Blackstone pancakes are an absolute game-changer. This recipe will level up your breakfast routine with a timeless treat that’s best served right off the griddle. In just minutes, you’ll be able to effortlessly whip up enough of these light and fluffy pancakes to feed even the hungriest of crowds. And they’ll be so satisfied by the unbeatable flavor, texture, and even aroma that you’ll be firing up your Blackstone to make another batch at least once a week!
What sets these pancakes apart from ordinary homemade pancakes is the well-seasoned griddle. The high heat combined with the nonstick surface makes these some of the easiest pancakes you’ll ever flip. Not only does the griddle add a distinct, diner-style flavor, but it also creates a wonderfully golden brown color that will have you craving more.
Why you should try this recipe
- Large batch friendly: Easily double this recipe to serve a larger group. Not only does the Blackstone make it easy to cook several pancakes at once, but the griddle design makes flipping easier and more efficient than a skillet. You won’t have to deal with the sides of the pan and each pancake has plenty of space to cook.
- Perfect for camping: If you’re bringing your Blackstone Adventure Ready Griddle on your camping trip, this recipe will make breakfast a breeze. Whip up the pancake batter the night before and store it in a large batter squeeze bottle or the Blackstone batter dispenser. All you have to do at mealtime is preheat your griddle and get right to cooking.
- Perfect base for add-ins: This thick batter can handle extra add-ins so you can easily make a custom stack. Try adding a tablespoon of your favorites such as chopped pecans, mini chocolate chips, rainbow sprinkles, or a few blueberries.
Ingredients in Blackstone Pancakes
- 2 cups All-purpose flour: All-purpose flour is very easy to find and has the perfect protein content for tender, fluffy pancakes.
- 3 tablespoons Granulated Sugar: White granulated sugar adds sweetness and aids in the browning of the pancakes. While some recipes call for 1-2 tablespoons, I find that adding a bit more improves taste, and texture and gives them a diner-style pancake browning.
- 1 tablespoon Baking Powder: This powerful leavening agent is key to a tall rise and light texture.
- 1 ½ cups Milk: Milk adjusts the batter to a pourable consistency, adds flavor, and aids in the leavening process.
- ¼ cup Salted Butter: Fat is important for keeping your pancakes moist. Adding melted butter to the batter also gives them lots of flavor.
- 1 tablespoon vegetable oil: Vegetable oil helps these pancakes retain a good level of moisture. It also helps build their interior cakey texture.
- 2 teaspoons Vanilla extract: Vanilla is key for deepening the flavor of your pancake batter. Feel free to use imitation vanilla if that’s what you have on hand.
- 2 large eggs: Eggs provide structure and additional moisture to the pancakes.
Instructions for making Blackstone Pancakes
1. Preheat the Blackstone to medium-low heat and oil the griddle's surface with vegetable oil or cooking spray.
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. Pour in the milk, butter, vegetable oil, and vanilla. Whisk to combine.
4. Whisk in the eggs until a well-combined, smooth batter forms. A few small lumps are okay.
5. Pour ¼ cup of batter per pancake onto the Blackstone. Cook until bubbles appear and the edges of the pancake no longer look shiny and wet. This will take about 2 minutes.
6. Flip the pancake and cook for an additional 1-2 minutes.
7. When done, the pancake should be golden brown and the center should be firm to the touch.
8. Serve the pancakes warm with your choice of fruit, maple syrup, and whipped cream for topping.
Variations and substitutions
- Milk: Feel free to use your milk of choice for this recipe. Buttermilk will also work and provide a tangy flavor.
- Eggs: In a pinch, you can replace the eggs with a mashed banana, ½ cup of applesauce, ½ cup pure pumpkin puree, or ½ cup of Greek yogurt.
- Flavor add-ins: Nuts, chocolate, and fruit make great flavor additions. Feel free to also try out different flavor extracts and spice blends such as pumpkin pie spice or apple pie spice.
- Toppings: Your choice of toppings is endless. In addition to the flavor add-ins, you can also use fruit syrups and compotes, sliced fruit, maple syrup, whipped cream, powdered sugar, or even chopped bits of cookies and candy for a dessert-style stack.
Tips and Tricks for Making Blackstone Pancakes
- Whisk the dry ingredients first: While this recipe doesn’t require two separate bowls for mixing, it’s important to whisk the dry ingredients before adding the wet ingredients. This lessens the amount of lumps and ensures that the leavening agents are evenly mixed into the flour.
- Don’t butter the griddle: Butter is used in the pancake batter for flavor. While it’s tempting to use it on the Blackstone as well, it’s better to use vegetable oil or another neutral oil with a high smoke point. Butter browns quickly and burns easily. For big butter flavor, it’s best to add a softened pat on top of your pancakes after cooking.
- Pancake shape: If your pancakes aren’t coming out round, the batter is likely too thick. When it’s the right consistency, it should naturally develop into a round shape when poured. Try adding 1 tablespoon of milk if they don’t form into circles upon pouring.
- Carefully measure the flour: Don’t scoop the flour out of the bag with your measuring cup because that will pack it in. Too much flour will affect the consistency and the cook of your pancakes. Spoon the flour into a measuring cup and then level the top. For the most accurate results, use a digital kitchen scale.
- Storage: Place leftover pancakes in an airtight container for up to four days in the refrigerator.
- To freeze pancakes: Place them on a baking sheet in a single layer. Par freeze the pancakes for 2 hours. Then, transfer them to a freezer-safe storage bag. Par freezing prevents them from sticking together.
- To reheat: Warm pancakes in the microwave for 30 seconds. Alternatively, place into the toaster on low heat for 1-2 cycles until warmed. You can also place the pancakes onto a baking tray and cover with foil. Bake at 350 degrees for 5-10 minutes until heated.
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- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 ½ cups milk
- ¼ cup salted butter
- 1 tablespoon vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- Preheat the Blackstone to medium-low heat and oil the griddle's surface with vegetable oil or cooking spray.
- In a large bowl, whisk together the flour, sugar, and baking powder.
- Pour in the milk, butter, vegetable oil, and vanilla. Whisk to combine.
- Whisk in the eggs until a well-combined, smooth batter forms. A few small lumps are okay.
- Pour ¼ cup of batter per pancake onto the Blackstone. Cook until bubbles appear and the edges of the pancake no longer look shiny and wet. This will take about 2 minutes.
- Flip the pancake and cook for an additional 1-2 minutes. When done, the pancake should be golden brown and the center should be firm to the touch.
- Serve the pancakes warm with your choice of fruit, maple syrup, and whipped cream for topping.