Blackstone Pancakes Recipe

Why I Love This Recipe:

These Blackstone Pancakes are a game-changer when it comes to breakfast or brunch. They’re perfectly fluffy, light, and tender with just the right amount of sweetness and flavor. The griddle gives them that ideal golden brown crust, while the inside stays soft and airy. I love how easy this recipe is to make, and it’s so versatile—you can serve them with your favorite toppings like butter, maple syrup, or fresh fruit. Whether you’re feeding a crowd or just treating yourself to a relaxing weekend breakfast, these pancakes are always a hit!

DURATION:

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Preheat Griddle: 5 minutes
• Total Time: 20 minutes

Equipment:

• Blackstone griddle (or any flat top portable griddle)
• Infrared thermometer (optional, but helpful for precise temperature control)

Ingredients:

• 1 tablespoon cooking oil (for greasing the griddle)
• 4 tablespoons unsalted butter (melted and cooled)
• 2 large eggs (slightly beaten)
• 2 ½ cups buttermilk (see notes for substitutions)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt

Instructions:

1. Preheat the Griddle:
   • Lightly grease the griddle with 1 tablespoon of cooking oil.
   • Preheat your Blackstone griddle to medium heat or about 375°F. Use an infrared thermometer to check the temperature or sprinkle a few drops of water on the griddle surface. If the water dances across the griddle, it’s the perfect temperature for cooking pancakes.
2. Mix Wet Ingredients:
   • In a medium bowl, whisk together the melted butter, eggs, buttermilk, and vanilla extract until just blended.
3. Add Dry Ingredients:
   • Stir in the flour, baking soda, baking powder, and salt. The batter will be a little lumpy, and that’s perfectly fine! Don’t overmix, as it can result in dense pancakes.
4. Test the Pancake Batter:
   • If the batter seems too thick, add 1 tablespoon of buttermilk at a time until it reaches your desired consistency. The batter should be pourable, but not runny.
5. Cook the Pancakes:
   • Once the griddle reaches the right temperature, use a 1/4 to 1/3 cup measuring cup to scoop the batter onto the griddle. The size of your pancakes is entirely up to you.
   • Cook the pancakes for 1-2 minutes, or until bubbles form on the surface and the edges begin to dry. Use a metal pancake turner to flip the pancakes gently.
   • Cook the second side for another 1-2 minutes or until it turns a beautiful golden brown. Avoid pressing down on the pancakes as they cook—this helps keep them light and fluffy.
6. Serve:
   • Remove the pancakes from the griddle and serve warm with your favorite toppings. They’re perfect with butter, maple syrup, or fresh fruit for a delicious breakfast or brunch treat!

Tips & Tricks:

• Griddle Temperature: Use an infrared thermometer for precise control over the griddle temperature. If you don’t have one, you can also test it by sprinkling a few drops of water on the griddle. If the water dances across the surface, it’s the perfect heat for pancakes.
• Don’t Overmix: Overmixing the batter will result in dense pancakes. Stir until the ingredients are just combined, and a few lumps are okay!
• Flip Once: Only flip the pancakes once to ensure they stay fluffy. Pressing down on them or flipping multiple times can cause them to deflate.

Notes:

• Buttermilk Substitutes:
  If you don’t have buttermilk, you can easily make a substitute by adding 2 tablespoons of white vinegar or lemon juice to 1 cup of milk (or any other milk alternative). Let the mixture sit for 1-2 minutes to curdle before adding to the batter. For a dairy-free option, you can use almond milk, oat milk, or soy milk.
• Consistency Adjustment: If the pancake batter seems too thick, simply add a tablespoon of buttermilk at a time until you reach the desired thickness. The batter should be pourable but not runny.

Storage:

• Refrigerating Leftovers: If you have leftover pancakes, store them in an airtight container in the refrigerator for 3-4 days. To reheat, simply pop them in the microwave with a damp paper towel over them, or reheat on the griddle for a few minutes.
• Freezing: You can freeze these pancakes for up to 1 month. Place a piece of parchment paper between each pancake and store them in a freezer-safe bag. When you’re ready to eat, just reheat them in the microwave or on the griddle.

FAQs:

Why is my pancake batter too thick?
If your batter seems too thick, it’s usually because the flour absorbs too much liquid. Add buttermilk a little at a time until you achieve a smooth, pourable consistency.

Can I use milk instead of buttermilk?
Yes, you can use regular milk, but the flavor and texture may be a bit different. For the best result, try to use a buttermilk substitute (see notes).

How can I make my pancakes extra fluffy?
To achieve super fluffy pancakes, ensure you don’t overmix the batter and use baking soda and baking powder to help them rise. Also, be careful not to press down on the pancakes while they cook.

Can I make the batter ahead of time?
You can make the pancake batter ahead of time, but it’s best to use it within 1-2 hours for the fluffiest pancakes. If the batter sits too long, it might lose some of its leavening power.

These Blackstone Pancakes are a perfect way to start your day. Whether you’re cooking for yourself or feeding a crowd, they’re quick, easy, and absolutely delicious. With the right technique and a few simple ingredients, you’ll have a stack of perfect, fluffy pancakes in no time