Blackstone Pancakes Recipe

5 from 27 votes

Cooking Blackstone Pancakes on the griddle results in fluffy, golden brown pancakes. Add your favorite topping for a tasty breakfast.

Prep Time10

Cook Time4

Total Time14

Course: Breakfast

Cuisine: American

Keyword: Blackstone Pancakes

Servings:

Calories: 293kcal

Cost: $2.83, $0.47 per Servings

Preheat the Blackstone grill over medium high heat (approximately 400 degrees F).
In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1 tablespoon sugar.
In a separate bowl, combine 4 tablespoons melted and cooled butter, 2 large eggs, 1¾ cups milk, and 1 teaspoon vanilla extract.
Gradually add the wet ingredients to the dry ingredients and mix until just combined being careful to not over mix the batter. It's ok if there are lumps in the batter.
Place one Tablespoon of butter onto the grill. Let it melt and spread it around with a spatula.
Pour approximately 1/3 cup of the batter onto the hot Blackstone grill. Continue to pour pancakes onto the griddle spacing them a few inches apart until all the batter is used.
Cook the pancakes for 1-2 minutes until bubbles start to appear on the top and the edges are set.
Use a metal spatula to flip the pancakes and cook the opposite side until it's golden brown (1-2 more minutes). Do not press done on the pancakes and do not flip the pancakes multiple times.
Then serve the pancakes warm topped with butter, syrup or any of your other favorite pancake toppings!

Make sure to not over mix the pancake batter. Mix just until the wet and dry ingredients are combined.

Refrigerate the leftover pancakes in an air tight container for up to 5 days or you can freeze the pancakes for up to 3 months.

Make sure that the melted butter has cooled to room temperature so that it does not cook the eggs once they are mixed into the butter.