple Syrup, for serving
How To Make Trader Joe’s Dutch Griddle Cakes
- Prep the Ingredients and Oven: Let the buttermilk, egg, and 2 teaspoons of the butter sit on the counter until they reach room temperature, about 30 to 60 minutes. Preheat your oven to 325°F. Fit a wire rack into a rimmed baking sheet.
- Mix the Batter: Melt the remaining 2 tablespoons of butter and let it cool slightly. In a large bowl, sift the flour, then whisk in the baking powder, baking soda, and salt. Make a well in the center. In a separate medium bowl, whisk the egg and sugar until frothy. Whisk in the buttermilk, melted butter, and optional vanilla to form a custard-like mixture.
- Combine and Rest: Pour the wet ingredients into the well of the dry ingredients. Stir with a spatula only until the flour is combined and no dry streaks remain. The batter will be very thick and lumpy. Cover the bowl and let the batter rest for 15 minutes.
- Start on the Griddle: Five minutes before the resting time is up, heat a large nonstick griddle or skillet over medium heat. Brush the griddle with a little softened butter, then carefully wipe most of it away with a paper towel. Drop the batter in 1/3-cup portions onto the hot griddle, using a spoon to help scrape it out.
- Finish in the Oven: Cook for 3 to 4 minutes on the first side, until the edges start to firm up and the bottom is golden brown. Carefully flip and cook for just 1 more minute on the second side. The centers will still be raw. Transfer the partially cooked griddle cakes to the wire rack on the baking sheet and place them in the oven.
- Bake and Serve: Bake for at least 5-7 minutes, or until the centers and sides are fully cooked through and spring back when lightly touched. Serve immediately with a pat of butter and a generous drizzle of maple syrup.
Recipe Tips
- How to get perfectly fluffy, not dense, griddle cakes? The most important secret is to not overmix the batter. Stir the wet and dry ingredients together only until they are just combined. A thick, lumpy batter is exactly what you want for a light and tender result.
- Why the griddle-to-oven method? This two-stage cooking process is the non-negotiable key to this recipe. The initial griddle time creates a beautiful, golden-brown crust on both sides, while the final bake in the oven allows the thick, cake-like center to cook through gently and evenly without burning the outside.
- Why use room temperature ingredients? Bringing the buttermilk and eggs to room temperature helps them to form a smooth, stable emulsion. This creates a more uniform batter and a more tender final product.
- Can I make the batter ahead of time? Yes! This is a perfect make-ahead brunch item. As the recipe notes, the batter can be made up to 1 day ahead and refrigerated in an airtight container. Just let it come to room temperature for about 30-60 minutes before cooking.
What To Serve With Dutch Griddle Cakes
These are a classic, hearty breakfast or brunch item. They are fantastic served simply with butter and maple syrup, but also pair wonderfully with:
- A side of Trader Joe’s Applewood Smoked Bacon or breakfast sausage.
- A dollop of Trader Joe’s European Style Plain Whole Milk Yogurt and fresh berries.
- A simple fruit salad.
How To Store Dutch Griddle Cakes
- Refrigerate: Store leftover cooked griddle cakes in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, let the griddle cakes cool completely, then freeze them in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag. They will keep for up to 2 months.
- Reheat: For the best texture, reheat the griddle cakes in a 325°F oven for 7-15 minutes until warmed through. They can also be toasted directly from frozen in a toaster oven or a standard toaster.
Dutch Griddle Cakes Nutrition Facts
- Calories: 250 kcal
- Carbohydrates: 35g
- Protein: 6g
- Fat: 9g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Dutch griddle cakes are significantly thicker, fluffier, and have a more dense, cake-like, and custardy interior than a standard American pancake. The two-stage cooking method is also unique.
This will happen if you skip the final oven step. The time on the griddle is only to set the crust and get a golden color. The thick batter needs the gentle, even heat of the oven to cook through completely.
There’s an easy fix! To make your own buttermilk substitute for this recipe, add 1 ¾ tablespoons of lemon juice or white vinegar to 1 ¾ cups of regular milk. Let it sit for 5-10 minutes until it has slightly curdled, then use as directed.
Try More Recipes:
- Trader Joe’s Roasted Delicata Squash Recipe
- Trader Joe’s Cranberry Orange Relish Recipe
- Trader Joe’s Coffee Rub Recipe
Trader Joe’s Dutch Griddle Cakes Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy10
servings15
minutes20
minutes250
kcalA homemade copycat of a café classic, these thick and fluffy griddle cakes have a beautiful golden crust and a light, custardy interior, all made simple with basic pantry staples.
Ingredients
1 3/4 cups buttermilk, room temperature
1 large egg, room temperature
2 tbsp + 2 tsp unsalted butter, divided
1 1/2 cups all-purpose flour
1 1/4 tsp each of baking powder & baking soda
3/4 tsp kosher salt & 2 tbsp granulated sugar
Directions
- Bring the buttermilk, egg, and 2 tsp of butter to room temperature.
- Melt the remaining 2 tbsp of butter. In a large bowl, whisk the dry ingredients (flour, baking powder, soda, salt).
- In a separate bowl, whisk the egg and sugar, then whisk in the buttermilk and melted butter.
- Pour the wet ingredients into the dry and stir until just combined. Let the batter rest for 15 minutes.
- Preheat your oven to 325°F. Heat a griddle over medium heat.
- Cook 1/3-cup portions of the batter for 3-4 minutes on the first side until golden, then flip and cook for 1 more minute. The centers will be raw.
- Transfer the partially cooked griddle cakes to a wire rack on a baking sheet and bake for 5-7 minutes, until the centers are cooked through.
- Serve immediately with butter and maple syrup.
Notes
- Room Temperature Ingredients are Key: The most important tip for this recipe is to use room temperature buttermilk and eggs. This helps the batter come together smoothly and results in a more tender texture.
- Don’t Overmix the Batter: For the fluffiest result, stir the batter only until you no longer see streaks of dry flour. A lumpy batter is a good batter.
- Resting is Essential: Do not skip the 15-minute resting period. This allows the gluten to relax and the flour to hydrate, which is crucial for a tender crumb.
- The Griddle-to-Oven Method is the Secret: The two-stage cooking process is a non-negotiable step. It is the only way to get a thick, cake-like pancake that is perfectly golden on the outside and completely cooked on the inside.
