Last Updated on July 19, 2023
These Blackstone pancakes are the perfect family breakfast. They’re light and fluffy and super easy to make. Be sure to cook more than you think you’ll need because everyone will love them!
My whole family loves pancakes, so I make them for breakfast almost every weekend.
And there’s nothing quite like some deliciously fluffy pancakes cooked on a Blackstone griddle. Seriously, there must be some kind of magic in that flat top steel that produces the most perfect pancakes ever.
Related: Check out our suggestions for the best Blackstone Breakfast Recipes.
How To Make Pancakes On The Blackstone Griddle
At the end of this post you’ll find the full recipe for basic Blackstone pancakes including ingredients, measurements and all that good stuff. If you want to try something a little more adventurous, check out my recipe for my lemon ricotta pancakes topped with fruit compote!
These pancakes are super easy to make. Here’s all you need:
- All purpose flour
- Baking powder
- Butter, melted
- Vanilla extract
Prep Your Griddle – Start by preheating your griddle to medium heat, about 350 F to 375 F.
Combine Dry Ingredients – In a large mixing bowl, mix together all of your dry ingredients. Whisk the flour, baking powder, sugar, and salt.
Combine Wet Ingredients – In a second bowl, mix the eggs, milk, and vanilla extract.
Add the Butter – Melt the butter in a small sauce pan and then let it cool before mixing it in with the rest of the wet ingredients.
Combine Wet and Dry Ingredients – Slowly add the wet ingredients to the dry ingredients. Mix until combined, being careful not to overmix. It’s okay to have some lumps in the batter.
Cook the Pancakes – Use a ladle or batter dispenser to pour pancakes onto the griddle surface. I like to use about 1/4 cup to 1/3 cup for each pancake. Fill the griddle surface and make sure to leave a couple inches in between each pancake so you have room to flip them.
Flip Pancakes – After about 2 to 3 minutes, you’ll see bubbles forming on top of the pancakes and the edges will start to firm up. This means they’re ready to flip! Use a metal spatula to flip each pancake and cook the other side for another minute or two until golden brown.
Remove and Serve – When the pancakes finish cooking, I like to stack them on a platter and transport them to the table for everyone to enjoy.
Tips, Tricks, And Variations
This recipe is for basic Blackstone pancakes, but there are an almost infinite number of variations you can try.
Have a couple of old bananas sitting around? Cut them into small chunks and mix them into the better for some yummy banana pancakes. Bonus points if you sprinkle some walnuts on top too.
You can mix in all sorts of fruit including blueberries or raspberries. Or give your sweet tooth a treat by mixing in chocolate chips or rainbow colored sprinkles.
Maple syrup is the traditional choice, but you can also top pancakes with a fruit compote, whipped cream, chocolate syrup, or Nutella.
Here are some more creative options to get you thinking:
- Lemon ricotta pancakes with cherry berry compote
- Pumpkin chocolate chip pancakes
- Bacon pancakes
- Double chocolate brownie pancakes
- Oatmeal pancakes
Frequently Asked Questions
What temp should my Blackstone be for pancakes?
Pancakes cook best at a temperature around 350 F to 375 F. Many beginners make the mistake of cooking pancakes on high heat which cooks them unevenly. That leaves them with a pancake where the outsides burned and the insides still raw. Keep the heat set to medium.
How do you know if the griddle is hot enough for pancakes?
Not sure if the griddle is hot enough to start cooking pancakes? Just flick a few drops of water onto the surface. If it just sits there the griddle is not enough. If it makes a sizzling sound and starts to evaporate you know you’re good to go.
If you want something more precise you can use an infrared thermometer gun to measure the exact temperature of your griddle.
Why do my pancakes fall apart when I flip them?
If your pancakes fall apart when you flip them either your griddle isn’t hot enough or you tried to flip them too soon. Pancakes need to cook enough to form a firm bottom before they’re stable enough to flip. If you’re not sure your pancakes are ready to be flipped, use a spatula to gently lift one end slightly off the griddle. The pancake should lift off easily and be golden brown on the bottom.
Can you refrigerate pancakes and reheat?
If stored in an airtight bag or container, pancakes can be stored in the fridge for up to a week. You can also freeze them by spreading them out on a cookie sheet and letting them freeze individually. Then you can place them in an airtight bag and they won’t stick together.
I love making big batches of pancakes because leftovers never go to waste. They’re perfect for those busy mornings when you’re in a rush but still want a good breakfast. Just pop a few pancakes in the microwave and you’ll have a warm and filling breakfast in no time.
How many pancakes per person?
To calculate how many pancakes to cook, you need to know how big you’re going to make them. The average pancake is about 4 inches in diameter, and you should plan on serving four per person. I like to make my pancakes a little bigger, about 6 inches in diameter. Most adults will eat two or three pancakes that size.
If you’re feeding kids, expect them to eat about half the amount of a typical adult.
Should you press down on pancakes?
Never press down on a pancake. Doing so flattens and compresses them and any air pockets inside will be forced out. Those air pockets are the key to making pancakes that are light and fluffy!
- 2 cups all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Combine the flour, sugar, baking powder, and salt in a large bowl and whisk together.
- In a separate bowl, beat the eggs and whisk in the milk and vanilla.
- Melt the butter over medium heat in a small sauce pan.
- Whisk the melted butter into the other wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until a mostly smooth batter is formed. A few small lumps are okay.
- Heat up your griddle to medium heat.
- Ladle the batter onto the griddle to make a pancake. Repeat to make more pancakes, making sure to keep them spread out enough that they won't spill into each other.
- Cook until the surface starts to bubble, the edge begins to harden, and the bottoms are golden brown (about 2 to 3 minutes). Flip each pancake over and cook until the second side is golden brown (another minute or 2).
- Remove from the griddle and serve while still warm.