Blackstone griddle pancakes

Fluffy Blackstone Griddle Pancakes: The Ultimate Breakfast Treat

There’s something magical about pancakes sizzling on a griddle. The aroma of buttery batter hitting a hot surface, the golden-brown edges forming, and the promise of a fluffy, tender bite make breakfast an experience, not just a meal. If you own a Blackstone griddle, you already know its versatility and even heat distribution can elevate your pancake game to the next level. Today, we’re diving into a step-by-step recipe for perfect Blackstone griddle pancakes—light, fluffy, and packed with flavor.

Whether you’re cooking for a lazy weekend breakfast, impressing guests, or meal prepping for the week, these pancakes deliver consistent results every time. The secret lies in the griddle itself, which allows the batter to cook evenly, creating a golden crust while keeping the inside soft and airy. Let’s get started.

Ingredients

This recipe makes approximately 8-10 medium-sized pancakes. Adjust quantities as needed for larger groups.

Dry Ingredients:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients:

2 large eggs
1 ¾ cups buttermilk (room temperature)
¼ cup melted butter (plus extra for greasing the griddle)
1 teaspoon vanilla extract

Optional Add-Ins:

Blueberries, chocolate chips, or sliced bananas
Cinnamon or nutmeg for extra flavor

Toppings (Optional):

Maple syrup
Fresh berries
Whipped cream
Powdered sugar

Equipment Needed

Blackstone griddle (or any flat-top griddle)
Spatula or griddle scraper
Whisk and mixing bowls
Measuring cups and spoons
Ladle or ¼ cup measure for pouring batter

Step 1: Preheat Your Blackstone Griddle

Turn your Blackstone griddle on to medium heat, around 350°F to 375°F. Allow it to preheat fully for about 10 minutes. Proper heat ensures the pancakes cook evenly without burning. Test the griddle by sprinkling a few drops of water; if they sizzle and evaporate immediately, your griddle is ready.

Before pouring the batter, lightly grease the griddle with butter or a neutral oil. You want just enough to prevent sticking but not so much that the pancakes fry instead of cook.

Step 2: Prepare the Pancake Batter

In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps for a smooth batter.

In a separate bowl, whisk together the wet ingredients: eggs, buttermilk, melted butter, and vanilla extract. Once combined, create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold with a spatula or whisk until just combined. Tip: Avoid overmixing; a few lumps are okay—they help keep the pancakes fluffy.

If you want to add extras like blueberries or chocolate chips, fold them in gently at this stage. Too much stirring can make the pancakes dense.

Step 3: Cooking Pancakes on the Blackstone

Scoop about ¼ cup of batter for each pancake onto the preheated griddle. You can make them larger or smaller depending on preference. Tip: Leave enough space between pancakes, as the batter will spread slightly.

Cook the pancakes for 2-3 minutes on the first side. You’ll notice bubbles forming on the surface and edges starting to set—this is your cue to flip. Use a thin, flexible spatula to carefully turn them over.

Cook for another 1-2 minutes on the second side, or until golden brown and cooked through. The total cooking time may vary slightly depending on griddle temperature and pancake thickness. Adjust heat as necessary to prevent burning.

Repeat with remaining batter, lightly greasing the griddle between batches if needed.

Step 4: Serving Suggestions

Serve your Blackstone griddle pancakes immediately for the best texture. Stack them high and top with:

Maple syrup and a pat of butter
Fresh fruit like strawberries, blueberries, or bananas
A dusting of powdered sugar for a classic touch
Whipped cream or nut butter for extra indulgence

For a fun twist, layer pancakes with chocolate chips or sprinkle in nuts before folding toppings over them.

Step 5: Tips for Perfect Blackstone Pancakes

Temperature control: Too hot, and pancakes burn; too low, and they cook slowly and dry out. Medium heat is ideal.
Don’t overmix: Overmixing activates gluten in the flour, making pancakes tough instead of fluffy.
Use room-temperature ingredients: Cold eggs or milk can affect batter consistency and cooking time.
Butter vs oil: Butter adds flavor, while oil prevents sticking—using both can give optimal results.
Keep cooked pancakes warm: Place cooked pancakes on a sheet pan in a low oven (around 200°F) if making large batches.

Step 6: Cleaning Your Blackstone Griddle

After enjoying your pancakes, clean your griddle to maintain performance:

Let it cool slightly but remain warm.
Scrape off excess crumbs with a griddle scraper.
Wipe down with a paper towel or cloth.
For a deeper clean, use a small amount of warm water and scrape gently. Avoid harsh soaps.
Apply a thin layer of oil to season the surface for your next cooking session.

Proper cleaning keeps your griddle nonstick and ready for your next breakfast masterpiece.

Final Thoughts

There’s nothing quite like the joy of cooking pancakes on a Blackstone griddle. The even heat, large cooking surface, and ability to make multiple pancakes at once make it a game-changer for breakfast enthusiasts. By following this recipe, you’ll get pancakes that are golden on the outside, fluffy on the inside, and perfect every time. Add your favorite toppings, enjoy a cup of coffee or tea, and start your day the delicious way.

Whether it’s a weekend tradition or a special treat, Blackstone griddle pancakes turn a simple breakfast into a delightful experience. So preheat your griddle, mix that batter, and get ready to impress your taste buds.

Yield: 8–10 medium pancakes
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes