Trader Joe’s Dutch Griddle Cakes Recipe

This thick chewy Trader Joes Dutch Griddle Cakes Recipe is made with simple pantry staples and ready in just 20 minutes. Watching the batter puff up in the pan into golden, spongy discs makes the morning feel special. I always keep a batch in the freezer for quick weekday breakfasts.

What Makes This Version Different

I tried recreating these popular griddle cakes using standard pancake batter, but they were far too thin and fluffy. I learned that reducing the milk slightly and cooking them slowly creates that signature dense, chewy texture.

I also discovered that resting the batter for just ten minutes is crucial. This short wait allows the gluten to relax, giving you the perfect bite every single time.

Trader Joes Dutch Griddle Cakes Recipe Ingredients

• 1 1/2 cups all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup whole milk
• 2 large eggs
• 3 tbsp unsalted butter, melted
• 1 tsp vanilla extract

How To Make Trader Joes Dutch Griddle Cakes Recipe

1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Combine the wet ingredients: In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
3. Form the batter: Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Let the batter rest for 10 minutes.
4. Cook the cakes: Heat a lightly oiled skillet over medium-low heat. Pour 1/4 cup of batter per cake and cook for 3 minutes until bubbles form.
5. Flip and finish: Flip the griddle cakes carefully and cook for another 2 minutes until golden brown and cooked through.

Recipe Tips

• Rest the batter: Letting the mixture sit hydrates the flour and creates the signature chewy texture.
• Use medium-low heat: These cakes are thick, so a lower temperature ensures the middle cooks before the outside burns.
• Do not overmix: Stirring too much will make the cakes tough and rubbery instead of pleasantly chewy.

What To Serve With Dutch Griddle Cakes

These thick cakes are sturdy enough to handle heavy toppings like warm maple syrup and melted butter. Serve them alongside crispy bacon or fresh berries for a balanced breakfast plate.

How To Store

Store leftover griddle cakes in an airtight container in the fridge for up to four days. To freeze, place parchment paper between the cakes and keep them in a freezer bag for up to two months. Pop them straight into the toaster to reheat.

FAQs

Can I use dairy-free milk?

Yes, almond or oat milk works perfectly in this recipe. The texture will remain very similar.

Why did my griddle cakes turn out flat?

Your baking powder might be expired. Always check the date on your leavening agents before starting.

Can I make the batter the night before?

You can mix the dry and wet ingredients separately overnight. Combine them in the morning right before cooking.

Nutrition

• Calories: 180 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Cholesterol: 65 mg
• Sodium: 220 mg
• Total Carbohydrate: 22 g
• Protein: 5 g

Try More Recipes:

• Trader Joe’s Ube Mochi Pancakes Recipe
• Trader Joes Pancakes Recipe
• Trader Joes Scallion Pancakes Meal Recipe

Trader Joes Dutch Griddle Cakes Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Trader Joes Dutch Griddle Cakes Recipe yields thick chewy hotcakes made with flour, eggs, and milk in 20 minutes. These quick homemade griddle cakes are a cozy weekend breakfast treat that freezes beautifully for busy mornings.

Ingredients

• 1 1/2 cups all-purpose flour

• 2 tbsp granulated sugar

• 2 tsp baking powder

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 cup whole milk

• 2 large eggs

• 3 tbsp unsalted butter, melted

• 1 tsp vanilla extract

Directions

• 1. Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
• 2. Combine the wet ingredients: In a separate medium bowl, whisk the milk, eggs, melted butter, and vanilla extract until smooth.
• 3. Form the batter: Pour the wet mixture into the dry ingredients and gently fold them together until just combined. Let the batter rest for 10 minutes.
• 4. Cook the cakes: Heat a lightly oiled skillet over medium-low heat. Pour 1/4 cup of batter per cake and cook for 3 minutes until bubbles form.
• 5. Flip and finish: Flip the griddle cakes carefully and cook for another 2 minutes until golden brown and cooked through.