Blackstone Pancakes come out with golden-brown edges and a soft, fluffy interior every time. Whether drizzled with rich maple syrup, Banana Sauce, or topped with Blueberry Compote and a dollop of cream, these homemade pancakes turn an ordinary morning into an extraordinary one.
The first time I made pancakes on the Blackstone, I’ll admit I was a little nervous. I wasn’t sure if they’d stick, burn, or both. Turns out, they came out beautifully and are so much easier than cooking in a skillet.
Being able to cook a full batch at once? It is a game-changer for the cook. No standing there flipping pancakes one by one while everyone else starts eating.
If you've been enjoying my Blackstone recipes, don't forget to dive into my archives! For more breakfast griddle goodness, check out my Blackstone French Toast, Blackstone Hash Browns, Blackstone Scrambled Eggs, and Ground Beef Breakfast Sausage.
Ingredient Notes and Substitutions
- All-purpose flour — All-purpose flour can be swapped with a gluten-free blend if you're aiming for gluten-free pancakes on the Blackstone. My go-to brand is Bob's Red Mill 1:1.
- Sugar — You can substitute honey or maple syrup for a natural twist.
- Baking powder — Don't forget that it starts to lose is effectiveness within 6 months of opening. Make sure yours is fresh.
- Whole milk — Almond or soy milk can be used by those who prefer plant-based options.
Preventing Sticking
When cooking pancakes on the Blackstone, make sure to lightly oil the surface before cooking. You can use butter for extra flavor.
Additionally, wait until your pancakes are set (see the process photos) before flipping them with a spatula.
How to Make Blackstone Griddle Pancakes
Tips & Tricks
- Don't Over mix the Batter: Lumpy batter is fine. Stir until just combined and stop. Over mixing develops the gluten, which is great for bread and terrible for pancakes. You’ll get dense, chewy cakes instead of fluffy ones.
- Don't Make Ahead: Because of the baking powder in these pancakes, you should cook them as soon as the batter is mixed up.
- Sift Your Flour: If you have time, sift your dry ingredients together. This helps to keep the batter light and fluffy
- Get the Griddle Temp Right: After experimenting, I have found the best Blackstone temp for pancakes is medium-low heat, around 350-375° F. I've found below 350°F gives you gummy pancakes, and higher than 375°F leads to burning on the outside before the center is cooked. Use an infrared thermometer to ensure proper temperature for best results.
- Flipping: Flip when the bubbles pop AND the edges look set. Bubbles alone aren’t enough. If the underside still looks pale, you’ll tear the pancake. Wait until the edges go from glossy to matte. That’s the signal.
- Mix Up Your Flavors: For Blackstone Blueberry Pancakes, add 1 tablespoon of thawed frozen blueberries on top of each pancake as soon as they are added to the griddle. For Chocolate Chip Pancakes, add 2 tablespoons of chocolate chips. Proceed as directed.
15-Minute Fluffy Blackstone Pancakes
Ingredients
- 1 ½ cups all purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ¼ cups whole milk
- 3 tablespoons butter melted and cooled slightly
- 1 egg beaten
- 1 teaspoon vanilla extract
Instructions
- Sift together the flour, sugar, baking powder, and salt in a large bowl.
- In a separate bowl whisk together the milk, butter, egg, and vanilla extract.
- Make a well in the center of the dry mixture and pour the wet mixture into the center.
- Preheat your Blackstone griddle to medium heat. (About 350-375° F). Brush oil onto your griddle.
- Use a ¼ or ⅓ cup measure, pour the batter onto the grill, spacing them a few inches apart.
- Cook for about 2 minutes, or until the bubbles start to appear on the top and you start to see the edges set.
- Flip, and cook for another 2 minutes.
- Serve warm with your favorite toppings.
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