Hands-down the best way to cook a perfectly golden and fluffy stack of pancakes is on a flat griddle, like these Blackstone Pancakes. With your Blackstone, it’s easy to make them just like the ones you’d enjoy at a classic breakfast diner! From my favorite buttermilk pancakes recipe to top tips to make pancakes without milk, plus how to get the right griddle temp for pancakes, learn everything you need to know to make the most amazing Blackstone griddle pancakes.
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Why We love Blackstone Pancakes
Pancakes might be the most perfect breakfast food. Quick and easy to make? Check!
Vegan-friendly and easy to tweak for different dietary needs? Check and check!
Great to pair with just about any other breakfast dishes? Check. Delicious enough to enjoy even for dinner? You bet!
We love how simple and versatile homemade pancakes are. Most recipes can be made with only one or two bowls and a handful of pantry staples. Also, they cook up in only a few minutes!
Best of all, there are nearly infinite flavors of pancakes that you can make, all starting with the same basic ingredients.
Then there’s my favorite traditional scratch-made pancake recipe (shared here!) that the family really loves.
It’s made with tangy buttermilk and vanilla extract, so the pancakes are soft and fluffy and amazingly flavorful.
Whichever recipe I’m using, I prefer to cook pancakes on the Blackstone griddle. Why is it such a rave-worthy method?
The flat griddle cooking surface ensures that just the temperature is maintained so that pancakes cook evenly.
This is key for consistent deliciousness and helps to achieve that iconic perfectly round pancake shape.
Here I share easy steps and tips to make the best Blackstone pancakes (with or without milk!) in less than 30 minutes.
So bring out the griddle, and get ready for the family to FLIP over these Blackstone breakfast recipes!
Ingredient Notes and substitutions
- Butter – I used melted and cooled unsalted butter. This adds richness and flavor to our pancakes. If you don’t have unsalted butter, you can use salted butter, but keep in mind that this will affect the overall saltiness of the pancakes.
- Eggs – These are slightly beaten to add structure and richness.
- Buttermilk – Keep reading below for our in-depth guide for buttermilk substitutes.
- Vanilla extract – This is the secret to super flavorful and moist pancakes.
- All-purpose flour – This is the base for this recipe. You can also use your preferred gluten-free replacement.
- Baking soda and Baking powder – This is for a fluffy rise.
- Salt – Use just a pinch to enhance all the flavors of this recipe. You can also use other types such as kosher or sea salt.
No buttermilk? Don’t worry! You absolutely can make the best pancakes on the griddle, even without milk. In fact, there are several terrific buttermilk substitutes you can use that’ll achieve the same fluff-enhancing effect.
How to Make Pancakes On Blackstone
There are a number of alternatives to making pancakes without milk (or buttermilk!). Whether you are just out of milk and looking for a substitute or avoiding dairy, here are some suitable milk substitutes.
If you are looking for non-dairy pancakes, try using:
- Almond milk
- Cashew milk
- Coconut milk
- Oat milk
- Soy milk
Here are other dairy milk substitutions:
- Cream (I always add a few teaspoons of water)
- Plain yogurt
- Evaporated milk
See the full recipe below for how to substitute milk for buttermilk.
New to Flat Top Grill Cooking? Get More Blackstone Recipes
- Blackstone Chicken Fried Rice
- Blackstone Fried Rice
- Blackstone Vegetables
- Blackstone Griddle Steak
- Blackstone Fajitas
Griddle Temp For Pancakes
The ideal pancake griddle temp is 375ºF. This fairly high temperature is key for the pancake to cook quickly and evenly, but without burning.
How Can You Tell What The Pancakes Griddle Temperature is?
Or, you can just use the medium setting on your flat top griddle.
How Do You Know When Your Blackstone Griddle Is The Right Temperature for Pancakes?
One way to know if the temp is close to 375 degrees F is to flick water onto the surface of the preheated flat top grill.
If the water dances across the surface, it’s a simple way to gauge the right griddle temp for pancakes.
However, if it sizzles up violently the griddle might be a tad too hot. Check the temp and turn it down slightly if needed.
Blackstone Griddle Pancakes Preparation
Then, to check the griddle temp, use an infrared temperature gun or sprinkle water on the surface to see if the droplets “dance” across the top.
In a medium bowl, whisk together the wet ingredients: butter, eggs, buttermilk, and vanilla extract until just blended.
Stir in the dry ingredients: flour, baking soda, baking powder, and salt. There may be some small lumps.
Once the pancake mixture starts to bubble, it’s ready to cook. If pancake batter is too thick, then add a tablespoon of buttermilk.
Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each griddle pancake. Add batter to the hot griddle.
Cook about 1-2 minutes, until there are bubbles across the top and the edges are drying.
Using a metal pancake turner, flip the pancake and cook the other side until it is golden brown. Do not press down on the pancake or turn more than once for the lightest and fluffiest pancakes.
Serve it warm with butter and maple syrup, or fresh fruit.
Frequently Asked Questions
Rubbery pancakes are often caused by over mixing the batter. Try to mix the ingredients just until they are blended.
No, you should not make ahead pancake batter. Due to the leavening agents like eggs and baking powder, the batter must be used shortly after it is prepared. Otherwise, the pancakes will turn out flat and dense.
375°F or the medium setting on your griddle.
Enjoy warm pancakes with butter and maple syrup, honey, whipped cream, chocolate chips, fruit compote, sliced fresh fruits or berries. Or nearly any sweet goodies you like!
They will keep well for up to 4-5 days in an airtight container in the refrigerator.
Yes! Stack cooled pancakes with sheets of parchment paper in between each layer. Wrap the entire stack in aluminum foil, and freeze for up to a month. To reheat, wrap each frozen pancake in a damp paper towel. Microwave at 50% heat in 30 second intervals until warm.
- Blackstone griddle - or other flat top portable griddle
- Infrared thermometer
- 1 tablespoon cooking oil for the griddle
- 4 tablespoons unsalted butter melted and cooled
- 2 large eggs slightly beaten
- 2½ 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
- In a medium bowl, whisk together the wet ingredients: butter, eggs, buttermilk, and vanilla extract until just blended. Stir in the dry ingredients: flour, baking soda, baking powder, and salt. There may be some small lumps.
- Once the pancake mixture starts to bubble, it's ready to cook. If pancake batter is too thick add a tablespoon of buttermilk.
- Depending on the size of pancakes you prefer, use 1/4 to 1/3 cup of batter for each griddle pancake. Add batter to the hot griddle. Cook about 1-2 minutes, until there are bubbles across the top and the edges are drying.
- Using a metal pancake turner, flip the pancake and cook the other side until it is golden brown. Do not press down on the pancake or turn more than once for the lightest and fluffiest pancakes.
- Serve warm with butter and maple syrup, or fresh fruit.
- Whole milk
- Half and half
- Plain yogurt
- Heavy cream
- Evaporated milk
- Storing leftovers – Cooled pancakes can be stored in an airtight container and kept in the refrigerator for 4-5 days. Reheat in the microwave oven, covered with a damp paper towel, for 30-second intervals.