Top Blackstone Pancake Recipes for Fluffy Griddle Pancakes

Blackstone pancakes changed my weekend mornings. My family loves pancakes, but feeding a crowd used to take forever—sometimes we’d run two electric griddles at once. Cooking on a Blackstone makes large batches quick, simple, and delicious.

If you’re not familiar with Blackstone griddles, they’re worth checking out. I started with a 17-inch model my mom gave me and later upgraded to a 36-inch for home. The 17-inch travels to camping trips and job sites to feed crews; the 36-inch handles family breakfasts at home with ease.

Blackstone Pancakes Ingredients:

• Milk – I use 2% milk.
• White vinegar
• All-purpose flour
• White sugar
• Baking powder
• Baking soda
• Salt
• Eggs
• Butter – melted and added to the batter.

Blackstone Breakfast Kit

A batter dispenser makes life easier when making pancakes on a griddle. The Blackstone breakfast kit typically includes a multi-cup batter dispenser, egg rings, and a bacon press. The dispenser lets you apply batter smoothly without drips or messy measuring cups.

How to Cook Pancakes on a Blackstone Griddle

1. Make a quick sour milk: Combine the milk and vinegar in a bowl and let it sit about five minutes to sour slightly.

2. Combine wet ingredients: In another bowl or mixer, whisk the eggs and melted butter until smooth.

3. Add dry ingredients: While mixing, add salt, baking soda, baking powder, and sugar, then gradually add the flour.

4. Add the milk mixture: Stir the soured milk with a fork and pour it into the batter. Mix briefly until combined—don’t overmix; a few small lumps are fine.

5. Prepare the griddle: Preheat your Blackstone and set the burners to medium. Make sure the griddle surface is well oiled; I oil it after it warms and then do a quick reoiling with vegetable oil before cooking.

6. Cook: Fill your batter dispenser and release batter onto the warm griddle. When bubbles form on the surface and edges look set, use a long spatula to flip each pancake. Cook until both sides are golden brown.

When pancakes are golden-brown, remove them from the griddle. To keep a large batch warm, place cooked pancakes on a plate and hold them in a low oven until serving.

Serve and enjoy!

Storage and Shelf Life

After cooling, store leftover pancakes in an airtight container or zip-top bag in the refrigerator for up to five days. For longer storage, freeze pancakes in a sealed container or freezer bag for up to 90 days. A vacuum sealer or airtight containers work best. Portioning with a food scale makes reheating single servings easy.

Substitutions and Mix-ins

• Pumpkin puree (for seasonal pancakes)
• Almond milk (dairy-free option)
• Vanilla extract for extra flavor
• Fresh or frozen blueberries for blueberry pancakes
• Yogurt to add moisture and tang

Topping Ideas

• Chocolate chips
• Sliced bananas
• Nutella
• Fresh blueberries
• Ice cream for a dessert-style stack
• Shredded chocolate
• Strawberries
• Sprinkles
• Shredded coconut

Syrup Suggestions

• Huckleberry syrup
• Boysenberry syrup
• Strawberry syrup
• Maple syrup
• Chocolate syrup

What to Serve with Pancakes

• Eggs (fried or scrambled)
• Sausage or sausage patties
• Bacon
• Hashbrowns
• Breakfast hash
• Fresh fruit salad
• Potato breakfast bake

Blackstone Breakfast Ideas

• French toast on the Blackstone
• Breakfast hash on the Blackstone
• Prime rib breakfast hash

What’s your go-to breakfast on the Blackstone griddle?