Lard Griddle Cakes
intro
Crisp-edged, fluffy lard griddle cakes are a nostalgic homestyle staple, with rich savoriness from rendered lard, perfect topped with maple syrup or savory gravy.
Ingredients
Steps
Whisk Dry Ingredients
In a large mixing bowl, whisk together 240g all-purpose flour, 10g baking powder, 3g fine sea salt, and 12g granulated sugar until fully combined, about 30 seconds of whisking to break up any clumps of leavening.
Mix Wet Ingredients
In a separate medium bowl, whisk 2 room-temperature large eggs until smooth, then stir in 360ml whole milk and 15g (1 tablespoon) of melted, cooled lard until evenly blended. Pour the wet mixture into the dry ingredients, and stir with a wooden spoon only until no large dry flour streaks remain; small lumps in the batter are normal and ideal, do not overmix (overmixing creates tough, dense cakes). Let the batter rest for 5 minutes at room temperature to activate the baking powder.
Preheat and Grease Griddle
Place a cast iron griddle or large heavy-bottomed skillet over medium heat (350°F / 175°C surface temperature) and preheat for 3 minutes. Add 15g (1 tablespoon) of solid lard to the hot surface, and swirl to coat evenly as it melts, wiping any excess pooled lard with a folded paper towel to leave a thin, even fat layer.
Pour Batter, Cook First Side
Pour 60ml (1/4 cup) scoops of batter onto the preheated griddle, leaving 5cm (2 inches) of open space between each cake to allow for spreading as it cooks. Cook for 2 to 2.5 minutes on the first side, until small bubbles form and pop across the entire top surface of the cakes, and the edges look set and pale golden brown.
Flip Cakes, Cook Second Side
Use a thin, flexible metal spatula to flip each griddle cake in one smooth, quick motion. Cook for an additional 1.5 to 2 minutes on the second side, until the bottom is deep golden brown and the center of the cake springs back immediately when gently pressed (target internal temperature 95°C / 203°F, with no wet batter in the middle). Transfer cooked cakes to a wire rack set over a baking sheet in a 95°C (200°F) oven to keep warm while you cook remaining batches.
Cook Remaining Batter Batches
Add the remaining 30g (2 tablespoons) of lard to the griddle in 1 tablespoon increments between batches, repeating the scooping, cooking, and flipping process for all remaining batter to make a total of 12 griddle cakes. Serve immediately while hot, with toppings of your choice such as maple syrup, sausage gravy, or fresh fruit.
Tips
2.Use high-quality rendered leaf lard for the best mild, rich, non-greasy flavor; avoid hydrogenated store-bought lard, which has an artificial aftertaste and produces less crisp, more greasy cake edges.
3.Never press down on the griddle cakes with your spatula while cooking, as this squeezes out the trapped air pockets and melted lard that create a fluffy interior and crisp exterior, leading to flat, greasy, dense cakes.
OMG these are SO good! I made these for our weekend backyard cookout to go with pulled pork and every single person asked for the recipe. The lard gives them that perfect crispy edge that regular oil just can’t match. Total game changer for summer sides.
Super easy to make in my tiny dorm griddle! I didn’t have fancy ingredients, just used the cheap store-brand lard and they still came out crispy on the outside, fluffy inside. 10/10 would make again for late night study snacks.
My kids devoured these! I’ve been trying to find a quick breakfast that doesn’t come out of a frozen box, and these only took 25 minutes total. Even my super picky 7 year old asked for seconds. Win for mom!
This tastes exactly like the griddle cakes my grandma used to make on her old cast iron! I rendered my own leaf lard from the pork fat I got at the local farmers market and the flavor was unmatched. Crispy edges, soft center, no weird greasy aftertaste.
Was skeptical about using lard at first but decided to give it a shot after my trainer said it’s way less processed than vegetable oil. These are great for meal prep! I make a batch on Sunday, pop them in the toaster during the week, and top with Greek yogurt and berries. Super filling.
Made these for Father’s Day brunch and they were a hit. Only thing I messed up was having my griddle too hot at first so the first couple got a little too dark, but once I turned the heat down they came out perfect. Don’t skip letting the batter rest like I almost did!
Hosted a potluck brunch last weekend and brought these, they were gone in 10 minutes! I set out toppings: maple syrup, apple butter, fried chicken tenders for sliders, even some cinnamon sugar. People went crazy over the crispy texture. Will absolutely be making these again.
First time ever making griddle cakes and these came out perfect! The instructions were so straightforward, no weird steps or hard to find ingredients. I was worried I’d mess them up since I’m still learning to cook, but my roommate said they’re better than the diner down the street.
Took these to my weekly church potluck and everyone was raving. Grew up eating lard-based everything so this felt like a taste of home. Only note is I added a pinch of extra salt to the batter and it cut the sweetness perfectly for savory servings.
Added these to our regular Sunday dinner rotation! We had them last night with chili and it was the perfect cozy combo. The crispy edges hold up so well to dipping in chili, way better than regular cornbread in my opinion.
I’ve been making these for 60 years and this recipe is spot on! So many people these days are scared of lard but it makes the best crispy griddle cakes you’ll ever eat. My grandkids beg for these every time they come visit.
Meal prep win! I made a double batch on Sunday, wrapped them individually in parchment, and froze them. They reheat perfectly in the toaster oven in 2 minutes — no sogginess, still crispy on the edges. Saves me so much time on busy work mornings.
Tried these with the fried chicken slider idea I saw in another comment and WOW. My boyfriend said they’re the best thing I’ve ever made. I did add a little paprika to the batter for a tiny kick and it paired so well with the chicken and ranch dip.
Made these for my retro 1950s themed dinner party and they were such a hit! Everyone thought I spent hours on them but they were so quick. I served them alongside meatloaf and glazed carrots for that classic midcentury dinner vibe.
Okay I swore off all animal products for 3 years but I caved when I saw this recipe. My grandma used to make lard cakes and I missed them so bad. Worth every single bite, no regrets. The crispy edge is literally unmatched, I get why people have been making these for generations.
Made these for my neighborhood block party potluck and they were such a crowd pleaser! I split the batter and did half sweet with a dash of cinnamon and half savory with garlic powder, so there was something for every topping preference. Even the guy who brings his own plain grilled chicken breast to every single neighborhood event had three of them. Absolute win!