Blackstone Pancakes
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Posted: 02/27/23
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Light, fluffy Blackstone Pancakes are the ultimate breakfast on your Blackstone. Learn how to make homemade pancakes on your Blackstone griddle. There’s nothing like a stack of pancakes, topped with butter and syrup that melts in your mouth.
Breakfast foods are truly one of our favorite food groups! But, if you’ve ever made pancakes one at a time in a pan, you know how annoying it can be. Once you finish, the first pancakes you made are ice cold and not everyone gets a fresh, hot pancake.
Making pancakes on the Blackstone solves that issue! You can make plenty of pancakes all at once and everyone will get one that’s hot and ready for dinner. Whip up some scrambled eggs and bacon too and have a delicious breakfast…or breakfast for dinner!
Why You’ll Love Blackstone Pancakes
- This recipe is easy to double or triple so that you can make plenty of pancakes for breakfast, no matter how large of a group you plan to serve!
- It only takes 25 minutes to whip up these pancakes like a pro!
- Pancakes are a great breakfast food item to make ahead and freeze to eat throughout the week.
Ingredients for Blackstone Pancakes
- All-purpose flour – There are tons of boxed pancake mixes out there, but making your own is crazy easy. Just start with all-purpose flour!
- Milk – You can use whole milk, 2% milk, skim milk, or any other milk you’d like.
- Baking powder – Baking powder will act as the rising agent for your pancakes.
- Sugar – You don’t want to make pancake batter too sweet, but adding a couple tablespoons of sugar gives it the perfect touch of sweetness it needs.
- Salt – A little pinch of salt will help to balance the flavor of your pancakes.
- Egg – Let your egg come to room temperature before using it so that it mixes more easily into the pancake batter.
- Melted Butter – You can use unsalted or salted butter, whichever you prefer.
- Butter – The melted butter will go in your pancake batter, but you’ll need a stick or pad of butter to use on the Blackstone before cooking your pancakes.
Helpful Tools
How to Cook Pancakes on a Griddle
In a large mixing bowl, sift and combine your dry ingredients. Then, in a separate bowl, beat the egg until it’s light and fluffy. Pour the milk and butter into the same bowl as the egg and stir to combine.
Add the wet ingredients to the dry ingredients and mix together until thoroughly combined. Let the pancake batter rest as you heat the Blackstone.
Grease the griddle with butter and preheat it to medium heat. To check if it’s ready, use an infrared temperature gun or sprinkle water on the surface of the griddle. If the water “dances”, it’s ready to go!
Use a 1/3 measuring cup to scoop the batter onto the griddle. Space each pancake a few inches apart.
Then, once bubbles for on the top of the pancake, flip it over. Don’t push down on the pancake, this is smush them and they won’t be light and fluffy!
Serve fresh and hot with warm butter, maple syrup, and fruit.
What to serve with Blackstone Pancakes
Of course bacon and eggs go great with pancakes, but you could also serve them alongside this sausage breakfast casserole or some egg muffins!
Don’t forget the hot coffee! In fact, you could even make a delicious caramel latte right at home.
How to store leftover pancakes
Pancakes are great to make ahead and eat during the week. They freeze super well and can be quickly reheated in the toaster oven or microwave.
FRIDGE: Store leftover pancakes in the fridge for up to a week. Be sure they’re completely cooled before storing.
FREEZER: The best way to freeze pancakes is to divide them into serving sizes. You can freeze them in groups of 3 or 4 in separate bags, or place them in a container with parchment paper in between each pancake. You can thaw to reheat, or reheat from frozen.
Can I add things to my pancake batter?
Griddle pancakes are delicious any way you choose to make them! You can add chocolate chips, blueberries, strawberries, cinnamon, or anything else your heart desire. However, be sure you don’t overload the batter with too many fillings.
Why are my pancakes chewy?
Chewy pancakes are often a result over over-mixed batter. These pancakes on the Blackstone can also become chewy if you press down on them while they’re cooking and flip them too many times. Light and fluffy griddle pancakes require less “messing” with the batter.
Pro Tips for the Best Blackstone Pancakes
- Use a metal spatula to effectively flip your pancakes on the Blackstone. To ensure fluffy pancakes, don’t press down on them while they cook and don’t flip them too many times.
- Make some homemade whipped cream to serve on top of your delicious griddle pancakes!
- Make multiple different flavors of pancakes by dividing your batter and then adding your fillings.
It’s so easy to learn how to cook pancakes on a griddle, and once you do you’ll never go back!
More Breakfast Recipes You’ll Love
- If you love cinnamon rolls, then you’ll love these incredible Smoked Cinnamon Rolls!
- This Breakfast Skillet is so tasty, and it’s really easy to whip up quickly.
- French toast is good in any form, but making it on a grill takes it to a whole new level. Check out our Grilled Blueberry French Toast recipe.
- Smoked Breakfast Fatty combines all the goodness of breakfast foods into one tasty dish!
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Shop Now!Did you make this? If you snap a photo, please be sure tag me on Instagram at @gimmesomegrilling or #gimmesomegrilling so I can see your grilling masterpieces!
Blackstone Pancakes
Light, fluffy, homemade Blackstone Pancakes are the best! Learn how to make pancakes on your Blackstone griddle.
Ingredients
- 1 ½ cup all-purpose flour
- 1 Tablespoon baking powder
- 2 Tablespoons sugar
- ¾ teaspoon salt
- 1 egg
- 1 ¼ cups milk
- 2 Tablespoons butter melted and cooled
- additional butter for greasing pan about 3 Tbsp
Instructions
- Combine dry ingredients and sift in a bowl.
- In another bowl beat egg until light and fluffy. Add milk and butter, stir to combine.
- Add wet ingredients to dry ingredients and mix until moistened. Let pancake batter rest while you heat the Blackstone griddle.
- Lightly grease the griddle with butter. Preheat griddle to medium heat, about 375 degrees Fahrenheit. Use an infrared temperature gun to check the temperature. You can also sprinkle water on the surface of the griddle and if water “dances” across the top it’s hot enough.
- Using a ⅓ cup measuring cup scoop batter for each pancake onto the preheated griddle, spacing the pancakes a few inches apart.
- When bubbles form on the top of the pancake, about 1-2 minutes, it is time to flip the pancakes.
- Flip the pancakes over using a metal spatula and cook the other side until it is gold brown, about 1-2 minutes. Do NOT push down on the pancake or flip them multiple times. This will prevent you from having a light and fluffy pancake.
- Serve with warm butter, maple syrup or fruit for topping.
Tips
How to Store Leftovers
FRIDGE: Store leftover pancakes in the fridge for up to a week. Be sure they’re completely cooled before storing.
FREEZER: The best way to freeze pancakes is to divide them into serving sizes. You can freeze them in groups of 3 or 4 in separate bags, or place them in a container with parchment paper in between each pancake. You can thaw to reheat, or reheat from frozen.
Use a metal spatula to effectively flip your pancakes on the Blackstone. To ensure fluffy pancakes, don’t press down on them while they cook and don’t flip them too many times.
Nutrition Information
Calories: 308kcal (15%), Carbohydrates: 47g (16%), Protein: 9g (18%), Fat: 10g (15%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 65mg (22%), Sodium: 529mg (23%), Potassium: 485mg (14%), Fiber: 1g (4%), Sugar: 10g (11%), Vitamin A: 358IU (7%), Calcium: 239mg (24%), Iron: 3mg (17%)
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